So after a few weeks of off and on tinkering and buying this here and there I finally was able to put a good cure and seasoning on my Char-Griller tonight. A few things im learning on the fly is fuel, fuel, fuel, and more fuel! I have heard that these little guys were fuel hungry but sheez. Good thing I purchased a lot already.
The seasoning happened with Kingsford Competition Briquettes. I really wanted to keep the extra chemicals outta my smoker so Im going for the "100%" natural briquettes. After the temp started to come up i threw in 4 chunks(1 large cherry and 3 hickory various sizes). After it climbed up to 250° I started learning the temp control...its touchy but its just a learning curve. After 3 hours she was still going pretty steady at about 230° to 240°. I'd dare to say a success!!
[ATTACHMENT=2369]20151001_132623.jpg (2,746k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2370]20151006_180412.jpg (2,087k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2371]20151006_193243.jpg (1,395k. jpg file)[/ATTACHMENT]
The seasoning happened with Kingsford Competition Briquettes. I really wanted to keep the extra chemicals outta my smoker so Im going for the "100%" natural briquettes. After the temp started to come up i threw in 4 chunks(1 large cherry and 3 hickory various sizes). After it climbed up to 250° I started learning the temp control...its touchy but its just a learning curve. After 3 hours she was still going pretty steady at about 230° to 240°. I'd dare to say a success!!
[ATTACHMENT=2369]20151001_132623.jpg (2,746k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2370]20151006_180412.jpg (2,087k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2371]20151006_193243.jpg (1,395k. jpg file)[/ATTACHMENT]