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Post by smokeyjoe on Jan 24, 2011 9:37:16 GMT -5
 Greetings from SOuth Africa. Got my new smokenator, read the book and decided to try it out with 2 half chickens on the food grill, did not have any problems keeping the temperature constant, did notice when removing the lid that the temp went up about 40 deg C, but came down again after about 15 min. The problem i had was that the chicken took almost 6 hours to cook, I only measured the temp at the dome, could the long cooking time be because the grill temp was much lower? I will have to invest in another thermometer capable of reading the grill temp.
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Post by ecripps on Jan 24, 2011 23:01:33 GMT -5
The grill temp could be lower. In our testing its about 30 degrees F cooler, but some have reported up to 60 degrees cooler. First make sure your thermomter is accurate. It'll read 212 degrees F or 100 C in boiling water. Make sure the lid vent is on the opposite side of the smokenator. Don't use binder clips on the lid unless your temperature is above 250 degrees F.
Regards,
Ed Cripps
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Post by quickdrawbob on Feb 11, 2011 14:20:42 GMT -5
I have a new smokenator and am in the process of running a test right now. I did all the stuff correctly and even added a couple of hickory wood chips also the temp is running about 250 to 260. what do lI need to do to bring it down?
Thanks,
quickdrawbob
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Post by ecripps on Feb 12, 2011 11:53:09 GMT -5
There are a few things you can do. Close the upper vent a little. If that doesn't work, use 3-4 binder clips around the edge to clamp the lid on.
Ed
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Post by eramatowski on Mar 4, 2011 9:12:41 GMT -5
Does anyone have a recipe or technique for smoked turkey legs? thanks
ski
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Greetings from SOuth Africa. Got my new smokenator, read the book and decided to try it out with 2 half chickens on the food grill, did not have any problems keeping the temperature constant, did notice when removing the lid that the temp went up about 40 deg C, but came down again after about 15 min. The problem i had was that the chicken took almost 6 hours to cook, I only measured the temp at the dome, could the long cooking time be because the grill temp was much lower? I will have to invest in another thermometer capable of reading the grill temp.