Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: urahoho on November 25, 2014, 07:34:05 AM
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Hello
I just purchased a new srg. The one with the smoker that can be taken in and out from the side. I was wondering if the Tommy ring was still necessary for this model to raise it out of the dead zone.
Thanks.
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From what I understand the basket has been changed on the newer models to where the legs are taller to bring it out if this zone. But the Tommy Ring works great for loading with some pellets for extra smoke anyways.
The cooker tends to cook hotter the higher you get. Just the nature of infrared and convective heating of the air. You can use this to your advantage when cooking multiple items that take different amounts of time to cook.
If I am wrong I am sure Tommy will correct me ;)
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Muebe is correct.. I have an SRG as well and I almost ALWAYS use the ring, I also put some pellets around the ring and they do burn but would do better if I did Tommy's air vent mode. Try it both ways and see what works best for you. I'm still learning the cooker and haven't done all the mods yet as I want to try everything before I go cutting things up.
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Muebe is correct.. I have an SRG as well and I almost ALWAYS use the ring, I also put some pellets around the ring and they do burn but would do better if I did Tommy's air vent mode. Try it both ways and see what works best for you. I'm still learning the cooker and haven't done all the mods yet as I want to try everything before I go cutting things up.
Same here. BTW, welcome from SE Georgia! Glad to have you with us!
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The new basket doesn't raise it that much...I still use a Tommy ring, and I have a stand form Cabela's that I sit the bird on and a couple of half racks. Pam .☆´¯`•.¸¸. ི♥ྀ.
[attachments deleted after 6 months]
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Greetings from Las Vegas. ;)
(http://www.picgifs.com/source/includes/functions/download_image.php?file=graphics/d/dice/graphics-dice-647349.gif)
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So it looks like I am getting a tommy ring for my SRG. I took a pic and it looks like there is a .75 inch difference. Question is should I get the 9 or 10.5 diameter ring? the 10.5 fits in my srg with about an inch around the sides.
I have to get a new one just for the srg. I am sure my wife would not be happy if I was using her bake ware to cook in the SRG. lol
http://i1369.photobucket.com/albums/ag215/urahoho/DSC_0017_zpsfc5ef27c.jpg[/img]](http://i1369.photobucket.com/albums/ag215/urahoho/DSC_0017_zpsfc5ef27c.jpg) (http://[IMG)
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Hi and welcome to the forum!!!
Yes, using the Tommy Ring TM will indeed add more smoke and will raise the basket off the bottom.
You will find the meat closer to the top will cook faster than the lower meat will, and this will help when cooking two different foods at once.
The side smoker box that comes with the SRG works just not as good as it should. I use a 10 in ring in my SRG's so a 10.5 will fit the bill well. Just keep an eye on the ring cause over time it will deteriorate if it's not a strong metal
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ok thanks for the tip. I didn't know that.
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Is there a picture of a ring with the air vents installed? I can't visualize how it is put together.
Mike
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Is there a picture of a ring with the air vents installed? I can't visualize how it is put together.
Mike
i will post them when i get to a real computer.
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Here are the pictures of the vents I installed
Top without a Tommy Ring
Bottom with a Tommy Ring installed using wood chips
(https://i.ibb.co/ggt15nH/Ribsin-SRG031.jpg)
(https://i.ibb.co/mzNNWC4/Ribsin-SRG032.jpg)
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Thanks for the pictures. If I'm seeing this right, those are some 90 degree brass fittings installed into the bottom of the cooking chamber. How far do they protrude through the bottom?
Mike
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Thanks for the pictures. If I'm seeing this right, those are some 90 degree brass fittings installed into the bottom of the cooking chamber. How far do they protrude through the bottom?
Mike
Yes sir that's them. Now keep in mind that the hottest part of the chamber is at 5 o'clock thats right where the burner starts. So if your gonna put wood chips or pellets in start there and it will take about 10 mins to get them going (if you don't have the new SRG with smoker built in)
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Thanks for the pictures. If I'm seeing this right, those are some 90 degree brass fittings installed into the bottom of the cooking chamber. How far do they protrude through the bottom?
Mike
Yes sir that's them. Now keep in mind that the hottest part of the chamber is at 5 o'clock thats right where the burner starts. So if your gonna put wood chips or pellets in start there and it will take about 10 mins to get them going (if you don't have the new SRG with smoker built in)
That's a 10 to 10.5 inch springform cake pan without the bottom. Do you recommend just adding chips/pellets to the tommy ring since smoke from built in smoker last 25-30 min max