BBQ and Smokers

[Hostile]

I fully support your dreams and encourage you to pursue them. I also encourage you to invite me over the first time you fire it up.

You might want to wait until I actually have something turn out good.

 

[tomson75]

This is my baby. Well, not this one, but mine is exactly the same. Unfortunately, it's 500 miles away from me right now.

The Char Griller Duo with a smoker attachment (Lowes).

Pros:

- Affordable (@ $350 with the smoker addition....less than that with a 10% coupon from the post office change of address form)
- Rare Charcoal/Gas/Smoker Combo
- Can't beat the convenience
- Cast iron or porcelain grilling surface for even distribution
- Proven design
- Ease of use
- Holds up well with maintenance
- side firebox
- up to 1500+ square inches of cooking surface
- adjustable height charcoal trays make for easy temp control

Cons:

- Cheap *** cover sold separately (you really need to cover this thing, I suggest with a custom made, or large cover for something else)
- Mid-range build quality. Won't last too many hard winters without a cover and proper maintenance. (I had to fabricate my own axle for the wheels when they blew out on me. Built with medium grade thickness steel. Grates for charcoal with disintegrate with high heat.)
- Average electric/gas components (same as found on most other mid level brands, mine is still intact, but this stuff is notorious for having a short life span).
- Heat regulation with the attached smoker is tricky. It takes a lot of attention and/or practice to get the smoker on this thing dialed in. Heat dissipates a little too quickly for anyone wanting to set a shoulder down and go run errands for five hours....

Having friends over? Got it covered....tons of cooking space.
Want to go all out on a smoked leg of lamb? Check.
Want to grill two hot dogs real quick? No problem.

All of that being said, this thing is awesome for the budget. Keep it covered, oiled, and clean.....and you won't be disappointed.





http://i85.***BLOCKED***/albums/k68/thompson75/char_griller_duo.jpg

 

[tomson75]

Now that I've posted what I have......I have to say that after having owned a few of these things, that the single best tool you could ever own for smoking meat is a welder. I won't be buying any more mass produced grills or smokers.

Build your own. Just like a bike.

 

[Meat-O-Rama]

You might want to wait until I actually have something turn out good.

I fail to see how anything could turn out bad using the tool of the gods such as you've described, unless you fall asleep and the char the heck out of it.

Speaking of tools of the BBQ gods:

BBQ sauce fountain...

 

[Meat-O-Rama]

Now that I've posted what I have......I have to say that after having owned a few of these things, that the single best tool you could ever own for smoking meat is a welder. I won't be buying any more mass produced grills or smokers.

Build your own. Just like a bike.

One of these days I plan to do just that. Build the ultimate BBQ set-up complete with smoker/pit, wood burning grill, gas grill with infrared, rotisserie, beer cooler, robotic back scratcher, quad 90" plasma screen array, personal Hooter's girl... a man can dream....

 

[tomson75]

One of these days I plan to do just that. Build the ultimate BBQ set-up complete with smoker/pit, wood burning grill, gas grill with infrared, rotisserie, beer cooler, robotic back scratcher, quad 90" plasma screen array, personal Hooter's girl... a man can dream....

I like it.

Seriously though....after the initial cost of a good welder, it costs relatively little to build your own set up, and you pick and choose your personal preferences and features. Make it fit what you need....can't beat that.

I'm waiting to hear back from the bank on a house....if I get it, I'll be building one later this summer. I'll be sure to post pics.

 

[AbeBeta]

Brinkmann Smoke ‘n Grill Charcoal Smoker & Grill - Not Recommended
A litany of design flaws—no ash grate
(meaning burnt charcoal bits smothered and
eventually extinguished the fire), no air vents
to control temperature, and a hard-to-reach
charcoal pan—sank this cheap smoker to the
bottom rung.

My big issue with the thing is how hard it is to reach the pan. it is a serious pain in the butt, esp. if you are trying to add hot coals. you can buy an electric heating element that will keep your wood chips going for hours or just steal a heating element from an old hot plate (Alton Brown did an episode where he made a smoker this way)

The other design flaws are easily overcome with a few well placed drill holes in the pan and a $2 grate to drop in it.

These things may sound like a pain .. but the Brinkmann is only like $30. So the real issue is how often are you going to use it. I use ours maybe 6 times a year so dealing with the challenges of the smoker isn't a huge deal

 

[CF74]

When making a brisket I know some cooks occasionally bast the slab with a combination of water, lemon, and vinegar. I'm curious about the water pan concept, can someone provide details?

 

[tomson75]

When making a brisket I know some cooks occasionally bast the slab with a combination of water, lemon, and vinegar. I'm curious about the water pan concept, can someone provide details?

I'm simply an amateur, but I use a water pan whenever I use my smoker.....not for making the meats moist (as many people seem to think), but rather for regulating temperature.

As the water in the pan converts to steam it fills the cooking area with a consistent temperature of around 210-225 degrees IIRC (water boils at 212).
At the same time, it regulates how fast your fuel burns. In order to convert water to steam, it takes a good amount of direct heat out of the air. We use this method in firefighting too...ignited gases in the thermal layer that are too hot for firefighter entry can be used to put out the fire by spraying them directly with a fog nozzle. The ensuing energy it takes to convert the water to steam saps all of the fuel energy from the fire itself, and while its still hot enough to burn the hell out of you, it will inhibit combustion....much like it will inhibit burning/overheating in a smoker. IMO, you get a much more consistent cooking temperature = more tender meat.

I also use a drip tray under the meat itself for basting/gravy. This too, will help keep your heat down in a hot smoker.

 

[Hostile]

Now that I've posted what I have......I have to say that after having owned a few of these things, that the single best tool you could ever own for smoking meat is a welder. I won't be buying any more mass produced grills or smokers.

Build your own. Just like a bike.

This is why I want to build one. I would like to do a whole backyard thing out of red brick and steel. Have a chimnea, grill, and smoker all in one.

 

[ologan]

This is my baby. Well, not this one, but mine is exactly the same. Unfortunately, it's 500 miles away from me right now.

The Char Griller Duo with a smoker attachment (Lowes).

Pros:

- Affordable (@ $350 with the smoker addition....less than that with a 10% coupon from the post office change of address form)
- Rare Charcoal/Gas/Smoker Combo
- Can't beat the convenience
- Cast iron or porcelain grilling surface for even distribution
- Proven design
- Ease of use
- Holds up well with maintenance
- side firebox
- up to 1500+ square inches of cooking surface
- adjustable height charcoal trays make for easy temp control

Cons:

- Cheap *** cover sold separately (you really need to cover this thing, I suggest with a custom made, or large cover for something else)
- Mid-range build quality. Won't last too many hard winters without a cover and proper maintenance. (I had to fabricate my own axle for the wheels when they blew out on me. Built with medium grade thickness steel. Grates for charcoal with disintegrate with high heat.)
- Average electric/gas components (same as found on most other mid level brands, mine is still intact, but this stuff is notorious for having a short life span).
- Heat regulation with the attached smoker is tricky. It takes a lot of attention and/or practice to get the smoker on this thing dialed in. Heat dissipates a little too quickly for anyone wanting to set a shoulder down and go run errands for five hours....

Having friends over? Got it covered....tons of cooking space.
Want to go all out on a smoked leg of lamb? Check.
Want to grill two hot dogs real quick? No problem.

All of that being said, this thing is awesome for the budget. Keep it covered, oiled, and clean.....and you won't be disappointed.





http://i85.***BLOCKED***/albums/k68/thompson75/char_griller_duo.jpg

I've got the exact same set-up. Absolutely love it! I've had all kinds,starting with charcoal,then going to gas. Over time,I sure missed a good charcoal fire,so when I saw this,I had to have it.
The gas grill is used to cook salmon or tuna on a plank,along with veggies. The charcoal is for burgers,steaks, etc. The firebox is put to use for ribs/brisket/pork loin....and do the neighbors hate me when the smell of either hickory or pecan starts drifting.
Funny story....My nearest neighbor is truly a mountain man,and a darn good neighbor. One day we were talking about cooking over wood,and I casually mentioned that I liked to cook with different woods,including hickory. Three days later,I came home and found a nice,neatly stacked pile of hickory logs in my driveway. He had cut down a hickory tree on his land and gave it to me for my cooking. I'll have to wait for it to season just a bit,but it was surely welcomed. PS-He got a nice,pecan smoked pork butt as thanks...and will get a hickory smoked one pretty soon.