|
|
Post by jerkylips on Jul 21, 2009 8:57:29 GMT -5
In order to lengthen the time between adding coals/water, last time I used the smokenator I did things a little different..
I don't remember the exact #'s right now, but I have them written down at home. I COMPLETELY filled the partition with coals--right up to the top. I counted them as I took them out for the total, then went back to Don's guide for the ratio of lit vs. unlit coals. I put back the appropriate # of unlit coals, but the rest in the chimney til they were ready, then added to the partition (added a couple wood chunks too)
Once all of the coals were in, the partition was filled to the top with coals, with no room for the water pan. Instead, I put the grate back on & used a disposable tin loaf pan full of water on top of the grate.
My logic was that you aren't going to put food on the grate directly over the coals anyway, so why not increase the capacity..
it worked perfect. I did a 7 lb turkey breast & was able to do the entire cook without adding coals. I added liquid to the pan once, rather than having to do it once/hour. I think having the larger amount of water in the kettle helped to stabilize the temp, too. It never fluctuated.
Any thoughts? Any reason NOT to do this?
|
|
|
|
Post by huskerque on Jul 23, 2009 12:07:50 GMT -5
Jerky, that sounds like it should work great to me. Just may have to try that on my next smoke.
|
|
|
|
Post by smokely on Jul 24, 2009 14:08:07 GMT -5
Jerkylips, thanks for the tip. One question, did you put the empty water pan back in place or did you leave it open?
|
|
|
|
Post by jerkylips on Jul 24, 2009 16:10:51 GMT -5
Jerkylips, thanks for the tip. One question, did you put the empty water pan back in place or did you leave it open? I'm assuming that you mean the small pan that comes with the smokenator. is that right? If that's what you mean, no, I left it out completely. I had it packed absolutely to the top with coals & wood chunks, with the water pan sitting on top of the cooking grate. |
|
|
|
Post by smokely on Jul 24, 2009 16:36:23 GMT -5
Exactly what I meant. Thank you!
|
|
|
|
Post by mreynolds on Jul 24, 2009 21:35:39 GMT -5
if anyone else tries this....please let us know what happens....sounds like a great idea
|
|
|
|
Post by Don Thompson on Jul 25, 2009 19:50:28 GMT -5
As long as the turkey came out just fine and you're happy with it, it sounds like a valid moisture producing technique to me! It might not be as moist if the pan was placed on top of the grill on top of the Smokenator because of differences in heat conduction.
Don
|
|
|
|
Post by bigsteve on Jul 26, 2009 22:04:40 GMT -5
In order to lengthen the time between adding coals/water, last time I used the smokenator I did things a little different.. I don't remember the exact #'s right now, but I have them written down at home. I COMPLETELY filled the partition with coals--right up to the top. I counted them as I took them out for the total, then went back to Don's guide for the ratio of lit vs. unlit coals. I put back the appropriate # of unlit coals, but the rest in the chimney til they were ready, then added to the partition (added a couple wood chunks too) Once all of the coals were in, the partition was filled to the top with coals, with no room for the water pan. Instead, I put the grate back on & used a disposable tin loaf pan full of water on top of the grate. My logic was that you aren't going to put food on the grate directly over the coals anyway, so why not increase the capacity.. it worked perfect. I did a 7 lb turkey breast & was able to do the entire cook without adding coals. I added liquid to the pan once, rather than having to do it once/hour. I think having the larger amount of water in the kettle helped to stabilize the temp, too. It never fluctuated. Any thoughts? Any reason NOT to do this? Did you notice any differance in temp control? I've got to try this. |
|
|
|
Post by jerkylips on Jul 27, 2009 8:55:17 GMT -5
In order to lengthen the time between adding coals/water, last time I used the smokenator I did things a little different.. I don't remember the exact #'s right now, but I have them written down at home. I COMPLETELY filled the partition with coals--right up to the top. I counted them as I took them out for the total, then went back to Don's guide for the ratio of lit vs. unlit coals. I put back the appropriate # of unlit coals, but the rest in the chimney til they were ready, then added to the partition (added a couple wood chunks too) Once all of the coals were in, the partition was filled to the top with coals, with no room for the water pan. Instead, I put the grate back on & used a disposable tin loaf pan full of water on top of the grate. My logic was that you aren't going to put food on the grate directly over the coals anyway, so why not increase the capacity.. it worked perfect. I did a 7 lb turkey breast & was able to do the entire cook without adding coals. I added liquid to the pan once, rather than having to do it once/hour. I think having the larger amount of water in the kettle helped to stabilize the temp, too. It never fluctuated. Any thoughts? Any reason NOT to do this? Did you notice any differance in temp control? I've got to try this. If anything, I think it seemed more stabile. I think that the larger volume of water helped. With the pan that Don provides, once the water level goes down, temp starts to come up (that's what I've noticed, at least)--this seems to delay that process.. |
|
|
|
Post by jerkylips on Jul 27, 2009 8:56:11 GMT -5
As long as the turkey came out just fine and you're happy with it, it sounds like a valid moisture producing technique to me! It might not be as moist if the pan was placed on top of the grill on top of the Smokenator because of differences in heat conduction. Don it seemed to produce a good amount of steam, & was actually boiling at first until I got the vents closed down a little more.. |
|
|
|
Post by lytefly on Jul 27, 2009 11:41:19 GMT -5
I tried this method this past weekend with great results. I was able to stuff 85 briquets in the "nator". My water pan on top of the grill had more capacity than the nators and I had to add water about every two hours or so.
I went a solid six hours before adding more (about 10) briquets and only added more as a precaution as I was near the end of my cooking. It definitely requires less attention and I saw no real difference in how the temps maintained. It was very stable for hours. I will do again!
|
|
|
|
Post by ruhtar2001 on Jul 27, 2009 16:25:18 GMT -5
Ditto on the water pan outside the Smokenator. I did this from the get-go, so I could get more brics in the oven. I easily get six + hours on a load of brics. I use Rancher with about 45 and wood as the base, then ignite about 15 with a chimney and torch. Wait 15 minutes, then distribute the lit. Dome temp on a candy therm will hit 250 in ten minutes with 1/2 open uppers. Close slightly and it'll sit on 250 until I open her up in two hrs. to replinish water, about 1/2 gone, and stir the coals. My ribs are done to my liking (chewy) in 5 1/2 hrs. Will let you know on the butt.  OD |
|
