Post by BB-Kuhn on Jun 3, 2013 12:10:53 GMT -5
SO, I tried a few new things with the smokenator...
I cooked three slabs of spare ribs down on the remainder of the charcoal grate (level with the 'nator) on a rib rack, and when they were about 1:45 from being done, I put the top grate on and tossed 12 chicken thighs (in a roasting pan = no dripping below!).
The goal was for both to come out at the same time for a feast.
The variation of temperature was pretty high from bottom to top. I don't use a candy thermometer, I use normal probes in various places inside during a cook, so I know it was about 40 degrees from bottom to top of the inside of the grill. I have heard larger variances, but I use my secret:
Whenever using the smokenator, line the bottom of what's left of the charcoal grate with foil on the bottom. It serves as a good drip catcher, as well as improves the heat circulation of the inside of the kettle. That way, all incoming air from the bottom goes to the fire and none gets wasted on the inside of the cooking area - keeping the temp more stable, and it makes wind less of a factor for cooks.
Everything turned out great. It was a bit of a pain to manage multiple hot layers simultaneously, and I am not sure if I would jump to do it again, but in a pinch with a lot of hungry mouths to feed, it's totally do-able.
I cooked three slabs of spare ribs down on the remainder of the charcoal grate (level with the 'nator) on a rib rack, and when they were about 1:45 from being done, I put the top grate on and tossed 12 chicken thighs (in a roasting pan = no dripping below!).
The goal was for both to come out at the same time for a feast.
The variation of temperature was pretty high from bottom to top. I don't use a candy thermometer, I use normal probes in various places inside during a cook, so I know it was about 40 degrees from bottom to top of the inside of the grill. I have heard larger variances, but I use my secret:
Whenever using the smokenator, line the bottom of what's left of the charcoal grate with foil on the bottom. It serves as a good drip catcher, as well as improves the heat circulation of the inside of the kettle. That way, all incoming air from the bottom goes to the fire and none gets wasted on the inside of the cooking area - keeping the temp more stable, and it makes wind less of a factor for cooks.
Everything turned out great. It was a bit of a pain to manage multiple hot layers simultaneously, and I am not sure if I would jump to do it again, but in a pinch with a lot of hungry mouths to feed, it's totally do-able.
