|
|
Post by wallyhooker on Aug 9, 2013 21:05:05 GMT -5
Hi all! I'm a fairly new smokenator 1000 user with a 22.5 Weber. I've done 4 successful smokes of chicken wings on the hover grill that all turned out fantastic. I'm about to smoke a pretty small 2.75 pound Boston butt with no bone. Should I use the hover grill, or place the butt on the Weber´s main cooking surface?
Thanks!
Wally
|
|
|
|
Post by ecripps on Aug 11, 2013 18:41:04 GMT -5
You can use either. The temperature will be a little higher on the hovergrill. I'd use the food support grill as you'll be using that when you cook a larger butt and can apply what you learned from the small butt to that one.
Ed
|
|
|
|
Post by wallyhooker on Aug 14, 2013 21:13:23 GMT -5
Great, thanks! I used the hover grill and it came out great!
|
|
|
|
Post by flbuckeye on Aug 17, 2013 19:24:05 GMT -5
Great, thanks! I used the hover grill and it came out great! I would only use the hovergrill for cooks that require the extra space. Keeping things simple is key and the variables to a minimum |
|
