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Post by Don Thompson on Mar 17, 2009 13:01:44 GMT -5
Don - thank you! I've been BBQ'ing our holiday turkeys in the Weber with indirect heat and thinking about getting a smoker for years, but couldn't quite make myself. When I bumped into the Smokenator, I couldn't resist - no extra space to store it, support a small businessman/inventor, reasonable price, good online reviews (including one on Amazon indicating no big problems getting it to work with an old-style kettle). Since moving to the East Coast, we've been starved for good Q. The extra tips below to make sure it works are great.
We're looking forward to some tasty (if unhealthy...) food. Thanks again - and for thanks for the personal note.
Barry
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Post by gbriones on Jul 15, 2009 5:04:10 GMT -5
What I like about the smokenator is that I do not need a big production to smoke my meat for my family. My neighbor got me interested in smoking but he uses two big steel drums and hickory logs with a roofing torch to start them. The smokenator uses less wood for the same effect. I really enjoy cooking with the smokenator. Gabe
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Post by jkstewart1 on Jul 22, 2009 10:44:27 GMT -5
I love my smokenator. Set it and forget it - almost! Just a simple check every hour or so for liquid and fuel. Ten-twelve hours later, a perfect pork shoulder falling apart with goodness. Thanks for producing such a great, simple product! No need for more than my kettle. I can finally sell my old water smoker. John
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Post by mreynolds on Jul 24, 2009 21:30:05 GMT -5
thanks Don for the forum......lots of good stuff here. I just love my Smokenator
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Post by slider6 on Jul 26, 2009 9:54:30 GMT -5
Cool, a nice forum for us lovers of the Weber kettle. The Weber kettle is the grill I tell my wife is my "stranded island grill". The one grill that does it all, and does it well. Direct grilling, rotisserie and now thanks to Don's creation, a low and slow, moist water smoker option as well. A great invention! Thanks for the product and the forum!
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Post by Rusty Weber on Dec 16, 2009 20:02:37 GMT -5
i got my smokenator this summer, started with chicken, ribs a few times, and several boston butts. i love it, easy to use, great results. thanks for all the great summer and fall backyard time with the family, it's a hit at our house!
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Post by socalsmoker on Dec 28, 2009 19:30:04 GMT -5
I got my 2600 the day after Christmas and did a trial run without any food. Using one full Weber chimney starter of Kingsford briquettes my 26.75 ran for 8.5 hours at 230 degrees. I was very pleased with the high moisture content in the kettle and the way my wood smoke smelled. Awesome
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Post by earlybird on Jun 4, 2012 13:02:49 GMT -5
I am a dedicated BBQ eater, having gone on pilgrimages to Texas, Kansas City and the Carolinas, etc., so I know what "real" BBQ is all about.
Though a serious home cook, I have always been too intimidated to attempt low 'n' slow BBQing until yesterday, the day after I got my Smokenator for my 22" Weber.
I did my first slab of baby backs - no "dry run" that Don suggests - and they came out SO well! Juicy, moist, tender, perfect amount of smoke, deep smoke ring. Truly excellent ribs.
Once I got the kettle to 225 F the Smokenator kept the temp rock steady and required very few adjustments or fiddling. It was so easy to use.
The Smokenator is iust a fabulous device!
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Post by buttrubbers on Jun 17, 2012 10:21:08 GMT -5
Just competed in the Blount Big BBQ Bash in Maryville, TN. on June 16th. My Smokenator up against dozens of competitive teams, most of which had high end trailer mounted smokers. We placed first in chicken and second over all. The Smokenator is the little engine that could. If you smoke for the family or just a few competitions a year go with the Smokenator. It is NOT a lesser alternative in the sense of quality product. Ask the teams we left in the dust. I qualify this glowing commendation in that we use an insulated smoke box for larger cuts of meat that require in excess of 10 hours (Butts, Shoulders, Brisket).
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Post by ksu1971 on Jun 19, 2012 12:08:25 GMT -5
Buttrubbers:
Congrats on the chicken and overall placings. So what all did you cook on the Smokenator for the the comp? Was it just the chicken? I am thinking about doing a few comps myself but don't think 1 Smokenator could handle the whole thing.
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Post by tatoosh on Jun 22, 2012 3:52:33 GMT -5
Buttrubbers,
Far out! Great to hear you did so well and with the Smokenator! I don't compete with it but I use it for quite a few different foods. We will do cold smoked bacon, salt, and raw eggs on Sunday. Next week will plan to hot smoke pork belly, mashed potatoes, and plum tomatoes. So very versatile!
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