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Post by dynodon on May 20, 2012 19:28:09 GMT -5
So today was my first crack at the smokenator, cooked 2 racks of Baby backs had good results. After reading some of the comments here and on greatribs.com I think the temp control is going to take a few trys. The dome temp was pretty consistant 240-300 but temps at the grate were more like 190ish. Its was almost 90 degrees out and real humid that may have added some issues.I would have liked the ribs to be more of a faller rather than a fighter,flavor was great and they were very moist. so next weekend is Memorial weekend ......sounds like a butt weekend!
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Post by ksu1971 on May 20, 2012 19:35:55 GMT -5
This weekend was my first run as well. I did some chicken thighs and they turned out pretty good. I had a similar problem with temps at the grate. I couldn't get the temp much over 212 in addition it took quite a long time to get up to a temp of 190 and I decided to put the chicken on at that temp. I am going with a butt next weekend as well. Good Luck and you will have to post some S-View in that thread.
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Post by dynodon on May 22, 2012 16:45:15 GMT -5
With the butt this weekend I'm thinking a full hopper of charcoal and maybe start with 15 lit in the chimney and see where the grate temps are its going to be a long smoke for a butt.... from what I've read 10-12 hours so its going to take alot of beer!  What kind of air temps and humidity did you have? it was Africa hot here 90 ish with lots of humidity..... |
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Post by ksu1971 on May 23, 2012 9:07:42 GMT -5
When you say fill the hopper full are you going to remove the water pan and add one sitting on top of the food support grate above the Smokenator? If that is the plan I read on one of the post you only want to fill that pan about half full or it will take longer to get the heat up and recover after you remove the lid. I think that is the approach I am going to take and see how it goes.
The weather here for this weekend is high of 90 with 48% humidity. I just hope the wind isn't as gusty this weekend. It played havoc on my temps last weekend but in Kansas you never know how its going to be from 1 hour to the next.
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Post by tatoosh on May 23, 2012 11:12:40 GMT -5
Another thing is add hot water, not cold. Even boiling water, if you are having problems with getting to temp. Breeze can be a factor, if you can use it in an area shielded from the wind, that is better. I also fought low initial temps until I used a few more starter coals. And I played around with placement of the water pan. Now I can hit 220F to 250F without much trouble and small adjustments let me hang in that area for quite awhile.
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Post by crazy1469 on Sept 8, 2012 19:29:34 GMT -5
so my first try was a complete fail....i tried to do a a 3-4 lbs pork butt and it was crap....i had a hard time keeping the temp...water kept running out, and at the end of fighting with this for about 6 hrs my pork was like a piece of rubber...lol....
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Post by HighLife on Sept 8, 2012 20:45:11 GMT -5
so my first try was a complete fail....i tried to do a a 3-4 lbs pork butt and it was crap....i had a hard time keeping the temp...water kept running out, and at the end of fighting with this for about 6 hrs my pork was like a piece of rubber...lol.... Need some more info... Where were you measuring your temps? How often were you tending your coals/water? (every 60-90 mins is good) Have you tried a test run? What type of kettle? |
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What kind of air temps and humidity did you have? it was Africa hot here 90 ish with lots of humidity.....