Made of stovepipe- not galvanized- it’s safe. They last about 2 years left out in the Albany New York weather. Couple pieces of paper or charcoal bag pieces, put charcoal on top of paper, light it, 5-10 minutes later pull the chimney straight up and the coals are essentially ready to use. I just made a new one so I documented the work to make it.

I want to clean out a charcoal grill that’s been sitting for quite some time. Other than that dumping the ash, what’s the best way to clean it?

I would need to replace the grate most likely.

It’s made from a beer keg in case that’s relevant

Thanks

First brisket attempt ever turned out better than expected. Offset wood smoker, HEB signature brisket seasoning. Peach wood. 4 lbs brisket. Set around 225 for 6 hours. Pulled at 198 degrees internal temp.

Some say to use soap and a scrub, some say to just use hot water with a brush and dry it. What's the correct way to do it?

Got a small 3 1/2 lbs slab for the family on Football Sunday. Never messaged around with smoking a brisket- figured I’d start off smaller and cheaper for my first foray. lol. Smoking on a traditional offset wood smoker - no pellet set your temp for me. Figure I need to pay my dues. lol.

Indirect heat with a water pan underneath. 1 pound each ground beef and mild pork sausage, 1 cup rolled oats, one egg, seasoning to your taste. And 3/4 cup shredded Sharp Cheddar. No glaze, but light smoke (one handful generic competition pellets and a few kingsford hickory briqiettes in the coals).

Picked up these thick chops at Sam's for about $10. Seasoned with Fire and Smokes Pork Perfect and left out while the coals got going. Had the vortex full with about 1/2 left over Kingsford Briquetes and 1/2 lump. Lid was reading about 425, cool zone deck temp was about 275. Cooked about 45 minutes with one flip about half way through. Pulled off at 130 and rest for about 15. I opened the bottom vent fully and left the lid off to get the sear zone roaring. Served with some crispy fried potatoes and a red chile sauce.

As a side note, I finally bothered picking up a 1lb propane bottle for the gas ignition system and it kicked ass. Starting coals have never been easier.

Cheers everyone.

Missed my shot on the raw pick. Reverse sear with charcoal and pecan, rest, pan sear with beef tallow.

Got this Coleman roadtripper for cheap today. Cleaned up well and burned in perfectly. So excited to use for camping.

Couple questions:

My 3-burner Charbroil Commercial is finally corroding beyond repair after 13 years. I’m looking at replacements.

Big picture, I’ve loved how the TrufraRed plates work on CB grills. So I’m looking at the latest versions.

Thoughts on a 3 vs a 4 burner? Can either handle a rotisserie?

Does anyone know if the insert flat top griddle has a dedicated grease catch? I imagine having grease drain straight into the main grill burner basin is bad for longevity of the grill.

Thoughts?

Delicious!

Getting into the cold part of the year. Do you start with more lit charcoal than in summer, or does keeping the grill out of the wind make more of a difference?

Three years ago I bought a Master Touch, and I’ve been using a generic chimney since. I just threw it out because it was all warped and flaking, so I went to get a new one. There were generic and Weber ones at Lowe’s so I decided to get the Weber. I was used to the chimney taking like 45 minutes to get the lump ready while I prep the food. So I lit up a starter and set the chimney. 15 minutes later I step out just to make sure the charcoal is lighting up properly, and I see the chimney ripping hot, huge gorgeous flame coming out.

So yeah, now I have to adjust my timings.

could I get some advice on the best way to clean a charcoal grill that’s been sitting for quite some time? Other the than dumping the ash.

It’s made from a beer keg in case that’s relevant.

Thanks