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Thread: CG Outlaw Mods

  1. #1
    Join Date
    Aug 2011
    Posts
    16

    Default CG Outlaw Mods

    Finally finished the mods for my CG Outlaw. About all of the mods I researched online were for the CG Super Pro so measurements were a bit different. I have included pics below. Comments are welcome as this is the first time I have applied mods to any of my smokers. Smoking a beef brisket tomorrow using Smokie Okie's technique!
    Attached Images
    CarolinaDoc
    Char-Griller Outlaw
    Char-Griller Pro
    BJCP Recognized Beer Judge

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

    Default

    Looks great!!! I hope it cooks well for you and don't forget to share your SOB pics!!!
    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
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Very nice! I'm sure it will perform great with those mods...I really like the wood shelf. Nice work!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    SmokyOkie Guest

    Default

    Man, that work table is some kind of heavy duty.

    You may just have world's most efficient CG right there!


    thanx for sharing.

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Looks good from where I sit, I'm gonna clone that shelf design
    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

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks great! Now impress us with some chow!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Aug 2011
    Posts
    16

    Default First Smoke - Beef Brisket

    As promised attached a pics of the brisket I smoked this past Sunday - first smoke on my newly modified CG Outlaw. A few observations first based on my experience with this smoker and putting the mods in:
    1) I need to give credit to Phil Lee aka HawgHeaven because it was his document for modifying the CG Smokin Pro that I used as a model for some of my mods. Measurements are much different because the Outlaw is about twice the size of the Smokin Pro.
    2) Be aware of where you buy your CG product from. I got mine from Walmart.com just to save about $10. It didn't work that way. I ended up spending an extra $100 to resolve damage issues I got from BOTH the original and the replacement products. CG Customer Support helped me tremendously with this problem at no cost to me. I got my SFB directly from CG and it came in pristine shape. Go figure. 3) I used 1x6 treated decking wood for the shelves. This wood is heavy so I used heavy gauge angle iron to help provide support for the new shelves. Refer to my pics earlier in this thread on what I did to the shelf supports to handle it. 4) I got the 10" tires from Harbor Freight for $5 each. What a deal. 5) If you get one of the new model Outlaws that have the brass hinge inserts, make sure that insert is seated properly in the horizontal position otherwise the top half lid will not seat properly on the bottom half of the CC. This applies to the new model Outlaw. Now I have to make an adjustment myself.
    6) My charcoal basket is 12x12x5. This is the size that fits in my 2424 SFB without a problem. I used a 3/8" rod (2 of them) inserted through the expanded metal to suspend it in the SFB. My SFB had a welded rail for the original cooking grates. This is what I suspend the basket from. 'Nuff said here are my brisket pics:

    Attached Images
    CarolinaDoc
    Char-Griller Outlaw
    Char-Griller Pro
    BJCP Recognized Beer Judge

  8. #8
    SmokyOkie Guest

    Default

    Thanx for the info.

    Pix are kinda blurry, but from what I can see, it was a good cook!

  9. #9
    Join Date
    Aug 2011
    Posts
    16

    Default The First Smoke

    Yeah SmokieOkie, my Blackberry is not the best at taking pictures plus I was hurrying from one stage to another stopping to take a pic at each stage. The brisket had a good smoke ring, and the elasticity that judges look for was there. It was very moist and the rub worked well. For a first go 'round I was pleased. BTW - to all reading this thread - the brisket technique I followed came from SmokieOkie. So here's to a great technique that does work if you do what it says. Two thumbs up to SmokieOkie! Thanks.
    CarolinaDoc
    Char-Griller Outlaw
    Char-Griller Pro
    BJCP Recognized Beer Judge

  10. #10
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Quote Originally Posted by CarolinaDoc View Post
    .... So here's to a great technique that does work if you do what it says. Two thumbs up to SmokieOkie! Thanks.
    Yep, round these parts we simply refer to it as the SOB method.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

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