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Post by bluesdaddy on Mar 25, 2010 13:28:55 GMT -5
Just pulled the string on a Smokenator for my One Touch Silver and I can't wait. After basically ruining a brisket and a couple racks of spare ribs last summer trying to do indirect on my Weber (it was edible with a good bit of sauce, but not much else), I thought I would need to purchase a dedicated smoker to do low and slow. Then I found out about the Smokenator - saved me a ton of money. I use to have a BGE - and would still love one - it's gone and I don't have the money for another. Really looking forward to smoking with the Smokenator!!
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Post by jsperk on Mar 26, 2010 11:10:52 GMT -5
I haven't used my smokenator in awhile but this year I plan on bringing it back out more.I usually use my ceramic grill for slow cooks.I had my smokenator and kettle before the ceramic.I really think the smokenator puts out just as good or someties better que as a ceramic , it's just not set and forget it but sometimes it's nice to mess around with the cook when you have the time.
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Post by grampy39 on Apr 6, 2010 7:54:14 GMT -5
Just pulled the string on a Smokenator for my One Touch Silver and I can't wait. After basically ruining a brisket and a couple racks of spare ribs last summer trying to do indirect on my Weber (it was edible with a good bit of sauce, but not much else), I thought I would need to purchase a dedicated smoker to do low and slow. Then I found out about the Smokenator - saved me a ton of money. I use to have a BGE - and would still love one - it's gone and I don't have the money for another. Really looking forward to smoking with the Smokenator!! |
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Post by bluesdaddy on Apr 8, 2010 14:38:43 GMT -5
Well, I finally had a chance to use the Smokenator this past Monday. I hadn't even had a chance to do a "dry run", but I had some time come up and had thawed a pork picnic, so I wanted to jump right in. I have to say the Smokenator works jus as advertised. I was able to get a fire going that maintained, after a bit of tinkering, a steady temp between 220 and 240 at the dome top. Unfortunately, I was not able to get started on my picnic until about 11:15 AM and it was so large that I had to take it off a little after 9:00 PM. Wrapped it in foil and finished it the next day in the oven. While the bark was not "crispy", it still turned out very well, beautifully smoked and a great flavor. The pork picnic does come out a bit "hammy" when smoked, so I think I'll do a butt the next time around (and a bit smaller one). Definitely looking to try my hand at some ribs and a brisket as well.
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Post by jerkylips on Apr 9, 2010 8:53:14 GMT -5
Well, I finally had a chance to use the Smokenator this past Monday. I hadn't even had a chance to do a "dry run", but I had some time come up and had thawed a pork picnic, so I wanted to jump right in. I have to say the Smokenator works jus as advertised. I was able to get a fire going that maintained, after a bit of tinkering, a steady temp between 220 and 240 at the dome top. Unfortunately, I was not able to get started on my picnic until about 11:15 AM and it was so large that I had to take it off a little after 9:00 PM. Wrapped it in foil and finished it the next day in the oven. While the bark was not "crispy", it still turned out very well, beautifully smoked and a great flavor. The pork picnic does come out a bit "hammy" when smoked, so I think I'll do a butt the next time around (and a bit smaller one). Definitely looking to try my hand at some ribs and a brisket as well. I'll give you a piece of advice. When I bought my smokenator & started smoking I was measuring temp at the dome as well. I gave up on that & got a probe thermometer to measure the temp at the grate. You may have read through old posts & seen this, but people seem to have quite a bit of variation in measuring grate temp vs. dome temp. Some people are seeing 30 degrees difference, some are seeing 60. When I started measuring at the grate, I found that the consistency improved. |
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Post by bluesdaddy on Apr 9, 2010 9:26:38 GMT -5
Well, I finally had a chance to use the Smokenator this past Monday. I hadn't even had a chance to do a "dry run", but I had some time come up and had thawed a pork picnic, so I wanted to jump right in. I have to say the Smokenator works jus as advertised. I was able to get a fire going that maintained, after a bit of tinkering, a steady temp between 220 and 240 at the dome top. Unfortunately, I was not able to get started on my picnic until about 11:15 AM and it was so large that I had to take it off a little after 9:00 PM. Wrapped it in foil and finished it the next day in the oven. While the bark was not "crispy", it still turned out very well, beautifully smoked and a great flavor. The pork picnic does come out a bit "hammy" when smoked, so I think I'll do a butt the next time around (and a bit smaller one). Definitely looking to try my hand at some ribs and a brisket as well. I'll give you a piece of advice. When I bought my smokenator & started smoking I was measuring temp at the dome as well. I gave up on that & got a probe thermometer to measure the temp at the grate. You may have read through old posts & seen this, but people seem to have quite a bit of variation in measuring grate temp vs. dome temp. Some people are seeing 30 degrees difference, some are seeing 60. When I started measuring at the grate, I found that the consistency improved. Thanks. I think I've seen a few folks talk about that. I will probably try that as well, or at least try to establish the temperature variation between the two in my kettle. There didn't seem to be any terrible leakage in mine, so that was a good thing. Thanks again for the advice. |
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Deuce
New Member
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Post by Deuce on Apr 10, 2010 10:52:45 GMT -5
Just bought the Smokenator for our Weber silver grill. I've read the book 3 times & have followed all instructions - ready to go on my first try. Tomorrow I am smoking a 3 lb eye of round, any recommendations for the smoking / cooking time based on the settings in the book ?
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Post by kwpeabody on Mar 19, 2011 13:59:00 GMT -5
I got my Smokenator the other day, and will be using it to do some ribs and chicken tomorrow. I'm really looking forward to it after reading the reviews and some of the posts on this forum. I have a Webber SmokeMountain bullet, but I have not used it lately as it is quite a chore to clean it. The Smokenator looks like it will be a lot easier to use. I'll post tomorrow on my results!
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Post by jsperk on Mar 19, 2011 21:24:36 GMT -5
Good luck. Can't wait to see the pics.
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