Char-Griller Smokin Pro with firebox- Mods

[j don]

Looks like it's time to pull mine out of mothballs and make some serious modifications.

 

[peixegato]

Hey, nice mods.  What did you use to pop holes in the cover to put those thermometers in?  I got a couple of them and don't want to risk messing up my cover trying to punch holes in them.

Thanks!

 

[smokinbluz]

Hey guys, just lookin around BBQ boards to see what all people have done to their Chargrillers to make a cheapo unit cook like a pro. I currently own a Chargriller Outlaw w/sfb, a weber 22.5 kettle and a charbroil gasser. This is my second Chargriller, my first one a Smokin' Pro lasted 6 years and probably would have lasted longer if I took care of it. I modded my Outlaw with information i've grabbed from here and other forums. I have a charcoal basket in the SFB, the bottom is lined with red brick pavers, I have a heavy steel baffle running the length of the bricks, I have a 3inch dryer duct running from the smokestack to the firebox side of the smoker just above grate level (hello cheap reverse flow!) I have two bimetal thermos on the lid on opposite sides to ballpark temps, then i have two identical Maverick ET-73's to nail the food and cooker temps. I haven't decided if I want to seal the cooker door with fiberglass rope (oven seal) or insulate the whole thing with welding blankets. The current mods have helped me churn out some of the best BBQ i've ever had/made and it easily spanks any joint claiming to serve BBQ around me (NE NJ i know lol not much goin on out here for BBQ) As soon as the board lets me post pics I will....now back to the 16lbs of shoulder i have smoking :)

 

[caseydix1]

I have the same smoker i sealed my doors with hi temp.silicone and gasket works great. I made a cover plate for my firebox bent it about 35-40deg.made a tuneing plate from threesixtenths steel cut it the width of the smoking chamber at the height i wanted it from the top grate just layed it in no screws it's heavy enouch not to move.cut the lenght3inches shorter than the smoking chamber. from the firebox in i drilled 7-1/2holes 3rows then 3/4hles 3rows then one row of1 1/2 put 2 good thurm. on R / L side of cooking chamber the height of rack.moved my smoke stack from the top to the bottom on the cooking chamber.4 inch pipe. i also put lava rocks under tuning plate.  KEEPS TEMP. THE SAME AT BOTH ENDS.             HOPE THATS HELPS.

 

[caseydix1]

I have the same smoker i sealed my doors with hi temp.silicone and gasket works great. I made a cover plate for my firebox bent it about 35-40deg.made a tuneing plate from threesixtenths steel cut it the width of the smoking chamber at the height i wanted it from the top grate just layed it in no screws it's heavy enouch not to move.cut the lenght3inches shorter than the smoking chamber. from the firebox in i drilled 7-1/2holes 3rows then 3/4hles 3rows then one row of1 1/2 put 2 good thurm. on R / L side of cooking chamber the height of rack.moved my smoke stack from the top to the bottom on the cooking chamber.4 inch pipe. i also put lava rocks under tuning plate.  KEEPS TEMP. THE SAME AT BOTH ENDS.             HOPE THATS HELPS.

 

[alelover]

How about some pix of those mods. As we say here...

 

[mintee]

Nice work kid!

 

[wmarkw]

Wanna bump this thread.  Thanks to the OP for posting his notes.  I have followed it so far and I'm almost done. I'm going to use this as a smoker only and have no interest in using the main barrel as a grill.  That being said, can I flip the fire grate over and use that as a baffle?  Do I need to drill some holes in it to help tune the heat?  I was wondering what you all have done with the fire grate.  I also need to add a deflector by the firebox as the fire grate doesn't cover the vent to the firebox completely.

Also I did some research on the gaskets and I think I'm gonna use a food grade safe silicone tubing that is good up to 500 degrees.  Not sure on the gauge/diameter if anyone has done this can you tell me which size you picked?  Thanks.

Mark

Also, my Kroger dropped the price of this model to $64.99; I got a price adjustment from $77 and with the $35 side firebox I only spent $100 for this thing!! 

Here is the tubing i was thinking of.  Of course I'm not sure on the diameter:  http://www.ebay.com/itm/3-8-I-D-Sil...096?pt=LH_DefaultDomain_0&hash=item43a6cfe840

My idea was to slit it length wise and then crimp it over the edge of the main barrel.

 

[wmarkw]

Well I got most of my mods done.  Will update my thread tonight.  I did a seasoning run on friday night and was ok with the temps; about -7 deg difference right to left.  I'll take it.  I then cooked some abts, fatty & a chicken Saturday and I noticed I lost a lot of smoke out the back of the smoker.  My silicone tubing worked fine for a seal on the sides and front but I have at least a finger gap on the back of the smoker.  I did wad some tinfoil back there but it didnt help much.  Any ideas?  I know my lid is on correctly but do you all have that much of a gap?  Thanks.

Mark

 

[hacksawdwyer]

Notice the even temps on both sides (if you think 5 degrees is even)

Thanks for all the ideas, with the help of my friendly neighborhood welder I added:

Smokestack extension

Gas burner in SFB

Two Thermometers

Stainless Steel baffle with handle ( 2 pieces)

See no evil, hear no evil, speak no evil pigs to cover up hole where POS OEM thermometer went

http://payneswelding.com/Photos.php

 

[hardslicer]

is this a great hobby or what!!  every step is a learning experience and a way to help us mprove our Q.....I don't have one of these units, but certainly find this interesting 

 

[steelpeart]

If you think you might want to pick one of these up and haven't, keep your eyes open for sales.  My wife spied one of these for sale at a local clearance place - and for some reason, they were selling this PRE-ASSEMBLED for $99!  Some folks say it's a good little smoker for $200 - I say it's the best buy I ever made at $99.

So keep your eyes peeled.

 

[hacksawdwyer]

Is it weird that I do not have any real issue with the smoke escaping from around the grill? The only place I really get any smoke escaping is on the SFB.

 

[wmarkw]

Yes, I have that much gap.  It changes depending on how much lid is open or shut because the hing isn't exactly on the axis of the back of the smoker.

What I ended up doing was carefully bending the lip with some pliers.  So now it is actually flush to bottom of the barrel (or a nice seal) but I have no problem opening/closing the lid; nothing is rubbing against the lid and barrel.  I'm digging this somker and the mods were easy.  I did do the high temp silicone seal on the front which is working well and then for the sides i have the high temp/food safe silicone tubing that I slit and fit on the sides.  So some smoke leakage but not much.  I bought this to replace the stock thermo; not the best but its prettier but does have a short stem.    I did do the 2 thermos at the grate level mod where I take my primary temps but wanted something to look at other than the crappy stock thermo.  I knocked the glass out of the stock thermo, drilled a hole and put this thermo inside the stock one.  Works fine.

 

[raa171]

I'm looking at making the modifications to my chargriller in the next week or so.  Can anybody recommend how far the tuning plate should be below the grate?

I've read in several posts about reverse flow and moving the smokestack to the opposite side.  Is there any value in making the changes to create a reverse flow?

 

[billjo]

I am in the same boat as you, found this link , please share the post's you find inspiring with me

http://www.amazon.com/gp/product/B000AXZC78/?tag=smokingmeatforums-20

 

[hacksawdwyer]

I made my baffle 2 inches below the opening of the side fire box hole.

 

[bass28in]

OK. I bought a CG Smokin' Pro w/ Side Fire box off Amazon last weekend ($153, not tax, free shipping). Been reading SMF non-stop getting great mods to make this thing a magic meat making machine. I've done everything...

1. Installed two River Country adjustable thermo's at grate level (I plan on covering up the factory them with a stamped metal piggy I found on the internet).
2. Sealed the lid to the body with oven gasket and high temp RTV (I mounted some angle iron to support the seal along the sides).
3. Sealed all the tack welded seams with high temp RTV.
4. Sealed the gap between the SFB and cooking chamber with high temp RTV.
5. Fab'd and installed a baffle.
6. Fab'd and installed tuning plate rails.
7. Fab'd and installed tuning plates (haven't experimented with configuration to get the best results yet).
8. Filled all the empty holes with nuts and bolts.
9. Touched up all the red RTV and shiny new blot heads with black high temp paint.

But...I only ATTEMPTED to install the 3" semi-rigid aluminum tubing to the smoke stack...

The bottom of my stack is flared out. It measures 3 1/4" and the 3" tubing won't fit. Anyone else have this problem? Any idea's?

Thanks in advance!!

 

[venture]

Something must have changed? The 3 inch fit my CGSP chimney perfectly:

This shot was taken before my first smoke on that unit when it was new.

Also, I recommend two probe therms  above the grate, one on each side.  It is good to know your temp differential from side to side before you get too carried away with tuning plates and baffles. You can see the wood therm holders I rigged up.  Mine runs within 10 degrees side to side just with careful placement of disposable drip pans.

Good luck and good smoking.

 

[mossymo]

The bottom of my stack is flared out. It measures 3 1/4" and the 3" tubing won't fit. Anyone else have this problem? Any idea's?

I would think if you took a needle nose pliers and gave it a few light crimps it should take enough flare out to fit the 3" hose over it..... just my thoughts thinking out loud I guess.