Mooncatt
...I'll try to address your questions...
I'm wanting a smoker/grill combo, but I see "grilling" on this is with indirect heat. I know that isn't as good as being flame kissed, but does anyone actually regret the grilling results on it for burgers or steaks?
I have not used my 980 to high-temp grill, mostly because the grates are porcelain covered and I've never been satisfied with porcelain grill mark. But, "problem solved" with an extra cast iron grate. I primarily use it as a smoker.
Another question is the size. I have a family of 10, plus the occasional visitor or 3. This has plenty of smoking room, but what about for grilling? On my current and needing to be replaced Webber, I have to cook at least 2, and sometimes 3 batches just to feed the family without extra visitors. This looks like it may do it in one batch, but possibly cutting it close. I saw at least one comment related to the temp drop across the cooking chamber, so is this something I'll need to take into account for grilling as well?
Wow -- 10+ people? I can't say that I've ever done that but be warned... Char-Griller advertises the grill as having 980 sq. in. of cooking space. That number
includes the upper rack so it's a little misleading (then again, all the grill companies do it too). I don't know the true grate-level size, but I'm sure you can Google it.
I have seen an after-market grate that extends the upper rack into a full surface. Granted, no grilling, but it's additional space (
I just found the link for you).
After having cooked on it for a year now, I have realized that the temperature spikes have more to do with me being a cheap ass and not wanting to fill the hopper with briquettes or lump charcoal. I have now noticed that if you get spikes, it means the hopper is almost empty. For me, adding more fuel solves the problem in short order. The drops I haven't noticed.
Lastly, can the coals be shut down, or do you just fill the hopper with whatever you think you'll need and let any excess burn off at the end?
If you close the fan door, replace the (so-called) "Fire Shutter" (isolating the chimney from the cook chamber), and turn off the controller, this will kill the fire. On the other hand, you will get accustomed to gaging the amount of fuel you'd use for a cook (note lump will burn down faster than briquettes because of surrounding air and their ununiform shape; briquettes being regularly shaped my snuff out easier).
All that said, I will tend to let what remains burn off (but I've gotten good at estimating how much I need based on duration and temp of the cook -- experience and "learning your cooker"). For me, it's easier to dump spent ashes than removing the chimney and finding someplace to store half-burnt fuel.
Well, I hope some of that helped. If not, ping me and I'll try to clarify your questions. I should mention that this grill is HEAVY! It took me and two neighbors to lift it onto my back deck. If you're not ready to have a permanent home for it, you might want to look elsewhere. But 50% off isn't a bad price (for me, I'd rather buy new b/c buying used is just inheriting somebody else's problems, as well as you aren't gaining the benefit of the warranties).
