The Char-Griller Family

bbquy · well done Joined: 31 May 2005 Posts: 373 Location: Ct

Hi all,
Has anyone noticed that if you put something on during the middle of the smoke that it brings the temp way down? I tried to do this once on my CG
Outlaw. I was smoking some butts and adding BCC's on later. It messed up the whole process. I had to pull the BCC's off and ended up smoking it on my Jenn-Air. Now I'm afraid to try it again. When I did it I even brought the BCC's up to room temp. Maybe I should have placed it in a different place in the main chamber?
Any advice would be greatly appreciated
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currently: Jenn-Air 48,000 btu gasser, CharBroil H2O smoker, CG-Outlaw w/sfb, Weber gold

Trollby · Posted: Sat Jul 25, 2009 6:03 pm Post subject:

I found my CG does that also to compensate I usually stoke the fire and add more coals and wood about 15 - 20 min before adding the new stuff and open the air intake some. This makes the temp start to rise, when the cooking chamber gets about 250* I add the new items and it drops to about 190* or so for a little bit, when it starts to rise again I close back the air were it was and it balances out for the most part.

I should point out I like to cook the Pork butt a little higher so I may let it go to 300* since I cook PB at 225-250* and iff doing BBC I cook about 275 since I think it makes a better BBC and not too high for PB.
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Smokey Joe
Sunbeam Portable - Propane
Weber 18" kettle
Sunbeam w/side burner - Propane
Pro Deluxe Backyard BBQ w/SFB

rokztar · raw Joined: 12 Jul 2009 Posts: 1 Location: Ottawa ON

Hi All,

New to CharGriller and new to BBQing. I've been doing this for a couple months now, and the only thing I cooked that really turned out well was beer can chicken.

Allow me to toss out some problems I'm having and perhaps some solutions can be offered. First let me give you some background...I use the Smokin Pro with side firebox. I follow the instructions in the BBQ Bible book step for step. I have two thermometers to ensure temp accuracy, one is a digital unit, the other sits directly on the grill.

I have to be honest and say that I am becoming frustrated. To date I have thrown out a roast and two batches of ribs. Here are the problems I'm having...

-Ribs don't turn out "fall off the bone". I am indirect grilling, not smoking...As per the bbq bible. I watch the temperature constantly and monitor the time. Is there a way to cook ribs properly without having to boil them?

-My roast never turns out nice and juicy like it does in the oven. It seems dry and tough on the BBQ.

-My steaks also don't seem to come out very juicy. I am searing them on high temp to a medium doneness and they just seem tough and dry.

Additionally, I usually cook with the coal grate on the lowest level (furthest from the grill). Any ideas or help would be greatly appreciated. Would love to hear what worked for each of you to cook your BBQ fare juicy and tender.

THanks

Trollby · Posted: Sun Jul 26, 2009 6:53 pm Post subject:

Welcome aboard Rokztar!

When you say "Indirect" are you saying you are cooking with coals only in the main chamber?

When I "Indirect"on the CG, I use the SFB for one side and a CG basket on the far left.

As far as ribs are you prepping them or the place your buying them from?

If the membrane is still on them they will be tough. Also time means nothing in BBQ, it is the meat that maters. I like to cook my ribs until the meat peals back from the ends of the bone and still have some tug left. I am not a "Fall off the bone" kinda guy. one reason I like "un-wrapped" ribs and non-sauced. I like to cook mine the whole time without wrapping in foil for the braise cook. this means I need to cook a little longer. Also I like to add some liquid in the bottom of the smoker to keep the cook chamber moist. Smoking can dry out the cook chamber, great for moist meat but other stuff gets dry and can toughen up.
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Smokey Joe
Sunbeam Portable - Propane
Weber 18" kettle
Sunbeam w/side burner - Propane
Pro Deluxe Backyard BBQ w/SFB

MacGirl · Posted: Sun Jul 26, 2009 7:06 pm Post subject: Smokestack Topper?

Hiya! This is my first post on the forum, though I've been lurking and learning for months. THANK YOU for all of the help, photos, recipes, and amusement that you've provided along the way!! Very Happy

I'm currently running a Char-Griller Super Pro w/ the four must-have accessories: Barbecue Bible, ice cold Coke, husband (a.k.a. The Man), and imagination. We've had the grill for a couple of years but haven't really used it more than a couple of times a summer, and then only for burgers and dogs. Something lit a fire under my butt this year and I've hit the ground running!

So far I've done the usual - burgers and dogs - tons of different veggies, steaks, chicken, pork chops, fajitas, and (IMHO) the Holy Grail: smoked pork ribs complete with "the ring" in the meat, that ended up being melt-in-your-mouth and went perfectly with The Man's Secret Sauce. I fully meant to post the first time with photos of the ribs, but couldn't stop myself once I cut into them and saw their meaty, smokey perfection. By the time I remembered the camera there was nothing left but a plate of bones! Next time maybe, if I can manage to control myself.

How about a nice fajita photo instead? Cool

ANYway, my question is this... The Man and I were grilling last week and we had a full house on the grill - burgers on the hot side and veggies on the cool side, it was packed! - when the heavens opened up. I quickly discovered a prominent design flaw. The smokestack allows rain to drip/drizzle/drop/cascade into the grilling chamber and on to my food.

This is bad, and I am not amused. Mad

I've seen the "dryer vent mod" and am thinking about it for the future, but what I'd really like, at least for now, is to know if anyone has done any kind of an external mod that would essentially put a little metal roof or "hat" over the smokestack. I was thinking about an inverted tin can on wires, if nothing else. I've searched the forums and haven't found what I'm looking for yet. Any thoughts? Confused

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Old Smoker · Posted: Sun Jul 26, 2009 7:32 pm Post subject:

if you can find a vent hood that will fit a 3" pipe,that'll work.Should be able to find them in the heat and air section of lowes or HD. If you buy the flex pipe,you'll have enough left over to pull down over the exhaust and just bend it 90 deg...Oh,and welcome to the flock.
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Char-Griller super pro w/ sfb
Char-Griller super pro

MacGirl · Posted: Sun Jul 26, 2009 7:37 pm Post subject:

Oh now THAT is a good why-didn't-I-think-of-that idea! Kill two birds with one stone, etc. And I don't have to leave it on all the time...

Hey, thanks!! I wish the hardware store was open til midnight on Sundays... Very Happy

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olewarthog · Posted: Mon Jul 27, 2009 7:40 am Post subject:

Welcome to the family rokztar & macgirl.

Congrats on the great cooks, Macgirl. rokztar, don't get discouraged. There are a lot of nice folks around here to help.

rokztar, if you really want fall of the bone ribs, use your SFB & go low n slow instead of indirect grilling. Do a search here on the 3-2-1 method for ribs. The main key for me with ribs is keeping the grate temps between 225-235 for the 3 & 2 stage (assuming spare ribs not baby backs). Then kick the heat up for the final stage. Ribs can be frustrating since it's hard to get consistent, accurate internal temp readings. You have to go more by "sight" & "feel" & that comes with experience. The best part is most of our "mistakes" still are pretty tasty. Very Happy

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CG Super Pro w/SFB
Char Broil 3 burner gasser
ECB

MacGirl · Posted: Mon Jul 27, 2009 7:00 pm Post subject:

Thanks for the big welcome! Smile

Question: the only thing that I did not like about my ribs was the fact that some of the brown sugar from the rub didn't dissolve, leaving a coarse texture on some of the rack's surface. I did not do the foil/apple juice step, preferring to just spray it intermittently with apple juice and let the low 'n' slow method run it's course. Since the ribs were wonderful otherwise (or I have low standards), and since I'd still prefer not to fuss with foil, what do you reccommend I do to get rid of that occasional graininess from the brown sugar?
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olewarthog · Posted: Tue Jul 28, 2009 6:42 am Post subject:

Defcon · Posted: Tue Jul 28, 2009 11:44 am Post subject: Noob - 1st post attempt

New to the board, learning how to post here. Got bit by the BBQ bug about a year ago and found this board about a month ago. Been grilling and cooking indirectly on my CG the wrong way until I found this board. Now for the last month I've been enjoying some real BBQ and my friends and family are raving. My mods so far: smoke stack extension, better wheels, better thermo's, replace wood shelves with Trex, SFB mods so I can remove the ash drawer without disturbing the fuel and of course the handle mod Smile

Next mods will be; two thermo's at the gill level and sealing the cooking chamber. I've learned a ton and hope to be able to contribute going forward. Thanks to all on this board! Here is a pic of my CGSP so far.

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BBadMonkey · Posted: Tue Jul 28, 2009 4:15 pm Post subject:

Welcome Defcon. Nice lookin' shelf mod.
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CG Super Pro with SFB & Side Burner
'48 Willys pick-up

MacGirl · Posted: Tue Jul 28, 2009 5:59 pm Post subject:

Michigander · rare Joined: 10 Jun 2009 Posts: 30 Location: West Michigan

Fameseeker · rare Joined: 12 Jul 2008 Posts: 15 Location: Tulsa, OK