Does anyone know the height of the new charbroilers? Thanks
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I would suggest you talk with Karen or John at CS as they will be more than happy to get you exact dimensions.
Here is the link to the specs on the charbroiler: http://store.cookshack.com/p-3...ack-charbroiler.aspx. The overall height is 36". However the unit can be removed from the cart and placed on a counter or refrigerator. The height of the unit off the base is 18".
Thanks,
Thanks,
Thanks Stuart, I called in and talked to Cookshack and have one on the way. Thanks Shane
Please stay in touch with the forum on your user experiences. I've been eyeballing one myself.
Stuart, is the top hood crucial to maintaining heat temps and wood flavor?
Stuart, is the top hood crucial to maintaining heat temps and wood flavor?
You will enjoy this Charbroiler, its cooks great with lots of flavor just season the grills first, i usally brush olive oil over the grills
quote:Originally posted by MaxQue:
Please stay in touch with the forum on your user experiences. I've been eyeballing one myself.
Stuart, is the top hood crucial to maintaining heat temps and wood flavor?
I Purchased mine with a hood, and i think its help lock in that Charbroiler flavor , I would definently order it with the hood....
Mine would be a restaurant application which would render the hood impractical. Just wondering how much heat and smoke flavor would be minimized by not using the hood.
Max,
The hood is not necessarily for the inside use, it was for the people that do/want to use it outside.
Trapping all that heat will have a change in methods (good or bad, you decide) but at that temp, you won't be getting a lot of smoke.
It's hot/fast/direct cooking at it's best.
I'm getting mine soon, I waited a bit before I ordered mine but I have cooked on them a number of times.
The hood is not necessarily for the inside use, it was for the people that do/want to use it outside.
Trapping all that heat will have a change in methods (good or bad, you decide) but at that temp, you won't be getting a lot of smoke.
It's hot/fast/direct cooking at it's best.
I'm getting mine soon, I waited a bit before I ordered mine but I have cooked on them a number of times.
It looks like I might be getting one soon also, Smokin. Can't wait!!!
quote:Originally posted by SmokinOkie:
Max,
The hood is not necessarily for the inside use, it was for the people that do/want to use it outside.
Trapping all that heat will have a change in methods (good or bad, you decide) but at that temp, you won't be getting a lot of smoke.
It's hot/fast/direct cooking at it's best.
I'm getting mine soon, I waited a bit before I ordered mine but I have cooked on them a number of times.
Glad to hear your gettin one for yourself aswell, i cook on it every night there is a learning curve but you learn quick.
I get about 550F at grate level on "medium" with the hood (and this outside on a 40 degree day), so using the hood will make the temps higher than the published ones. It is capable of putting out a lot of heat, so I wouldn't think indoor operation without the hood would be a problem.
I have the 24 inch model in my restaurant now.
I've had it almost 3 months and I think the cover is key ...indoor or out. I have it under my hood system and it tends to draw alot of the heat away. where if you had the cover it would not only let you run it at a lower degree... using less pellets... It also will capture the smoke as well and yes it does give off a fair amount of smoke. Just how we like it.
I've had it almost 3 months and I think the cover is key ...indoor or out. I have it under my hood system and it tends to draw alot of the heat away. where if you had the cover it would not only let you run it at a lower degree... using less pellets... It also will capture the smoke as well and yes it does give off a fair amount of smoke. Just how we like it.