New Char-Griller Duo w/ side fire box - UPDATED w/ QVIEW

Discussion in 'Pork' started by swoods93631, Jul 1, 2010.

  1. swoods93631

    swoods93631 Newbie

    Hello All,

         I have been smoking meats on a small electric smoker for awhile now. As you can see from the title of the post I got a Char-Griller Duo w/ side firebox. I am quite excited about this. This weekend for the 4th I am tasked with smoking some baby back ribs for 10 people. My first smoke on this beast for 10 peeps, yikes!

    So I plan on going the no-foil option with hickory & lump charcoal. I could use some advice on smoking with a side box if anyone has any. ;)  charcoal and wood setup, qty? To mop or not to mop? Smoke the whole-time or cut off the smoke at some point?

    Anyway any tips or suggestions would be greatly appreciated. Oh, and I promise to come back and post pics after I eat them! Thanks in advance!

    P.S. I am aware of removing the membrane and using a nice rub!
  2. new2que

    new2que Meat Mopper

    We use a big offset, so we only start with charcoal but we keep the smoke going the whole time.  Want to be careful with what wood you use though, as to not get something too "heavy".  If you're doing ribs though, they shouldn't be on long enough for that to happen.

    As for the bones... we usually just lather 'em in some olive oil and toss a healthy amount of dry rub on 'em.  We don't mop, but that's not to say they come off dry.  Should be finger lickin good either way!

    Can't wait to see some pics!
  3. Hi swoods, I have a CG Smokin' Pro w/ sfb... it's close to the duo, only it's just one big smoking chamber.

    When I do ribs, I usually do about 1/2 to 1 chimney full of lump in the box every hour or so (depending on the temp), mostly lit. I try to keep it all to the air intake side too, and then I place the wood on the other side of the fire box, closer to the opening into the main chamber. This way, the wood smokes a lot longer until it ignites.

    I do the foil method, which goes into effect about 2 1/2 hours into the smoke. 2 1/2 hours of constant smoke is plenty to get a good ring and lots of flavor, but I'm sure you could go longer without any problems if you won't be foiling.

    I end up using about 1/2 bag of lump coal, and about 1/4 to 1/3 of a bag of wood chunks. I spritz every 30 minutes too, for a good crust.

    I hope this helps! Let us know how it goes
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    If you havent done it yet, extend the smoke stack down to grate level with some heavy duty 3" dryer vent tubing. Also remember the stock lid therm on those is usually off by about 50-75° so don't use or trust it. Lowe's or Home Depot will have some 2" dial therms in the BBQ department that you can mount by drilling a 3/8 d. hole just above grate level on the left and right sides of the smoke chamber. I suggest putting 2 therms, one for the firebox end one for the other end. For a baffle flip the charcoal pan in the smoke chamber upside down and hang from it's highest setting, this will force the heat & smoke to travel from the firebox to the other side of the smoker in a more eaven manner.

    Good luck! Can't wait to see the Qview!
    ficeroy likes this.
  5. swoods93631

    swoods93631 Newbie

    Wow, Thanks for the replies so far! Great info...

    JIRodriguez - I was planning on flipping the charcoal tray over but had not yet worked with extendning the chimney down. I did pick up a digital thermoter at Lowes and tested will seasoning the main chamber the other night... working very well.

    SmokeyDrewsky - I would not have thought of putting the lump charcoal on the air intake side. I am going to give this a try!

    new2que  - Your post makes me feel better about not mopping. I never have on my electric smoker...
  6. swoods93631

    swoods93631 Newbie

    OK here is your Qview, The pics start about halfway through smoking simply because I did not have time when I started them to stop for pics. Was a busy Saturday. These ribs turned out very moist and falling off the bone just the way I like them. I think not to bad for my first smoke on this rig. The temp average about 225-235 for a little over 5 hours, Hickory, dry rub w/o mop and I did not foil them at any point.

    I did not do the mod with the dryer hose to bring the chimney down however I did take the charcoal tray and flip it upside down and suspended it on the second rung. This worked great. Now the theory is this should only get better with practice!

    The Qview is my Roll Call post. I didnt want to upload the pics again... there are also more pics in my albums.
  7. wbear

    wbear Newbie

    I just got the Char-griller Duo, i see references to "extending the chimmy stack with dryer hose, not sure i understand that any pictures from anyone on this.
  8. To foil or not to foil. I've been smoking for just a few months now and I have always done the foil thing. I read about it when I first got my smoker and liked the idea. I heard it called "The Texas Cruch". I have never had it fail me yet for ribs, brisket or pork. I like the extra juice it makes for dipping. I also do the "Mop".

    When I put it in the foil I also put it in the oven @ 220 deg for 1 to two hours depending on what type of meat. The foil also saves on wood and charcoal and gives me time to do other things since I don't have to tend the fire or do the "Mop.

    Everybody has their preferences that work for them. I'm sure whatever you do it will come out great.
  9. I don't understand what extending the chimney is all about. Explain it to me again and what are the advantages?
  10. ohm

    ohm StickBurners SMF Premier Member

    Extending the vent down to the grill level helps in not letting the smoke/heat out so fast. On mine it also helped me keep my temps at a more stable level.

    Nice Q-View
  11. [​IMG]

    The purpose it to get the smoke to go over the meat before exiting. If you leave the smokestack the way it is the smoke goes right up and out and doesn't spend anytime around the meat.
  12. Now I get it. I am smoking a lot of pork for my sons wedding and I will use the dryer hose extension. Now I know why I wasn't getting the smoke flavor I wanted. All the smoke was going away before it could get to the meat.

  13. ellison

    ellison Newbie

    Dear Newbie

       I have been smoking ribs for around 15 years.Start with charcole when it is ashed over add you wood just keep your temp between 225 to 250. I smoke them for about 1/2 the time. I don't "mop" bot get a spray bottle (16 oz $2.50) fill it with any kind of apple juice and spray ribs every now and then. After they are done fire up the gas side to around 300 and cook for about 7 min. per side and then mop on your BBQ sauce meat side only. 
  14. tigerpride

    tigerpride Newbie

    anyone have a hint on how to attach the dryer vent to the lid of the grill?
  15. suie

    suie Meat Mopper

    The dryer vent pipe should just slide right over the existing smokestack, where it extends inside the lid. I remember it being a tight fit, so it didn't need any clamps to keep in in place. Measure the diameter of yours to make sure you get the right size.
  16. I do a lot of my smoking on the same grill you just got. You'll love it. Cafefull of the hot spots. They will hurt your ribs. Also, use some soaked hickory. It gives a great flavor. When you do cook your ribs, I find that the temperature should stay at a constant of 200/230 and cook unwrapped for 3 hrs then the last hr wrap in tin foil for 50 minutes then again unwrapped for the last 10/15 minutes
  17. tigerpride

    tigerpride Newbie

    thanks so much for the info. will try it out this weekend!
  18. tracourt

    tracourt Newbie

    On this grill, do you put the charcoal and wood in the side box when smoking? I would think so but want to be sure.
  19. cflbob

    cflbob Fire Starter

    Yes, that's how you do it. 

    I've tended to leave what I'm smoking close to the side box, so the smoke coming out of it rises there and hits the meat first.  The dryer vent hose makes it flow around inside the grill and stay inside longer, but it's hotter at that side and smokers better. 
  20. weave423

    weave423 Newbie

    I seen someone mention charcoal & wood in the firebox. I'm new to smoking on the Duo as well & was curious on why not charcoal in the smoker & wood in the box?

    Also, if adding wood to the charcoal, should the wood be soaked first or not?

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