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Post by richardd on Jan 15, 2010 9:03:32 GMT -5
I’m thinking about getting the Smokenrator and have a couple of questions. So I’m not refilling the water pan every hour, can I put a larger pan on the grill surface without affecting anything? And about how higher than the grill is the temperature on the hovergrill? Thanks
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Post by ecripps on Jan 17, 2010 11:20:22 GMT -5
Yes you can put a pan on the food support grill above the smokenator. Depending on the size it may take away some of the cooking area. You should also be able to pull your temps up higher as well.
I'll see if my sister can look through her dad's notes to see if he had the hovergrill temp recorded. I'll let you know in a few days either way.
Regards,
Ed
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Post by ecripps on Jan 17, 2010 19:01:45 GMT -5
The hovergrill is hotter than the food support grill, but we could not find any notes on what the temp difference is.
Regards,
Ed
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Post by richardd on Jan 18, 2010 6:53:39 GMT -5
Thanks for checking.
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Post by mikelindner on Jan 19, 2010 12:34:11 GMT -5
Hey Ed just a side note I had some notes that showed the same thing and I know I charted an Excel sheet that showed the temp variances from coal support to food support to hovergrill. I'll see if I can find it and post it up later.
If not I'll set a probe in there next time I fire it up and report back.
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Post by mikelindner on Jan 19, 2010 12:37:37 GMT -5
Just found it without even looking for it (ain't that the way things go?)
I charted the Hovergrill at about 15 degrees hotter than the food surface and about 5-10 less than the dome. That was on a pretty warm summe day so I'm sure weather could tinker with that number a bit but those were the numbers I had on there.
Hope that helps with something gentleman
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Post by richardd on Jan 21, 2010 13:16:30 GMT -5
It does Mike, thanks for looking it up
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Post by jerkylips on Jan 23, 2010 1:19:50 GMT -5
I’m thinking about getting the Smokenrator and have a couple of questions. So I’m not refilling the water pan every hour, can I put a larger pan on the grill surface without affecting anything? And about how higher than the grill is the temperature on the hovergrill? Thanks If I understand your question, you're asking if you can use a larger water pan instead of the one that comes w/the smokenator? I started doing the same thing late last summer. I found that if my temps were up a bit high, the bigger water pan really helped to keep them down. On days when it was cool & windy, however, it made it tough to get it up to 225 sometimes (I measure at the grate, not at the dome). Short answer is that you'll have to monitor it at first. Put the bigger pan on the grate, but experiment with how much water you need. good luck!
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Post by grampy39 on Feb 25, 2010 23:54:37 GMT -5
Ed, I just qued some chicken and it was great! Problem was, i like crispy skin. Mine came out rubbery. Any suggestions?
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Post by ecripps on Feb 26, 2010 0:15:30 GMT -5
You need to get the temps up higher to get the crispy skin. Start smoking with water in the pan and then get the water out of the pan using a turkey baster so the temps will go up or finish the chicken in the oven. You want to aim for about 350. You might need to open the upper vent a little to get up this high. Some have put a pan on the food support grill filled with water and not used the stainless pan that came with the smokenator. This will allow higher temps, but I'm not sure if the skin will be crispy.
Regards,
Ed
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