Side-mounted firebox

[Chef_Jimmy]

The box is easy to mount, you have to punch out some metal holes, but they are serrerated so they pop out with a hammer and screwdriver. The side box can also be used as a small grill so if you just need to cook one or two things and don't want to waste a lot of charcoal. you need 2 people to mount it because it is heavy and akward to hold and bolt at the same time.

[nufsed]

On Memorial Day (two days ago) I went to my Lowe's store and finally bought the CharGriller that I had been eyeing for a while. My previous grill was my third Char-Broil in a row, this one now three years old and falling apart. Admittedly, this was one of their "lower-level" cheapies and their upper models are no doubt better(!) I've been comparing for a while and features-to-price, the CharGriller wins hands down. I love the adjustable charcoal tray, the size of the grill, the full-access opening, the warming rack, _but_ the cast iron grates were the deciding factor for me... chromed-steel-wire racks will not be allowed in my deck again!
I got the Super Pro along with the fire box; Lowes had several assembled on hand and no extra charge, so I just couldn't pass it up. (Some were assembled incorrectly, you have to take a good look!) I seasoned the grates for two hours and started grilling away...can't get over how evenly the heat is distributed. The grates are in the oven as I type this getting their third round of seasoning.
I've not had it long enough to have a real track record with it, but so far I love it.

Ricky

[nufsed]

To follow-up a bit: In the short time I've had this CharGriller I have grilled beef, pork, poultry and veggies; I have smoked a full packer (brisket) and "indirect-grilled" Beer Can Chicken and baby-back ribs. I'm gaining ten pounds a day, but you should see the grin on my face!

I LOVE this grill!

Seriously, if anyone is looking at charcoal grills or grill/smokers, they do themselves a disservice if they don't take a look at this machine. $120 for the grill, add $55 for the firebox
While researching grills, I found an awesome site that is packed with info and it has a forum dedicated to grilling/smoking/gas/charcoal/wood outdoor cooking: http://www.barbecuebible.com/board/
The site belongs to Steven Raichlen, author of numerous BBQ books and recipes. Lots of info
Nufsed

[KellyM]

I have a New Braunfels cooker with an offset firebox that I love dearly. Apparently New Braunfels has now been swallowed by Charbroil. Ah, well.

However, it is the design I love, no matter who makes it. It is wonderful to be able to cook ribs and chicken, (and other meats that tend to turn into torches as soon as you turn your back on a standard grill) with nary a care in the world. If you entertain, it allows you to go mingle with your guests instead of constantly hovering over the grill with a spray bottle.

Two accessories I would recommend. First, (if the company your cooker is made by offers it) splurge, and get the propane starter. With one of these cookers, it is definitely worth it to use genuine charcoal, rather than briquettes, and this can be a little harder to start. Yes, you can use a chimney starter, (and probably will if you need to refill your firebox while cooking) but it is just so danged easy and quick to pour your charcoal in, fire up the propane burner, and get cooking in a matter of minutes. (The propane burner is only to start your charcoal and quickly get it to the coals stage and ready for cooking. You don't actually use the propane for cooking your meat.)

Second, get one of those remote probe thermometers. You know, the wireless kind that has a probe connected to a transmitter, and a receiver you can take with you and check the temperature of your meat from virtually anywhere on the premises. I have one made by NU-Temp that I have had for years and still works just dandy, but I am sure by now there are many to choose from. Just make sure it has an audible alarm to tell you when your meat is done. Recently I saw one that had dual probes and readouts; one to tell you the temperature of your meat, and another to tell you the temperature inside your cooker. This would be THE one to have. This way, not only could you monitor the temperature of your meat, you could tell if your firebox needs refilling.

At one party I was having recently, a couple had eaten my ribs, then accosted me to demand my "recipe for the marinade." All I had done was to dust the ribs down with seasoning salt and garlic powder, and cooked them with mesquite charcoal. That was a good feeling.

Oh, and one other thing. When I first cooked ribs, (and before I got the thermometer) I kept checking them to see if they were done, and couldn't understand why they were still red after quite a long time of cooking. Well, that was the "Smoke ring" which is a very desirable thing with this kind of cooking. Ideally, a caramelized crust will form with the smoke ring underneath, but if you don't cook it quite hot enough, all you will see is the red smoke ring. It's about the color of the red edges on the barbequed pork at a Chinese restaurant. If this happens to you, check with a thermometer.

A nice thing about this kind of cooker is you have an amazingly large window as to when ribs are "done", so my first rib effort came out just fine, even though I did cook them for way longer than necessary.


Kelly

[Paymaster]

I have a Charbroil Brand offset smoker, love it.Not the greatest pic of it.