NEW CHAR GRILLER DAKOTA OFFSET SMOKER
Hey everyone, today we're going to talk about a new addition to the channel and that is the Char-Griller Dakota offset smoker. The new Dakota offset is designed with the person who is looking for a smaller offset, and this cooker is done well. Char-Griller took the time to focus on making the cooking area smaller and not necessarily the fire box. Small offsets can be very difficult to run if the firebox is too small but this one appears to be about the size of the fire box on my Char-Griller competition pro offset cooker. While the fire box is a good size we will still recommend running charcoal, either lump or briquettes, as a base for your fire and use your small splits or chunks for flavor. Doing that should help keep the temps where they need to be and make your cooking experience that much more enjoyable. Let me know what you want to see us cook on it for our first cook and in the meantime if you get a Dakota yourself let me know what you think.
Char-Griller Dakota - www.chargriller.com/products/...
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Пікірлер: 14
Char-Griller is so lucky to have you !!! 💪🏆🏆🏆🏆🏆😁
Just got one. Used it for the second time last night. He nails it about the charcoal. It was better to maintain the heat with charcoal and I already have pealing on the firebox because the wood got it too hot. I love the smoker though. I learned about smoking by converting a 2823 into an offset and it was an experience.
I was wondering if you could do a video on the best methods to get good smoke on the akorn auto kamado during a slow 225-degree cook.
would love to see a how to video on seasoning this smoker
It seems to be just like an Oklahoma Joe, but probably less expensive. I've 2 of the regular Chargriller off-sets, and they're just fine!
Biscuits would be interesting... then ramp it up to a brisket. That'd be awesome!
Where’s the best place to get Smoking wood for the fire box? Buying in bulk is a must gets real expensive buying at box stores..
I would like to see you do some biscuits to see how even it will cook
Those fire boxes are terrible. The ash tray warps making it difficult to remove/seal and the paint on the firebox drum wears away VERY quickly. Finally the damper gets so hot and warped it becomes hard to adjust mid cook. That fire box looks like the same as the duo 5050 attachment and I’ve yet to get a great brisket from it. I’m sure many of the problems is the “cook” but I tend to get way too much dirty smoke and it’s from constantly needing to refill the firebox throughout the cook. The other issue for me (and perhaps this fixes some other complaints) is the fight to keep temps hot enough. Some of this is likely due to placement of my pit…I don’t get great airflow where it’s at, but if I had a larger damper that’s more easily adjustable, it might help. Also, it the metal was thicker/more insulated that would definitely help. It’s too thin on mine. I just purchased the 980…I’m hoping the fan along better insulation and dealing with where my pit needs to be, it will solve some of these issues. Otherwise, my only complaint would be the thin steel on the offset. It sucks in New England springs and falls with cooler temps.
A brisket lol
Brisket!!!!!!!!!!!!
The stack location on this rig is unfortunate.
Brisket