October 19, 20214 yr OK, so a month ago I bought the Char-griller 980. This thing brings the best of both worlds together. Set and forget app of the pellet grill and the smoke/charcoal/fire taste of the Oklahoma Joe's offest stick burner I had without the PIA tending of the fire. I have turned out a great brisket with a beefy smoke ring, chicken, beef ribs, pork butt. I put the brisket on 225 and went to sleep. Mixed in oak chunks and put oak in the ash bin. I cannot recommend this enough. I am now smoking food 2-3x week. I drank the Kool Aid. It'll smoke for 8-10 hrs constant temp before I have to fill it up with B&B/wood again. Anyone else use one of these? Edited October 19, 20214 yr by PassiveAggressiveCoach
October 19, 20214 yr I've seen the Masterbuilt gravity feeds, didn't know Chargriller had one. The firebox on this one looks like a better design than the Masterbuilt.
October 19, 20214 yr Author 2 minutes ago, Texas St. Armadillos said: How is the thickness of the metal? Double walled.
October 19, 20214 yr Author 22 minutes ago, smuggs said: I've seen the Masterbuilt gravity feeds, didn't know Chargriller had one. The firebox on this one looks like a better design than the Masterbuilt. I did a ton of research. It's much better than MB. Firebox is plenty big and air tight after one lava lock gasket mod that stopped a small leak. Temp is even across the grill. No real hot spot except right next to firebox. The manifold is very well thought out and engineered. I think they saw what MB did and improved upon it.
October 19, 20214 yr Their own marketing videos really don't emphasize the smoker function. I wouldn't touch it if it couldn't compete with a decent offset smoker. Does it? Beyond that, the electronic shit just looks like something that will break, and soon.
October 19, 20214 yr Interesting concept. Looks like it work with lump charcoal as well as briquettes. Although one of the videos showed flames coming up below some steaks, I'm not sure how it can be used for direct heat cooking. I'm going to stick with the versatility of my kamado, but I do like that better than pellet grills.
October 19, 20214 yr That’s interesting. I’ve been thinking about getting a pellet or something so this might be a good option. Is the build quality good? Just afraid of something crapping out in a year or so
October 19, 20214 yr Author 30 minutes ago, jimmyjazz said: Their own marketing videos really don't emphasize the smoker function. I wouldn't touch it if it couldn't compete with a decent offset smoker. Does it? Beyond that, the electronic shit just looks like something that will break, and soon. only moving part is the fan and yes I can say it put on as much smoke flavor as my offset. You just mix in the wood chunks in the hopper with the charcoal. Layer them. Then put a few in the ashbin below the hopper. the coals fall onto the wood and ignite the wood. I'm telling you I was skeptical. Great smoke flavor and ring.
October 19, 20214 yr Author 24 minutes ago, Jerry Callo said: Interesting concept. Looks like it work with lump charcoal as well as briquettes. Although one of the videos showed flames coming up below some steaks, I'm not sure how it can be used for direct heat cooking. I'm going to stick with the versatility of my kamado, but I do like that better than pellet grills. There is no way flames come from the bottom. it is designed like an offset. You sure that was a 980 Gravity video?
October 19, 20214 yr Author 23 minutes ago, Updawg said: That’s interesting. I’ve been thinking about getting a pellet or something so this might be a good option. Is the build quality good? Just afraid of something crapping out in a year or so I've only had it a month but build quality seems great.
October 19, 20214 yr 1 minute ago, PassiveAggressiveCoach said: There is no way flames come from the bottom. it is designed like an offset. You sure that was a 980 Gravity video? That's what I thought.
October 19, 20214 yr Author Here is a brisket vid. Although this asshole did fat side down. Edited October 19, 20214 yr by PassiveAggressiveCoach
October 19, 20214 yr Author 1 hour ago, jimmyjazz said: Their own marketing videos really don't emphasize the smoker function. I wouldn't touch it if it couldn't compete with a decent offset smoker. Does it? Beyond that, the electronic shit just looks like something that will break, and soon. look at the smoke ring this guy gets. I'd actually say this is too much.
October 19, 20214 yr Author 29 minutes ago, Baboontyme said: Seems like a JV version of The Groker. That's sounds like something that should be in the pee thread. Edited October 19, 20214 yr by PassiveAggressiveCoach
October 20, 20214 yr Author Nice thing about this grill is I can do mid week smokes I couldn't do with my offset. Never smoked a pork loin. Going to try that today for dinner. Pics to follow later. I now cook on it triple the amount I did on my offset due to the ease and it putting out a very similar product.
October 20, 20214 yr So it looks like there's no smoke stack, but rather, just a gap on the rear of the barrel. Doesn't seem like airflow would be all that smooth. But I guess if there's a fan blowing, it will push it out without the need for a draught.
October 20, 20214 yr I'm interested. I liked the idea of the Masterbuilt but wasn't impressed with it's build quality. Like hearing that this one seems better built. To me these are more smoker than grill with no direct heat options.
October 20, 20214 yr Author 5 hours ago, Gene Parmesan said: I'm interested. I liked the idea of the Masterbuilt but wasn't impressed with it's build quality. Like hearing that this one seems better built. To me these are more smoker than grill with no direct heat options. Exactly. It is as close as you will get to a stick burner. It's damn close.
October 20, 20214 yr Author BTW Pork Loins on. Creole butter injection. Meat Church Gospel rub and their Honey Hog Hot BBQ for some punch. 225 until 140. Apple wood mixed in hopper with some chunks in ash bin. I'd guess 2 hours. My damn supermarket only had them cut in half. Not exactly what I was looking for. Should still slam.
October 20, 20214 yr Author 4 minutes ago, Texas St. Armadillos said: Smoking in the garage, huh? Kinky. Too lazy to roll it out plus I love the smell when I walk in days later.
October 20, 20214 yr So is the smoke coming out the top of the charcoal chamber because the fan is off because the cook chamber has hit temp or is the lid open? Hard to tell in that last picture. Still don't really understand the airflow on this thing. Edited October 20, 20214 yr by dcbc
October 20, 20214 yr Author 12 minutes ago, dcbc said: So is the smoke coming out the top of the charcoal chamber because the fan is off because the cook chamber has hit temp? Still don't really understand the airflow on this thing. No, when you lite the hopper full of wood and charcoal with a tumbleweed Firestarter you have to keep everything open for 5 mins for it to catch. Chimney effect. Then you close the top hatch and bottom hatch. Then I let run for 20-30 unless brisket then 45 mins to ensure clean smoke. That was just the start up process. Here it is when cooking. It's offset. Firebox to the right there. Ash bin at bottom catches ash and you can add more wood there to catch if you want more smoke than just the wood you put in with the briquettes or lump. Edited October 20, 20214 yr by PassiveAggressiveCoach
October 21, 20214 yr 2 hours ago, PassiveAggressiveCoach said: OK, this turned out incredible. Looks good. Next time stuff that pork loin with some boudin and hatch Chile's. Or whatever else feels right. Easy peasy, and always a crowd pleaser.
October 21, 20214 yr Author 14 minutes ago, TornACL said: Looks good. Next time stuff that pork loin with some boudin and hatch Chile's. Or whatever else feels right. Easy peasy, and always a crowd pleaser. for sure. that was my 1st pork loin. that shit is easy and tasty af. you do have to trick it up to make it tasty though. that injection was key. the parts i missed the injection were dry. Most of it was very juicy.
October 21, 20214 yr 3 hours ago, PassiveAggressiveCoach said: No, when you lite the hopper full of wood and charcoal with a tumbleweed Firestarter you have to keep everything open for 5 mins for it to catch. Chimney effect. Then you close the top hatch and bottom hatch. Then I let run for 20-30 unless brisket then 45 mins to ensure clean smoke. That was just the start up process. Here it is when cooking. It's offset. Firebox to the right there. Ash bin at bottom catches ash and you can add more wood there to catch if you want more smoke than just the wood you put in with the briquettes or lump. Cool. So it exits out a hole in the back? No smoke stack?
October 21, 20214 yr Author 5 minutes ago, dcbc said: Cool. So it exits out a hole in the back? No smoke stack? yes, let me take a couple pics for you. there is a sliding damper to control the smoke.
October 21, 20214 yr Author 17 minutes ago, dcbc said: Cool. So it exits out a hole in the back? No smoke stack? Here you go. Pretty cool design. there has to be engineering behind it because it would be cheaper to just throw a pipe on it. Edited October 21, 20214 yr by PassiveAggressiveCoach
October 21, 20214 yr Author Stay tuned for these dinos this weekend. Can't wait. BTW love the shelves on this thing with the holes. Edited October 21, 20214 yr by PassiveAggressiveCoach
October 21, 20214 yr 1 hour ago, dcbc said: Cool. So it exits out a hole in the back? No smoke stack? who doesn't?
October 21, 20214 yr 1 hour ago, PassiveAggressiveCoach said: Stay tuned for these dinos this weekend. Can't wait. BTW love the shelves on this thing with the holes. How do you like Wild Fork? I've been thinking about trying it out.
October 21, 20214 yr Author 3 hours ago, Patron said: How do you like Wild Fork? I've been thinking about trying it out. DO IT gif
October 21, 20214 yr Author It will show up flash frozen. It took 3 days to dethaw a 16 lbs brisket. 2 days for ribs. All in the refrigerator. I have kept brisket frozen 2 Mos. Product is excellent. I was worried. Like beyond awesome Edited October 21, 20214 yr by PassiveAggressiveCoach
October 21, 20214 yr Author I also have my 3rd brisket from them sitting in the fridge. They have free shipping on 1st order so try them out. Wild Fork then has a membership you can buy for free shipping afterwards for $40 I think. I paid for that too.
October 23, 20214 yr Soon. 8am tomorrow it goes on the 980. Had all this oak splits from my offset I sold for this. Circular saw into chunks for the 980. Can't wait for my 1st beef rib smoke on this. B&B oak briquettes mixed in. Set for 250. Edited October 23, 20214 yr by Passive Aggressive Coach
October 23, 20214 yr 9 minutes ago, Gil Bang said: Man, there's nothing that I hate worse than a left-handed circular saw it still cuts. now i gotta blow out the dust because i dont have a bench.
October 23, 20214 yr I bought the Masterbuilt. It has terrible build quality. It is already falling apart and paint peeling and I've only had it since March and have probably cooked less than 10 times on it.
October 23, 20214 yr 25 minutes ago, Kel Varnsen said: I bought the Masterbuilt. It has terrible build quality. It is already falling apart and paint peeling and I've only had it since March and have probably cooked less than 10 times on it. I agree. I have a buddy with one. He was like this thing would be awesome if it was connected to a traditional smoker and didnt have all these issues with the charcoal trap. he described huge chucks of charcoal falling into the trap because the grates werent designed right. Plus, the MB doesnt look like a traditional smoker., This Char-Griller does. doubled walled and keeps temps smooth across the entire grate, The exhaust manifold is the they key, Char Griller took a guy like me with an EE and designed this manifold almost perfect. Since I am an engineer i made another mod but almost perfect. LOL Edited October 23, 20214 yr by Passive Aggressive Coach
October 24, 20214 yr OK, and off we go. Put these on 2.5 hrs ago. Meat Church Holy Cow rub. I wanted to see the temp difference between 2 different sides of the grill. Only 10 degree difference. Oak chunks and B&B briquettes is the smoke today.
October 25, 20214 yr Nailed it. Juicy as hell and great smoke. The Cadillac of BBQ. Edited October 25, 20214 yr by Passive Aggressive Coach
October 28, 20214 yr tri-tip this weekend. I have 2 of them. Going to smoke at 275 on 1st one until 120 then turn the grill up to 650 and reverse sear it. 2nd one I am going to smoke it like a brisket including wrapping it. Want to see which is better. Can't wait. Pics to follow.
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