Post by edallsails on Jul 4, 2012 13:28:40 GMT -5
After reading the many posts one thing is very apparent. Don't make it complicated. Put the Smokenator in place, follow directions, cook some of the best food you'll ever taste. And above all "HAVE FUN." I set my top vent with drill bits, 1/8 inch, 1/4 inch, 3/8 inch. Couldn't be any easier. Just finishing a 6-7 lb butt, put it on at 7 am, will pull it off about 4 pm. Bottom vents all the way open. Top vent open 3/8 inch. Dome temp about 270, rack temp running 225. we're in Florida and outside temp is 90 degrees F. It has a beautiful color, WOW! The smokenator is the best accessory made for the Weber.