Charbroil American Gourmet Deluxe Offset... Any thoughts?

Discussion in 'Roll Call' started by smokingdave, Sep 20, 2010.

  1. It fits my budget at this time, and I wanted to try something different.  I already have a vertical wood smoker with a single door.  My problem with that one is that when you need to add more wood chunks you have to open the door, thus all the heat escapes at once.  

    I have read many of the modifications for offset smokers, and am just wondering if anyone had any luck using this particular brand/model, with or without mods.  I see the use of extending the chimney to grate level, and even baffling, but I am a believer of using water, at least in my vertical.  

    I am not a total noob to smoking meat, but always in learning mode.  I have an open mind, and love to see and read what others have done.
     
  2. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    I've got it and have turned out some great stuff with it.  I haven't done any mods, just a big water pan sitting right at the opening.  It does have some heat difference from side to side but you can work with it.  I did learn to build the fire big starting out and it's easier to maintain than trying to get it bigger when it's burned down.  I can have the firebox half full and burning hot but with the big water pan and the input vent almost closed I can keep it at 220 or so, then open the vent as it starts to burn down to maintain.  Then adding fuel as needed.  It does get tricky trying to keep the fire going on long smokes though.  As the chamber fills with ash it's hard to get airflow to your new fuel.  I've had to scoop ash out the side before adding fuel.

    I also use it to start long smokes for 4 or 5 hrs, then move to the MES for 10 or whatever.

    Take a look at some of my threads.

    http://www.smokingmeatforums.com/search.php?search=*:*&advanced=1&sort=lastupdate&order=descending&searchtype=thread&createdbyuserid[]=34354
     

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