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New Chargriller Gravity Fed Grill

JWFokker

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IDK how these things produce smoke that's different from other charcoal/chunk smokers , but they do.
Similar to the KBQ C-60 they should burn pretty hot and thus quite clean. Between the forced air and the firebox liner trapping heat a lot of volatile organic compounds are going to be completely burned.
 

Smokin Okie

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Another vid from Horsman, but this one has me confused. He's getting a lot of smoke. But he does not say if he put wood in the hopper. He swears by B&B Oak charcoal, but does not say that's what he's using. I don't like seeing that much smoke from just charcoal.

EDIT -- just read in the comments he says he added wood to the hopper

 

chef jimmyj

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I agree. My small issue with it...Its only available in BLUE from Lowe's but MENARD'S carries the Sweet looking RED ones!!!! Not Fair.😆...JJ
 

Smokin Okie

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Horsman makes his choice between MB and CharGriller ............ I would tell ya what he chose, but why ruin the suspense ......:emoji_relaxed:

 

PPG1

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Side by Side it's hard dispute it. And i so loved my MB560. Now I feel like i'm going to have to have an affair with Char-Griller. Now when I cook on the MB I'll find any reason to start a fight with it. I just have to convince my wife that I need the C-G.
 

chef jimmyj

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I have been talking to Tom since he got the CG. I left a comment as well...JJ
 

chef jimmyj

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I don't have a Ferrari but I can talk about how much better built it is than a Yugo...JJ😊
 

Smokin Okie

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Interesting that CharGriller put the fan on the outside of the hopper, so the air would blow across the firebox and into the cook chamber.

MB has been the fan on inside of hopper, pointed in more upward angle. Air flow goes up and then back into the cook chamber.

The Chargriller , being a longer cook chamber, may need that extra push to get the air through the manifold. And then they put a heat defector/grease drain on top of the manifold. That's a lot of air restriction.

But this guy did an impressive biscuit test with the Chargriller. The biscuit test I ran on the MB 560 was not this even.

 

mcokevin

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But this guy did an impressive biscuit test with the Chargriller. The biscuit test I ran on the MB 560 was not this even.
Curious if you have purchased the mod pack from LSS for your 560? I am noticing temp differences of 15-20 degrees within my 1050, with the higher temps being observed closer to the firebox. The temps are consistent so I can deal with it if I need to, but I'd like to even it out. Wondering if the mod pack (specifically the water bowl) help with this at all.
 

Smokin Okie

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Curious if you have purchased the mod pack from LSS for your 560? I am noticing temp differences of 15-20 degrees within my 1050, with the higher temps being observed closer to the firebox. The temps are consistent so I can deal with it if I need to, but I'd like to even it out. Wondering if the mod pack (specifically the water bowl) help with this at all.
No, the only mod I've bought is a new middle grate by Joes Grill Grates.

Temps don't tell the whole story. Do a biscuit test.

On my 560, the hottest part of the lower grate was just to the left of center. I posted pics of my biscuit tests in the MB thread, I did them back in January.
 

Three B's

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I never knew about the biscuit test so I'll give that a shot next. I have only done the burn off and two seasonings so far on the 980 but temps seem to hold really well. I am also using a power pack from Amazon that is getting mixed reviews. So far so good for me.
 

Smokin Okie

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I never knew about the biscuit test so I'll give that a shot next. I have only done the burn off and two seasonings so far on the 980 but temps seem to hold really well. I am also using a power pack from Amazon that is getting mixed reviews. So far so good for me.
That last vid I posted, about four posts up, has a biscuit test on a 980 .

Biscuit test is better than temps. It tells how food cooks, which would include convection. Temps alone don't take convection into account.
 

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