What Size Kettle + Smokenator?

[rangerone]

I am not sure how active this forum is, but here it goes. 
Quick history:
I became interested in smoking a few years back, purchased a COS from a box store, had no luck with maintaining consistent temperatures, food was usually edible but not worth all the time and effort put in to preparing it. Online advice from forums mostly consisted of putting hundreds of dollars in "self installed upgrades" to help get better results. I tried a few of the simpler, less expensive suggestions, but they did not seem to help at all. That whole experience turned me off, and I stopped smoking for 3 years. Now I want to try it again using a Weber kettle and Smokenator. 

I am looking for advice on two things. First, what size of kettle would you recommend for someone that normally cooks for 2, but would occasionally like to cook for 4-6? I have no experience with the Weber and Smokenator combo, and I am afraid the 22 might be too small for 4-6 people and the 26 might be too large to be practical for just 2. I guess my only real concern is could I smoke 2 chickens and 2 racks of ribs on the 22 without invoking some form of magic?

Second, can I expect the same degree of frustration I experienced with my COS, or will the Weber be a bit more reliable? I have heard most people talk about how easy it is to use the Weber + Smokenator. How it holds the temperature quite steady for hours with only a few slight pokes at the coals and some added water every hour or so. I do not mind putting in time for a learning curve, but after 3 summers with that COS and still being disappointed, I am not sure I could take that again. 

In any case, I appreciate the patience of anyone that read my whole rant, and I thank you in advance for any help you can provide me with.

Allan

[ecripps]

I can do 3 racks of ribs or 10 pounds of chicken breasts on the 22" with the hover grill. I have a 18", 22", and 26". The 18" is the easiest to control the temperature on, but it doesn't hold a lot of meat. I use the 22" most of the time.

Ed

[ncsmoker]

I'd recommend the 22" Gold Weber also. As Ed said 3 racks of spare ribs, you need to cut them in pieces, 4 racks of baby backs plenty of chicken. I did a 13lb brisket a couple of weeks ago and pork butts around 8lbs are great on it.

It is not a set and forget it tool. You have to stir the coals every hour. Add coals every 4 hours as well as sweep the ashes out of the kettle.

I live in the mountains of NC and I have ended up having to check the temp more often than I would like as we get an up slope breeze almost every time I smoke, but I have cured and then smoked some great bacon using just 4 coals to start the SN.

I really like the SN it does the job. I smoke something about twice a week.

NC

[rangerone]

Thanks to both Ed and NC for your replies. I plan on checking out the 22" Weber Gold this Saturday at a not-too-far-away store that also carries the Smokenator.

NC, I do not mind putting some work into the process. That is why I prefer charcoal to propane. I just want to spend my money wisely on a setup that will actually work. The COS i bought (Char-Griller Smokin' Pro) never gave me good enough results to keep me trying. After 3 BBQ seasons of efforts, I finally threw in the towel. The wife telling me that the take-home BBQ chicken from the local grocery store was better than what I was doing in the back yard was the final nail in the coffin.

Allan

[ncsmoker]

"The wife telling me that the take-home BBQ chicken from the local grocery store was better than what I was doing in the back yard was the final nail in the coffin."

LOL No you'll get some great BBQ from the SN. It may take a little practice but follow the instructions especially page 7 and 8 and you should do fine. You'll need to learn to adjust the vents on the Gold to hold the temp, as they will vary due to the weather and breezes. If you do a lot of smoking for a group get the Hovergrill.

NC

[tgwilt]

Hi Allan,

Like you, I had a smoker (one of the cheap Brinkman models) that sort of worked, but just didn't deliver what was expected.

Now I have the 22" Weber silver model. I added the Smokenator this year after reading the rave reviews on amazingribs.com. It really does a good job. The ribs are excellent, as is chicken. I've added a rib rack so that there is more room. Might get the hovergrill accessory later in the year.

I do think that you need to pay some attention to the smokenator. Make sure you have a good digital thermometer to keep track of internal meat temperature as well as grill temperature. I use the Maverick ET732 wireless thermometer which has 2 probes. One of the probes attaches to the grill by way of a provided clip for measuring the grill temperature where the meat will be cooked. The other probe measures the meat temps. I personally have had bad luck with the thermometers recommended in the smokenator manual.

You can find good recipes here, as well as all over the 'net. One highly recommended site is amazingribs.com. You won't regret the smokenator and Weber combination. Remember to take time to learn how to use your tools (grill and smokenator), do dry runs, and then have a good time! Family, friends and neighbors will be clamoring for invitations!

Tom

[rangerone]

Thank you to everyone that responded and gave me advice. I took the plunge and bought the following:

22.5" Weber Performer Silver (I wanted the cart)
Smokenator 1000
Maverick ET-732

I picked up everything on Saturday and put it together. Today I did the recommended "dry run" to season my kettle and test how the Smokenator would work. I am going to publish my results in the Temperature Problems thread, even though there is no real problem. I just need some advice and wanted to share what I did with anyone that is interested.

Thank again to Tom, NC, and Ed.

Allan

[ncsmoker]

Hey Allan sounds like you have gotten the parts you need. Please feel free to ask questions as the SN takes a little bit of getting used to. Weather is a big thing that affects it, breezes, temps, sun on it etc. You just need to learn to adjust the lower and upper vents in order to maintain a constant temp. I live in the mountains of NC and usually have an upslope breeze so check it about every 20-30 minutes.

Good luck and have fun.

NC