First use experience

[rscott33]

So I understand you need to run the "dry test run" to get used to how your SN cooks, but I decided to read through everything and work around it.

Setup: 22" weber, followed the 48 unlit coals, 12 lit coals. 1/2 opening bottom vent with roughly 3/8" opening top vent, used briquettes. temp gauge at the top and on the grill


In 20 mins I could not get the dome temp above 200 so I opened the top a bit more (wasn't in a rush to put on the meat until I got the SN going properly). Got the dome temp to around 230-250, but the grill temp was around 180F. My past experience using just the 2-zone manual setup, I would want the grill temp to be around 225-250. I decided to put the meat on anyway, as I have read opinions of people smoking at that low of a temp.

First few hours went well, added more wood, stirred every so often and added water. Temperature held, but I didn't like the look of the cook as much and didn't like the grill temp being that low. I decided to open the top vent even more to get the dome temperature up and thus get the grill to around 200F. Also found the SN was running surprisingly low, so I added more unlit charcoal.

After 3 hours I decided to add some lit briquettes and get the temperature up to a level I was comfortable with. Dome read 300-320, surface read 230-250. I found the meat tenderized much better at that temperature. Ended up smoking for 3.5, wrapped a few half racks, let the rest cook for another 45 mins then wrapped those. All in all 5.5 hours of cooking, and I did enjoy the ribs quite a bit. Again, unsure how they would have turned out if I blindly followed certain instructions, maybe better, maybe worse.  But it seems you need to find your own with using this tool.

Again maybe it is just me having to get used to slow cooking for a longer period of time than I am used to, but also getting used to the difference in everyones BBQ. 50 degree difference between dome and grill doesnt seem to be the norm, but I have read it from a few different people. 

I think next time I will give myself a larger gap of time to cook and see if holding the dome around 230-250 will indeed cook the meat well, but I just don't feel comfortable with the grill temp under 225.

Anyone else experience that much of a drop off in dome to grill? Also, I would say I used around 100 briquettes by the end, probably due to having the temp higher than listed.

Thanks, I might document my next cook a bit more to get a feel then post for comments!

Cheers,
Rob

[tgwilt]

Hi Rob,

I've often encountered the opposite problem; can't get the temp below 250 or so, even with all vents closed. Perhaps it's just your Weber itself, as I'm sure each kettle has its own 'personality'.

Let us know what you find out as things evolve!

-Tom

[ncsmoker]

Hi Rob. Have you checked your thermometers yet. First thing I do when I get new ones, they can vary by as much as 10 degrees. My top one does read 10 degrees high so I allow for it.

Don't be afraid to adjust the bottom vent, a slight adjustment in it will raise the temp more than a larger adjustment in the top vent. It will raise the grill temp also. It is easy to do with a Gold model, not so easy if you have the Silver.

Don't be afraid of grill temps under 225 some grill masters use 200 degrees some 195. I smoke my bacon at 165 using the SN.

Most of all practice it takes time to learn how to use it. Good luck and have fun.

NC

[ecripps]

The grill temp should be about 30-40 degrees lower than the dome temp. If you go about 250 or so at the dome, you will start to burn through the fuel faster.