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Post by rugger1000 on Jun 30, 2013 10:31:52 GMT -5
Hi everyone, I am a brand new smokenator owner and I am new to this forum. I just received my smokenator 1000 for my 22.5 Weber Kettle yesterday. I cooked chicken breasts yesterday and today I am cooking a 4llb chuck roast as of this writing. I am having a problem getting the temp above 180 degrees! I had to abort chicken after 4 hours and finish in oven yesterday. Now after 1hr, my dome temp on my beef cook won't go above 165 degrees. I have about 60 Kingsford briquettes and about 4 oz of Mesquite chucks. I opened the vents more and still nothing. I am also using a Maverick E732 thermometer with the two temp probes. At this rate, I will be eating on Tuesday... Any help would be greatly appreciated! Thanks in advance.
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Post by jsperk on Jun 30, 2013 13:53:03 GMT -5
Here is what I do and my temps are pretty good usually.
I put in 42 unlit coals and add 12 lit coals. Let the temp come to around 200 and add the water and water pan and couple small chunks of wood.
Once around 225 I shut the bottom vent to half and the top vent to around half. I add coals earlier but I like starting out with the amount stated. I seem to get a stable temp that way.
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BB-Kuhn
Full Member
More knowledge and experience than I ought to have!
Posts: 31
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Post by BB-Kuhn on Jun 30, 2013 19:58:58 GMT -5
You could add water in the beginning, so the temp moves up just once. I'm guessing your adding it later cools the operation drastically. Also, if you are not climbing temp why close vents down?
In theory, the water should keep the temp at 225 until it dries up. It acts as a heat sink.
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