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» Online Users: 22

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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 9 of 9
  1. #1
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default I literally stole this unit

    I got this unit from a neighbor who, after bringing it home and barely started assembly, realized that it wouldn't fit in his limited space. So I jumped to the rescue and asked him what he wanted for it and he said $ 90.00 and my hand got a cramp fishing my money out. Had to do most of the assembly but here it is ready for its burn in. I thought that I was through when I got my drum but I'll figure out somewhere to put it...E.T.





    Havn't used this particular type of unit before so I might have to ask you folks for a little input.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Nice score ET??? When are we gonna see it in action?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Thief. ET their are 3 things that come to mind.
    1. Raise the fire up in the fire box to allow it to breath better
    2. Install a baffle at the firebox opening to help eliminate the hot spot and even out the end to end temps.
    3. Extend the exhaust down to just above grate level to keep the heat down where the meat is.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Very nice ET. Look around in the charcoal/wood offsets forum. Just about anything that works for the Brinkman's and the Chargrillers will apply to this unit as well.

  5. #5
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Thanks folks for the feed back. Tim, will check the forum. Bludawg::: Lets see if were on the same page. 1) This unit has a fire grate and you are suggesting that I raise it. 2) The baffle that you are refering to would redirect the heat to go between the floor of the cooking chamber and the catch tray? 3) I'm a little fuzzy on the exhaust extension. Some times my grey matter slows down a little. Is this extension connected to the existing exhaust stack and from there it bends down to the meat level on the outside of the cooking chamber to assist in keeping more heat to the cooking area? Don't get me wrong. The drum is perfect for all of my long cooks when I don't have to raise the lid for mopping. I wanted this unit to be for shorter cooks ( under 4 hrs. ) and I would be able to do my mopping after 2 to 3 hrs. of smoking without loosing to much heat. Thanks again for your input folks. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    ET, the problem with most units like that is that there is a blow torch effect that runs from where the heat comes into the oven chamber and where the stack exits, thus rendering about half of the grate unusable. if you deflect the heat stream downward where it enters and change the exit point to be grate level or close to it, you do away with the giant super hot spot and the entire grate is usable.

  7. #7
    Join Date
    Mar 2012
    Location
    South GA
    Posts
    108

    Default

    do a google search for offset mods or chargriller mods & you will get lots of info with pics of the mods. I have a chargriller offset similar to what you have. The CG has a charcoal tray that hangs under the cooking racks. You can flip it upside down & hang it at the highest level & it works pretty well as a baffle. You will also want to extend the exhaust exit point inside the cooking chamber down to cooking grate level. If you have a flange inside the chamber at the exhaust, you can attache a clothes dryer vent hose to bring it down to the cooking grate. If not, try a disposable aluminum oven liner, trim the edges & roll it into a cylinder lengthwise. Slide it inside the exhaust hole & let it unroll to hold in place.

    I have cooked a lot of good Q in my CG but it is a fuel beast compared to the UDS.
    UDS, CharGriller w/SFB, Maverick ET 7 & ET 732
    and now a brand new BBQ Guru PartyQ!

  8. #8
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Hear ya go ET I used some roof flashing rolled it up & stuffed it in the stack. Not pretty but effective.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  9. #9
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Thanks Bludawg, Got the picture now. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



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