Steve Carpenter
New member
I've been grilling for about 10 years now and a few years ago I switched from gas to charcoal. About 2 years ago, I got a chargriller duo and really liked it. I used the charcoal side for indirect and the gas side for burgers and steaks. After a few failed attempts at doing ribs, I started to looking at youtube to figure out what I was doing wrong. I then discovered smoking and decided to get the side firebox for my duo.
After the first few times using I started hating it. All my food was too smokey and I felt like I was working way too hard to maintain my temps. I started reading on all the different mods people had to do and how unhappy people were with the smoker aspect of the chargriller I decided to sell it and got a one-touch silver for grilling and a 22.5 smokey mountain for smoking.
After the switch, I have been successfully smoking pork butts, briskets, ribs and sausages. The kettle was also much easier to work with for my grilling and I do all my steaks, chicken and pork chops on that.
I will say that most of my style is NOT Texas style smoking and I tend to rub and sauce to the sweeter side. But I have learned alot from youtube and other forums and I am currently looking to develop my own rub similar to McCormicks Sweet and Smokey, but without the smokey aspect since I'm getting that from the cooker. I'm also looking to make a bbq sauce similar to sweet baby ray's original. I'd love to get into catering and comp cooking someday, but it's hard to find any local events in this area. I think I remember one coming later this summer in Auburn Hills and I plan on attending as a spectator.
After the first few times using I started hating it. All my food was too smokey and I felt like I was working way too hard to maintain my temps. I started reading on all the different mods people had to do and how unhappy people were with the smoker aspect of the chargriller I decided to sell it and got a one-touch silver for grilling and a 22.5 smokey mountain for smoking.
After the switch, I have been successfully smoking pork butts, briskets, ribs and sausages. The kettle was also much easier to work with for my grilling and I do all my steaks, chicken and pork chops on that.
I will say that most of my style is NOT Texas style smoking and I tend to rub and sauce to the sweeter side. But I have learned alot from youtube and other forums and I am currently looking to develop my own rub similar to McCormicks Sweet and Smokey, but without the smokey aspect since I'm getting that from the cooker. I'm also looking to make a bbq sauce similar to sweet baby ray's original. I'd love to get into catering and comp cooking someday, but it's hard to find any local events in this area. I think I remember one coming later this summer in Auburn Hills and I plan on attending as a spectator.
