Questions about the test run

[volfan]

Hi Guys,

Just wondering how long the test run(s) takes? Are we talking a couple of hours or should it be a 4, 5 or 6 hour smoke? Also, why do you choke the the lower vent down to 3/16 during the test run but cook with it full tilt open when actually cooking?

Thanks in advance!

[ecripps]

The test Run should be a few hours. Keep the lower vent fully open. The point of the test run is to learn how to keep the Smokenator @ 240-250 degrees at the dome.

-Ed

[volfan]

Thanks....I'll plan on about 4 hours or so for the test run.... I have a 2600 and want my first smoke to be ribs....Should I plan for about 4-5 hours for Spares (Assuming 240-250) dome temp?

[ecripps]

I like to do the 3-2-1 method. That is 3 hours of smoking the ribs with water in the pan. 2 hours with the ribs foiled and no water in the pan. Your dome temp should go up to 325-350. For the last hour unfoil them and have the dome temp around 180 without water in the pan so you get a nice bark on the ribs.

Not sure why my step-dad said to set the lower vent so low. He passed away a few years ago so I can't ask him.

-Ed

[volfan]

Great! I will certainly try the 3-2-1 method.....Very sorry to hear about your step dad....His Youtube video is what sold me on the 2600

[miapipe]

I was looking online for a smoker, came across the smokenator site and ordered it for my weber. Got it last Sat., smoked 2 racks of baby backs and a rack of spares, and 5 chicken legs for my test run. Worked just as advertised. The drumsticks were unbelievable. So were the ribs.u just have to play around with all the variables to get the temps right. Also, cant wait to play around with different rubs. The rub i used was so good i didn't even sauce the ribs. But a lil to much cayenne for some of my guests.