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

[dhart]

What's the tin foil wrap concept all about and just how is it done?

 

[femurphy77]

 
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.

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?

I'm assuming you're talking about tracourts post; yes, the wood goes into the firebox with the charcoal otherwise no smoke!  I don't soak the wood, some do some don't.  The bbq boot camps I've been to have all said not to but others swear by it.  Try it both ways and see what works for you I would guess.  The "don't soak it" camp says it'll cool down the smoke column and cause all kinds of problems and given that my biggest problem with this unit is trouble maintaining a high enough temperature I don't need any help lowering it.

 

[dhart]

What's the best process for adding the wood. Do you wait to get the charcoal fully lit, then put the wood on top of the charcoal to get it lit, or do you place the wood beside the charcoal and light it separately?

Then, once the charcoal peters out, do you just keep adding wood throughout the rest of the smoking/cooking process?

As for soaking the wood, I too have a difficult time getting the temp high enough with this Char-Broiler unit, so I can see the reasoning behind not soaking the wood. Soaking the wood does make it smoke more, though, doesn't it?

 

[smokesontuesday]

What's the best process for adding the wood. Do you wait to get the charcoal fully lit, then put the wood on top of the charcoal to get it lit, or do you place the wood beside the charcoal and light it separately?

Then, once the charcoal peters out, do you just keep adding wood throughout the rest of the smoking/cooking process?

As for soaking the wood, I too have a difficult time getting the temp high enough with this Char-Broiler unit, so I can see the reasoning behind not soaking the wood. Soaking the wood does make it smoke more, though, doesn't it?

It doesn't make the wood smoke anymore. All it does is add steam to your cook as the water boils out of the wood.

 

[dhart]

Steam... yes.  I understand.

So, the wood doesn't smoke anymore being wet than dry?  I guess being soaked slows down the burning, making the burn last longer,  BUT also works to reduce the heat coming from the fire, something that users of the Char-Broiler design (side firebox) don't need.

 

[gary s]

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?

No Don't Soak

Gary

 

[cflbob]

What's the best process for adding the wood. Do you wait to get the charcoal fully lit, then put the wood on top of the charcoal to get it lit, or do you place the wood beside the charcoal and light it separately?

Then, once the charcoal peters out, do you just keep adding wood throughout the rest of the smoking/cooking process?

As for soaking the wood, I too have a difficult time getting the temp high enough with this Char-Broiler unit, so I can see the reasoning behind not soaking the wood. Soaking the wood does make it smoke more, though, doesn't it?

I tend to light the charcoal, then add wood on top.  Once the charcoal gets going, the wood catches fire pretty easily.  Once you get ANY fire going, it's easy to just add more wood.

The only problem I've had with my Char-Griller is keeping the temperature up when it's in the 60s and breezy (mid-winter, and a really nice time to be outside smoking around here).  I never have issues putting more logs on the fire once a good fire is going, they just light up and burn. I just go through a ton of wood.  The local Publix sells bags of oak as fireplace wood that makes good bulk firewood.  Add some hickory or other chunks on that for flavor, if you want. 

 

[gr0uch0]

Don't soak wood.  Adds creosote to the unit, and likely a bitter taste to the meat.

 

[saggitarian1970]

I also have this BBQ and have a question for some of the other veteran owners. I don't have the side fire box (yet) since I have a gas smoker but that unit is probably near the end of its service period (significant rust damage where the burner mounts) When the time comes, I figure I will probably just get the firebox in order to serve my smoking needs as a cheaper option than getting a new smoker.

I regularly use the charcoal side of the BBQ so I am wondering how I would go about continuing to use it in this fashion if I added the firebox. Would I then be stuck using it for smoking only? I am concerned I won't have enough air flow to get the higher temps I require when doing steaks and stuff like that.

If anyone can offer some first hand advice would be great. Otherwise I'm gonna get another gasser, Lowes has a Broil King I'm looking at that seems to be constructed a heck of a lot better than the MasterForge I'm currently using

 

[cflbob]

There's no problem just putting charcoal in the main compartment and cooking over that.  I've done it many times.  The side box doesn't seem to matter.  Most of the heat and smoke just goes up and away but I'm sure a little flows into the side box.  Not enough to matter.

 

[alex r]

I also have this BBQ and have a question for some of the other veteran owners. I don't have the side fire box (yet) since I have a gas smoker but that unit is probably near the end of its service period (significant rust damage where the burner mounts) When the time comes, I figure I will probably just get the firebox in order to serve my smoking needs as a cheaper option than getting a new smoker.

I regularly use the charcoal side of the BBQ so I am wondering how I would go about continuing to use it in this fashion if I added the firebox. Would I then be stuck using it for smoking only? I am concerned I won't have enough air flow to get the higher temps I require when doing steaks and stuff like that.

If anyone can offer some first hand advice would be great. Otherwise I'm gonna get another gasser, Lowes has a Broil King I'm looking at that seems to be constructed a heck of a lot better than the MasterForge I'm currently using

I have the CG Super Pro 2121 with the sfb, I regularly go back and forth between using it to smoke and grill, there is no permanence in adding the sfb. I use plates instead of cutting up and inverting the baffle, which helps.

 

[saggitarian1970]

So you still load the charcoal in the main chamber and not the SFB? And open the baffles as you normally would? That's good to know and makes my decision easier. I've had my duo for about 4 years now and just replaced the charcoal tray and flavor bars on the propane side a few weeks ago. Could use some new grates but that's for another day.

I have the CG Super Pro 2121 with the sfb, I regularly go back and forth between using it to smoke and grill, there is no permanence in adding the sfb. I use plates instead of cutting up and inverting the baffle, which helps.

 

[smokesontuesday]

So you still load the charcoal in the main chamber and not the SFB? And open the baffles as you normally would? That's good to know and makes my decision easier. I've had my duo for about 4 years now and just replaced the charcoal tray and flavor bars on the propane side a few weeks ago. Could use some new grates but that's for another day.

You can load charcoal in the main chamber and use it as a charcoal grill or you can build a bed of coals and wood in the SFB and smoke something in the main chamber. If you're smoking you don't want to put charcoal in the main chamber with it.