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I purchased a CharQ when they first came out. After a few uses I made two modifications. I added a second vent on one side of the lid and shortened the charcoal grate so that it sits deeper in the body for more room for charcoal. The charcoal grate was shortened by cutting off the ends 1/2 of...

Cut it in half. It will be just as good and the cooking time will be cut in half.

I just put a chunk of smoke wood on top of the charcoal in my CharQ. Milt

Does anyone else think the best part of lighting the grill at twilight is the sight of a just poured chimney of lump charcoal? To me it is heat personified. Milt

I trim spare ribs St.Louis style and remove as much exterior fat as possible. The result is a neat rib with lots of flavor.

I put the mixture in a loaf pan lined with parchment paper and put it in the refrigerator for at least an hour. When the smoker is ready I invert the pan and put the loaf directly on the grate. And then remove the parchment paper. The loaf will hold its' shape during the cook.

I wrap pork shoulder with aluminium foil for as long as three hours while it cools and the bark stays firm.

With my CharQ I shortened the charcoal grate so it sits deeper in the grill. I put a small pile of charcoal on one side and indirect grill.

Montgomery Inn.

Less exterior fat equals more bark. I prefer it that way.

I take about six pounds of pulled pork to different pot lucks three times a year. I serve it plain with sauce on the side. There is very little, if any, left over.

I use lump charcoal exclusively. Used lump lights and burns just as well as new lump. I leave the used lump in the WSM, the kettle, and the CharQ and add new lump as needed.

I refrigerate the meat in the pan for about an hour and then flip the meat directly onto the cooking grate without anything under it. The loaf holds its shape during the cook.

After making the mixture for meatloaf I put it in a loaf pan lined with parchment paper and then put it in the refridgerator for an hour. When putting the meat loaf in the smoker I invert the pan and put the loaf directly on the grate. Then I remove the parchment paper from the loaf and let it...

I have found that one half of a Rutland square will start a chimney. Cut it on the diagonal and stand it up on the long side.

During the cook the butts will shrink enough that you can start out with even less distance between them. And being over the edge of the water pan will not be a problem either.

Without something between the charcoal and the meat part of the smoke comes from the fat dripping onto the charcoal. This changes the flavor. When I tried smoking without a waterpan I was able to control the temperature but my family did not like the taste as much. Now I use a piedmont pan. You...

Time is why I have become a fan of smaller cuts. If a picnic roast or butt is over six pounds I have the meat cutters cut it in half. Even a three pound cut cooks properly in a much shorter time. And there is no shortage of bark or taste.

I have the books HOW TO GRILL and SAUCES, RUBS, AND MARINADES. They are both worth getting. And the 19.5 inch tongs are my most used BBQ tool.

George, When I cook indirect in the CharQ the charcoal and wood are on one side and the food is on the other side. The side vent is needed to get the heat and smoke to the food.