Post by HighLife on Sept 8, 2012 20:35:11 GMT -5
Hello...
Today, given that I was completely bored with nothing else to do, I wanted to see how long the Smokenator would cook uninterrupted. Knowing that what I was attempting to do, was probably beyond the intended design, failure looked very possible.
The thought behind the test was to see if I could start a cook before going to sleep and wake-up in time to reload the 'nator with coals.
For the test, the included water pan was removed. A larger, 8"x12"x4" aluminum pan was substituted and placed on the bottom grate, and filled with almost a gallon of water.
The grille is a 22.5" Weber One Touch Gold / No meat or wood was used
The Smokenator was then packed full of coals. 14 were removed, lit until white and placed back in. A ThermoWorks thermocouple was placed in the middle of the top grille after it was put into the kettle. The lid was secured with 4 binder clips and brought up to temperature. My target was 225*. Outside temperature was a steady 90* in the shade; no breeze. The top vent remained at 5/16"; the bottom was wide-open. Following are the times/temps for the duration of the test:
Conclusions:
Based on what I saw, it is probable that this could be done, but I'd still have to stick around until the temperature stabilized such that I could walk away. Without the simmering water, I do not think that the meat would be as moist as normally produced by the 'nator with the stock pan. I'm thinking that with a pit controller like a NanoQ or similar, the temps would run flat.
I'll probably go score a small Boston Butt, next week and give it a try.
Be good,
HL
Today, given that I was completely bored with nothing else to do, I wanted to see how long the Smokenator would cook uninterrupted. Knowing that what I was attempting to do, was probably beyond the intended design, failure looked very possible.
The thought behind the test was to see if I could start a cook before going to sleep and wake-up in time to reload the 'nator with coals.
For the test, the included water pan was removed. A larger, 8"x12"x4" aluminum pan was substituted and placed on the bottom grate, and filled with almost a gallon of water.
The grille is a 22.5" Weber One Touch Gold / No meat or wood was used
The Smokenator was then packed full of coals. 14 were removed, lit until white and placed back in. A ThermoWorks thermocouple was placed in the middle of the top grille after it was put into the kettle. The lid was secured with 4 binder clips and brought up to temperature. My target was 225*. Outside temperature was a steady 90* in the shade; no breeze. The top vent remained at 5/16"; the bottom was wide-open. Following are the times/temps for the duration of the test:
- 1230 - 184*
- 1330 - 260*
- 1430 - 257* (choked bottom vent from wide-open to 1/2 open)
- 1530 - 221*
- 1630 - 225*
- 1730 - 223*
- 1830 - 206* (stirred coals & swept pit)
- 1930 - 214* (still rising - still had coal for about another hour)
- 1930 - End Test
Conclusions:
Based on what I saw, it is probable that this could be done, but I'd still have to stick around until the temperature stabilized such that I could walk away. Without the simmering water, I do not think that the meat would be as moist as normally produced by the 'nator with the stock pan. I'm thinking that with a pit controller like a NanoQ or similar, the temps would run flat.
I'll probably go score a small Boston Butt, next week and give it a try.
Be good,
HL