Folks,
Here we go! The first long smoke on the new CharGriller Smokin' Pro.
I had laid lump in the SFB last evening. Got up at 00:Dark:20 and lit a chimney of lump. When hot, I dumped it in the SFB and threw in a hunk of hickory. I have a restaurant steam table pan with water on the fire box side with some foil attached to the end of the pan to deflect the heat and smoke down into the bottom of the smoke chamber. I have 2 thermo probes in the unit to measure the temps. As the unit heated up the thermo on the SFB side was up to 20 degrees hotter than the thermo on the smoke stack side. After the butt went in the difference evened out and the stack side thermo is reading slightly higher than the fire box side. This changes a little when the wind (which is light) changes direction. I think my makeshift baffle is working. I'm going to have to add more lump after about 2 and 1/2 hours if I want to keep a steady temp. I found that out yesterday when I did a few fatties for a test smoke. I'm going to foil at 165F and finish in the oven. (No sense in using that much lump when it's in the foil.)
Why only 1 butt you say? Well there are not that many people around to eat it today, and if I really screw up I don't want to ruin too much meat.
Butt rubbed and ready
More pics later!
Take care, have fun, and do good!
Regards,
Meowey
Here we go! The first long smoke on the new CharGriller Smokin' Pro.
I had laid lump in the SFB last evening. Got up at 00:Dark:20 and lit a chimney of lump. When hot, I dumped it in the SFB and threw in a hunk of hickory. I have a restaurant steam table pan with water on the fire box side with some foil attached to the end of the pan to deflect the heat and smoke down into the bottom of the smoke chamber. I have 2 thermo probes in the unit to measure the temps. As the unit heated up the thermo on the SFB side was up to 20 degrees hotter than the thermo on the smoke stack side. After the butt went in the difference evened out and the stack side thermo is reading slightly higher than the fire box side. This changes a little when the wind (which is light) changes direction. I think my makeshift baffle is working. I'm going to have to add more lump after about 2 and 1/2 hours if I want to keep a steady temp. I found that out yesterday when I did a few fatties for a test smoke. I'm going to foil at 165F and finish in the oven. (No sense in using that much lump when it's in the foil.)
Why only 1 butt you say? Well there are not that many people around to eat it today, and if I really screw up I don't want to ruin too much meat.
Butt rubbed and ready

More pics later!
Take care, have fun, and do good!
Regards,
Meowey