Char-Griller Smokin Pro Mods

[vegansbeware]

I know these should probably be in another "room" but not sure wich one.

Has anyone here ever done or thought about modifying their CGSP into a reverse flow smoker?

Here is an idea that I drew up using other posts to get ideas. As you can see, I'm not sure of the thickness of steel needed to conduct and or retain heat. Not even sure if this would be very efficient. Let me know your thoughts.

Attachment 8778

 

[fireguy]

Cant be much help, since Im a new Chargriller user.... But, the diagrams look great and I am really interested to see what the others think... good luck

 

[master_dman]

What exactly are the benefits of a reverse flow smoker?

Do they have any problems keeping heat?

 

[flagriller]

Mine works great with the basic mods, so I say leave well enough alone.

 

[geek with fire]

Looks good, but I think you will need more room that what you have drawn under the grill grates. The plate will get hot and the drippings will burn very close to the meat. Also, you want room for smoke to move around under there.

Also, before you start cutting on your cooking chamber, I wonder of you couldn't just use a longer exhaust hose and extend it to the other side of the box. It would at least let you proof out the concept before you make it permanent.

I have nother other than gut feeling to back this up, but it's my opinion that the reverse flow concept won't be as successfull on a smaller rig. I think you are just going to flip-flop the location of the hotspot. However, if you use a thick enough plate under the grates, it may act as a heat sink and help to reduce rapid temperature changes.

Keep it up and let us know.

 

[vegansbeware]

Thanks for the idea of just getting a longer exhaust hose. I'm deffinately going to do that.

As far as the heat sink part, that is exactly what I'm going for.

Even though I have the basic baffle mod where the Firebox connects to the main chaimber, I still get a really bad hot spot and I end up burning the underside and end of the meat on long smokes (fatties, brisket, turkey, etc..) All the baffle mod seems to do is move the hot spot further down from the firebox. So, it still exists. I want to eliminate it all together.

Maybe someone could direct me in a way to eliminate the hot spot?