What do I need ??

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Timlarmer

Newbie
Original poster
Just getting started on my new obsession of smoking ... just got my first smoker ( chargriller Smokin champ ) my question is ( I hope it’s not a dumb one ) but what other items should I be needing ? Obviously a good thermometer is on the top of my list ... anything else that will help ? Thanks everyone for any advice
 
What you've got there Tim is a stick burner. It can probably handle charcoal and chunks.
If you want it to last longer (I would), I'd see if I could find some fire brick lining to lay in the bottom of the firebox. (Keeps the heat away from the steel.)
You'll have a lot of fun BBQing and smoking up on that.
In lue of firebrick, maybe angle iron laid with the corner up, loose, lengthwise along the bottom of the firebox.
The idea is to have something to help keep the red hot heat away from the steel, to give the fire something to chew on besides the structure of the firebox.

My Char Broil gas BBQ has cast iron grates. After seeing Bear's BBQ, I turned my grates over so I have the wide side up.
It seems to work better, in my limited experience with them that way.
I think I like having cast iron grates better than bar grates I've had in the past. I have not seen any deterioration in the iron grates so far.
You'll be able to slow cook, then sear on the fire box. If you like that...

Um, you do realize you are falling into the pit head over heals now, don't you?
Save some money for Meat. The accessories will sort out as you move along. Speaking of along...
You will want a pair of long tongs. Forks belong at the table, not the pit. Forks at the pit let the juices out. So use tongs to keep those juices inside. ;) I have some similar to this I have in my BBQ drawer of stuff. Mine are Weber, and I got them in the Christmas White Elephant thing years ago. Never use the fork, almost never use the spatula, but those tongs are the bomb at the que. Keeps your hands back from the heat. And they are easy to clean at the sink.

Otherwise, look, and carefully consider things hanging in the BBQ isles. Some are useful, others are not.

More fishing lure's catch fishermen, than fish. ;)

PS: If you have a vice...
A while back I wanted a long handled sauce brush. They make them, but seem to want a WH price for them. I was lookin, and dreamin, then got an idea. I went out to my garage and dug up a piece of white PVC. By squeezing it in my vice, I was able to drive my silicone sauce brush handle into it deep enough that when the vice was released, and the plastic sprung back, it made a really long handled sauce brush for my ribs.
No more burned hands. :)
So shop well. But consider before you buy. The money you save might be a steak. :D
And yes, I bought a sauce mop. Don't like it. I like the silicone sauce brush better.
But not a steak loss. More like a Pork Chop. Albeit a nice thick pork chop. :rolleyes:
 
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What you've got there Tim is a stick burner. It can probably handle charcoal and chunks.
If you want it to last longer (I would), I'd see if I could find some fire brick lining to lay in the bottom of the firebox. (Keeps the heat away from the steel.)
You'll have a lot of fun BBQing and smoking up on that.
In lue of firebrick, maybe angle iron laid with the corner up, loose, lengthwise along the bottom of the firebox.
The idea is to have something to help keep the red hot heat away from the steel, to give the fire something to chew on besides the structure of the firebox.

My Char Broil gas BBQ has cast iron grates. After seeing Bear's BBQ, I turned my grates over so I have the wide side up.
It seems to work better, in my limited experience with them that way.
I think I like having cast iron grates better than bar grates I've had in the past. I have not seen any deterioration in the iron grates so far.
You'll be able to slow cook, then sear on the fire box. If you like that...

Um, you do realize you are falling into the pit head over heals now, don't you?
Save some money for Meat. The accessories will sort out as you move along. Speaking of along...
You will want a pair of long tongs. Forks belong at the table, not the pit. Forks at the pit let the juices out. So use tongs to keep those juices inside. ;) I have some similar to this I have in my BBQ drawer of stuff. Mine are Weber, and I got them in the Christmas White Elephant thing years ago. Never use the fork, almost never use the spatula, but those tongs are the bomb at the que. Keeps your hands back from the heat. And they are easy to clean at the sink.

Otherwise, look, and carefully consider things hanging in the BBQ isles. Some are useful, others are not.

More fishing lure's catch fishermen, than fish. ;)

PS: If you have a vice...
A while back I wanted a long handled sauce brush. They make them, but seem to want a WH price for them. I was lookin, and dreamin, then got an idea. I went out to my garage and dug up a piece of white PVC. By squeezing it in my vice, I was able to drive my silicone sauce brush handle into it deep enough that when the vice was released, and the plastic sprung back, it made a really long handled sauce brush for my ribs.
No more burned hands. :)
So shop well. But consider before you buy. The money you save might be a steak. :D
And yes, I bought a sauce mop. Don't like it. I like the silicone sauce brush better.
But not a steak loss. More like a Pork Chop. Albeit a nice thick pork chop. :rolleyes:
GREAT info. Thank you so much
 
Good pair of heat resistance gloves ... I have some heavy leather, welding gloves for the fire work and "silicone" style for the food area.

Also I invested in a good torch to light those fires a little quicker. Convenient.
 
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Just getting started on my new obsession of smoking ... just got my first smoker ( chargriller Smokin champ ) my question is ( I hope it’s not a dumb one ) but what other items should I be needing ? Obviously a good thermometer is on the top of my list ... anything else that will help ? Thanks everyone for any advice
Welding gloves to protect your hands
 
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BBQ tongs, spatula and some good friends and family with a big appetite. A fridge full of beer doesn't hurt either.

Chris
 
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--You'll definitely want to get an instant read therm in addition to 2 probe remote digital therm. Doesn't have to be an expensive one either. I picked up a Weber Instant Read a couple of years back for about $10 Canadian. An 8 second "instant read" but deadly accurate.
--An injection needle isn't a bad idea either--once again cheap.
--And as said, some good heat proof gloves.
--a container to keep your rub in is real handy. I make up a big batch, put it in a sealed tupperware, and store it in the freezer. This keeps the brown sugar in it from clumping up.
Enjoy!!!
Gary
 
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