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Post by arniesbbq on Sept 14, 2014 12:48:39 GMT -5
I'm using my Smokenator today for the first time. I'm doing two slabs of St.Louis Style ribs. All I can say is if you own a Weber Kettle this is a must have.I LOVE IT!!!!
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Post by arniesbbq on Sept 14, 2014 17:04:38 GMT -5
Ok... so just pulled the ribs off and OMG!! PERFECT!! Minimal tending for 6 hours. I added 12 briquettes at the 5 hour mark and let the Smokenator do its thing. Other than replenishing the water and chunks a couple of times and that was it.
Excellent product!!!
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Post by rangerone on Sept 14, 2014 18:43:12 GMT -5
I agree that the Smokenator is a great product. It does exactly what it is suppose to do. Glad to hear your ribs turned out to your liking!!
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Post by ncsmoker on Sept 14, 2014 22:19:20 GMT -5
Arnie can't agree more. It is a great addition to the Weber. Did a couple of chicken legs and corn yesterday for about 2 1/2 hours. For every ones info you can smoke chicken and turkey at higher temps than pork or beef. I used 280 for the legs. Got a nice crisp skin and juicy meat. I smoke whole turkeys at 320-325. The reason for this is that poultry doesn't need the long slow cooking to break down the collagon that pork and beef does.
Another thing I like is when you take the meat off and close down the Weber the remaining coals shut down and are left for next time.
Tom
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Post by arniesbbq on Sept 15, 2014 13:02:30 GMT -5
Arnie can't agree more. It is a great addition to the Weber. Did a couple of chicken legs and corn yesterday for about 2 1/2 hours. For every ones info you can smoke chicken and turkey at higher temps than pork or beef. I used 280 for the legs. Got a nice crisp skin and juicy meat. I smoke whole turkeys at 320-325. The reason for this is that poultry doesn't need the long slow cooking to break down the collagon that pork and beef does. Another thing I like is when you take the meat off and close down the Weber the remaining coals shut down and are left for next time. Tom |
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Post by arniesbbq on Sept 15, 2014 13:07:45 GMT -5
Thanks Tom. You answered a question I had: How do get a crispy skin on chicken while smoking. The only thing I could come up with was putting it directly over hot coals once it was done to crisp up the skin. I will try smoking it at a higher temp.
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Post by ncsmoker on Sept 15, 2014 16:28:00 GMT -5
Your welcome Arnie. I did two legs with thighs attached and took them off when the probe read 165. I checked the other one with a instant read thermometer, something I highly recommend every one have to double check other parts of the smoked meat. Even pork butts can vary over the piece of butt.
Take care and have fun learning the SN
Tom
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