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Char-Broil Smoker
Saw something new at Home Despot (;-)) today. It is an offset firebox
horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) square inches of cook surface, dampers, grates and all that. Anybody have any experience with this unit? I also noticed that the door to the firebox has 1/16 gap all the way around. That is, the door that you would add more wood, on the vertical side away from the food surface. Is this a bad sign? The unit appears to be made of a fairly heavy gauge steel. Any thoughts? Scott |
"phyteach" > wrote in message
oups.com... > Saw something new at Home Despot (;-)) today. It is an offset firebox > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > square inches of cook surface, dampers, grates and all that. Anybody > have any experience with this unit? I also noticed that the door to > the firebox has 1/16 gap all the way around. That is, the door that > you would add more wood, on the vertical side away from the food > surface. Is this a bad sign? The unit appears to be made of a fairly > heavy gauge steel. Any thoughts? > > Scott Shit, for a second there I thought you were kiddin cuz I thought Chargriller bought out New Braunfels, but nope, those "Char-Broil" offsets sure look to be the old New Braunfels units and the names are the same too. http://www.charbroil.com/smokers/index.asp New Braunfels were considered pretty decent quality for the price and were pretty much the mass market strandard. Me, I'd get the CharGriller Grill and order the side firebox from the factory (used to be carried by Home Depot too) , then you have a smoker and a grill in one unit for about the same price. My chargriller has a depth of 20", which is real nice to have, takes a bit more fuel though. |
Duwop wrote:
> Shit, for a second there I thought you were kiddin cuz I thought Chargriller > bought out New Braunfels, but nope, those "Char-Broil" offsets sure look to > be the old New Braunfels units and the names are the same too. > > http://www.charbroil.com/smokers/index.asp > > New Braunfels were considered pretty decent quality for the price and were > pretty much the mass market strandard. The Char-Broil items at my Home Depot are indeed the old NB items; they had some old stock with New Braunfels on the boxes and new stock with Char-Broil on the boxes at one time. In fact, my NBS is actually a Char-Broil Silver Smoker, but NBS rolls off a lot easier than CBSS :-) Dana |
phyteach wrote:
> Saw something new at Home Despot (;-)) today. It is an offset firebox > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > square inches of cook surface, dampers, grates and all that. Anybody > have any experience with this unit? I also noticed that the door to > the firebox has 1/16 gap all the way around. That is, the door that > you would add more wood, on the vertical side away from the food > surface. Is this a bad sign? The unit appears to be made of a fairly > heavy gauge steel. Any thoughts? > > Scott > Buy a WSM!!!!! |
"jeff bennett" > wrote in message
> > > Buy a WSM!!!!! Blow it out your vertical pipe. ;) |
jeff bennett wrote: > phyteach wrote: > > Saw something new at Home Despot (;-)) today. It is an offset firebox > > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > > square inches of cook surface, dampers, grates and all that. Anybody > > have any experience with this unit? I also noticed that the door to > > the firebox has 1/16 gap all the way around. That is, the door that > > you would add more wood, on the vertical side away from the food > > surface. Is this a bad sign? The unit appears to be made of a fairly > > heavy gauge steel. Any thoughts? > > > > Scott > > > Buy a WSM!!!!! Or be like me and get both. |
On 15-Feb-2005, "phyteach" > wrote: > Saw something new at Home Despot (;-)) today. It is an offset firebox > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > square inches of cook surface, dampers, grates and all that. Anybody > have any experience with this unit? I also noticed that the door to > the firebox has 1/16 gap all the way around. That is, the door that > you would add more wood, on the vertical side away from the food > surface. Is this a bad sign? The unit appears to be made of a fairly > heavy gauge steel. Any thoughts? > > Scott Scott, you didn't mention what model name from Char-Broil is on the cooker. I suspect it is the Char-Broil Silver which by design is exactly like my New Braunfels Silver. (Char-Broil bought out New Braunfels) There should be no (zero) gap around the firebox door or lid. When you shut that cooker down it should seal up pretty good and snuff the fire in short order. Mine does. Your comment about the vertical side baffles me. Mine is two horizontal tanks, a larger one for the cook chamber and a smaller one for the fire chamber. New Braunfels used to make a 'Bandera' model that featured a vertical smoke chamber on the opposite end from the firebox with a horizontal cook chamber in the middle. The Char-Broil website shows only three smokers. All are horizontal only with a firebox on the left end. Brick (Keep the shiny side up) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
Brick wrote: > On 15-Feb-2005, "phyteach" > wrote: > SNIP my OP > > Scott, you didn't mention what model name from Char-Broil is on the > cooker. I suspect it is the Char-Broil Silver which by design is exactly > like my New Braunfels Silver. (Char-Broil bought out New Braunfels) > There should be no (zero) gap around the firebox door or lid. When > you shut that cooker down it should seal up pretty good and snuff > the fire in short order. Mine does. Your comment about the vertical > side baffles me. Mine is two horizontal tanks, a larger one for the > cook chamber and a smaller one for the fire chamber. New Braunfels > used to make a 'Bandera' model that featured a vertical smoke > chamber on the opposite end from the firebox with a horizontal > cook chamber in the middle. The Char-Broil website shows only > three smokers. All are horizontal only with a firebox on the left end. > > > Brick (Keep the shiny side up) > > ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- > http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups > ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- Brick, Thanks for the response to you and all others here. By vertical side, I was refering to the extreme left end of the smoker. It is the side that has the door with the adjustable vent on it. It (and it's larger cousin at the far right side...) are the only two sides that go straight up and down, vice curved. The gaps could be b/c it's the floor model, or the Q/A at char isn't as good as NB. It was indeed the silver, and any comments you have about it's operation are indeed welcome. What I am most interested in is things like fuel consumption rate, how often do you have to tend the fire, did you make the mods suggested in the FAQ and if so any hints, was it worth it etc. It looked like a great unit, and even if there are gaps around the vent/door, those are probably fairly easily fixed. Also, do you grill on yours? It looks as though it would also make a great grill. I have thought about the WSM, but the 18" diameter is just too darn small. I can just fit a brisket on my 22.5" Weber kettle. mmmmmmmm briskety goodness.... Scott |
phyteach wrote:
> Saw something new at Home Despot (;-)) today. It is an offset firebox > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > square inches of cook surface, dampers, grates and all that. Anybody > have any experience with this unit? I also noticed that the door to > the firebox has 1/16 gap all the way around. That is, the door that > you would add more wood, on the vertical side away from the food > surface. Is this a bad sign? The unit appears to be made of a fairly > heavy gauge steel. Any thoughts? > > Scott > Run, get a WSM! -- Mike Willsey (Piedmont) "The Practical Bar-B-Q'r!" http://groups.msn.com/ThePracticalBa...ewwelcome.msnw Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm, Operation Smile: http://www.operationsmile.org/ If you or a loved one has thyroid issues, please have their thyroid checked for radiation levels! |
phyteach wrote:
> Saw something new at Home Despot (;-)) today. It is an offset firebox > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > square inches of cook surface, dampers, grates and all that. Anybody > have any experience with this unit? I also noticed that the door to > the firebox has 1/16 gap all the way around. That is, the door that > you would add more wood, on the vertical side away from the food > surface. Is this a bad sign? The unit appears to be made of a fairly > heavy gauge steel. Any thoughts? > > Scott > Run, get a WSM! -- Mike Willsey (Piedmont) "The Practical Bar-B-Q'r!" http://groups.msn.com/ThePracticalBa...ewwelcome.msnw Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm, Operation Smile: http://www.operationsmile.org/ If you or a loved one has thyroid issues, please have their thyroid checked for radiation levels! |
Piedmont wrote: > phyteach wrote: > > Saw something new at Home Despot (;-)) today. It is an offset firebox > > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > > square inches of cook surface, dampers, grates and all that. Anybody > > have any experience with this unit? I also noticed that the door to > > the firebox has 1/16 gap all the way around. That is, the door that > > you would add more wood, on the vertical side away from the food > > surface. Is this a bad sign? The unit appears to be made of a fairly > > heavy gauge steel. Any thoughts? > > > > Scott > > > Run, get a WSM! > > -- > Mike Willsey (Piedmont) > "The Practical Bar-B-Q'r!" > http://groups.msn.com/ThePracticalBa...ewwelcome.msnw > > Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm, > Operation Smile: http://www.operationsmile.org/ > > If you or a loved one has thyroid issues, please have their thyroid > checked for radiation levels! Mike, My only concern with the WSM is that I don't think I can fit a brisket. The NBS (nee char-broil as someone else put it, Brick perhaps...) will fit lots o' meat. Since I do a bit of entertaining. capacity is somewhat important. It will also double as a large grill, which I also do quite a lot of. If I can get 6 hours without a lot of fuss, then I am way ahead of where I am now at 4 hours and 40 minute adjustments to the Weber kettle. I do admit that the 12 hours of smoking time that the WSM provides is enticing... Regards, Scott |
"Piedmont" > wrote in message
... > Duwop wrote: > snip > > There's so many users of WSM they sometimes make it seem like there aint > > nothing else worthwhile, which obviously (well should be obvious) is > > bullcrap. > > > > D > > All cookers can yield great results IMHO, Your opinion, thank you. You are in the majority in regards to the WSM, but there are those that differ, thanks. > > Many personal factors to consider my friend. Did anyone say differently? > Time and ease are primary factors Says who? Oh yeah, you. Mine is flavor and texture. >and that is for sure a personal > decision one has to weigh. Exactly >If you have the time and love to tinker, go > with the NBBD types if you don't, then go for a WSM type cooker. And if you don't like the results of verts too, don't forget that one. I respect your opinion Mike, hell I respect every man woman and child that likes WSM so much that you don't find me opining about offsets in a WSM thread either or telling someone he should get an offset when he's stated interest in a WSM. How's that for respect? How much respect you got? Don't talk about it, show it. D(amn!) -- |
Piedmont wrote:
> Scott, It sounds like you thought about it. My perspective is from > having already owed an NB cooker and all the messing I had to do. > Modifications and such to make it work somewhat decent, wool blankets to > cover it in the winter, silicon the doors, baffle the opening between > the firebox and cooking chamber, add bricks, on and on and on. I turned the fire grates around to elevate the base of the fire. I stuffed a pie tin into the firebox opening as a baffle. I extended the chimney to the grate with a piece of aluminum duct. Total time spent modifying was under 30 minutes and under $2. I'm getting consistent results without trouble. I think you might have tried too hard :-) Cheers, Dana |
phyteach wrote:
snip > Mike, > > My only concern with the WSM is that I don't think I can fit a > brisket. The NBS (nee char-broil as someone else put it, Brick > perhaps...) will fit lots o' meat. Since I do a bit of entertaining. > capacity is somewhat important. It will also double as a large grill, > which I also do quite a lot of. If I can get 6 hours without a lot of > fuss, then I am way ahead of where I am now at 4 hours and 40 minute > adjustments to the Weber kettle. I do admit that the 12 hours of > smoking time that the WSM provides is enticing... > > Regards, > Scott > Scott, It sounds like you thought about it. My perspective is from having already owed an NB cooker and all the messing I had to do. Modifications and such to make it work somewhat decent, wool blankets to cover it in the winter, silicon the doors, baffle the opening between the firebox and cooking chamber, add bricks, on and on and on. I'm positve a WSM will fit in at least 1 brisket. Did you thoroughly review the Virtual Weber website to see what a WSM can do as far as capacity. I know that it seems that a lot of folks like to "prove" themselves as I did on doing "low N slow" techniques but eventually get to a point where a nice, reliable and long cooking, self sustaining cooker is a dream come true. Especially if you cook once or twice a month, year round. Regards; -- Mike Willsey (Piedmont) "The Practical Bar-B-Q'r!" http://groups.msn.com/ThePracticalBa...ewwelcome.msnw Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm, Operation Smile: http://www.operationsmile.org/ If you or a loved one has thyroid issues, please have their thyroid checked for radiation levels! |
Duwop wrote:
snip > There's so many users of WSM they sometimes make it seem like there aint > nothing else worthwhile, which obviously (well should be obvious) is > bullcrap. > > D All cookers can yield great results IMHO, it just the amount of time that you have available to maintain a brisket for 10 to 12 hours. And if you cook regularly or not. If your retired or still hard at it. Many personal factors to consider my friend. I've cooked and enjoyed the learning process of bullet smokers, kettles, NBBD's, Vetical's, homemade 55 gallon drums, converted commercial freezer, pellet cooker, blocks set on the ground. Time and ease are primary factors and that is for sure a personal decision one has to weigh. If you have the time and love to tinker, go with the NBBD types if you don't, then go for a WSM type cooker. Regards, -- Mike Willsey (Piedmont) "The Practical Bar-B-Q'r!" http://groups.msn.com/ThePracticalBa...ewwelcome.msnw Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm, Operation Smile: http://www.operationsmile.org/ If you or a loved one has thyroid issues, please have their thyroid checked for radiation levels! |
Dana H. Myers wrote: > Piedmont wrote: > > > Scott, It sounds like you thought about it. My perspective is from > > having already owed an NB cooker and all the messing I had to do. > > Modifications and such to make it work somewhat decent, wool blankets to > > cover it in the winter, silicon the doors, baffle the opening between > > the firebox and cooking chamber, add bricks, on and on and on. > > I turned the fire grates around to elevate the base of the fire. > I stuffed a pie tin into the firebox opening as a baffle. > I extended the chimney to the grate with a piece of aluminum duct. > Total time spent modifying was under 30 minutes and under $2. > > I'm getting consistent results without trouble. I think you > might have tried too hard :-) > > Cheers, > Dana Sounds like it. I haven't done any of that stuff and I get great results my only complaint is the lack of fuel effiecency. |
"phyteach" > wrote in message
oups.com... > Saw something new at Home Despot (;-)) today. It is an offset firebox > horizontal smoker from char-broil for 150 bucks. It has ~800 (IIRC) > square inches of cook surface, dampers, grates and all that. Anybody > have any experience with this unit? I also noticed that the door to > the firebox has 1/16 gap all the way around. That is, the door that > you would add more wood, on the vertical side away from the food > surface. Is this a bad sign? The unit appears to be made of a fairly > heavy gauge steel. Any thoughts? > > Scott I've had one of these for several months now; previously owned a 22" Weber kettle. I've found this smoker to be much less efficient than the Weber and have had very mixed results. Admittedly, I may not be using the thing properly; I've tried using charcoal in the fire chamber with wood chunk for the smoke, much as I did with the Weber. The fire needs to be much hotter in the fire chamber to combat the heat loss from the greater surface area of the two chambers (obviously the near-spherical shape of the Weber has a much lower SA to volume ratio than the cylindrical CharBroil). It can hold a greater volume of meat, like a whole suckling pig, which is why I got it but have yet to utilize its full capacity. I undoubted would get better results using all wood for the fire; I just haven't located a good source of clean hardwood in my area yet. pakehaole |
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