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Post by ahrjmr on Jul 14, 2009 7:54:11 GMT -5
I was watching a video about a Weber Smokey Mountain Smoker and they said to use hot water in water bowl so the temperature in the smoker doesn't drop. Should I also use hot water in the bowl of the Smokenator?  Thanks, Jim |
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Post by jagerdog on Jul 14, 2009 9:43:36 GMT -5
Hi, Jim- I've been using (can we get a nickname for smokenator? Don Thompson's Smokenator) DTS? for a year now, and I haven't noticed any significant temp. drop when refilling. Happy q-ing! -Dog
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Post by ahrjmr on Jul 14, 2009 11:36:56 GMT -5
Dog,
Are you using hot or cold water when refilling? I didn't think there would be much of a difference, but i wanted to see if that was the case.
Thanks.
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Post by jagerdog on Jul 14, 2009 12:15:52 GMT -5
I just use whatever comes out of the tap or fridge! I have started a thread in recipes and techniques about different liquids in water pan- if you try different liquids, let me know how it worked out! -Dog
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Post by gbriones on Jul 15, 2009 4:35:55 GMT -5
My thought is Hot water so it would start steaming faster. The meat would have less chance of drying out. Don't forget that other fluids could be used such as Apple Juice or Wine instead of water to give your meat that flavor - Gabe
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Post by sacbbqchamp on Jul 20, 2009 1:19:50 GMT -5
I keep a 64 ounce cup of cold water (not ice cold) near the grill to refill the pan. If you have a good temp going and a full load of coals it won't make any difference at all and that water you add to the pan will be back to a slow simmer in about a minute.
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gumby
Junior Member
Posts: 8 
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Post by gumby on Jul 20, 2009 4:09:44 GMT -5
I boil up some in the electric kettle and fill the pan with that. It boils almost immediately when I fill the pan so I figure there isn't much temperature variation doing it that way. The pan only holds a small amount so it takes no time at all to boil it up first.
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Post by jcinpa on Jul 22, 2009 9:52:30 GMT -5
I found that the Smokenator bowl dries too fast and I like to leave the kettle undisturbed as much as possible. I put bigger wood chunks in with the coals, not chips (dry) and I don't bother with the Smokenator water bowl.
Instead, I put a foil drip pan on the charcoal grate under the food and put a tea kettle of boiling water in it, then refill the tea kettle with the hottest water I can get out of the kitchen tap and add that.
The water lasts longer, and I can leave the kettle alone for hours.
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Post by jmalt31 on Jul 22, 2009 11:38:04 GMT -5
What about the handle from the tea kettle does it melt in the heat? do you wrap it in foil?
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Post by smokeotter on Jul 23, 2009 9:57:17 GMT -5
Hey Folks, How's S1K sound for a nicname?
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Post by jcinpa on Jul 25, 2009 21:59:26 GMT -5
What about the handle from the tea kettle does it melt in the heat? do you wrap it in foil? I meant the Weber Kettle. I don't put a tea kettle in the grill! ;D I did ribs tonight. The Smokenator pan is holding small parts on my reloading bench. I use a big foil drip pan under the meat and tonight, I boiled a big pot of water to fill it. I find it never goes dry and I believe (can't be sure) it helps with temperature control. Temp control is a snap using just minute adjustments to the top vent. Here are photos from tonight's ribs. Copied from another forum. = = = = = = = = OK, fellas, smoke ring pics. Only there are no "rings". The ribs were small enough and the temperature was low enough and it was moist enough, the smoke penetrated right to the bone. The entire meat was a nice pink color. I won't post the prep pics, because they are the same as in the old review for my first cook with the Smokenator, above. The only difference is I have relegated the small liquid pan to holding small parts on my reloading bench. I did use the big drip pan, filled with water I boiled on the stove. I modified my kettle by adding an Old Smokey and you can see the temp here in this photo. It held that way rock steady for 90 minutes, when I went out to swap the ribs from upper to lower and flipped them end-to-end. During that time the coals fired up a bit, so I closed the top vent just a bit and again got pretty steady temperature. About 45 minutes later, I opened the vent a smidge again. I use a pencil to gauge the opening, as per the instructions.  At 3 hours, I sauced the ribs, and put them back on for another 30 minutes. Minute adjustments to the vent allowed for very precise control. At 3 1/2 hours, I checked them and thought they should go for another 30 minutes, but my guests were looking at them and drooling, so I took them off. Family and guests were happy as clams with the product, but I wished I had left them for another half hour. They were toothy tender and came off pretty clean, but they would have been perfect in another 30 minutes. Guests are not as patient as us perfectionists. Get yourself a Smokenator, you won't regret it. This was 3 racks of baby backs. With the hover grill I could have gotten 4 racks on there, if I wanted. Pink through and through, as you can see! Wonderful flavor. I was using dry hickory chunks and chips I dispersed throughout the unlit coals. The "Minion Method" works like a charm.  John |
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Post by twoshots on Jul 26, 2009 19:38:34 GMT -5
Get your coals up to a little above desired temp add your water or liquid, hot or cold you wont decern any difference.
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Post by delapaco on Jul 27, 2009 14:32:59 GMT -5
I did about 10 pounds (5kg) of baby back ribs this weekend. That amounted to about 8 pieces of ribs (with hover). Lower intake half open (my weber isn't perfect and I havent bought clamps yet) and upper as instructed. Rock stable at 240F for 5 hours straight. Refilled water and poked the coals every hour. Last hour without water. Perfect result at meat temp 180F. Caramelized Kentucky City sauce on top over grill for about a minute on each sides.
I just can't understand why you wouldn't want to check your meat every hour? That's part of the religion... =)
The DTS rocks.
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