achieving 325 degrees at grate level

[Scott D.]

Hello all,

My S-1000 is in the mail and I can't wait to use it on my 22.5" gold.

I see most instructions and tips here are for maintaing temp around 225 degrees. Most of the time I know that is where I'll want to be.

But if I wanted to maintain a temp of 325 at grate level are there any tricks? Is it as simple as adding more hot coals in the beginning and keeping the vents wide open? Any info on this would be great.


Thanks in advance for your help.

[whiskeycharlie]

Hello Scott,

It's all about controlling the vents. The instructions that come with the S-1000 are really helpful and will help you dial in. You might consider a good electronic thermometer like the Maverick 753. That way you can really see what's happening at grate level. Rangerone submitted a very good write-up on drilling a hole thru' the kettle for the probe wires; see smokenatorforum.proboards.com/thread/458/weber-modification-digital-thermometer-probe

WC

[Scott D.]

Thanks WC. I bought the ET-732 last year when I got my kettle and don't know how I cooked before it.

I was concerned after reading the boards today that I might have trouble getting a temp around 325 with the smokenator since most of the comments are about 225. But I'll be more patient and wait till I get mine in the mail with the directions.

Thanks.

[ncsmoker]

Hi Scott I always smoke my turkeys and turkey breasts at 325 with the SN. I have a Maverick 732. The key is to start with a full load of coals and start with 15 coals instead of 12. You will want both vent wide open with your gold.

There is really nothing I smoke at this temp other than turkey as most other meats need the low and slow temps to break down the collagen in there muscular. Might do a meatloaf at this temp. But that is about all.

Be aware that you will need to add coals more frequently. Instead of 4 hours probably at the 2.5-3 hour point.

Tom

[Scott D.]

Thanks NC...

I'm thinking my first smoke with the Smokenator is going to be a butterflied chicken and your notes seem like a good start.

Thanks

[ncsmoker]

Scott you can do your chicken at 325 also. It will give you a nice crisp skin. Forgot that I did chicken at that temp also. You probably won't need to add coals as the chicken since it is butterflied should be done in a couple of hours.

Tom