Post by savagesmoker on Apr 1, 2012 15:05:29 GMT -5
Greetings All,
I am a brand new Smokenator owner (just got it in the mail yesterday) from Savage, MN. I smoke year-a-round in my Weber kettle One-touch platinum. I mostly do ribs, pork butt and brisket and I have enjoyed a decent level of succes. My biggest issue was inconsistency in the finished product. I am looking to the smokenator to help with this.
I am just over three hours into my first smoke (St. Louis style ribs) and have been able to keep the dome temp at around 250F. I have never used a water pan directly over the heat source before. It seems to be doing a nice job of ensuring a moist cooking environment. In the past I have always used a mop sauce or apple juice/beer spray on the meat. Does anyone else still use this method when also using the water pan?
Great site...thx...Brian
I am a brand new Smokenator owner (just got it in the mail yesterday) from Savage, MN. I smoke year-a-round in my Weber kettle One-touch platinum. I mostly do ribs, pork butt and brisket and I have enjoyed a decent level of succes. My biggest issue was inconsistency in the finished product. I am looking to the smokenator to help with this.
I am just over three hours into my first smoke (St. Louis style ribs) and have been able to keep the dome temp at around 250F. I have never used a water pan directly over the heat source before. It seems to be doing a nice job of ensuring a moist cooking environment. In the past I have always used a mop sauce or apple juice/beer spray on the meat. Does anyone else still use this method when also using the water pan?
Great site...thx...Brian