Just read a srg review on Amazon. This guy said he gets his srg down to 180 degrees. This is how he does it. Once he lights grill moves knob between high and off then turns down flame till no more yellow color just blue.then puts piece of metal to prop up lid about 2 inches. Also read char broil forum they say to open lid if u want to smoke low and slow. What do u think about about these two ideas.
Well, turning the flame down by turning the knob halfway off to me is not a good idea because of possible flame out.
That being said I'm not knocking the guy just saying may not be a good idea. In the past on CharBroil's forum we would play with using adjustable regulators from oil fryers trying to get the temp down for low and slow.
With the first Big Easy there was no lid so we would use different types of lids and smoke generators trying to get low and slow out of those units. With the SRG the lid added a new twist yet also added more heat retention because the heated air has nowhere to go like it did in the 1st Big Easy. Hot air dries out meat where infrared does not dry out meat so cracking the lid on an SRG or adding the 4 in hole on the lid like I did a few years back vents out hot air yet lets the infrared do it's magic .
The SRG will produce very good cooks but it's not a true smoker (believe me I have tried to make it one) I have made 130 butts in in infrared and pulled beef chuckies and most people can't tell but someone who knows real low and slow could tell.
I have built a pellet fired SRG and yes it truly is an infrared smoker right down to the smoke ring on the meat to full flavor of a smoker. Controllable heat from low and slow to 500 + on full bore
Sorry for being long winded, but the SRG is a great cooker just not a true smoker but you can cheat it with a little practice and turn put great food
P.M me if you this isn't what your looking for
Tommy
