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Yoder Smokers Backyard BBQ Smoker/Grill

#1 User is offline   Darren S 

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Posted 13 July 2009 - 09:03 PM

New member here and I don't see a sub-forum for Yoder Smokers so will post here for now. Shortly after buying a Nexgrill 4-burner gas grill (with sear and rotisserie burner) I decided I needed a better smoker/charcoal grill and found one at Yoder Smokers. I contacted them and was excited to hear the estimated delivery time was not 3-5 weeks like the website noted but I could have it inside of 1 week. I bought the Cheyenne model and will use pics from their website until it arrives and I can take my own.

Overall view. Made from 1/2" plate. Side firebox included on this model. ~350-400 lbs.
Attached Image: cheyenne02.jpg Attached Image: cheyenne01.jpg Attached Image: cheyenne04.jpg

Cast iron cooking grates and underneath the cast iron charcoal grate is a "heat management" place (aka convection plate) to help distribute heat/smoke evenly along cooking grates with smaller holes on the end of the plate closest to the side firebox and larger holes on the end of the plate farthest from the side firebox. I assume after 10 hrs though when the entire plate is the same temp that the holes don't have much effect but I don't think much smoke can 'soak in' after 10 hrs anyway.
Attached Image: cheyenne05.jpg Attached Image: heatmgmtplate.jpg

Side firebox with cast iron charcoal grate and, if desired, a cooking grate:
Attached Image: cheyenne08.jpg Attached Image: cheyenne09.jpg

Attached thumbnail(s)

  • Attached Image: cheyenne03.jpg
  • Attached Image: cheyenne06.jpg
  • Attached Image: cheyenne07.jpg

Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#2 User is offline   Darren S 

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Posted 19 July 2009 - 12:17 AM

Ok, the smoker/grill I ordered on Sat 07/11 was mfg on Fri 07/10 and shipped on Mon 07/13 and I received it on Thur 07/16. I seasoned it the night I got it and put it to the test the next day smoking 2 racks of ribs. Started it when I got home from work at 6 PM (later than I wanted to get home) so that meant taking them off the smoker at midnight. Smoked ribs at midnight? Not a problem.

Yoder Smokers nameplate & first use of smoker with lump charcoal ablaze in the chimney starter:
Attached Image: DSC_4691a.JPGAttached Image: DSC_4706.JPG

Baby back ribs on the smoker at 0 hrs & at 4 hrs (1 has kosher salt and cracked black pepper & 1 has a ry rub):
Attached Image: IMG_0504.JPGAttached Image: IMG_0525a.JPG

Ribs after 6 hrs and final rest & ready for consumption (decent smoke ring penetration):
Attached Image: IMG_0532.JPGAttached Image: IMG_0536.JPG
Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#3 User is offline   JCinPA 

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Posted 19 July 2009 - 09:16 AM

Looks awesome! What does that unit weigh? Looks heavy (that's a good thing).
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#4 User is offline   cuskit 

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Posted 19 July 2009 - 09:31 AM

Darren S,

Wow! That's one of the most penetrated smoke rings I've seen! Using just charcoal - what kind of taste did the smoke give you? I mean - as opposed to something like mesquite or hickory, etc.

The ribs look perfect - and I'd join you in a second at midnight consuming them! I'll have to amend my old addage (no such thing as bad ribs) to "no such thing as bad ribs 24/7"! :rolleyes:

Thanks for sharing - the smoker looks to be a great one.

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
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#5 User is offline   Darren S 

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Posted 19 July 2009 - 09:58 PM

Thanks guys.

JCinPA - It is definitely solid and is made from 1/4" plate and pipe and it weighs about 350 lbs. The bill of lading lists it as 380 lbs but was shipped on a pallet. I ordered a convection plate (aka heat distribution plate shown in my first post) but it was not in this shipment (the President of the company accidentally left it off my order so they are shipping that to me this week) but it will be about 10-15 lbs itself I imagine so closer to 365 lbs. There is no assembly as it is all welded. I wanted to place it on the back deck but after taking delivery of it I decided against that -- it surely would have demolished every floor tile in the kitchen that it rolled over. Not that it is 350 lbs ... but it is 350 lbs over about 1-2 in^2 or 175-350 lbs/in^2 so I wheeled it around the house and it lives under the deck at the moment (right outside the basement door) and I'm perfectly fine with that. Sitting on terra firma that won't ignite if embers fall out. Peace of mind.

Cuskit - That was also a test to see how much smoke the chunks made and penetrated but it was not just charcoal. My wife said it was a bit much though I thought it was perfect. I was using a bag of lump charcoal from Home Depot for about $7 (Cowboy brand or something) though I prefer the box of lump charcoal I bought last year so I'll keep looking for what I like. I used mesquite wood chunks in the bag from Home Depot for about $10. I threw on a few chunks each half hour for the first 90 min and then a few chunks every hour. It was probably a bit much on the smoke so I can cut back on that for next time and not smoke out my neighbors. These dedicated smokers can really generate some smoke which I was not aware of until now. I also have hickory 'sawdust' (called 'sawdust' but more like pieces about twice as large as Kosher salt chunks - when I use it then I'll take pictures). That will generate an enormous amount of smoke so I might soak it and put it in an old pie pan on the cooking grate above the charcoal for a little less volume of the smoke.

Thanks for the compliments and support. I was interested to see the temp difference from the cooking grate surface nearest the firebox (225 F) and then the lid thermometer at the end of the cooking chamber (175 F) or a 50 F difference. I will be interested to see if the convection plate makes these temps a little closer together. I'll take some more attempts at it and hit some smoked salmon, brisket, then try to crank up the heat on it and use it for BBQ rather than smoking but those are quite a few weekends down the line.
Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#6 User is offline   Darren S 

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Posted 22 July 2009 - 08:46 PM

More general pictures of the grill and now with the convection plate in place.

Smoker/Grill before its first use and inside the 15.5" diameter x 33" cooking chamber with cooking grate and charcoal grate:
Attached Image: DSC_4698.JPGAttached Image: IMG_0481.JPG

Inside the no longer new 15.5" diameter x 17" firebox with cooking grate and charcoal grate:
Attached Image: IMG_0484.JPG

Inside the no longer new cooking chamber with the charcoal plate removed and the convection plate installed. Without the convection plate the temperature difference from the grate surface at the firebox to the hood temp at the end of the cooking chamber was 50 F and I will test it again with the convection plate in place and hopefully it is a bit more even across the cooking grates:
Attached Image: IMG_0596.JPGAttached Image: IMG_0604.JPG
Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#7 User is offline   Whale Belly BBQ 

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Posted 09 August 2009 - 10:58 AM

I'm really interested to hear how the Yoda is working out for you after having it for a couple more weeks? The heat mod plate seems to be a good idea. I always wondered why the manufacturors didn't include one anyway. With an offset the heat on the firebox end has always been a problem even with the most expensive units.


View PostDarren S, on Jul 22 2009, 08:46 PM, said:

More general pictures of the grill and now with the convection plate in place.

Smoker/Grill before its first use and inside the 15.5" diameter x 33" cooking chamber with cooking grate and charcoal grate:
Attachment DSC_4698.JPGAttachment IMG_0481.JPG

Inside the no longer new 15.5" diameter x 17" firebox with cooking grate and charcoal grate:
Attachment IMG_0484.JPG

Inside the no longer new cooking chamber with the charcoal plate removed and the convection plate installed. Without the convection plate the temperature difference from the grate surface at the firebox to the hood temp at the end of the cooking chamber was 50 F and I will test it again with the convection plate in place and hopefully it is a bit more even across the cooking grates:
Attachment IMG_0596.JPGAttachment IMG_0604.JPG

Lang 84D - 1st Gen - 1993
Yoder Cheyenne
Brinkmann Gourment Smoker
1930's Ice Box Refridgerator Smoker
Hole In The Ground Wood Fired Pit
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#8 User is offline   Darren S 

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Posted 09 August 2009 - 11:21 AM

Whale Belly - I've added some pics of the food I've prepared on it (in the "Food Shots" section I believe) but I'm very pleased with it. I did add the CyberQ II to my arsenal and that has greatly helped the process. What I find best/easiest is to let the smoker get 'heat soaked' (is that the term) before tossing some food on there so the initial temp drop is less and recovers faster. I'm calling 'heat soak' when the smoker has warmed up all the material, firebox, smoking chamber, etc. to about 200-250 F (the outside of the smoker is very hot to the touch) instead of waiting for the temp to hit 250 F (the outside of the smoker is just mildly warm to the touch). It sometimes consumes about half a starter chimney of lump charcoal to raise the temp of the 1/4" plate smoker from ambient temp to 250 F but after that, a full starter chimney of charcoal can last 2-4 hrs sometimes maintaining a 250 F temp (depending on if the wind kicks up or a cold-front comes through, etc.). I'm very pleased with it though.

It will fit about 7 racks of ribs (front to back) so is more than enough surface area for me at this time. The smoking chamber can also be used as a cooking/grilling chamber if the heat distribution plate is removed and the charcoal grate is installed. I haven't grilled on it yet (no large party of friends yet) but I'll get to that eventually. I'm also thinking of using it for smoking but putting a small handful of charcoal at the far end of the smoker to help maintain the low-temp side of the smoking chamber to something closer to the hot side. Right now it is about a 25 F difference but was more like 50 F difference without the heat distribution plate.
Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#9 User is offline   Whale Belly BBQ 

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Posted 09 August 2009 - 11:33 AM

Darren,
Have you done any straight wood cooking/smoking (no charcoal) on it? Seems like that plate would control the flamage pretty good holding it back in the firebox. May help with the small temp variation as well.


View PostDarren S, on Aug 9 2009, 12:21 PM, said:

Whale Belly - I've added some pics of the food I've prepared on it (in the "Food Shots" section I believe) but I'm very pleased with it. I did add the CyberQ II to my arsenal and that has greatly helped the process. What I find best/easiest is to let the smoker get 'heat soaked' (is that the term) before tossing some food on there so the initial temp drop is less and recovers faster. I'm calling 'heat soak' when the smoker has warmed up all the material, firebox, smoking chamber, etc. to about 200-250 F (the outside of the smoker is very hot to the touch) instead of waiting for the temp to hit 250 F (the outside of the smoker is just mildly warm to the touch). It sometimes consumes about half a starter chimney of lump charcoal to raise the temp of the 1/4" plate smoker from ambient temp to 250 F but after that, a full starter chimney of charcoal can last 2-4 hrs sometimes maintaining a 250 F temp (depending on if the wind kicks up or a cold-front comes through, etc.). I'm very pleased with it though.

It will fit about 7 racks of ribs (front to back) so is more than enough surface area for me at this time. The smoking chamber can also be used as a cooking/grilling chamber if the heat distribution plate is removed and the charcoal grate is installed. I haven't grilled on it yet (no large party of friends yet) but I'll get to that eventually. I'm also thinking of using it for smoking but putting a small handful of charcoal at the far end of the smoker to help maintain the low-temp side of the smoking chamber to something closer to the hot side. Right now it is about a 25 F difference but was more like 50 F difference without the heat distribution plate.

Lang 84D - 1st Gen - 1993
Yoder Cheyenne
Brinkmann Gourment Smoker
1930's Ice Box Refridgerator Smoker
Hole In The Ground Wood Fired Pit
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#10 User is offline   Darren S 

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Posted 09 August 2009 - 12:00 PM

View PostWhale Belly BBQ, on Aug 9 2009, 12:33 PM, said:

Have you done any straight wood cooking/smoking (no charcoal) on it? Seems like that plate would control the flamage pretty good holding it back in the firebox. May help with the small temp variation as well.


Well yes and no. The wood that I chopped up from a tree that fell in our yard in March is not yet dry enough to use and I haven't bought the 'winter' stash of hardwood for the fireplace yet which will be used for the smoker this winter. I've been using just natural lump charcoal and mesquite wood chunks for now. When I ran out of lump charcoal one evening (4 hrs in to an 8-hr smoke) I just 4 hrs of wood chunks for the ribs. I hated to do it but the stores were closed and it was worth a shot. The wood was too smoky-flavored for most people but I didn't mind it. It was good practice. Now I know why the wood chunks are just thrown on a few pieces every hr at most.

I would prefer to use straight wood for the heat source on the longer smokes as I believe wood is cheaper (a face cord might be $100 which probably lasts longer than ten $10 bags of charcoal) but since I don't have wood to use right now I'm not doing it this way yet. I just feel I could stock the firebox full and let it slow burn for a while. Charcoal burns so hot if I stoke it full I would end up using the firebox for some Blacksmith work or welding some metal (i.e. too hot).

The setup in the Yoder doesn't require the heat distribution plate to keep the flames down as the step from the firebox to the smoking chamber is probably 8" and with the firebox the size of 16" diameter and 18" wide/long it leaves plenty of room to move the coals or heatsource away from the smoking chamber opening so ash and cinders and flames never have a chance of entering (though the heat plate does cut down on this 99.9% so I'm not disappointed that I ordered that option).
Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#11 User is offline   Darren S 

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Posted 13 August 2009 - 10:42 PM

Happy birthday today, Whale Belly BBQ !
Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#12 User is offline   Whale Belly BBQ 

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Posted 14 August 2009 - 07:23 PM

Thanks for the Birthday wishes Darren. Guess what was delivered today. A Yoda Cheyene. Sitting next to my Lang 84 it looks like a mama & newborn.


View PostDarren S, on Aug 13 2009, 11:42 PM, said:

Happy birthday today, Whale Belly BBQ !

Lang 84D - 1st Gen - 1993
Yoder Cheyenne
Brinkmann Gourment Smoker
1930's Ice Box Refridgerator Smoker
Hole In The Ground Wood Fired Pit
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#13 User is offline   Darren S 

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Posted 15 August 2009 - 10:40 AM

View PostWhale Belly BBQ, on Aug 14 2009, 08:23 PM, said:

Thanks for the Birthday wishes Darren. Guess what was delivered today. A Yoda Cheyene. Sitting next to my Lang 84 it looks like a mama & newborn.


You've GOT to be kidding !? Pictures of mom and baby? I should email the Yoder Smokers folks and let them know where to send my commission, right? Ha. Tell me more and let's keep updated on what you do on it, how it works, etc. I'll have to email you some of my photos and keep in touch with you now.
Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal smoker/grill with side firebox (375 lbs and made from 1/4" plate)
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1 rear burner gas grill with rotisserie kit
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
Habachi (circa late-1970s) - charcoal (soon to be discarded)
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#14 User is offline   Whale Belly BBQ 

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Posted 16 August 2009 - 10:45 AM

I have done the initial seasoning fire. Gets a lot hotter and quicker than the Lang. But then again it is about 1/4 the size. I'm using straight cordwood, red oak. Don't really care for the hot spots so I've added a baffle of sorts made from stainless slotted pans (1 full & 1 half) and a couple 1/3 covers. Will fire it again today to see how it works. Other than that I'm happy for what I paid, $800. delivered. I won't cook on it until I have the heat/smoke flow worked out to my liking.


View PostDarren S, on Aug 15 2009, 11:40 AM, said:

You've GOT to be kidding !? Pictures of mom and baby? I should email the Yoder Smokers folks and let them know where to send my commission, right? Ha. Tell me more and let's keep updated on what you do on it, how it works, etc. I'll have to email you some of my photos and keep in touch with you now.

Lang 84D - 1st Gen - 1993
Yoder Cheyenne
Brinkmann Gourment Smoker
1930's Ice Box Refridgerator Smoker
Hole In The Ground Wood Fired Pit
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#15 User is offline   Tubby's Smokehouse 

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Posted 16 August 2009 - 01:42 PM

View PostDarren S, on Aug 9 2009, 09:21 AM, said:

I I'm also thinking of using it for smoking but putting a small handful of charcoal at the far end of the smoker to help maintain the low-temp side of the smoking chamber to something closer to the hot side. Right now it is about a 25 F difference but was more like 50 F difference without the heat distribution plate.

I recommended to my neighbor to get this Char-Griller unit a few years back it's a great smoker and BBQ grill for under 200 bucks, he had to move to an apartment last month so he gave it to me knowing I'd put it to good use, it seems to be about the same as the Yoder just not as thick it weighs about 175 lbs, same problem though the grill above the heat box is way hotter than opposite side, but you can plainly see that because the box is mounted to one side, if someone made this same kind of smoker and mounted the smoking box on the lower back side and it ran the entire length of the grill you could then get even heat throughout the smoking chamber and mount the chimney in the middle also, and could sell it for around 250 bucks, they would go like hot cakes, if you have ever seen the Neely's on the food network Pat Neely uses this same Char- Griller at home, I do the same thing your talking about Darren put a few coals on the opposite side of the grill and you get more even heat ....................jim
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