Can't get it up...

[jjudson]

I'm having a heck of a time with my Smokenator. I have done three batches of ribs so far, but in none of the attempts was I able to get the grill temp up anywhere near 210, let alone 225 or more. Most efforts have the temps down in the 180s. I have the hovergrill, and the temps up there are better, but I'm really getting frustrated. I can't even think of doing a butt right now as it would take me a year to finish.

I have the bottom vents all the way open. The top vents are 5/16". I use 50 briquettes to start with and take out 16 to light them with as the instructions call. Even with the top vents wide open, I can't get the heat up.

What is going on here? I'm ready to toss this thing.

[bigsteve]

I'm just another user, I don't work for the folks that make it. But.......

Are you pretty sure your thermo is accurate? At that temp, the water would only be simmering. If it's boiling, my guess is your thermo is reading low. Factory supplied thermos are generally poor quality.

Are you stirring the coals AND sweeping the ash? Have to do both, or the coals won't burn well.

What are you using for charcoal?

Are you taking the lid off more often than every 45~60 mins? (takes awhile to recover)

When you say you tried with the top vents full open, you do know it takes awhile for coals that may have started to snuff out to catch back on and burn hot. If your coals were snuffing, and then you opened the vents, sometimes the coals really never do come all the way back to red hot.

Have you ever used a smoker at all before? I ask, because newbi's (and even the vets did when they were newbis) tend to get impatient and over-adjust things too frequently, and too much.

[jjudson]

bigsteve,

Actually, I've used an offset smoker for years, but gave it to a friend recently as a gift for recovering from cancer. Then I realized after that I couldn't afford another for a while, so I got the Smokenator to hold me over. As to your other questions:

I'm not certain my thermometer is accurate. In fact, I have my doubts. The water is boiling pretty good when I peek. I think I'm going to upgrade that right away.

I do stir the coals from time to time, mostly when I replenish the water after about 45 minutes.

I'm using Kingsford Competition briquettes.

I generally take the lid off once every 45 minutes to replenish the water and add some coals if it needs it.

The temp late in the cook finally settled at about 230 F (on my questionable thermometer). This was after about 3.5 hours By that time I was taking the ribs out to foil them, and I put them in my oven for that as I wasn't quite confident with the Smokenator. I returned them to the grill after my 45 minute foil session for a last 30 minutes at 230 F.

The ribs themselves actually turned out fine - which seemed weird considering the temp issues.

I think I need to get that thermometer problem figured out before I get too much to hyperventilating.

[bigsteve]

If you're boiling, I'll bet you're running a lot hotter then you think. And when you stir the coals, you also have to use your cleaning handle on the grill to sweep the ashes away from the bottom of the Smokenator.

Sounds like you're heading in the right direction.

[grampy39]

big steve, i had the same problems, but i think i solved them. 1. let the meat reach room temp before putting on the grill 2. open up all vents and bring up the temp to 250, then add food and adjust. 3. I think the makers under rate the importance of wind and ambient temp. It really makes a difference. a breezy 50's day and a windless 70's day really makes a difference.

[bigsteve]

Jun 6, 2010 21:36:34 GMT -5 grampy39 said:

big steve, i had the same problems, but i think i solved them. 1. let the meat reach room temp before putting on the grill 2. open up all vents and bring up the temp to 250, then add food and adjust. 3. I think the makers under rate the importance of wind and ambient temp. It really makes a difference. a breezy 50's day and a windless 70's day really makes a difference.

Good point. Wind will rob your temperature every time. Mine is in a corner fairly well shielded from the wind.

[domaotc]

Ok, so to keep the temperature up you have to clear the ashes occasionally? My only problem with that is that it usually creates an "ash cloud" that gets on the meat.

[bigsteve]

Jun 18, 2010 18:12:50 GMT -5 domaotc said:

Ok, so to keep the temperature up you have to clear the ashes occasionally? My only problem with that is that it usually creates an "ash cloud" that gets on the meat.

You stir the coals about every 45 min to an hour, and then sweep your ashes after you stir.

Don't know what to say about an ash cloud. I use Kingford in the blue bag, that doesn't happen to me.

[domaotc]

Just an update.

1. I cleaned my Weber Silver before I started and I didn't need to sweep the ashes once I got going.
2. I used Kingsford Competition briquettes (I'm not convinced these were worth the extra money).
3. I couldn't find my instruction book so I downloaded the "quick start" guide which suggested standing up the bottom layer of charcoal to help with air flow.
4. Set the water pan on top of the charcoal so it stuck up an inch or so.
5. Air temp was over 90 degrees.
6. I was cooking 2 racks of ribs (not baby-backs)

Temperature in the dome reached 230 within 15 minutes. The only problems I had on this day were caused by me:
1. I wasn't checking the water every hour and the water boiled off.
2. I used rib racks, which caused the lid to stick up if I wasn't paying attention when I set it down on the grill.

These 2 things caused temperature spikes that in the end caused the thin part of the ribs to be a little dry but other than that they came out great after 6 hours without resorting to the oven (like I had to the last time I tried) or using the 3-2-1 method.

Hope this helps.

[Deleted]

I used my Smokenator for the first time Christmas morning in 20 degree temps cooking a turkey. At least there was not allot of wind. It never rose over 200 degrees but still cooked well. After 5 hours, I took the bird out and put it in the oven.

Do any of you use "covers" in the winter time to cook? I was told of a website: www.virtualweberbullet.com/coldtemp.html#insulation
but it was for the bullet syle.

Some grillers talk about covering it with a welding blanket but I don't know how that would work with the vent on top. Any ideas would be greatly appreciated. I have one turkey left over in the freezer I would like to cook soon.

[chuck1221]

I've used mine in the cold a fair amount, I live in wisconsin. I've never had a problem keeping my temp up but I do usually use a few more briquettes of charcoal to get started due to the weather (make sure they are well lit and glowing when dumped in, and evenly spread). I've also noticed when controlling temps with my upper vent I get a nasty taste in my food due to it being only open a little bit. I solved this by leaving my upper vent open and controling it with the lower vent, which can be challenging (weber silver) but I am happier with the outcome.

As for temperatures I had lots of issues in the past when using a dial thermometer in the lid. I then switched to a dual themocouple setup which I kind of put together myself. One probe for grill temp which I clip on the grate right next to whatever it may be that i'm cooking and one insertion probe which both plug into one readout. It is not a wireless setup however I have about 4 ft of extra wire outside the grill to work with. I usually just set the readout by a window if its cold outside so I don't need to make and extra trips out if I don't need to. I know my thermocouple setup is accurate is accurate as I work at a metrology lab and calibrated them there to within a degree. After that I noticed the dial thermometer in the lid read anywhere from 30 to 90 degrees off which accounted for all the problems I was previously having.


Hopefully this will help someone,

Chuck

[unclemo]

Sorry,but the title of this thread just makes me laugh!

[piggedy81]

If you do get it up, and it stays up for more than four hours, you should be sure to call a doctor!