High Cheese
Saucier
The side fire box on my Char Griller is about to fall off. I've been wanting a vertical smoker for a while, so I picked up a cheapo Brinkmann. I'm going to remove the SFB on the CharGriller, block off the opening, and use it as a charchoal grill.
I read the Brinkmann has some issues, mainly being the bowl for the charchoal. There's no ventilation so people recommend various methods, drilling the bowl or using a grill wok, etc.
I picked up a grill wok and fastened it to the exsisting frame for the bowl with wire (see pic). Works good and I was able to reach 325-350. Keep in mind this was my first time using it so it's a learning curve.
Only negative at the moment is that a rack does not fit, so I had to cut them in half. No biggie, just never did that before. There's a secondary bowl above the charchoal for water, wood chips. I was rotating out wood chips and apple juice/waterfor moisture. I need some welding gloves though. But it's a nice feature that the Chargriller lacks.
Ribs came out great, they even look different which was a surprise. Alot of smoke, nice, compact setup.
I did baby backs, beef ribs, brats, baked beans up top (not hot enough to cook but good enough to keep warm) and jalapenos stuffed with ground sausage and cheese.
Modded tray
I read the Brinkmann has some issues, mainly being the bowl for the charchoal. There's no ventilation so people recommend various methods, drilling the bowl or using a grill wok, etc.
I picked up a grill wok and fastened it to the exsisting frame for the bowl with wire (see pic). Works good and I was able to reach 325-350. Keep in mind this was my first time using it so it's a learning curve.
Only negative at the moment is that a rack does not fit, so I had to cut them in half. No biggie, just never did that before. There's a secondary bowl above the charchoal for water, wood chips. I was rotating out wood chips and apple juice/waterfor moisture. I need some welding gloves though. But it's a nice feature that the Chargriller lacks.
Ribs came out great, they even look different which was a surprise. Alot of smoke, nice, compact setup.
I did baby backs, beef ribs, brats, baked beans up top (not hot enough to cook but good enough to keep warm) and jalapenos stuffed with ground sausage and cheese.
Modded tray
