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Thanks For All the Input - Chargriller is in da house!

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Daemien rare
rare

Posts: 38
Location: Ontario, Canada
I just wanted to thank everybody for their input. I purchased a Chargriller Smokin' Pro and it arrived today!! It is currently assembled in my garage awaiting seasoning - hopefully I can get that done tomorrow ;)

Again, thanks to everybody, and especially to BBcue-Z for all of his excellent advice/tips on the use of this particular grill.

Now I just have to decide on what to cook first... any suggestions?? :lol:

D.

Post Thu Jul 15, 2004 10:40 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Congrats on the new rig!!! You are now a member of the "ever-growing" CharGriller family. Have fun.
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Post Thu Jul 15, 2004 11:59 pm
BBcue-Z well done
well done

Posts: 3062
Location: Atlanta-GA
Congrats Daemien,
As Bob said, welcome to the Chargriller family. BCC, ribs or pulled pork would be a good start. Of course, the sky is the limit when it comes to smoking.
Enjoy your new grill and don't forget to have fun.
Let me know if you have any questions.
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Post Fri Jul 16, 2004 1:22 pm
TonyGreek medium-rare
medium-rare

Posts: 75
Location: Celina, Ohio
damien, you've entered a very, very good place in your life.

i put mine together last sunday, ran out and bought the smoker box and cover on monday, cured everything that evening and started grilling on tuesday.

first night:
-kielbasa - indirect to crisp and then butterflied them and laid them open side down directly over the coals for a minute to cook out the grease and crip the inside. fantastic this way if you've never tried it.
-fresh sweet corn
-fresh peaches face down for a few. unbelievable without any other condiments required.

2nd night:
-beer can chicken (unbelievable by the way). beer of choice for this was a carlings black label. had to get rid of it somehow... :) getting rid of half a can of warm carlings is, uhhh...disgusting.
-fresh sweet corn
- hearts of romaine on the direct coals (fantastic if you've never tried)
- fresh mango quartered over the direct coals.
- peaches again

tonight:
-going to do made-from-scratch pizzas on the grill
- and ..... howabout some more sweet corn.

tomorrow:
hosting a BBQ, so will do 8 chickens and a ton of corn and grilled romaine and fruit.

pretty much going to have the corn every night. we've got a large farm nearby that we stop in daily for. amazing year for the taste.
-- Tony --
Grand Lake St. Mary's
<img src="http://img249.imageshack.us/img249/9895/licenseor9.jpg" border="0">

Post Fri Jul 16, 2004 4:38 pm
Daemien rare
rare

Posts: 38
Location: Ontario, Canada
Thanks everybody!! The above sounds awesome!! I'm leaning towards pulled pork, but will see.. perhaps some BCC is in order ;)

I just finished seasoning the grill, and while the temp was coming down had a major thunder-storm with appropriate down-pour! Think i'll be bailing it out before I am able to finish cleaning up.. :x

D

Post Fri Jul 16, 2004 11:16 pm
Daemien rare
rare

Posts: 38
Location: Ontario, Canada
BBCue-Z,

I was checking out your earlier seasoning post, and was wondering if you use foil in both the main chamber & the firebox, or just the main. Also, do you fully wrap the charcoal tray? (bottom as well?) in both?

Thanks in advance!! ;)

I have a 6lb Bone-In Pork Shoulder covered in rub curing in the fridge.. will be putting it on tomorrow around 10am or so for my first attempt (and taste) of pulled pork!

Wish me luck!! :D

D.

Post Fri Jul 16, 2004 11:46 pm
BBcue-Z well done
well done

Posts: 3062
Location: Atlanta-GA
I only line up the charcoal drawer in the firebox for easy of cleaning. As far as the charcoal tray in the main chamber, I don’t usually wrap the back of it with foil. It will be sitting against the main body which is already lined up with foil. I do brush the back of it with oil after each use to prevent rusting though.
Good luck on your pork shoulder. Let us know how it turns out.
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Post Sat Jul 17, 2004 1:00 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Daemien be sure to get some pictures of the maiden voyage. :D Good luck with the pulled pork! I'd start earlier than 10am. As a matter-of-fact I'll be starting a couple of brisket flats at 7am CST, that's only 7 hours from now so I'll be signing off.
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Post Sat Jul 17, 2004 12:42 pm
Daemien rare
rare

Posts: 38
Location: Ontario, Canada
hmmm.. everything I've read says 7-8 hours for a 6lb roast @225. Is this inaccurate??

I also have a question about wood/smoke. I have to add a handful (approx. 1 cup) every hour. Sometimes I notice that it catches on fire and burns up very quickly - giving only a couple of minutes of actual smoke. The chunks have been soaking in water for more than an hour. I have compensated for this by throwing the odd handful on the half-hour.
How long should the wood take to burn out? I've had it going for maybe 10 minutes or so at the most, but no longer.

Thanks!

D.

Post Sat Jul 17, 2004 9:27 pm
BBcue-Z well done
well done

Posts: 3062
Location: Atlanta-GA
Smoking a pork shoulder at 225 will take much longer time than doing it in a grill at higher temp. What you read was probably referring to a grill. I would allow at least 10-12 hrs or until internal temp reaches 195 degrees.
As far as the wood chunk, I usually soak them for at least 6 hours. I’ve never had any problem maintaining long periods of smoking. Some times the wood gives unnoticeable
Amounts of smoke; however, if it’s catching on fire, then it’s not wet enough.
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Post Mon Jul 19, 2004 10:14 am
Daemien rare
rare

Posts: 38
Location: Ontario, Canada
Well I learned my lesson on two counts:

- I ended up taking the roast off at around 9:30pm @ a temperature of 185F (was aiming for 190-195) . I definitely wasn't expecting to be pulling pork this late in the evening.

- I think I added at least an hour by forgetting to bring the roast up to room temperature before placing it on the grill - I just realized this morning that I didn't do this (I had planned on it but it somehow got lost between getting the kids up and fed & getting the grill ready)

Thanks for all the help guys! The end product, while having a few tougher areas, was extremely tasty! Especially with a bit of Bulls-Eye Cajun BBQ sauce.. ;)

Unfortunately I didn't get any pictures of the end product.. just the smoker doing it's job :?
Will be better prepared next time I think... overall it turned out well!!


D.


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