The CharGriller Owners Group Official "Introduce Yourself" Thread

[Walchit]

Didn't read all the way through, but I got a char-griller premium kettle for my birthday and I love it. Been smoking on it, food has turned out awesome. Also grills pretty good, not as hot as the cheap grills I'm used to. And customer service isn't bad either. But I do wish paint was covered under their warranty because the lid is messed up where they put the handle on loose at Wal-Mart. It was a display model.

 

[cliffcarter]

But it is a CharGriller after all.

 

[tareed94]

I'll join in on this one. I've got a 30" Super Pro. I've attempted smoking ribs in it without the smoker attachment and just using the thermometer on the lid. Did not come out good at all, and have since noticed the thermometer is absolutely screwed up. It shows about 500 degrees when cold. I love this thing though, works excellent and has a ton of room. Cooked a lot of stuff on it, and intend to grill a lot more.

 

[phattrider]

Hi all. I'm new here and new owner of a Char-Griller 5050 w/side firebox. Went to Lowes to purchase a few things and a grill/smoker was not on the list. LOL They were running a special on outdoor living products and they had it at a price that was hard to pass up. Once it was home I spent 6 hours seasoning both sides. I've owned it for about a month now and over that time I've smoked burgers, brats, a prime rib and last weekend a pork shoulder for pulled pork sandwiches, pictured below. All the meat has turned out amazing. This morning I modified the smoker side with a 3" vent hose and two grate level temp gauges on the lid. This year we've seen a lot of rain, which I hate grilling in, so I'm going to invest in a 10 x 10 canopy so I can smoke/grill all the time. Will also keep the Florida sun from cooking me. Looking forward to reading and learning from you all.

 

[mkvrgs]

Hi guys,
New owner of a Smokin Ace that is replacing my old duo.
Haven't had a chance to use it as a smoker, but have used it to grill steaks, chicken and pork.
So far I've added a chimney extension and sealed it up using Lava lock.
Looking forward to seeing how you guys do things as some of y'alls smokes look amazing!

Mike

 

[stokedembers]

Hey All, New to the club with a triple play. This my first time cooking anything with smoke, mostly used gas in the past, so I have a lot to learn. The first pic below is when I was seasoning it, and my second was my very first smoke on Saturday.

I learned a few things on my first smoke:
1. Dont trust the firewood man, there was definitely a stick of pine in my "Hardwood Firewood"
2. My son with nut allergies may get reactions to Oak/Hickory, or it could be Jeff's Rub, so my guess its the wood, or could be the possible pine.
3. I knew this in the back of my head, but it became apparent, I dont like my food with a very heavy smoke flavor. A friend of mine uses Apple/Cherry primarily and his BBQ was always the perfect touch for me. But since my son may be allergic to nut woods, the thoughts of getting hickory sticks at $0.12/lb is vanishing and looks like I will be buying wood chunks for now.
4. I definitely used too many sticks during a 2 hour burn, way too much smoke was produced for my liking. After reading I am going to go with a charcoal basket with a chunk of apple wood every 30-45 minutes on my next smoke.
5. I need to seal that bad boy up, I ordered the stuff today.
6. I used 2 tinfoil sheet pan for temporary tuning plates/deflectors, they worked well, until I actually put food and wood in.
7. Dont put the sticks close to the opening between the smoking box and the firebox, if anything they go closer to the side. This really helped the heat distribution later in the burn. I am also going to do the DIY charcoal basket today. Any feedback on size, is 12x10x6 the recommended size, or is 12x12x6?
8. Damn, I am spending a lot on things not directly related to the consumables or grill :)...Another money pit of a hobby!!! I do like the inkbird!

 

[ososmokeshack]

Glad I found this thread. Lots of good info in here and it makes me want to fire mine back up. Gonna have to do a few mods first.

 

[MNholla]

I have a question for the members with the off-set firebox for the 5050. Do you have to take the handle off of the side or does the box sit under it? I would love to add on the box but cannot lose mobility

 

[stokedembers]

I have a question for the members with the off-set firebox for the 5050. Do you have to take the handle off of the side or does the box sit under it? I would love to add on the box but cannot lose mobility

You have to take the handle off the cooking box, I use the handle on the SFB to move when needed.

 

[Gryfox23]

Howdy yall. I’m from Douglasville, GA. I have a CG Deluxe Pro. I’m lookin for mod tips and recipes. Lookin forward to it.

 

[stokedembers]

Seal the thing up with some high temp RTV, create a baffle from some tin pans, make or buy a charcoal box, and a few other tips are out there. Those are the ones I have done, and I can tell you every change makes regulating my temps a bit easier. Otherwise, everything you are looking for can be search on this forum, or via google.

Good luck man, I had my 3rd smoke the other day, a 10 hour butt, and it turned out great with a bit of research.

 

[mark38090]

I'm new to this group. My mother in law bought this for me and I've only used it once but I can't keep the temp below 300 if I use more than 15 pieces of charcoal. I smoke a pile of meat at work but that using an old school brick smoker.

 

[SmokyMose]

I'm new to this group. My mother in law bought this for me and I've only used it once but I can't keep the temp below 300 if I use more than 15 pieces of charcoal. I smoke a pile of meat at work but that using an old school brick smoker.

Are you going by the temperature that the therm on the lid shows or are you using a remote probe down by the grate? There can be a huge difference. On mine the therm on the lid will show 300 while a therm at grate level will only be 240 -250.

 

[mark38090]

Are you going by the temperature that the therm on the lid shows or are you using a remote probe down by the grate? There can be a huge difference. On mine the therm on the lid will show 300 while a therm at grate level will only be 240 -250.

That's the one on the lid. I just got a clip to put one of my wireless probes on the grate.

 

[chris kessler]

I have had my Outlaw for a few years, and I finally got a side firebox. I went and bought an Oklahoma Joe firebasket for it, but it doesn't fit. Anyone know what size firebasket I should be getting for the side fire box? I appreciate any help I receive!!!

 

[cliffcarter]

CharGriller has baskets, check their web site. FWIW I made one for my SmokingPro that measures 12"X12".