On 4-Jun-2005, "Oscar" > wrote:
> "Duwop" > wrote in message
> ...
> > "Oscar" > wrote in message
> > . com...
> >> Hey - I've been using a Char Griller Super Pro with side fire box for
> >> several months, with mixed results.
> >
> >> {{{ Clipped my earlier complaining....}}}
> >
> > I went crazy the first summer on this cooker as well. Basically I was
> > trying
> > to control it *too* much. Unless I put on a big chunk of wood or lump
> > which
> > need to get burning so it won't just smolder, I'll keep the intake at
> > about
> > 1/2 inch to an inch open mostly. Yeah, keep the exhaust full open. Wood
> > is
> > harder to control than most things so you've got your work cut out for
> > ya,
> > but on the other hand, it can be the best fuel too. You patience WILL be
> > rewarded, just figure the first summer to be your internship and lower
> > your
> > expectations and it'll be fine. Maybe you just need more beer, or
> > something
> > harder?
> >
> > Anyway, here's a longish post that describes my typical burn and load
> > cycle
> > for pork butt (bit different for ribs). I'm now getting up to two hours
> >
> > on
> > a fuel load, when I first started out an hour was good. You WILL improve
> >
> > and
> > it will be worth your while, but I understand the frustration too. Did I
> > mention having another beer?
> >
> > http://groups-beta.google.com/group/...3e206858?hl=en
> >
> > Dale
> > --
> >
> >
>
> Hey Dale - Thanks for the feedback, suggestions, and the link to the
> earlier
> post. Beer?? I'm going thru it faster than the lump charcoal. I'm not sure
>
> it's done much for temp control but sure helps my attitude.... After
> reading
> the other post, it sounds like I might be trying to overcontrol too much.
> It
> just seems that thermometer starts to head north or south, and I get
> scared
> it ain't ever stopping. One question - You mentioned getting a couple
> hours
> on a fuel load - When you're doing a butt and burning wood and it drops
> down
> to 220-230, how much fuel are you loading back up? Are you adding any lump
>
> along with it, or just burning wood? OK, actually that was two questions.
> Anyway, how much is less than too much and more than not enough? Thanks,
> OC
The first season with an offset is pretty frustrating for most people, but
well
worth it IMNSHO. I believe that once you have gained control of an offset,
you'll be able to cook without much fuss on just about any kind of cooker.
I went through all kinds of frustrating gyrations with mine including the
destruction of a whole load of meat with the dreaded creosote.
I strongly recommend against cooking with a wood fire in the beginning.
It's just too hard to control until you have a firm grasp of how your cooker
acts. Don't use chips for smoke unless you wrap them securely in foil.
Use fistsized or larger chunks of wood for smoke if you must, but only
one at a time. You don't want enough wood in there to control the heat.
Start out with a large load of lump. I use two chimneys (at least) of
cold lump hollowed out and one chimney of hot lump dumped in the
middle.
Leave the chimney damper open and close the firebox damper to about
1 inch. Go away for half an hour and have a few beers. With your draft
set that way it is not going to go out, nor is it going to run away. Don't
try to hurry your start up. You'll just frustrate yourself. In a half hour
or
so that thing should have stabilized in the 250 -275 range.
Stage all your meat near the cooker. I use a fairly large restaurant
pan that's about 12" X 18". Give your grates a quick brush and put
the meat on. Large chunks nearest the firebox. Close the lid. Don't
look at the thermometer. Don't mess with any draft controls. Duh,
it's down around 75°. Go away. Have some more beer. Check it in
half an hour. Temp should be back around 250°. If it's too low, take
a quick peek at the fire. If there's a good sized fire left, close it and
leave it alone. Don't mess with the draft controls.
Check again in half an hour. You should need more fuel. (You should
be down to a single layer of coals on the grate.) I dump raw fuel
straight from a 3 gal bucket into the firebox. Dump enough to completely
cover the existing coals. Looks like a lot. It is. Don't stir it. Don't mess
with the draft controls. Go away. Drink some more beer. If you have
it protected from the wind, it should go two hours more or less without
any attention.
--
The BrickŪ said that ( Keep the rubber on the road )
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