I've been reading, learning, and trying stuff for about a month now. I think the smokes in my blood at this point. The wife was wonderful enough to purchase me a chargriller pro with the side fire box for my B-day. And she's been smacking her lips with what's come off ever since.
I tried inverting the charcoal pan in the cooking chamber, but found temp wasn't quite even enough. I then bought three 6"x18" strips of metal like someone posted, and spaced them out in the chamber, and the temps are about 5-8 degrees different from end to end. Also, extended the chimney down to the cooking grate level with dryer vent...seems to have helped as well.
I've supplied some pics of some ribs, and butts I did for my birthday first week of June.
Thanks to Jeff for the rub receipe, and sauce. They went over quite well. Gotta try a Fatty next, it just sounds soooo good!
I find that Leinenkugels Honey Weiss goes quite well with the smokey treasures. Shout out to my Northern roots. Hopefully someday I'll be worthy for entry to the Order of the Thin Blue Smoke.
Thanks again,
Stephen Yoder
Winchester, KY
I tried inverting the charcoal pan in the cooking chamber, but found temp wasn't quite even enough. I then bought three 6"x18" strips of metal like someone posted, and spaced them out in the chamber, and the temps are about 5-8 degrees different from end to end. Also, extended the chimney down to the cooking grate level with dryer vent...seems to have helped as well.
I've supplied some pics of some ribs, and butts I did for my birthday first week of June.
Thanks to Jeff for the rub receipe, and sauce. They went over quite well. Gotta try a Fatty next, it just sounds soooo good!
I find that Leinenkugels Honey Weiss goes quite well with the smokey treasures. Shout out to my Northern roots. Hopefully someday I'll be worthy for entry to the Order of the Thin Blue Smoke.
Thanks again,
Stephen Yoder
Winchester, KY