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Post by mab1511 on Jul 29, 2013 13:59:06 GMT -5
I recently bought a weber 22.5 and found the smokenator and bought it. I also bought a maverick thermometer.
I'm smoking a pork butt and am seeing temps holding steady around 255-270. While adjusting the bottom vent to try and lower the temp. I'd like to hit the magic 225 mark. Any suggestions?
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Post by jsperk on Jul 29, 2013 14:05:19 GMT -5
I prefer smoking at that temp. Where are your top and bottom vents set now? Where is probe reading 255/270?
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Post by mab1511 on Jul 29, 2013 14:08:42 GMT -5
The bottom vent is about 1/4 inch open and the top is full open. probe is on the opposite end of the smokenator and sitting at grill lvl about 2 inches from the butt.
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Post by jsperk on Jul 29, 2013 14:47:22 GMT -5
I would let it go like that but if you want to lower the temp close the top vent down to half way. I forget what the manual says to have the top vent set to.
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Post by mab1511 on Jul 29, 2013 16:18:31 GMT -5
ok thanks!
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Post by madmonk28 on Aug 1, 2013 10:43:31 GMT -5
I've used the smokenator mayb 6 or 7 times now. I have the same set up as you. This past weekend, I had my best success keeping steady at 225f for a long smoke. I kept the bottom vents open all the way and tried to control the temp only with the top vents. Check out this link for good info on the smokenator www.amazingribs.com/tips_and_technique/smokenator_tips.html |
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whiskeycharlie
Full Member
My stuff: 22.5" Weber One-Touch Gold, Smokenator 1000, Maverick ET-732, Party-Q
Posts: 45
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Post by whiskeycharlie on Aug 1, 2013 22:59:23 GMT -5
I run with the bottom wide open and top at ~ 5/16"...wc
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Post by ncsmoker on Aug 4, 2013 1:03:06 GMT -5
You definitely want to control your heat with the top vent. Close it down some and I think you will see a drop in temps to what you want.
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Post by noboundaries on Aug 17, 2013 12:35:43 GMT -5
Hello all! I'm new to the forum and only on my second smoke ever as I type. I've been cooking and grillin' for decades but just started smoking for the first time with the Smokenator. I've been amazed at how EASY the temperature is to control. Bottom vents full open. Control temp with upper vent.
After loading the Smokenator with wood, cold briquettes, and hot briquettes I load the water pan with boiling water, cover with the Weber lid and place my thermometer probe. I leave top vents full open until the temp reaches 200 on my Maverick. Then close it down to 1/2 open. When temp hits 225 I load the meat/fish. Then close it down another 1/8". If the temp climbs to 235 I close it down by 1/16" to 1/8" to lower the temp. About one more adjustment and I'm good for a check every 30 minutes to an hour, opening with miniscule changes to raise temp, closing the same way to lower.
I LOVE THIS THING!
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