So I have had a chargriller offset for.... well idk how long but quite a while, having cooked on it countless times I am well aware of the the pros and cons in the factory configuration.
My son has convinced me to bust it out and modify it so I have some ideas I wanted to throw out and get some feedback on. Main purpose will be brisket, pork butts ribs etc.
Plan on a charcoal basket, adding another air intake to the fire box and sealing the whole thing up. Adding thermometers at grate level
The not so normal:
1)I was kicking around the idea of making it into an RF type by adding angle inside and adding fire bricks most of the way across to get heat/smoke to the opposite side as well as add some thermal mass to the smoker...
2) moving the vent to the fire box side and possibly adding a dampered vent on the fire box to dispose of unwanted heat if need
Sorry for the long post just throwing some things out there to get some input.
My son has convinced me to bust it out and modify it so I have some ideas I wanted to throw out and get some feedback on. Main purpose will be brisket, pork butts ribs etc.
Plan on a charcoal basket, adding another air intake to the fire box and sealing the whole thing up. Adding thermometers at grate level
The not so normal:
1)I was kicking around the idea of making it into an RF type by adding angle inside and adding fire bricks most of the way across to get heat/smoke to the opposite side as well as add some thermal mass to the smoker...
2) moving the vent to the fire box side and possibly adding a dampered vent on the fire box to dispose of unwanted heat if need
Sorry for the long post just throwing some things out there to get some input.