That looks pretty good! I've tried a pork shoulder cooked in a CookShack electric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look. Thanks for a great video!
@purplepaisano Haven't had a problem yet. It only gets looking like a toasted marshmallow at times. I just use them then discard them. I need to sew them up so they wouldn't fall apart in the washer. I also cover the cook chamber with terry cloth towels to insulate it and haven't had a problem with scortching. I hold the towels in place with neodymium magnets. I try to keep them from touching the firebox.
I'm giving serious thought to getting the Char Griller Duo... but I'm hesitant due to the claims of how bad it rusts up. As an owner, what are your thoughts? I seen it at a local farm/feed store this week on sale for 25% off... ($300 listed price, so $225+ tax)... it's a bit hard to resist.
Do you have an e mail address? I have a char duo, haven't smoked on it yet and I want to. I never smoked food before and would like a crash course. I'm planning on smoking a 4.4 Lbs of spare ribs and 2 3 lbs of baby backs at the same time. Please let me know picoson2008@yahoo.com
@RythmandStrings Yes I have smoked salmon and tuna. I use plenty of frozen apple juice concentrate straight and garlic was good on the tuna steaks. Amazingly though you can usually smoke fish with no help at all and be quite successful.
I have the same grill and love it!! The gas grill sucks on it but I still love it I need to add the smoker!!!
Rowdt98 6 months ago
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That looks pretty good! I've tried a pork shoulder cooked in a CookShack electric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago
When you plank the ribs do you also add wood chips?
musicofthesoul85 10 months ago
Do you have any trouble with the cotton terry cloth catching fire above the entrance of the firebox?
purplepaisano 1 year ago
@purplepaisano Haven't had a problem yet. It only gets looking like a toasted marshmallow at times. I just use them then discard them. I need to sew them up so they wouldn't fall apart in the washer. I also cover the cook chamber with terry cloth towels to insulate it and haven't had a problem with scortching. I hold the towels in place with neodymium magnets. I try to keep them from touching the firebox.
whitscot 1 year ago
awesome piece of kit you have
impamiizgraa 1 year ago
I'm giving serious thought to getting the Char Griller Duo... but I'm hesitant due to the claims of how bad it rusts up. As an owner, what are your thoughts? I seen it at a local farm/feed store this week on sale for 25% off... ($300 listed price, so $225+ tax)... it's a bit hard to resist.
pringals 1 year ago
@pringals I have surface rust on the side fire box as expected. I just rub it off with a wire brush.
whitscot 1 year ago
Do you have an e mail address? I have a char duo, haven't smoked on it yet and I want to. I never smoked food before and would like a crash course. I'm planning on smoking a 4.4 Lbs of spare ribs and 2 3 lbs of baby backs at the same time. Please let me know picoson2008@yahoo.com
picoson2008 1 year ago
@picoson2008 I get all my info from right here on youtube. Check out Carolina BBQ.
whitscot 1 year ago
Nice grill..
I am thinking of buying one.
What kind of mods, did u do on it?
Ribs look good also
joez1794 1 year ago
@joez1794 Check my other video for the mods.
whitscot 1 year ago
hey, if you don't mind, what did you use as seals for your grill? i have the same one.
thanks bro,
mustaqbal123 1 year ago
@mustaqbal123 I used strips of terry cloth folded in half. They work great.
whitscot 1 year ago
It's in the video
whitscot 1 year ago
@whitscot Whit, is the meat sitting on a slab of wood in the smoker? If so, what kind? Has it been soaked?
RythmandStrings 1 year ago
@RythmandStrings It's on a slab of cedar that was soaked overnight in the fridge with apple juice
whitscot 1 year ago
@whitscot have you done this with salmon? Just watching you vid made me gain 5 pounds. Looks really good
RythmandStrings 1 year ago
@RythmandStrings Yes I have smoked salmon and tuna. I use plenty of frozen apple juice concentrate straight and garlic was good on the tuna steaks. Amazingly though you can usually smoke fish with no help at all and be quite successful.
whitscot 1 year ago