Offset Smoking 101 | Char-Griller
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- Опубліковано 5 лис 2019
- Want Texas-style BBQ in your own backyard? This video will give you all the tips and tricks for how to offset smoke in your Char-Griller grill to produce the best BBQ right from your own backyard!
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#CharGriller #OffsetSmoking #HowTo - Розваги
Added the side fire box to my side by side and it has made the experience much more enjoyable and beneficial! Thank y'all!
I love my @chargriller. I use it all year around even in 2 feet of snow
Ditto
I have a question, is it normal for my char griller smoker to b hot on top and cold on bottom when smoking a brisket?
@@goodvibes8077 I have never experienced that. I wonder if its bumecause lack of airflow. Or lack of heat. When i smoke the meat is always on the highest rack as well
@@goodvibes8077 in the cook chamber yes , in the firebox no.
Just bought a Smokin Champ... omg! Best grill I've ever had!
I’ve had my char grill 17 years yes I’ve replaced the bottom twice with diamond plate steel and the wheels even built a new firebox it’s been through two tornadoes
And bent up I tapped out the dents and kept on going
It’s finally showing its age now a end rotted out
With 5 kids trust me it’s been used heavily
It was my Father’s Day present
I wish they were made that heavy still
Thank you char grill for the memories
You should check out the Oklahoma Joes Highland. It’s made of thicker steel than the Char Griller brand smokers. I got one not too long ago and it’s awesome. It’s about 200lbs, so assembling it by yourself can be a pain, but other than that it’s great.
@@adampringle6867 Love my Oaklahoma Joe, with a few modifications, its amazing!
Just got a char-griller today and I love it👍
This is a good video, I'd just point out that it's only okay to choke down the vents if you're ONLY USING CHARCOAL. If wood is added to the fire, choking down the vents will make the wood smolder and could give the food bad flavor. Not too huge of a problem if it's only a small chunk or two, but too much smoldering wood for too long makes for some bad bbq. I have the Char Griller Smokin Champ and I've done videos on my channel showing the difference between charcoal only cooks and cooks using wood. I love my Smokin Champ and I think it's a great offset for such an affordable price tag. Keep 'em comming Char Griller!
Thanks. I've been watching a lot of videos, getting ready for my fist attempt and almost all of them say leave the smoke stack and vent wide open at all times. But all of them were showing the use of wood. Wish me luck!
😅
Just got my first side by side for Father’s Day today and have been watching some of your videos.
Question- in this video he said no peeking but a minute later said that if your meet stalls to wrap it in foil..
do you wrap before you smoke to prevent stall or do you peek and then wrap in foil?
@@chief5981 that's a good question. If you're going to wrap something in foil, you got to do it much later in the cook. If you wrap it in foil right from the start, the foil will block the meat from absorbing the smoky flavor. It's also true that you want to refrain from peeking. Keep the lid down will maximize the effectiveness of your rig. How do you know when to wrap? Use a thermometer that you can install into the meat, preferably that sounds a signal to a remote or to your cell phone. I use a Thermopro. I'll leave a link to a video that you might find helpful at the bottom of this message. There is also a link in the description of that video to one of the wireless thermometers I use. Thanks! Hope that helps! ua-cam.com/video/YNcj57MSDH8/v-deo.html
@@TonyToneBBQ perfect! Yes that helps. I was hoping to smoke something on Father’s Day but my smoker arrived damaged. By the time I got it exchanged it was too late in the day. Going to season it this week and smoke something this weekend. I don’t have many hobbies so I look for to this.
See you on your channel.
Adding a side smoker on our grill today, super excited
I bought this as my first propane grill. It's been a fun, learning experience ua-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
I had the normal grill and I smoked on it several times I enjoyed it for two years and I just give it to my daughter and now I’m ready for this smoker 💪🏼
Spend a few bucks more and get a smoker made of heavier guage metal.
Did he say smoldering? Smoldering in an offset no bueno
Love My Off set char griller ...Im all the way in New Zealand .. great design
I picked mine up today and i can't wait!!!!!! Visions of spare ribs and homemade smoked meats...... 👅😂💕👍
I have had my Char griller model 2121 for over 10 years and mostly grilled using charcoal and loved it. Stopped using it a few years ago when I got a gas grill (for convenience) and let my Char griller rust out in the weather. Last year, I cleaned up the Char griller repainted with high heat paint and removed the rust of the grill plates and seasoned them. This year I have added the side fire box and started smoking. Getting the temp right takes a little work but, once there, I can maintain the temp throughout the cook. I may add some grill tape gasket to take care of the areas that heat/smoke escapes from, but overall I am very please with my Char Griller.
Checking to see who asked
Just got the side box for fathers day. Stoked!!!
Awesome!
Just got one today I can't wait
My first charcoal smoker was this very model!
Great quick video!
You too can cause soot in your smoker! Control heat with the amount of fuel not starving air flow or restricting flow through the chamber...a little is ok but 3/4 is way too much in my opinion!!
LOVE my char griller. Smoking some ribs and chicken quarters now lol
I've had 4 of these, cooked a lot of good food on them.put a moving blanket on the lid, keeps the temp stable.
Thank you for this video! First time trying to grill. I got scared and put the brisket back in the freezer. I wish I found this video two hours ago. I have the courage to try this soon
please tell us how the cook went. IF you were following this advice I'd be really curious if you had a clean tasting cook
This is the best video Ive found. Thank you
You are welcome!
My very first smoker was the char grilled offset. I called it baby girl. Many cooks later I finally rusted through. I wouldnt trade the experience of learning to smoke on an offset before getting into the other cookers.
I just took my 1st Chargrille offset to the land fill for the same reason...it rusted thru...I replaced it with an Old Country Wrangler... 3/16 real steel.
@@wearingsa that is pretty impressive steel. I just did a quick Google search. It looks impressive. Congrats
@@wearingsa sorry I didn't get a notification of your comment. I got one from a comment that I made from someone else. Weird
Spectacular, Informative video.
Nice!! Just got one and had no clue. This helps alot
Here's a bigger tip to offset smoking...
Add some baffles!
Especially around the smoke chamber and the firebox. if your chimney does not come down in your smoke chamber about 6in I would highly suggest adding another six inches to force the smoke out. This enables with a lower temperature
Or just throw this away and get a different smoker
Baffles make a huge difference
Best tip you can give someone for an off set is max airflow. Restrict and it will be a billowing bark tasting mess!
Great video! 👍
I have a dual setup with one side being propane & the other is charcoal but man I love my bbq its the best any man could ask for.
My first and only smoker, I LOVE MY CHARGRILLER PROFESSIONAL SMOKER💯👌👍👍👍👍👍👍
would love to see some more Akorn vids as well!!
Restricting that smoke stack damper would be OK for charcoal only. If your burning wood, it needs to be open - wide open.
Who is smoking meat with "charcoal only". It's not one or the other. I mean, in my small amount of research on this topic, you're smoking wood on top of lump charcoal. And by your advice, that's contrary to what I've researched. For backyard bbqs.
My coworker who’s been grilling forever told me just today to keep the damper cracked. Not wide open because that would make the meat cook too fast.
@@curtiswhiteheadjr1322 It really depends on what you're going for. Smoking in the way you described would be similar to smoking with a Weber Smoky Mountain where you're just letting the wood smolder. You use a lot less wood that way, but IMO the flavor turns out more like bacon or hot dogs in your meat. This is caused by what a lot of BBQ folks call "dirty" smoke. What you want is full combustion of the wood for better flavor (a.k.a. live fire cooking). You can only get this by having an actual fire in the firebox, and you can only have an actual fire if you have a lot more oxygen. When I use mine, not only do I have the vents wide open, but I have to pull the firebox drawer out an inch or so to get enough air.
@@mikeselltgmail thanks for breaking it down for me. I will definitely put these methods in play at my next Q.
That was some serious bass
I have this smoker for over a year now with mods and always had to chase temps and could never get good heat over 275.Watched a vid on you tube and cured my issue.Took the entire side fire box tray out.LEAVE IT OUT!! Made an additional curved pan (form fitting) for the bottom of the firebox about as wide as the f/b.Got 2 grates and put them in a V pattern ,one in the back and one in the front with the bottom edge touching the curved pan.Bottom edge is right to left.Then put a full chimney of lit coals and pieces of hickory in the V and "BINGO" Outstanding heat controlled by the amount of wood on the coals .Wide open firebox side with no factory ash tray and wide open stack flap.I liked this so much better .All my 3 river gauges stayed more consistent and the ribs and chicken turned out perfect and juicy.Give it a try!
I was just contemplating doing this exact same thing with my sidebox. Glad to hear it apparently works good. 😎
Can you share the link to the video you watched? Sounds helpful. Thanks.
Will you share link to the video you watched? Thanks.
Great info keep em coming brother
Not great info..do not listed to this guy unless you never plan on having good bbq
@@jeremyvalenzuela889 it worked for me and everything turned out great
I’m really enjoying my dual set up (propane grill and smoker.) However, I don’t like the amount of smoke that’s leaking out from the cooking chamber.
smoke stack is all ways wide open. the slid thing is used to keep the rain out
Why doesn't the smoke stack have a pointy hood cap on it? Should I add one?
I have a Chargriller with side firebox, and none of this works. What works is stack vent wide open, control the heat with intake vent closing down. NO wrapping 12# brisket in foil or butchers paper. Have a huge broiler pan under meat, filled with 1/3 apple juice, 2/3 water, you will have to refill partway through. Spritz meat with 50/50 apple juice water mix every 2 hours. I smoked 12# for 13 and a half hours yesterday, and it was the most tender, juiceiest meat I’ve ever cooked. The flavor and tenderness was out of this world ! But you must apply your rub at least 24 hours before cooking, seal the meat in 2 layers of Saran Wrap, and refrigerate overnite before cooking. I had no creosote whatever, and used mostly wood, only adding charcoal to boost the wood temp.
I wife got me a good use one it’s nice
Very good tips and I love my charboil smoker, any tips on smoking turkey or even tamales
Food gets a stronger smoke taste in the left?? Wouldn't it be the same? Or maybe alil weaker on the left since its being sucked up and out?
Few mods needed but over all I love my smokin champ! I flipped the main barrels charcoal holder over and drilled some holes to make a nice baffle, works amazing. Plus it sits on top of the fire boxes grates with just the right amount of space to distribute heat. Aslo added 4in of pipe on the inside part of the chimney, as well as thick layer of gasket on the main barrel, which is much needed. Although I run my damper mostly open to maybe half but all depends on the wind plus temperature. I live in hawaii, so I only have wind to deal with.
What kind of gasket did you use
I have this setup for my burgers hotdogs chicken etc. I have a pellet smoker for ribs and brisket. I really want to smoke a brisket on the char griller but afraid I won’t get a constant 220 temperature.
Brisket is on my list to try. I did my first Picanha the other day. I tried a new charcoal briquette and it just sat there at 225 for 90 minutes using 4 of the briquette things and they looked good for at least another 2-3 hours when I took it off to sear it. Link below for them.
smile.amazon.co.uk/gp/product/B087ZKKYBZ/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
Biggest tip... save your money and get a real smoker made with real metal. I have one of these duo 50/50 rigs with the side firebox, and it goes through fuel like crazy and the temps suck in the cooking chamber due to the cheap, thin sheet metal used in them. A cheap smoker, such as this, is what makes the learning curve so difficult because you're constantly fighting the smoker to maintain a constant temp. If I only knew then, what I know now. Hopefully this will save folks some headaches. Anxiously waiting for my LSG 20 X 36 offset to be delivered. A much welcomed replacement to this cheap unit. Don't get me wrong, I've had some decent meals from the char-griller unit, but a real smoker makes a real difference.
Thks a lot. I am in the right way with your tips.
@chargriller
How do u clean out the ashes when using a draw style
Isn’t closed 3/4 and open 1/4 the same thing? Lol
EXACTLY, why make it confusing. SO many are going to hear that wrong.
I guess they would be, wouldnt they...
😂😂
Nah, you forgot to carry the 1
Can you cold smoke with a char-griller?
Where can I get one of those Char Griller shirts?
Char Griller products look awesome. I would love the chat griller 980 gravity series like @ramtuff02
Richard Myers.
yummy
How long to smoke squirrel?
I'm in the process of putting mine together. I actually thought the firebox thing on the side was where you put meat for smoking.
I just assembled mine yesterday, don't feel bad because no one teaches this.
@@astrofrk - It ended up going together, but unless I mixed up a couple of bolts, the bolts that hold the warming rack to the lid ended up being too short. I had to run to Home Depot and get some longer ones. Other than that, after I seasoned it well, I tossed a whole chicken on it to make use of the still-hot coals from seasoning, and left it in there for 2.5 hrs. The internal temp wasn't good since the coals were half spent when the chicken started, so I popped it in the oven for an additional 1.5 hrs and it was amazing! It absorbed a lot of flavor from the grill and wasn't dried out at all. So far, I like this unit.
🤣🤣🤣
Most people that I have heard recommend to keep the smoke stack open.
Smoking is really dependent on what works for you. At Char-Griller HQ, there are a dozen different ways people set their dampers.
I like a more open stack for flames as opposed to smoldering coals. Just my thing but what ever works for you is the way to go.
How often do you add fuel?
Keep your smoke stack wide open.
Well if you own a char griller like me, it doesn't matter because it leaks out the sides back and front anyway. Smoke stack probably matters more when you have a really good seal...
@@TheFoyer13 Hahaha! That's true, I have the Smokin Champ and I've done videos on this topic. I've got my sealed up nicely using Lava Lock Smoker Gasket and High Temp RTV. Sealing up the smoker makes a huge difference in temp management and smoke quality.
@@TheFoyer13 get some smoker gasket for the lid and lava lock for around the fire box and smoke stack. These cheaper smokers are very difficult to use I found. Keeping the temp where you want it and good clean smoke is a constant battle throughout the entire cook. I thought this could be a fun and relaxing way to make delicious food while having an excuse to sit outside for hours and drink beer. I was very wrong. It is fun and I do drink beer but it is not relaxing staring at your ink bird app and back to the smoke stack and throwing more chunks in and opening the cook chamber to vent bad smoke then back to your ink bird app then back to the fire box then venting then back to the app then back to the…. You get the point.
@@jayquick6520
I tried all the quirks mentioned above and my chargriller still leaks smoke from every faucet of the grill. The seal eventually burned off, and I’m left with openings in the grill as well. I plan on getting another grill, one that’s more dependable and durable, any recommendations?
@@fortheloveofmoney1752 Old Country smokers are great but I’m probably just biased because that’s the brand of smoker Aaron Franklin used when he was just getting started. Oklahoma Joe’s are another good brand but they still suffer from leaking. They have larger fire boxes and thicker metal than the cheaper ones. Easier and more consistent smokes on them. Can’t go wrong with pretty much any model of the two brands.
Also if the felt gasket burnt off your smoker then I would assume you’re grilling directly on it. Be careful doing that. The heat will burn your finish off and the chamber base will begin to rust.
Let me see if I've got this straight - open the inlet damper to 1/4 and close the chimney by 3/4. Or is it close the inlet by 3/4 and open the chimney to 1/4.
Smokestack and the inlet are both open a quarter of the way
@@Char-Griller
😁 I was just playing with the fact that they both mean the same thing.
As an aside, I just bought the offset part to add to my dual fuel. Gonna cook something this weekend.
I had one of these in south australia for just under 10 years. Yeah its light weight compared to a good one but for $200, it easily compared to other chinesium made ones for more than double the price. To get a mid range over here you gotto spend $1500ish, made in china. A good yoda
Costs min 3500+.
The point, i didnt know what i was doing, wanted something to learn on that wouldnt break the bank. This was it and it turned out to be a bloody good investment. I cooked on it at least 3 times/wk often more, it lived outside uncovered inwind and rain and down the road from the beach. My only teachers wre bbq pitmasters and eventually flavourize by ray lampe. I really didnt mess much up and everyone loved coming round for a barbie. We recently moved to sydney so i left it behind, put it on the side of the road and it disappeared in5 mins rust and all. Now i got th bigger better 1500$ offset one which is actually harder to use, go figure
Can you add charcoal to the main cabin and add wood and water in pan to the offset?
YES, YOU CAN❗
I HAVE DONE THIS.
YOU MAY WAS TO BLOCK OFF THE FIREBOX WITH STEEL OR BRICKS TO KEEP FROM LOSING HEAT.
That’s how I do it since I don’t have the offset.
Yes I often add 4 or 5 hot coals upstairs when adding to the fire box
Hello from Australia... I am a Virgin here... xx
Keep stack wide open... that should be the first thing you learn. But when your using a toy smoker I guess u can play around with it anyway that makes you happy
can i put coal in main chamber benith the meat*?
How about making an offset that is double walled and porcelain coated? It'd hold temps well and last a lifetime.
That's a great idea! We will take it to our engineering team.
If you only knew how I modified mine. Thee side box is now my main bbq.
Can I use this offset as a traditional charcoal grill also?
Yes. I have one and I do.
the problem with that particular smoker is that the seal between the top main meat lid and the bottom main meat box is terrible .if it was sealed perfectly,the smoke and heat draw would be much better and the smoker would work as it should .Thats why you see so many vids on you tube where guys are installing heat proof seals through out the smoker especially the main meat compartment.
Hey there! We actually addressed this exact concern in our new Grand Champ!
@@Char-Griller thanks for the info ! about the grand champ,gotta check one out at HOME DEPOT.The reviews on this Grand champ are pretty good ! THANKS!!!
Convection is everything, so keeping both the box and stack wide open is best. Not sure what the idea was behind this video other than some really bad advice.
They sell shit smokers so to make people think they are good they promote the idea of "more smoke is better"....even if it's dirty. Cause that's all their grills can do
@@chrisbarnes9134 fr lmao
I also keep the stack almost closed. This allows me to keep a steady temp and not having to feed wood so often. I also don’t have a problem with non see through smoke. When temp climbs I close stack more when temp drops I open stack more. I mostly keep back fire box door pretty much wide open.
You do realize that you are doing the exact same thing as people leave stack wide open and adjust at firebox....
@@chrisbarnes9134 that and the stack isn’t a proper stack. It’s not near the grate at all. I’ve experimented and my best luck has been building huge fires with the stack and firebox dampers opened to max and keeping the ash cleaned from under the firebox grate to allow better airflow. When temp spikes happen that usually means an incoming flow of bad thick white smoke so while I vent that out by opening the lid I’m dropping the temp back down to where I want it. The thin metal offers no insulation so it’s not a huge deal to open the lid on these as they heat back up very quickly and just act as heat syncs. These aren’t the type of smokers you can set the dampers to specific spots and they magically just maintain the desired temp for an hour or two. The firebox is just too small for that and the metal is just too thin. These require constant attention and different methods than better quality smokers. I love my cheap little smoker it has made me and my family very happy but it’s a lot of work. I watch videos before a smoke just for answers and tips etc. and I’m slowly learning there are no tips or conventional methods… just work your butt off for a few hours and you’ll have something good to feed people as a result.
I ordered one it was the biggest piece of crap I have ever bought it was missing parts.. which i had to order. I had to do lot of Modifications like gaskets temperature gauge and paint.. :(
I HAVE A $1300.00 KLOSE SMOKER. I'VE HAD TO MAKE MODS TO IT AS WELL. (TUNING PLATES, ETC.)
IT'S JUST THE NATURE OF THE BEAST.
SUCK IT UP❗
BY THE WAY, I HAVE A CHARGRILLER SMOKER, AS WELL .
AND I LOVE IT‼️
I love my unit before the modification and now it even better.
I agree, mr Yorkie. Better off building a UDS than trying to cook on one of these headaches.
Oh... I’ve been having the side door and top vent all the way open 😳
Keep doing that, this advice is awful and goes against every pitmasters rule of thumb. Go look up Aaron Franklins videos and see
Don't not listen to this video this is why their smokers suck cause they got idiots like this guy making them
So max air flow throughout?
I was gonna buy a chargriller today.... but the fact that not only did you have massive smoke leaks .... you featured it in the promo 😂. Smdh
Can you please send me information about the Texas side fire boxes I needed a bigger fire box
Bill the replacement fire box is made poorly. The first time you use it. The paint on the top of the fire box will come off. I'm thinking it's made in china
Char-Griller
I don’t have one, how can I get one?
Thanks,
thorntonater
I believe everything is made in China 🤷♂️
I wish the fire box was thicker... I lose so much heat out of it that it makes holding temps near impossible 😢
Same. Make sure you have a thermometer on or near the far side of the grill, opposite the firebox to get a better reading.
@@MrMnelson1523 I have 3 regular ones and 3 probes so its basically on life support for temp readings lol
@@MrMnelson1523 I'm gonna get rid of it and just get a weber smokey mountain
Did you try putting a tuning plate? I did and it worked pretty well. Now I have an old Brinmann that is basically the same thing. It works good if your using wood but if you are using charcoal then get a charcoal basket. My WSM 18.5 is alot more efficient so if I'm using charcoal then I simply use the WSM.
@@nievesgeorge77 I do have a tuning plate in it as well. and a charcoal basket, I use a few wood chunks n that's it. I wouldn't do just wood in it
Ugh...some bad advice there to choke down the chimney to control the temperature. Should be wide open, and control the temperature by adjusting the damper on the firebox. Trapping or restricting the smoke flow in the chamber will leave nasty tasty to whatever you're smoking. At least that's been my experience on my LSG.
yea i got the deluxe model of the char grill with the side firebox pity that i wast told that its impossible to stop the leaks of smoke from the main body of the BBQ ...what a rip off
Hey T.J! Some smoke leaking out is okay. You will still get great smokey flavor in your food. You can always add some felt gaskets as a quick and easy solution!
@@Char-Griller and just where the hell in Perth western Australia do you get it hmmm
all the internals, upper cook rack, grates, and coal rack are flimsy with these Chargillers. maybe last you 2 years. the shell ain't bad, but had to weld up new internal parts with beefier materials. want a grill? go to Allen's Welding on UA-cam. just got back from where he is at in Louisiana to pick up the grill I ordered from him. well built, heavy duty and a decent price to boot
His grills are great but there’s a lot of people who can’t afford them.
@@aaronwilson8698 Allen built me a grill 4' x 2' hexagonal out of 1/4" plate w/ 2 grill racks, a coal rack, 4" detachable smokestack, and a thermometer for 700. the "custom" shops in the midwest where I live were hemmin and hawin if they could do the job for 2000.
He's right about one thing... If you're lookin' you ain't cookin'...
I’m fairly new to smoking and resisting peeking the first few times was difficult 🤣
@@diceman199 You have to commit to the burn and trust the process. No peeking!
@@jjjppp9133 I know....i'm getting better..... left the salmon for 2 hours without peeking last weekend :-)
Following this advice screwed up my first couple sessions and almost killed my desire to smoke since the food kept coming out so terrible.
Hey there! If you shoot an email to abigailknox@chargriller.com we can help!
If only i could find a side box anywhere..
You should be able to get it from Lowes, Home Depot and Amazon!
How about smoking pizza
180° for about 30-45 min.. depending on crust thickness..
@@bertpittman19811 do u use this chargriller I heard paint bubbles.
Check out Oaklahoma Joe smokers!! Great quality!!! Costs a little more but worth it! Built like a tank!!!!!
I hear that Char Griller bought out Oklahoma Joe.
@@pangelo4023 char broil bought okj
dooder
I got the Bronco; it’s a beast!
@@pangelo4023 can't go wrong with the bronco. I got the pro and actually prefer it over my 22" and 18" wsm. Thats saying a lot.
D's Que Backyard BBQ
I got the regular Bronco and regret not going with the Pro.
I thought you burn splits in these
That’s what I’m thinking 🤔
And I think splits would be cheaper than charcoal.
Yeah we refer to these as stick burners. I start the fire with charcoal but use splits thereafter.
You can use either. I use charcoal briquettes when I’m hot smoking salmon as it’s easier to keep the temp in the sweet spot with just a 8-10 briquettes.
Lump wood charcoal if I need more heat and some wood for smoke.
Splits of smoke wood are fairly expensive in the UK so charcoal actually comes out a bit cheaper for us
The thumbs down are vegans 😂😂
Agree
@@mrtrashforkick9931 Wrong, thumbs down are from people who have smokers that are actually good. These things are bottom of the barrel!
This is all the information I needed to make an educated decision never buy chargriller. You control temps by the influx of fuel, not dampers. Less wood for less heat. Never ever smoulder wood smoke...Oye what an absolute idiot they have as a chargriller pitmaster-pitnasty
Not a good idea. Open the stack and the fire box door. Comtrol temp with the amount of fuel. Clean blue smoke is everything.
3:31 do not slice it straight away. Let the meat to rest.
It's funny you mention that because I just got an email from Chargriller today about how important it is to let the meat rest.
Said the mortician......lol
I checked out one of those Char-Griller's, they look cheaply built, not ideal for moving around. I will keep my old heavy-duty offset.
They are cheap. No offense but why in the world would you consider one of these for catering? These aren’t meant for that. It’s a cheap way for people to bbq at home. I bought mine on sale last year for $99 and put $15 into it with gaskets and sealant and a temp probe gromet. It still sucks lol. Painstakingly made a lot of good bbq on it but will be upgrading next summer.
I disagree....
Wanna experience a cheap constructed griller/smoker.?
Just buy any model of Weber, or any cheaply made knock off.
I have one of the biggest models of Char Griller with attached smoker, plus turned around and bought an extra smoker unit to use as a more portable Griller to carry in the trunk of the car. Absolutely perfect. Construction is second to none, like they were made from oil pipeline stock... and very well made. Other brands, when compared to Char Griller, simply draw a vacuum. They suck.
Thomas... 81, Navy Vietnam Veteran, and watch Steve Reichlen on TV.
Don't cut & eat the meat immediately after taking off the grill! You need to let it rest for at least a half hour.
Half hour?? No way, 10min max has got to be good enough I'm hungry lol.
I’m sorry, I completely disagree with this guy. Open both ends and cook cleanly. Do not choke the fire. You should see nothing but clean heat waves coming out. Too much smoke/creosote will cause the meat to become bitter. Control the temp by controlling the fuel (wood).
Some decent information, but his solution to the "stall", is ridiculous. Here's why.
The "stall", is when the fat in a piece of meat, has finally started to render. Its different for every piece meat, since they are all different. That is why it is impossible to predict. But once that fat starts to render on the inside, it starts to liquefy. This liquification, has a cooling effect on the interior of the meat. So the internal temp "stalls", since it is being cooled by the fat rendering. My point is, there is no "solution" to the stall. It is simply part of the process. Wrapping in foil doesn't change anything, regarding the stall. But it is a very good method to ensure moisture retention, once the meat has taken in all the smoke it needs.
Whenever I don’t wrap a brisket or pork butt, it takes longer.
You're close... but you aren't 100% right
@@dracolyth What did he say that's wrong?
Pretty sure yall put me on a bad start with smoking. Choking off the air and to quote "smoldering" the wood generates a ton of disgusting smoke leading to acrid bbq
LMFAO don't do anything this guy says... Use hard lump to start your wood and add nothing but wood to maintain your temp. There are so many rookie mistakes in this video it's crazy. Never shut the top damper, keep it all the way open it's just there to keep the rain out when you're not cooking. The bottom damper is used to help maintain temp adjust as needed. The Texas cheat is only to maintain moisture and heat best used with ribs and small Boston butts. Best advice I can give is experiment and find what works best for you. Have fun and enjoy yourself!!!
I've had my char griller for about 2 years now. Great grill but they need to be brushed down and painted with a better high temp paint. If you use it 2 to 3 times a week like I do the paint will cook off. Also the sheet metal they use is very thin so it gets hot easy ( hince the paint problem). For a offset I can't complain about it's cooking abilities if you know what your doing.
I disagree, smoke stack should be wide open
if you're looking you an't cookin
What about resting the meat You forgot that buddy
Yea the product seems to work well. That is until a NEW FIREBOX that was properly used by starting a small fire in it. Turned into a nightmare when all the paint on the top of the smoker came off. After contacting chargriller sending them photo's of the fire box they refused to except any kind of responsibility. Instead they sent cute videos on how to paint it.... Really like I don't know how to paint?
Don't worry about the paint, mine did the same. Put some olive oil over those spots every other cook, the meat your cooking is why you bought it not the paint.
@@MrMnelson1523 RUST kills a fire box. That's why it was replaced. MADE IN CHINA
ON ANY SMOKER OR GRILL, I ALWAYS APPLY COOKING OIL OR CRISCO TO SEASON IT, EVERY TIME.
THAT SEASONS IT LIKE A CAST IRON PAN, SO IT DOESN'T RUST.
That happens to all fire boxes of all smokers
I bought one YEARS ago so they may be made differently now. My firebox did need painting from time to time but it held up for years. I have a 2k+ lb trailer and the paint on the firebox needs to be touched out periodically. I shoot for once a year to keep surface rust from going crazy. The main thing is getting the ashes out right after they cool. This will help premature rusting on the inside. All metal when heated over and over will eventually wear through. It just depends on how hot the fire and how thick the metal.
Regardless happy Queing!
I'm so confused did he really just say to the your meat off and start cutting😳😳 why spend hrs and all that work on a cut of meat to just destroy it and disrespect the animal by not allowing it to rest properly
can't control the heat. too many cracks around the lids. cheap made. won't buy another char griller
So....you put your meat in the box.
The tips are good, the smoker looks thin walled cheap and flimsy though. Would never buy one like that.
Looks are very deceiving. This a $199 grill. Don't know why some guys expect them to last forever but I am into 5th year with mine. I've seen most go at least 10 years. They do make a competition line that is way thicker and much more expensive.
I had my smoker for years. It has rusted through now but I put it through hell and back. I consider these a great beginner line.
I've had one of these Char-Griller charcoal grills for 10 years. Indeed, the metal isn't super thick, but it's still slightly thicker than that of a Webber kettle. I've had mine stored outdoors and uncovered all the while, and except for the black exterior fading to gray, and the plastic wheels deteriorating, the bbq is still as good as the day I bought it. The cast iron grill grates do put a nice sear on the meat. It has been, and continues to be, a great bbq grill. Charcoal is where it's at!
You can almost see him die inside while trying to convince us that they make a product worth buying. Smoke leaked for everywhere, thin metal that won't retain heat, dirty smoke from not having an oxygen rich fire, etc. I guess we all have bills to pay even if we have to lie to do it