Is there anyone out there?

[friardave]

Hi...i have been looking at some of the posts and they seem to be all from 2011...are there any active smokers out there?...i have questions!!!

[rangerone]

Hello friardave. There are still people here!! And they are friendly, helpful people at that. If you post questions, they are usually answered quite quickly. Looking forward to hearing from you again soon.

[whiskeycharlie]

Eh, what's up friardave? Whiskey Charlie here. I've had good luck with answers recently - give 'er a shot!

[friardave]

Good morning all...I seem to have temp probs...i can't seem to bring heat down to the 250 or so mark...i have lower vents at half open and top at open just enough to put thermometer in and i stay around 300...what am I doing wrong?...water tray is full and I have a couple of apple wood chunks in with the coals

[rangerone]

Hello friardave. A bit more detail would help to figure this out. How and where are you measuring the temperature? On my 22.5" Weber using the Smokenator, my built in dome thermometer will read anywhere from 245-260F when my grill temperature is reading 220-230F using the Maverick. If you have a leaky kettle, that could also be fanning the coals and causing your temperature to rise. I have heard that using binder clips to help seal the lid works well. I have never tried it myself.
This is the setup I have been using that works for me:
- 48 unlit coals and 1 chunk of cherry wood in the Smokenator
- I add 12 lit coals to the area directly under the water pan, add the water pan and fill it with water I just boiled.
- I have the top and bottom vents open 100% to get it fired up.
- When the grill temperature is in the range of 210 - 220F (confirmed by the Maverick), I close the top vent by about 50%. (I marked my 50% with a marker so I am always at the same point).
- I only make adjustments to the top vent (so far anyways) if necessary.
- I try not to make too many adjustments. The temperature at the grill can drop to about 215F for a time, then come back on its own to 225F with no adjustments needed.
- If the temperature drops below 210F, I will either knock the ash off the coals, or open the top vent more, or sometimes both. You start to get a feel for what works on your Weber the more you use it.
- I always knock off the ash and top off the water pan every hour. At this time I also sweep the ash thoroughly.

I also keep a detailed cook log of what I am cooking, and all the variables so I can refer back to see what works best for each set of conditions (food type, food amount, weather, etc.).

I hope this helps.

[friardave]

Thanks...I am measuring temp at top vent with a digital thermometer...it won't go below 280-300...i am using kingsford and I don't have the coal reservoir filled...i do have to use clips as my lid seems a little warped...bent maybe...smoke pours out of lid if I don't

[ncsmoker]

Hi Dave, welcome. Rangerone is right on. First always fill your reservoir full, the use of the SN is based on the Minion system and depends on the fuel air ratio. Starting with it full and removing 12 coals to start them will begin the process. Also the bottom vent(s) need to be shut down more and the top vent used to control the temp. If you have heavy leaking from the lid you may need to shut down the bottom vent more. I had a leaky lid the required me to use 9 clamps, what a pain that was. LOL

Some one in an other section just recently just measured his lid around every 6-8" and then pushed it back to shape which helped to stop the smoking. Don't know if this will help you.

NC