CharGriller Outlaw 2nd Smoke

[5oclocksomewher]

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• 5oclocksomewher
• Apr 11, 2014

Thanks to all who posted info on chargriller mods. Cooked at 2225-275 for about 2 1/2-3 hrs on a windy day. I know a lot of people say stay away fro COS, but with the mods listed on this forum, even a newbie like me can turn out tasty BBQ. Spare Rib Saturday coming up next.:yahoo:

 

[brooksy]

Good looking yard bird you have there!

 

[jarjarchef]

Good looking birds you have there.

I miss my Outlaw! Put out some really good food on it. Yes with a few mods it does the job very well. They do not like rain when cooking....

 

[5oclocksomewher]

This is only my second smoke on it, so I'm still getting use to managing the fire, but I'm learning as I go. Got even temps across the cooking grate thanks to the baffle.

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• 5oclocksomewher
• Apr 11, 2014

 

[jarjarchef]

Did you do a charcole basket? That for me was the single most important mod I made...

Your temp variation or 225-275 was a norm for me on most cooks. I learned to not stress over having a percise temp and worry more about the end products texture and flavor. For me it was more of an A and Z thing and what happened in the middle was delt with as it came for each cook. I kept a log with notes of what I did and the weather. I dont go back to it much now, due to a diffrent style smoker, but I did alot when using the outlaw.

If I can help in any way let me know.


Side note. My FIL has an outlaw we bought for him almost 4yrs ago. It has only been used 3 times, and 2 of them was by me......... It kills me everytime I see it...

 

[5oclocksomewher]

Yes. I bought an an expanded steel basket.

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• 5oclocksomewher
• Apr 11, 2014

I did one chimney of unlit lump, with a chimney of lit on top. I'm thinking next time to go with 2 lit chimney lump next time to push it over 300 and it will drop to 275 and stay there when I add the food on the smoker. This time I added the chicken at 275 and it dropped to 225. Took a little time and some chunks of cherry and apple wood to get it back to 275, with dampers wide open.

 

[gary s]

Good morning 5oclock, Looks like you are on the right track. Best advice is Smoke, Smoke Smoke, the more you smoke the better you will get and learn your smoker in the process, I think one of the biggest challenges for someone new to smoking is getting to know their smoker. and keeping it simple , ask questions and enjoy it. I see a lot of people who stress out when they smoke, I have a brother-in -law like that big production number, Makes me tired watching him. Smoking should be fun and relaxing.

Gary S

 

[chef willie]

Good looking chickens and nice looking unit. I admire you dealing with the off set firebox. I see those char grillers on display at Home D and am tempted but I don't want to go down that path...lol.....but, that's me. Now, if I was to find one for 20 bucks on Craigs List...maybe for grins I'd take it home. Good job...have fun and like the man said.....'keep a log'.....Willie

 

[GaryHibbert]

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

[5oclocksomewher]

Thanks for all the nice comments. I'm pretty happy with the chargriller with the mods I made. I just got into doing this from watching BBQ Pit-masters reruns this past winter. I have most of the episodes saved on my DVR. I'm hooked now. I've done a lot of reading online and watching videos online. I'm just in the learning phase now. I'm probably going to smoke some spares tomorrow.Thumbs Up

 

[5oclocksomewher]

Did you do a charcole basket? That for me was the single most important mod I made...

Your temp variation or 225-275 was a norm for me on most cooks. I learned to not stress over having a percise temp and worry more about the end products texture and flavor. For me it was more of an A and Z thing and what happened in the middle was delt with as it came for each cook. I kept a log with notes of what I did and the weather. I dont go back to it much now, due to a diffrent style smoker, but I did alot when using the outlaw.

If I can help in any way let me know.


Side note. My FIL has an outlaw we bought for him almost 4yrs ago. It has only been used 3 times, and 2 of them was by me......... It kills me everytime I see it...

Any tips or advice for fire starting and maintaining temp would be greatly appreciated.

 

[gary s]

Hello again, I usually start my fire one of two ways, Charcoal Chimney, or my  propane weed burner. You can look up both to get the idea. Weed burner is quick, I start out with charcoal most of the time lump, I would say 3-4 good double hand fulls, I use a fireplace ash scoop. Fire up the WB and it only takes a couple minuets, While I've got it out I usually go over my racks and inside the cook chamber just to help it along. Once the fire is burning I throw on a split of wood (good long seasoned wood) . I smoke at around 225º  so when my temp gauge gets there I'm ready. I keep my Chimney damper wide open while smoking and control my temp using the damper on the fire box. When you are seasoning up your smoker play with a little to get the feel.

Gary S

 

[5oclocksomewher]

Thank You Gary.

 

[gary s]

If you have any problems, post some pictures and either myself or another member will be glad to help, Or just ask a question.

Good luck

Gary S

 

[jarjarchef]

I would start 1 chimney and get it good and red and add it to my basket loaded with more charcoal. I would open the the air vent full to get the rest of the charcoal going. I always keep the top vent open full. Once the smoke settles and the temp is where it should be. I choke the intake back to half and allow the smoker to settle. If it needs more heat open up the air vent and the opposite if cooler temp is needed. Remember everytime you open the door to the cook chamber or fire box you will add O2 and the temp will spike. Relax and allow it to settle, same when you make adjustments to the air intake. I use oak trimming from our property for the smoke and for some heat. If you need to add more charcoal, get it lit first, otherwise you will end up with black soot on your food.