Chargriller Grand Champ XD Review
HTML-код
- Опубликовано: 29 янв 2021
- PLEASE LIKE AND SUBSCRIBE AND SHARE
After a few cooks on this, I can honestly say you can't go wrong on this for the price. It's not a pro caliber cooker or a beginners cooker, but its that happy medium. Could use a baffle/tuning plate and some silicone high temp sealant on gaps that aren't welded but thats an easy low cost improvement. I am not a paid sponsor and get nothing for this review from Chargriller.
Follow us on Facebook- / bullhogsbbqsa
Instagram- @bullhogs_bbq
Silicone Sealant- www.amazon.com/LavaLock-Smoke...
You can use the charcoal tray upside down for a baffle.
I was just looking at one yesterday and that was my thought too. Thanks for confirming.
I just bought mine and used it for Superbowl Sunday. 1 brisket and 2 slabs of ribs and I was really happy! Great review!! Smoke on!!
From what I understand, the baffle is to protect the meat closet to the firebox, from heat flare ups.
I would just run it as it was built. Temperature differences and temperature swings are all a part of cooking with wood. It's not an exact science, don't chase temperatures. Go by look and tenderness. Every log and every piece of meat with be different. That's a badass smoker, run it for a few months and get used to it. Find out what works and what doesn't before you start modifying. Happy cooking! Enjoy it!
Its a great cooker for its price no doubt
I’m glade I looked at this video. I’m seriously thinking about getting the XD. This made the confirmation to get one. Thanks!!
Did you purchase one?
I would seriously enjoy sending you the mods I made on mine ...very Kool indeed..
@@avantmarine4011 I did not. I went with the old county g2 offset smoker instead.
@@avantmarine4011 what mods did you make?
Thanx for this review. I am looking at smokers now, and this one looks pretty good.
Its a great cooker for the price. No question
50° to 75° from fireside to the stack side is very acceptable for a direct flow...
Just Subscribed. I just seasoned the Chargriller Pro Deluxe Xl. That's a BEAST you got right DARE! 👀🧐💯💯🔥🔥🔥🔥
Have you thought of flipping over the ash pan in the big chamber. It my work as a deflector plate.
What size is the smoker thermometer I bought mines like 2 week ago about to do my first cook on it thanks to this video that's why I got mine
Flip the ashtray over and slide it up to the fire box. Turns the ashtray into a baffle
How well does it hold temp on a bit of a breezy day. Say 15 mph or so. Thanks for the review. About to start the seasoning process today. I didnt do it yesterday because of windy conditions. Thanks
In short looks well thoght out... thank you for the info..
You can turn that bottom drip tray over and drill some holes in it. I didn't drill any holes in mine, I'm also going to try some ceramic tile that are 18 inches long and 4 inches wide. I can cut them to size if i need to. I'll post my results with the tile.
Try flipping the charcoal pan over inside the cook chamber. I saw it on another video and it works pretty good as a heat baffle.
Thats not a bad idea, ill see how that works out on my next cook
@@bullhogsbbq9658 I just flipped my ash pan and it worked like a charm. Please like and subscribe.
ruclips.net/video/FdsYfm3yFSk/видео.html
Best smoker for the money I love mine
Yes sir, no complaints
I saw you could take that ashpan and flip it upside down and butt it up to the firebox and make it a baffle
I want one so bad but its been out of stock for a couple weeks now...
And for what its worth use a couple of longer bolts to start the fireboxe hookup then replace and do not mix the legs up or the bottom tray will not line up right. Lol . Also put a bungie strap around the door so as not to spring the door hinges. Its a beast. Cant imagine the 1/4 ones.
Hows it holding up? I have a pellet smoker and it does ok but I really want something to do briskets and pulled pork.
I call mine Charlie. Definitely worth the money.
how to do you clean out that bottom drip tray?
I saw a video and I said turn the ash plate over it makes a good baffle
How do you clean those cooking grates?
For the price you got a great deal. Not even the old country bbq pits don't give u a second rack .. yeah they look abit better but come on the char griller does a great job
$538 Home Depot get it delivered and assembled 4/2
These grills are great for the money
What part of Texas are you at?
Home Depot has them on sale now for under $400.00. I paid $550.00 a year ago?
what is the thickness of the metal?
What are the dimensions of the cooking racks
My fire box lid warped and doesn't seal now.
Would you buy this grill over a oklahoma joe longhorn model
I would, better quality metal and the additions Char Griller added are a nice touch, plus the added space with the half rack with both racks being slide out.
How is it in wind? We live on the coast of Maine and the sea breeze happens almost every day. I have a lower level / several year old Char-griller off set that was good to learn on but there is no way to clean out ash on a longer cook like this new one has and the entire top door design rotates to open and lets a ton of wind in making cooks on windy days almost not possible. Yours looks like a much better door arrangement.
I’m from Maine as well( Woolwich). Live in N.C now. Does the salty air affect your grill?
@@markallen4001 Live just up the road from Woolwich - Southport. I keep mine in the garage when not using but no real rust yet. The firebox does burn off paint once in a while so I just re-spray it and it's good. It's been a very rainy year so have not used it so much thus far. Last year I used it a lot.
@@bigbird5090 Wiscasset class of ‘80 here. Debating between this grill or the Weber performer. Have you ever done seafood on your grill?
@@markallen4001 I have not done seafood on the offset. I have done salmon, shrimp on my z-grill pellet smoker with good results. The offset is better if you want more smoke flavor. Chickens, pork ribs, butt, brisket all great on the Grand champ. I use a base of charcoal, then add sticks of oak/ maple/ apple wood on top of the coals to get the smoke. We have a lot of sea breeze here so all wood gets too smoky the times I have tried it.
That useless piece is a baffle to direct heat and smoke down to better circulate. You should have a large foil pan on the bottom rack pushed right up against that baffle. Much better heat and smoke distribution
It doesn't make sense that char-griller shortened the depth of the upper rack. They are eliminating cooking surface.
Agreed, not a fan of that. Can't fit much on the partial grate
Id be wary with that silicone could leak in the food
Getting very disappointed with their customer service. I have been trying to get 2 additional thermometers for mine and all I ever hear is "they will be available in about a month". I've been hearing that for 2 months now. A measure of how well a company takes care of their customers is how they handle the little things. So far they have sucked. They have more or less admitted that they did not anticipate the demand for the additional thermometers. Seems pretty stupid, especially when you put 2 additional ports on the thing.
If you use the ash pan that goes in the smoker barrel and turn it upside down it fits perfectly as a baffle plate. I am going to drill holes in mine and give it a try.
Try ordering the 2 inch temp guages from lavalock, I got them on Amazon. Some stores that sell grills such as Academy have some 2 inch guages as well.
Remove the baffle and extend the stack.
I just bought me one today for 500 dollars i can't wait to smoke some chicken and ribs on it
You should have sealed smoke stack on inside of smoker