- Mar 1, 2017
- 21
- 10
Hey there everyone!
I've been smoking with friends and family for years, but November 2016 I just bought my first house and moved out of an apartment. Now that I have the space, that very same month I got my first smoker during an unusually mild part of the season. I got a Char-Griller Smokin' Champ Charcoal Grill Horizontal Smoker (cheap offset smoker) and modified it with just about everything mentioned on the Amazing Ribs website as well as the other published list they mention, here. The only modification I have not done yet are the wheels because I wanted to get to smoking!
Modifications:
FDA Approved High Temperature Silicon Sealant on all seams/cracks/holes
Added insulation around all doors/lids
Extended Chimney to Grating Level
Installed two thermometers on lid
Installed Grommet for thermometer probes
Installed baffle, tuning plates, and rail system
Installed ball valve for grease
I am a project manager for a structural steel fabrication company, so I took the bottom half of the barrel in to my shop so I could weld the valve and fabricate the baffle, tuning plats, and rails. It looks good, works pretty well. I have observed about a ten degree difference between the two ends of the smoker when I seasoned the grill and my first smoke (which that difference actually worked out real nice for me, smoking chicken and pork at once). I went thru more coal than I expected I was going to, but I attribute that to the outside temperature that didn't reach above 50 degree fahrenheit.
There are two things I wish I had done differently:
The first is placing the two new lid thermometers closer to grating level. There was approximately a 30 degree difference between their readings and the digital probe I had right above the grating. When I installed them I was more concerned about being able to read them rather than their accuracy themselves.
The second being the grommet. I wish I had placed it on the left side of the grill rather than in the middle. It doesn't make sense to have it in the middle when I do not have a front shelf working area. I may just add my own at some point.
My first time using this smoker I smoked Atomic Buffalo Turds, whole chicken wings, and tried something I thought of that I haven't seen before. What I did was I wrapped pork chops along with a slice of pineapple in thick cut bacon, and coated it in brown sugar. I dipped the pork chops in worcestershire sauce for contrast (although I didn't tasted it, I don't think the pork absorbed it) and lightly salted them. Still, I thought it turned out pretty delicious.
Anways, I will end this message with a few pictures
.
I've been smoking with friends and family for years, but November 2016 I just bought my first house and moved out of an apartment. Now that I have the space, that very same month I got my first smoker during an unusually mild part of the season. I got a Char-Griller Smokin' Champ Charcoal Grill Horizontal Smoker (cheap offset smoker) and modified it with just about everything mentioned on the Amazing Ribs website as well as the other published list they mention, here. The only modification I have not done yet are the wheels because I wanted to get to smoking!
Modifications:
FDA Approved High Temperature Silicon Sealant on all seams/cracks/holes
Added insulation around all doors/lids
Extended Chimney to Grating Level
Installed two thermometers on lid
Installed Grommet for thermometer probes
Installed baffle, tuning plates, and rail system
Installed ball valve for grease
I am a project manager for a structural steel fabrication company, so I took the bottom half of the barrel in to my shop so I could weld the valve and fabricate the baffle, tuning plats, and rails. It looks good, works pretty well. I have observed about a ten degree difference between the two ends of the smoker when I seasoned the grill and my first smoke (which that difference actually worked out real nice for me, smoking chicken and pork at once). I went thru more coal than I expected I was going to, but I attribute that to the outside temperature that didn't reach above 50 degree fahrenheit.
There are two things I wish I had done differently:
The first is placing the two new lid thermometers closer to grating level. There was approximately a 30 degree difference between their readings and the digital probe I had right above the grating. When I installed them I was more concerned about being able to read them rather than their accuracy themselves.
The second being the grommet. I wish I had placed it on the left side of the grill rather than in the middle. It doesn't make sense to have it in the middle when I do not have a front shelf working area. I may just add my own at some point.
My first time using this smoker I smoked Atomic Buffalo Turds, whole chicken wings, and tried something I thought of that I haven't seen before. What I did was I wrapped pork chops along with a slice of pineapple in thick cut bacon, and coated it in brown sugar. I dipped the pork chops in worcestershire sauce for contrast (although I didn't tasted it, I don't think the pork absorbed it) and lightly salted them. Still, I thought it turned out pretty delicious.
Anways, I will end this message with a few pictures
