Finally someone who's reviewed this smoker and actually knows how to run a small offset smoker!!! Wide open & lots of convection is the best for flavor & bark, else might as well just use a Kamado Joe if you're going to smolder wood w/ charcoal. Nice mods, they're all things I was planning on doing too. I plan on extending the stack by 2 - 3 ft to help even out the cook chamber temps. Got a part number for those wheels? Great vid, keep it up!
Thanks for the feedback, I don’t have a part number for the wheels, they’re actually for a wheel barrow, I found them in the garden section at Home Depot, I believe I paid about $18 bucks each.
Just found your video...I've got a lower grade char griller and I'm thinking about upgrading. Glad to see BBQ brothers doing it on equipment that doesn't break the bank!! Looking forward to seeing more videos
Thanks for the idea to change out the wheels. I found some wheels simular to those at harbor freight that don't use air and will never go flat. Bushings were required to go from 1/2 inch axel to 5/8 . This modification solved 2 problems . 1 the smoker was wobbly and 2 difficult to move.
Great video, very informative as to why you did the mods you did already. I like how you cut the fire basket to work with adding splits from the side instead of up top. I recently scored a hell of a deal on a comp pro I also added their lavalock gasket and it really helped seal it up! 🤙🏼🤙🏼
Your video is very helpful. I am going to buy this smoker soon. Now I know more about it. Please make more cooking vids soon. Would love to see your brisket, too. Thanx :)
Another youtuber suggested using the bottom charcoal grate from the main chamber as a baffle for when you want to fill the chamber with food, to mitigate the hot spot by the firebox. They simply flipped it over and set it near, but not right against, the side of the cook chamber. I'm curious if this will hinder the convection effect we buy offsets for in the first place. It seems to draw okay regardless, and some heat does escape before running under the baffle so it isn't completely killing the convection cooking aspect. But it still seems a bit dubious to me. Do you think that would be a bad idea?
Could you just remove the basked instead of cut a side off of it? I think that the basket is to help keep charcoal from slopping around. If you are using wood you shouldn't need it.
Are you able to post a link to the exact wheels that you purchased at Home Depot if not something that is similar to what you got? If so plz drop it under this comment!
Can I ask how much you spent in mods a look so what size bit did you use for thermometers and for probes? What gasket did you buy?Oh and nice job by the way. One of the better videos on this smoker! Hoping to get mine by the spring. Thank in advance for your response.
I'm thinking about getting one of these for my birthday. Did you buy it already put together or did you have to assemble it? Looks like a nice smoker for the money.
It’s not really an axel, it’s just a 1/2 rod about 5” long welded on each side. The wheels I bought i believe were 5/8. It uses a pin to hold them in place.
u ever direct grilled with your XD?? i find the grate temp gets way too hot with even layer of coals on the bottom.. maybe the charcoal grate is too close to the grate?? I cant get my temp down to 325 for nothing.. takes right over an hour before i can start grilling..
Great video. I’m also considering this smoker. If you don’t mind I have a question about the thermometer. I’m a noob so bear with me. You had a total of four thermometers in use while making the video. The one on the left is the one you go off of for your meat? I’m also a little confused about why you’re Smoke thermometer was reading 380? I thought that thermometer was supposed to be the best? How do you know where to put your meat if the temps are different all over. Where was the brisket at in the video? Was it close to the thermometer on the left? I appreciate your response. If not enjoy that smoker!
You mentioned the appropriate size of the splits. How long of a split will fit into this firebox if the basket was removed? None of the Home Depots near me have a floor model I can go check out.
The biggest issue is temperature control. Using splits that max out the fire box length, most likely, is not a good idea. I would look into using splits that are 8"-10" (12"maximum) on pits this size. Run the pit with true fire control...not damper control.
One "mod," I've seen folks do with Oklahoma Joes smokers, is to take the small charcoal grates out of the main chamber and lean them against the sides of the firebox to create a V shaped fire basket, similar to the Lonestar Grillz "fire management basket," which gives a little room off to the side to warm logs, and keeps the fuel in one spot for longer. But this firebox looks like the grate is too high relative to the top lid to pull that off. Do you think such a mod would be feasible?
The gaskets it came with are on the lid, I left those on since they’re kind of thin, I added the lava lock gaskets around the pit itself. The both meet together.
Im thinking of buying one, would you be able to get measurements of the cooking grates? It looks like it has great capacity I reached out to chargriller and they said due to patent pending they cannot provide me the measurements, thanks!
I like the modifications I’ve been debating on getting this offset so I’ve been doing a lot of research to see if it’s even worth the money do u know how thick is the metal??? I plan on doing the same mods I’m always looking on CZcams for different ideas
It’s about a heavy 1/8” inch thick, it’s definitely well built and worth the money, I feel for the money, this is the better offset compared to the Oklahoma Joe.
@@livefireque9539 I agree. I looked at the Oklahoma Joe AND the Old Country Pecos and wasn't impressed. I saw a video of the Grand Champ and went to look at one. I was VERY impressed with it. Char-Griller nailed it with this smoker.
@@livefireque9539 I've heard folks say it's only 2.5 millimeters, while others say it's 12 gauge steel. (2.657 millimeters) 1/8th inch is 3.175 millimeters. (11 gauge steel) Nobody has actually measured it yet, and char griller hasn't gotten back to me with official measurements. (and honestly, I'm not sure I expect they ever will. ) . . . It would be lovely if someone would take a gauge to it and see for sure.
@@nickmarkham3743 I was on a chat with Char-griller earlier today and they said the Grand Champ is 12 gauge steel. Their lower end "Smokin' champ" is 14 gauge.
The splits were about 6”to 7” long and roughly 3” in diameter after I split them. I feel it’s a perfect size for this smoker and it doesn’t take much to get the temp up.
Best mod video I have seen so far for this grill! I just bought one and got it put together and seasoned. Best smoker I have seen for 500 bucks!
Finally someone who's reviewed this smoker and actually knows how to run a small offset smoker!!! Wide open & lots of convection is the best for flavor & bark, else might as well just use a Kamado Joe if you're going to smolder wood w/ charcoal. Nice mods, they're all things I was planning on doing too. I plan on extending the stack by 2 - 3 ft to help even out the cook chamber temps. Got a part number for those wheels? Great vid, keep it up!
Thanks for the feedback, I don’t have a part number for the wheels, they’re actually for a wheel barrow, I found them in the garden section at Home Depot, I believe I paid about $18 bucks each.
Just found your video...I've got a lower grade char griller and I'm thinking about upgrading. Glad to see BBQ brothers doing it on equipment that doesn't break the bank!! Looking forward to seeing more videos
Thanks for the idea to change out the wheels. I found some wheels simular to those at harbor freight that don't use air and will never go flat. Bushings were required to go from 1/2 inch axel to 5/8 . This modification solved 2 problems . 1 the smoker was wobbly and 2 difficult to move.
Can you share the link to those Harbor Freight wheels?
Great video, very informative as to why you did the mods you did already. I like how you cut the fire basket to work with adding splits from the side instead of up top. I recently scored a hell of a deal on a comp pro I also added their lavalock gasket and it really helped seal it up! 🤙🏼🤙🏼
I appreciate it bro! Lavalock is always money 👍🏻
great mods, never knew about using wheel barrow tires. Im gonna try that.
Your video is very helpful. I am going to buy this smoker soon. Now I know more about it. Please make more cooking vids soon. Would love to see your brisket, too. Thanx :)
Just the info I needed..great mods and think your vid just helped me decide between this and the Oklahoma Joe Highland..keep smokin and thanks
Thanks for the vid man. Can you make another? Maybe a follow up on this smoker would be great. I’m I’m the market but unsure
Yeah for sure, works been crazy, haven’t really had time to cook anything, I’ll shoot some new vids.
Im Planning on getting this offset very soon and I will for sure seal basically all your mods. Great review!
Can you share your technique for sizing getting your wood so small and precise in size???
Thanks for the video!
Great video. Please make more
Awesome review dude. The mods you did are what exactly I'm going to do. I have the outlaw offset and I'm going to upgrade to the XD soon.
Another youtuber suggested using the bottom charcoal grate from the main chamber as a baffle for when you want to fill the chamber with food, to mitigate the hot spot by the firebox. They simply flipped it over and set it near, but not right against, the side of the cook chamber. I'm curious if this will hinder the convection effect we buy offsets for in the first place. It seems to draw okay regardless, and some heat does escape before running under the baffle so it isn't completely killing the convection cooking aspect. But it still seems a bit dubious to me. Do you think that would be a bad idea?
This is your only video? Man, I would subscribe immediately if you had even one more video about anything on the Grand champ.
Film in landscape. nice grill though
Nice video! Ima try cooking with the door wide open exit time, I’ve been having trouble controlling temps with closing and opening the vents
Could you just remove the basked instead of cut a side off of it? I think that the basket is to help keep charcoal from slopping around. If you are using wood you shouldn't need it.
Are you able to post a link to the exact wheels that you purchased at Home Depot if not something that is similar to what you got? If so plz drop it under this comment!
Good stuff bud! I read through all the comments and a few of us are wondering if you can share that Home Depot link to the wheels.
I LIKE THE FIREBOX THEORY
I was gonna go with a old country peco but I think I'm leaning toward the xd now
Does the XD have a grease port to release your Grease
Can I ask how much you spent in mods a look so what size bit did you use for thermometers and for probes? What gasket did you buy?Oh and nice job by the way. One of the better videos on this smoker! Hoping to get mine by the spring. Thank in advance for your response.
I'm thinking about getting one of these for my birthday. Did you buy it already put together or did you have to assemble it? Looks like a nice smoker for the money.
I had to assemble it, you’ll definitely need help as it is heavy and trying to line up bolts yourself is a pain.
Very nice modifications man. Where did you get that metal bucket and ash scraper?
I wish someone could tell me how many mm thickness the firebox and cook chamber are can't find that info anywhere
Awesome stuff man! What’s the metal thickness on this pit? I can’t seem to find an actual number anywhere.
Metal thickness is 1/8”, but it’s pretty solid, definitely has some weight.
I've done a lot of research actually so much research I get confused but I believe on the XD it is 12 gauge steel pretty nice for the price
What is the diameter and length of the axle for the wheels you bought?
It’s not really an axel, it’s just a 1/2 rod about 5” long welded on each side. The wheels I bought i believe were 5/8. It uses a pin to hold them in place.
I found some wheels from sherpa hunting that were half inch diameter and a two and a quarter inch axle length that fit almost perfect
What was the size and thickness of the lava lock you added?
1”x 1/8” thick
u ever direct grilled with your XD?? i find the grate temp gets way too hot with even layer of coals on the bottom.. maybe the charcoal grate is too close to the grate?? I cant get my temp down to 325 for nothing.. takes right over an hour before i can start grilling..
Great video. I’m also considering this smoker. If you don’t mind I have a question about the thermometer. I’m a noob so bear with me. You had a total of four thermometers in use while making the video. The one on the left is the one you go off of for your meat? I’m also a little confused about why you’re Smoke thermometer was reading 380? I thought that thermometer was supposed to be the best? How do you know where to put your meat if the temps are different all over. Where was the brisket at in the video? Was it close to the thermometer on the left? I appreciate your response. If not enjoy that smoker!
You mentioned the appropriate size of the splits. How long of a split will fit into this firebox if the basket was removed? None of the Home Depots near me have a floor model I can go check out.
The biggest issue is temperature control. Using splits that max out the fire box length, most likely, is not a good idea. I would look into using splits that are 8"-10" (12"maximum) on pits this size. Run the pit with true fire control...not damper control.
Nice video, where did you get the grommet for the temp prob? Also where did you get the thermometers? Thanks
I got both smoker grommets and tel tru probs on Amazon.
Do u have a modification video that shows how you did everything? Just bought mine yesterday
I’m sorry I don’t, I should have though, because those are the videos I’m always looking for lol.
what about adding two more wheel to the otherside.
would you post the exact wheel you bought? that's the best mod!
One "mod," I've seen folks do with Oklahoma Joes smokers, is to take the small charcoal grates out of the main chamber and lean them against the sides of the firebox to create a V shaped fire basket, similar to the Lonestar Grillz "fire management basket," which gives a little room off to the side to warm logs, and keeps the fuel in one spot for longer. But this firebox looks like the grate is too high relative to the top lid to pull that off. Do you think such a mod would be feasible?
Did you remove the old gaskets completely or just add a new one on the main chamber and firebox and now the two meet when closed?
X2... have same question ..!
The gaskets it came with are on the lid, I left those on since they’re kind of thin, I added the lava lock gaskets around the pit itself. The both meet together.
Im thinking of buying one, would you be able to get measurements of the cooking grates? It looks like it has great capacity I reached out to chargriller and they said due to patent pending they cannot provide me the measurements, thanks!
Would the tel tru gauges screw into the holes/ threads already on the grill??
Did you do anything for a baffle plate in the cook chamber?
I like the modifications I’ve been debating on getting this offset so I’ve been doing a lot of research to see if it’s even worth the money do u know how thick is the metal??? I plan on doing the same mods I’m always looking on CZcams for different ideas
It’s about a heavy 1/8” inch thick, it’s definitely well built and worth the money, I feel for the money, this is the better offset compared to the Oklahoma Joe.
@@livefireque9539 thank you for the information I appreciate it
@@livefireque9539 I agree. I looked at the Oklahoma Joe AND the Old Country Pecos and wasn't impressed. I saw a video of the Grand Champ and went to look at one. I was VERY impressed with it. Char-Griller nailed it with this smoker.
@@livefireque9539 I've heard folks say it's only 2.5 millimeters, while others say it's 12 gauge steel. (2.657 millimeters) 1/8th inch is 3.175 millimeters. (11 gauge steel) Nobody has actually measured it yet, and char griller hasn't gotten back to me with official measurements. (and honestly, I'm not sure I expect they ever will. ) . . . It would be lovely if someone would take a gauge to it and see for sure.
@@nickmarkham3743 I was on a chat with Char-griller earlier today and they said the Grand Champ is 12 gauge steel. Their lower end "Smokin' champ" is 14 gauge.
how long does it hold 250 with one of those logs before the temp starts to drop??
This was my question too
Can you find "lava lock" at Home Depot?
Unfortunately the don’t, Amazon has it.
How long were the splits of wood do u use?
The splits were about 6”to 7” long and roughly 3” in diameter after I split them. I feel it’s a perfect size for this smoker and it doesn’t take much to get the temp up.
How many briskets can you fit onto this smoker at once
I would say about 3 14-16lbs comfortably, maybe a small one on the top rack.
What do you think the diameter of the axle is? 5/8?
The axle is 1/2, the wheels fit a little loose.