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4 replies

What to Expect CB 48

P puddlejumperMember
I bought a used 48" charbroiler that I plan to use in our new cafe. Burgers, chicken, seafood will be what we run on it for the most part. May venture into offering a steak. What flavor pellet do you guys prefer? I don't expect smoke like I have from my Amerique at home, but do hope for a flavor profile that can't be matched on gas. Would it be possible to split flavors? Hickory on one side and apple on the other? Divide the hopper somehow?

Can't hardly wait to fire up the CB.
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M mbaileyhttps://www.facebook.com/Baile...62518746394/?fref=ts
I didn't get near as much smoke flavor off or CB unit as I was used to on a pellet grill. My thought is the hotter the temp, the less unspent fuel (smoke) there is going to be to flavor what you are cooking. We got some 100% flavor wood to use on our CB 36 and so far I am really liking it. Never tried running different flavors on different burners though.
FM Former Member
The hopper will be split in two, each one feeding two burners, so you can split wood.

You will notice a distinct flavor but I don't think for grilling that the type of wood will be as noticeable. Just experiment and see what you like.

Run it a while and you will find hotter spots on there than some of the others, just the way it's made. Not a huge difference, but there is some.
A astronorickMember
quote:
Originally posted by Puddlejumper:
I bought a used 48" charbroiler that I plan to use in our new cafe. Burgers, chicken, seafood will be what we run on it for the most part. May venture into offering a steak. What flavor pellet do you guys prefer? I don't expect smoke like I have from my Amerique at home, but do hope for a flavor profile that can't be matched on gas. Would it be possible to split flavors? Hickory on one side and apple on the other? Divide the hopper somehow?

Can't hardly wait to fire up the CB.


We use a cb36 at restaurant, and for the most part burn Hickory or Hickory/Oak blend. I like the Hickory for some flavor, Oak for more efficient BTU's. Hickory gives foods a little background flavor. I don't think fruit woods are going to show up much in the flavor profile though. Best way to describe food coming off the CB is that it was 'cooked over a camp fire'. It's noticeable when you cook light foods like Chicken Beast - takes on some wood cooked flavor quicker than a burger.
Rick

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