Recent content by auheld11

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  1. auheld11

    Chargriller TOO hot - can't leep under 250 - any ideas....

    I don't use the thermometer mounted on the chargriller. I used the maverick probes stuck through wine corks, one probe on each side of the two butts. One on the firebox side and the other on the opposite side. I don't put them into the meat until I know I need to start checking it which is...
  2. auheld11

    Chargriller TOO hot - can't leep under 250 - any ideas....

    No picture, but this link shows what I did. No bolts, but wired tight. http://www.thesmokering.com/forum/vi...harcoal+basket I have read posts from people that said they could get 6 hours from their one big basket of charcoal. That is what I tried to do, but it was too much and therefore too...
  3. auheld11

    Chargriller TOO hot - can't leep under 250 - any ideas....

    I used half a bag of royal oak unlit, then added 3/4 chimney full of lit to it to start. It all got going and it was jut too much. Now down to 200 and trying to get it back up. I guess it is just going to take a few times to get the perfect set up going. Thanks again.
  4. auheld11

    Chargriller TOO hot - can't leep under 250 - any ideas....

    Using red oak charcoal, I think it is just TOO much charcoal. I just put out 1/3 of the basket with water. Had no other choice, it was getting up to 280. Looks like it is coming down to 240 so far. We will see. I may try a different brand of hardwood charcoal as well next time. Thanks all.
  5. auheld11

    Chargriller TOO hot - can't leep under 250 - any ideas....

    Dual maverick probes. Should be accurate.
  6. auheld11

    Chargriller TOO hot - can't leep under 250 - any ideas....

    I have tried air vent open and closed on the firebox, I have the smoke stack completely open. I have a charcoal basket 3/4 full that I dumped 3/4 full chimney of hot coals to start. Also have charcoal bottom turned upside down to act as baffle & I also have a smoke stack extension to the...
  7. auheld11

    Char-Griller cover question/advice/suggestions???

    Thanks everyone, I knew I could count on ya'll. This place is great. First two butts on the smoker right now to take to the Auburn ole miss football game Saturday. War Eagle!
  8. auheld11

    Char-Griller cover question/advice/suggestions???

    I just seasoned my new chargiller smoker with firebox. I purchased the chargiller cover from Lowes and can immediately tell it is cheaply made and likely won't last long. Any ideas or advice or suggestions for a better cover to protect my new toy. What do all the other Char-griller owners out...
  9. auheld11

    Ghargriller side firebox Installation Problem....

    Anyone have difficulty attaching the side fire box. There are the 6 holes on the grill that match up with the fire box, and you have to knock out the plugs in those 6 holes with a screwdriver and hammer per the instructions. Two came out without any problem, three I had to bang on and...
  10. auheld11

    Pork shoulder with Pecan wood?

    I have used pecan more than any other, and absolutely love the smell and flavor it gives, even more than hickory or mesquite. Good luck.
  11. auheld11

    Need Brining Help!!!

    I received the following brining recipe for ribs and they swear by it. I am going to try it, but am not sure when to add the ribs to the brine. The recipe requires that you dissolve the salt and sugar in the water and then add the ribs to the brine. My question is the brine will obviously...
  12. auheld11

    Collard Greens Recipe

    Collards in a bag are just fresh collards that have been cleaned and chopped, saving you some time. Good luck.
  13. auheld11

    Questions regarding finishing butts in oven...

    Took off two butts after 5 hours and reaching an internal temperature of 150 degrees. Do you cut holes in the bottom of the foil and place a drip pan underneath? What about the bark? What about your mop? I assume I cook to 200 internal and then remove and place in towels and ice chest. Any...
  14. auheld11

    Collard Greens Recipe

    Collard Green Recipe (Created during tailgating) 2 bags of pre chopped and cleaned Collards smoked ham hocks, tails or turkey necks or bacon 4-8 oz coke (the acid helps break down the greens and the sugar neutralizes any bitterness) large onion - diced bourbon - one shot (for the pot, but you...
  15. auheld11

    How does one accurately determine when a stuffed Fatty is done......

    just took it off after 2.25 hours and it was amazing on toast with eggs (Fatty Sandwich). Two butts to go and corn souffle, collards and Dutch's baked beans for dinner with homemade chocolate mousse cake. Collard Green Recipe (Created during tailgating) 2 bags of pre chopped and cleaned...
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