Aug 20, 2012 #1 MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri I am needing to tune my charbroil a little better. I have a difference of 30 degrees front to back. I have played with many different baffles and thu all Leo a consists 30 degrees difference. Any ideas
I am needing to tune my charbroil a little better. I have a difference of 30 degrees front to back. I have played with many different baffles and thu all Leo a consists 30 degrees difference. Any ideas
Aug 20, 2012 #2 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas I did several mods to a Chargriller which helped a lot with heat control. 1. Bring exhaust to grate level. 2. Plug all the holes. Screw holes. Leaks around doors, ect. 3. Baffle 4. Fire basket. I have observed heat variations of thirty to fifty degrees that just seemed to level out once everything was over half done.
I did several mods to a Chargriller which helped a lot with heat control. 1. Bring exhaust to grate level. 2. Plug all the holes. Screw holes. Leaks around doors, ect. 3. Baffle 4. Fire basket. I have observed heat variations of thirty to fifty degrees that just seemed to level out once everything was over half done.
Aug 20, 2012 #3 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri What did you use for a baffle? I out in my baffle and it went to making it hard to get to 225 without full open draught
What did you use for a baffle? I out in my baffle and it went to making it hard to get to 225 without full open draught
Aug 20, 2012 #4 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas I have used a baking pan. One of those cheap rectangular ones.
Aug 21, 2012 #5 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Mmm that's what uses how far in the box and how low did you go
Aug 21, 2012 #6 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas 6"-8". I kinda kept it at 90 deg. I might have bent it down a bit. Bringing the exhaust to grate level was the greatest modification I made.
6"-8". I kinda kept it at 90 deg. I might have bent it down a bit. Bringing the exhaust to grate level was the greatest modification I made.
Aug 22, 2012 #7 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Good to know tx much I will work on that this weekend
Nov 14, 2012 #8 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Put in the baffle and now I am having a hard time getting it to temp any suggestions?
Nov 14, 2012 #9 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Exhaust wide open. Control temp on the intake side. I used a fire basket and minion method. Get the cooking chamber as airtight as possible. I always had trouble getting temps to stay down and stable for any length of time until I made a few mods.
Exhaust wide open. Control temp on the intake side. I used a fire basket and minion method. Get the cooking chamber as airtight as possible. I always had trouble getting temps to stay down and stable for any length of time until I made a few mods.