grills Chargriller Deluxe Smoker, Opinions?

Hells Kitchen

Hells Kitchen

http://www.bunnings.com.au/char-griller-deluxe_p3180388
Wanting to get into smoking and charcoal grilling and thinking of getting this smoker. Now I'm the kind of guy that researches all his purchases to death, so I did my homework reading reviews and all that. Seems like most people like it and had success with it. But I've also heard that it "leaks" smoke and the paint can be compromised by the heat and temps are tricky to control. I've never smoked before, never even used charcoal so don't want something expensive (here the WSM costs $700 and that's for the 18.5" model - absolutely disgusting markup on Weber products in Oz).[SIZE=14.4444446563721px] I just want something decent to learn on[/SIZE]. I'm thinking anywhere it leaks smoke can be sealed up with a gasket maker (found a brand which is rated to 700F). 
 
Anyone ever use one of these or something similar, if so what do you think of it? 
 
I have basically the same Chargriller, but I added the side firebox. I'd say it's a good pit to learn on, but it is made from a thinner gauge steel and can be a bit leaky, but with a few simple modifications, you can have it smoking like a champ. All of the parts are replaceable when they corrode. Chargriller's website has them.
 
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Is it me, or do I recognise that grill from a Youtube vid I recently watched? :D ;) I'm considering this one, and have found a gasket maker at the local car parts store which is rated to 700F to seal up any leaks. Looks like a couple of simple inexpensive mods to extend the chimney down to near the grates and the thermometers enhance the performance of this one. There is actually a second-hand one (near new according to the owner) on sale near me which has been sealed against leak and repainted and includes the firebox, bags of charcoal, firelighters and a couple other accessories for $300. Seems a bit much, but if I could negotiate it down to to say under 250 I would get on it. 
 
On another forum of which I don't participate in someone that owns this grill, unmodded, posted pics of his meat... I was pretty impressed with the smoke ring. Smokers of this style are rare here in Oz and are generally expensive. Another store sells one simply called "Texas Smoker", which retails for $399, but cannot find any reviews on it. https://www.barbequesgalore.com.au/products/product-view.aspx?id=20857
 
There is also a cheaper Weber-like model called the Pro Q, but apparently the metal is thinner and is more prone to leaking. Plus it's only 43cm in diameter. https://www.barbequesgalore.com.au/products/product-view.aspx?id=20715
 
I've got no idea why the Weber models cost so much here compared to the states, I mean the 18.5" WSM is $300 there yet $700 here. I mean $400 or even $500 would be acceptable when factoring in exchange rates, import taxes and things like that, but to be well over 2x USD.. no way. 
 
I've also been looking at CharGriller's Kamado Akorn, which seems to be the jack of all trades, but is nearly 3x the price of the offset-style smoker and has a much smaller cooking area. But it seems to be much better at temp control. 
 
 
Buzz said:
I have basically the same Chargriller, but I added the side firebox. I'd say it's a good pit to learn on, but it is made from a thinner gauge steel and can be a bit leaky, but with a few simple modifications, you can have it smoking like a champ. All of the parts are replaceable when they corrode. Chargriller's website has them.
 
9178352164_33e9f6d3c3_o.jpg

 
 
8479862158_286924ba65_o.jpg
Click to expand...
 
So it leaks smoke, the paint burns, and its hard to control temps...
 
It kinda sucks to learn on something where the temps are all over the place. Picture a nice brisket smoke made up of 8 hours of complete frustration. Actually if you can't get the temp where you want it make that a 15 hour cook.
 
This brisket came off of that smoker... Once you learn to moderate the temperatures, it cooks well.
 
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And no, my pit wasn't in a youtube video (that I know of... except for in the background of an ice bucket vid), but I did get the modifications from youtube.
 
Gylon gasket material and high temp black RTV sealant should be perfect for sealing up leaks.
 
Nice Buzz!
 
I just had to play devils advocate for a second. Certainly a challenging pit can teach you a lot Ive just cooked on a few that never behaved.
 
Buzz said:
This brisket came off of that smoker... Once you learn to moderate the temperatures, it cooks well.
 
8607724403_44baae51cd_o.jpg


And no, my pit wasn't in a youtube video (that I know of... except for in the background of an ice bucket vid), but I did get the modifications from youtube.
 
Gylon gasket material and high temp black RTV sealant should be perfect for sealing up leaks.
Click to expand...
 
That is awesome, that smoke ring mate is epic. If such a cheap pit is capable of this, then that is money well spent. An couple of hours and a few bucks extra to get it performing close to the ultra cost units sounds like a worthy investment. Plus the large cooking area and the ability to use it as a charcoal grill are a real plus. I've enjoyed some great BBQ that was simply done over hot coals by my parents when I was a boy. Nowadays I'm actually teaching my parents and the rest of my family about the concepts of smoking and indirect cooking. 
 
Yep... can't beat low and slow for some things.

PrimeTime said:
Nice Buzz!
 
I just had to play devils advocate for a second. Certainly a challenging pit can teach you a lot Ive just cooked on a few that never behaved.
Click to expand...
 
I agree 100%. If you're new to smoking, learning on one that doesn't hold steady temps can be challenging! A little practice and learning the nuances of the pit, and you'll be able to dial it in.
 
Hell's Kitchen, one thing I do recommend before you try cooking on it is to do a few practice burns using nothing but charcoal sans the food. Learn the dampers and how to make subtle adjustments to your smoking chamber temperatures. You'd hate to spend $$$$ on a bunch of meat and end up ruining it because your temps got away from you.
 
Buzz said:
Yep... can't beat low and slow for some things.

 
I agree 100%. If you're new to smoking, learning on one that doesn't hold steady temps can be challenging! A little practice and learning the nuances of the pit, and you'll be able to dial it in.
 
Hell's Kitchen, one thing I do recommend before you try cooking on it is to do a few practice burns using nothing but charcoal sans the food. Learn the dampers and how to make subtle adjustments to your smoking chamber temperatures. You'd hate to spend $$$$ on a bunch of meat and end up ruining it because your temps got away from you.
Click to expand...
 
That's definitely on the agenda. A few dry runs, then using cheaper meat, like chicken wings or something to work out the kinks. I'll likely be investing in a remote thermometer aswell. I'm not set on this model yet, I'll actually go down to various stores, they might have other things not displayed on their websites. 
 
How do these sheet metal smokers work in very cold outdoor temps, especially if it gets breezy? I'm not trying to dissuade anyone from buying what they can afford, but when you buy quality, 1/4" steel, it only hurts once. I want a Yoder.

Oh yeah, nice smoke ring, but check in to what actually causes that smoke ring. I bet you will be surprised. I was.

As for low and slow, there are champion-winning, competition grade folks (Myron Mixon) who cook hot and fast. World famous Kreutz Market in Lockhart, TX also cooks there meat hot and fast. I would recommend the BBQ Brethren Forum for additional bbq info, as well as the KC BBQ forum where the competition cooks hang out.
 
I smoke in the winter and in the snow and all is good. A $24 welding blanket over the top works wonders!
 
Low and slow, hot and fast, you have to realize it's all preference, and not one is BETTER!
 
I think I'm going to pull the trigger on that one. I'd rather pay more and get something that's better quality. I get the impression the Chargriller is finicky to deal with and from the vids I've seen, leaks like a sieve! From all the forum posts I've read on other BBQ forums, seems like people are happy with the Hark. I'm not aiming for pro competition results, just something that does that job without too much fuss and creates tasty food :)
 
The Hot Pepper said:
I smoke in the winter and in the snow and all is good. A $24 welding blanket over the top works wonders!
 
Low and slow, hot and fast, you have to realize it's all preference, and not one is BETTER!
Click to expand...
You use a Char-Griller? Cool. Why would someone prefer low and slow, if hot and fast produces the same results in 1/ 3 the time? Just wondering, not arguing.
 
No I don't have that. Similar.
 
If time is your issue, go for it. You never BBQ for the experience? Some people like to chill, relax, drink... some people need instant gratification. And with hot and fast you have to watch it more. More things can go wrong. Low and slow there are periods where you can chill. Get yourself a remote thermometer and put it on the table next to the beer. Relaxxxxxxxx! Hot and fast... rushing around. Done faster, yes. But is that your goal? Get a gas grill. 

Roguejim said:
\Why would someone prefer low and slow, if hot and fast produces the same results in 1/ 3 the time? Just wondering, not arguing.
Click to expand...
 
LOL, I don't think you're arguing. Some people just have different priorities and I enjoy the whole experience. You like quick results.
 
The Hot Pepper said:
No I don't have that. Similar.
 
If time is your issue, go for it. You never BBQ for the experience? Some people like to chill, relax, drink... some people need instant gratification. And with hot and fast you have to watch it more. More things can go wrong. Low and slow there are periods where you can chill. Get yourself a remote thermometer and put it on the table next to the beer. Relaxxxxxxxx! Hot and fast... rushing around. Done faster, yes. But is that your goal? Get a gas grill. 

 
LOL, I don't think you're arguing. Some people just have different priorities and I enjoy the whole experience. You like quick results.
Click to expand...
 
Well no, I cook low and slow.  What is tempting about hot and fast is that I could put the 15lb brisket on at 10-11:00AM, and have it finishing up by 4:00PM.  Not sure why I would have to "watch it more" if I know how to control my fire, and use a thermometer.  It just doesn't follow.  On the other hand, if I cook that brisket low and slow, I'll be starting the cook around midnight, and I'll be having to get up several times to check temp, add wood...Get a gas grill?  Yeah, okay.
 
Like I said it's all preference.

225, 250, 275 are all good smoking temps. Ribs can be done very well at 275 for 4 hours (Johnny Trigg style). They can also be done for 6 hours using the 3-2-1 method. I prefer the results at 225 after 5. None are exactly the same but all taste good. Grilling can even taste good.
 
Hot and fast you have to watch more just as you do anything else. Eggs in a pan on low... eggs in pan on high... what temps are you at for hot and fast? I assumed you meant 300-350 or higher?
 
Hey OP, glad you found a smoker you think you will like. Keep us posted!
 
 
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