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Post by arniesbbq on Jan 9, 2016 16:06:50 GMT -5
Upon advice from the Amazing Ribs website I ceased using the dial thermometer in the upper vents and small waterpan that came with the smokenator. I switched to a larger aluminum water pan that I placed above the cooking grate. The smokenator performed much better and required less tending. I smoked two slabs of St.Louis Ribs. Turned out perfect. Best cook I've had since I started back.
Has anyone else head a similar experience?
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Post by rangerone on Jan 10, 2016 1:12:36 GMT -5
Yes, I have never relied on any dial thermometer for anything more than a general guide. I use my Maverick ET-732 for monitoring the temperature of the BBQ and the meat. Works perfectly.
I still use the small water pan that comes with the Smokenator, but I place it on the grill, not in the Smokenator. This gives me room in the Smokenator for extra charcoal. I stir the coals every hour and the water in the small pan lasts for an hour, so it is all good.
I also foil the charcoal grate beside the Smokenator and put a drip pan over the foil. This accomplishes two things. First, it helps keep the bottom of the BBQ clean, and second, and most important, it helps direct the incoming air into the Smokenator where it will be properly heated. This also gives me much more control over the BBQ temperature when I adjust the vents.
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