Kick ass site!
I just bought a Char-Grill Double Door offset Smoker/BBQ/Grill. Absolutely love it. First meal was 1.5 inch, dry aged rib eyes, about 16 oz each, smoked with a bit of hickory. 475 to 500 degrees and 7 minutes on one side and 5 on the other. Perfect medium rare. For sides I made a foil wrap of sliced potatoes, diced onions, garlic, olive oil, salt and pepper and some BBQ seasoning and heated the wrap up over the lump hardwood coals for about 15 minutes then moved the wrap to the cool side of the unit for another 20 minutes. Fantastic carmelization. Also threw some water soaked corn on the cob off to the side and cooked them for about 15-20 minutes turning every so often. Then melted some butter with finely chopped garlic and salt and mixed that with some BBQ seasoning and drizzled that over everything. Wife claimed it was one of the best meals she's ever had.
Today I cooked up a pepperoni pizza in it. Turned out great. Just like a wood burning oven. Next I'm going to try and add a little smoke and see what that does.
I want to do a pork butt tomorrow (got a solid plan from this forum) but the lack of a baffle on my smoker has me worried. The temp change between the 2 sides of the smoker is like 30 - 40 degrees with the one closest to the offset box obviously being hotter. Should I just stick the butt in the middle and keep an average temp of 225 - 230 between the 2 sides and turn it around every so often? Or is there a quick fix to design a baffle?
Any help would be much appreciated.
So glad I found this site....
I just bought a Char-Grill Double Door offset Smoker/BBQ/Grill. Absolutely love it. First meal was 1.5 inch, dry aged rib eyes, about 16 oz each, smoked with a bit of hickory. 475 to 500 degrees and 7 minutes on one side and 5 on the other. Perfect medium rare. For sides I made a foil wrap of sliced potatoes, diced onions, garlic, olive oil, salt and pepper and some BBQ seasoning and heated the wrap up over the lump hardwood coals for about 15 minutes then moved the wrap to the cool side of the unit for another 20 minutes. Fantastic carmelization. Also threw some water soaked corn on the cob off to the side and cooked them for about 15-20 minutes turning every so often. Then melted some butter with finely chopped garlic and salt and mixed that with some BBQ seasoning and drizzled that over everything. Wife claimed it was one of the best meals she's ever had.
Today I cooked up a pepperoni pizza in it. Turned out great. Just like a wood burning oven. Next I'm going to try and add a little smoke and see what that does.
I want to do a pork butt tomorrow (got a solid plan from this forum) but the lack of a baffle on my smoker has me worried. The temp change between the 2 sides of the smoker is like 30 - 40 degrees with the one closest to the offset box obviously being hotter. Should I just stick the butt in the middle and keep an average temp of 225 - 230 between the 2 sides and turn it around every so often? Or is there a quick fix to design a baffle?
Any help would be much appreciated.
So glad I found this site....