Howdy - new here and picking up a ton of advice already. I've never actually smoked food before outside of putting a foil pack of wet chips in my weber kettle and cooking indirectly. I recently bought a CharGriller 5050Duo with the SFB and I'm loving life so far. I really like having the ability to fire up the gas side to grill up some chicken breasts or burgers and dogs for a family get together, while at the same time charcoal grilling a mess of wings or smoking a pork shoulder.
I've seen a lot about modding these grills to get them a bit better. I just ordered some gasket tape and RTV, it arrived today and I'll be sealing up the SFB to the main body and applying the tape to the lids of both the grill and SFB. But with regard to changes inside the unit, yesterday I chanced upon an unnecessary mod to put a baffle in the bottom. I actually ran the smoker at 225-230 (in the photos below where we were pushing 264, was after some chips were added and the temp spiked for about 20 mins) for 8 hours with the charcoal pan inverted, and the left side raised up one notch above the SFB side. I have a 4 zone thermometer and monitored the meat with one, and placed a probe on both the left and right sides of the grill surface. All day, they were within a degree of each other. I smoked a Chuck Roast and it came out amazing. I still might do the baffle, but the cost of the steel and not being able to find any at a scrap yard is preventing this.
I've seen a lot about modding these grills to get them a bit better. I just ordered some gasket tape and RTV, it arrived today and I'll be sealing up the SFB to the main body and applying the tape to the lids of both the grill and SFB. But with regard to changes inside the unit, yesterday I chanced upon an unnecessary mod to put a baffle in the bottom. I actually ran the smoker at 225-230 (in the photos below where we were pushing 264, was after some chips were added and the temp spiked for about 20 mins) for 8 hours with the charcoal pan inverted, and the left side raised up one notch above the SFB side. I have a 4 zone thermometer and monitored the meat with one, and placed a probe on both the left and right sides of the grill surface. All day, they were within a degree of each other. I smoked a Chuck Roast and it came out amazing. I still might do the baffle, but the cost of the steel and not being able to find any at a scrap yard is preventing this.
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