My char griller pro smoker w/side fire box is leaky is hell. I don't know what the engineers were thinking but I used a shitload of stove silicone to seal up all the little gaps around the thing....otherwise ..you tend to use WAYYY TOO MUCH wood and/or charcoal just to do 1 Boston butt. Check out the Char Griller Mods on You tube if you are having the same problems.
sometimes if you put to much charcoal its very hard to control the heat i learned the hard way i built a charcoal basket so i could to the minion method but made it way to big and had to crack the lid on my smoker to now i got a masterbuilt smokehouse smoker we shall see how that works out
If you're trying to cool your fire down you don't feed it more oxygen. You need to choke it out. Close you bottom and top damper almost all the way. As you decrease the airflow you'll see the temp drop. Good luck.
Yes, the vents. Close the vents a little, just enough oxygen to keep the fire alive. The more oxygen the hotter the fire the higher the temp. I have this same rig. It's not that easy to use. A few minor design flaws. But it works pretty well. And is well made, sturdy.
Once took a butt out of smoker to let rest, min. later car crash on end of my street, ran out of yard to see, came back to find a stray dog in yard, work all day for nothing, dog liked my bbq....My butt looked like the one in this video...
I personally used one not the duo model but open the stack all the way and close the fire box down every little while until it starts burning at the right temps.
Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
This grill is a beast! That thing is huge! I like the gas/charcoal/smoker/searer functionality of this though. Anything a person could want to do, it's all right there. How is the paint holding up?
@Argonath18 Yes it is huge. I love it. The paint is holding up really well. The only problem I've had with the paint is on the top of the fire box. Everything else looks great.
I just used my new duo today, same as yours. I had a hard time keeping the temp up. I was using a briquet I never heard of but seemed to burn ok. I had to use a 18 pound bag to finish the 4 slabs of pork ribs. 7 hours and should have gone longer. I'm trying lump next time, I'll flip the coal grate over for more hight and I'm going to put the dryer vent tube on the smoke stack inside to help hold more heat in., any other idea's I sure would like to hear them...ken
Hi Ken, 18 pounds is a lot of charcoal. I think the lump will burn hotter, but it burns a lot faster too. You should try to pick up some wood chunks, like the one that I was using to prop the firebox lid open. Throw some unlit coals in the firebox, then a chimney of lit coals on top of that and Mesquite or Hickory chunks/logs on top of that. The ones that I get are about 4"-6" in diameter and about 6" long. They burn for a while. Good luck
nice video.. have you figured out how not to get the heat up so much? Your yard with the ATT box in the backyard looks like mine. Any chance you live in Austin TX?
When you get temp spikes you should close ALL vents on the Chargriller - top and bottom - to smother down the fire by depriving it of oxygen. The challenge in chargriller grills and smokers is that they're not airtight - like Weber smokers - and will take a bit of time for the temp to die down. Opening vents only feeds the flame by introducing a strong air current - and that only fuels the combustion process.
Ya know, it must be a sealing issue. I did close all vents but that didn't really drop the temp. I guess it could be that I didn't wait long enough. Will have to experiment a bit more.
Also, I stay away from the natural lump charcoal. It burns way hotter than regular briquettes. Using the briquettes gives you more control on your fire.
See, You have about twice as much coals in the fire box than what I normally use. The extra coals, combined with the smaller cooking area, and you will get the higher temps. Get a chimney starter, and fill with coals. That is about as much as you need. Then get a chunk or two of your wood. With that, you should be good to go. Add more coals as needed through cooking.
I see the problem right away. I have the Chargriller smokin pro, about the same size, but I don't have the duo set up (with the gas grill). So my smoking area is much bigger, but with the same side fire box.
My char griller pro smoker w/side fire box is leaky is hell. I don't know what the engineers were thinking but I used a shitload of stove silicone to seal up all the little gaps around the thing....otherwise ..you tend to use WAYYY TOO MUCH wood and/or charcoal just to do 1 Boston butt. Check out the Char Griller Mods on You tube if you are having the same problems.
danieljh 1 month ago
sometimes if you put to much charcoal its very hard to control the heat i learned the hard way i built a charcoal basket so i could to the minion method but made it way to big and had to crack the lid on my smoker to now i got a masterbuilt smokehouse smoker we shall see how that works out
lickburner48 2 months ago
It's to hot because of the oak wood your using. If you use charcoal with one or 2 chucks of oak you should be able to maintain a good temp.
Spooninbrian 3 months ago
The grill is really nice I have one myself.
Trijem235 3 months ago
If you're trying to cool your fire down you don't feed it more oxygen. You need to choke it out. Close you bottom and top damper almost all the way. As you decrease the airflow you'll see the temp drop. Good luck.
Soulman1282 3 months ago
Your grill rules. I thought mine was the bomb. But your put mine to shame.
12quillemall5321 5 months ago
Yes awesome grill I have same set up myself acquired it for free last Aug and have been grilling ever since.
cablrus1 6 months ago
I can keep mine at a steady 140 if I want, just add a few coals to the box every half hour ar so. CHARGRILLERS RULE!!!
ayerjake 7 months ago
Yes, the vents. Close the vents a little, just enough oxygen to keep the fire alive. The more oxygen the hotter the fire the higher the temp. I have this same rig. It's not that easy to use. A few minor design flaws. But it works pretty well. And is well made, sturdy.
seattwa 9 months ago
@seattwa What a F'n NEWB! Less O2 Less Heat!
ayerjake 7 months ago
Too much fire ....close the vent....its on the job traning...
zkxlz 9 months ago
to keep heat down you want to close the vent not open it
slyghdog 9 months ago
Hey, that's my unit exactly! Just added the smoker last week and did two long pork loins that turned out wonderfully.
motorcyclelad 10 months ago
Once took a butt out of smoker to let rest, min. later car crash on end of my street, ran out of yard to see, came back to find a stray dog in yard, work all day for nothing, dog liked my bbq....My butt looked like the one in this video...
johnnybagofdonets 1 year ago
I personally used one not the duo model but open the stack all the way and close the fire box down every little while until it starts burning at the right temps.
paramedicagain 1 year ago
I don't know how you are not just absolutely going through the wood with the firebox door propped open like that.
paramedicagain 1 year ago
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Great video. I like this guys spirit. This is what YouTube is all about. I barbeque and I have some videos on my channel on this same subject . I have a Chargriller offset smoker that I modified. Check it out. Thanks for the great video.
whitscot 1 year ago
This grill is a beast! That thing is huge! I like the gas/charcoal/smoker/searer functionality of this though. Anything a person could want to do, it's all right there. How is the paint holding up?
Argonath18 1 year ago
@Argonath18 Yes it is huge. I love it. The paint is holding up really well. The only problem I've had with the paint is on the top of the fire box. Everything else looks great.
letmeplaymystrat 1 year ago
I just used my new duo today, same as yours. I had a hard time keeping the temp up. I was using a briquet I never heard of but seemed to burn ok. I had to use a 18 pound bag to finish the 4 slabs of pork ribs. 7 hours and should have gone longer. I'm trying lump next time, I'll flip the coal grate over for more hight and I'm going to put the dryer vent tube on the smoke stack inside to help hold more heat in., any other idea's I sure would like to hear them...ken
kc2rjb 1 year ago
Hi Ken, 18 pounds is a lot of charcoal. I think the lump will burn hotter, but it burns a lot faster too. You should try to pick up some wood chunks, like the one that I was using to prop the firebox lid open. Throw some unlit coals in the firebox, then a chimney of lit coals on top of that and Mesquite or Hickory chunks/logs on top of that. The ones that I get are about 4"-6" in diameter and about 6" long. They burn for a while. Good luck
letmeplaymystrat 1 year ago
nice video.. have you figured out how not to get the heat up so much? Your yard with the ATT box in the backyard looks like mine. Any chance you live in Austin TX?
BWaustinTX 1 year ago
Still have some work to do, haven't had a lot of time for it the last few months. No, I don't live in Austin, but not too far. I am in Louisiana.
letmeplaymystrat 1 year ago
When you get temp spikes you should close ALL vents on the Chargriller - top and bottom - to smother down the fire by depriving it of oxygen. The challenge in chargriller grills and smokers is that they're not airtight - like Weber smokers - and will take a bit of time for the temp to die down. Opening vents only feeds the flame by introducing a strong air current - and that only fuels the combustion process.
tylersfs 1 year ago
Ya know, it must be a sealing issue. I did close all vents but that didn't really drop the temp. I guess it could be that I didn't wait long enough. Will have to experiment a bit more.
letmeplaymystrat 1 year ago
Also, I stay away from the natural lump charcoal. It burns way hotter than regular briquettes. Using the briquettes gives you more control on your fire.
kittkat01 2 years ago
See, You have about twice as much coals in the fire box than what I normally use. The extra coals, combined with the smaller cooking area, and you will get the higher temps. Get a chimney starter, and fill with coals. That is about as much as you need. Then get a chunk or two of your wood. With that, you should be good to go. Add more coals as needed through cooking.
kittkat01 2 years ago
I see the problem right away. I have the Chargriller smokin pro, about the same size, but I don't have the duo set up (with the gas grill). So my smoking area is much bigger, but with the same side fire box.
kittkat01 2 years ago
Nice rig
oldchevy4x4 2 years ago
Very nice video and great looking smoker
hd2kill 2 years ago