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Post by skarlin1976 on Dec 4, 2014 18:31:05 GMT -5
I just received the smokenator as a gift from my parents for my anniversary. Today is my first cook using it. We are smoking chicken legs using peach wood.Attempting the entire smoke with just the wood no charcoal. I have been grilling for 20 years on both gas and charcoal grills. I have done a few turkeys and beer can chicken that were amazing. Currently using a Weber Performer as my grill of choice and a Fire Magic natural gas grill for the daily cooks.
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Post by ncsmoker on Dec 5, 2014 14:49:42 GMT -5
Welcome to the Forum skarlin. I love my Weber Gold with the SN and use it once or twice a week. Let us know how it goes using only wood for your fuel. With the different shape and sized pieces I would think you might have trouble controlling the temperature but I will wait for your report. I use briquettes and add wood as I can control the heat and amount of smoke I add to the meat. I did my annual Thanksgiving turkey using cherry wood, the temp was 32 outside LOL. It as always was excellent.
If you down go to S-view and click on it will show you other peoples smokes and what they did.
Happy smoking!
Tom
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Post by skarlin1976 on Dec 5, 2014 20:58:14 GMT -5
The chicken tasted great, however I did have difficulty controlling the temp, internal temp only got to 110 degrees and then dropped rapidly. The fire would die out after about an hour or so. Ended up finishing them to proper internal temp on the gas grill.
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Post by ncsmoker on Dec 6, 2014 1:32:47 GMT -5
Thanks for the report skarlin. I had a feeling that would happen. The SN is really designed for briquettes and wood chunks. It works on the Minion method where lit coals start new coals. So try that and use the instructions next time I think you will be very happy with the results. You will take some time getting used to it so I recommend everyone keep a journal of what there vent settings are, the weather, what they are cooking, time it took to cook, etc.
If you have any questions please feel free to ask.
Happy smoking.
Tom
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Post by skarlin1976 on Dec 11, 2014 21:58:46 GMT -5
Just did our second cook tonight. We smoked a flat iron steak using some cherry wood. Much better using the charcoal. The food was great. Took about 40 minutes to bring it to a delightful medium rare 130 degree internal temp. Had the bottom vent open fully and the top was about 3/8. Can't wait to use the smokenator again.
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Post by ncsmoker on Dec 12, 2014 15:17:06 GMT -5
Great!
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Post by 1luckytexan on Dec 30, 2014 12:47:23 GMT -5
I like to grill with cherry. Kinda wondering if I can make a coupla cherry chip 'bombs' with heavy-duty Al foil to try with the SN.
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Post by ncsmoker on Dec 30, 2014 15:50:40 GMT -5
It's better to use chunks but don't see why the cherry bombs would not work if soaked and a few slits poked in the upper side of the bombs. Here is where I get my grilling chunks I find them very reasonable and the shipping is included. www.mainegrillingwoods.com/buy/smoking-wood/They are roughly 3x3x1 I showed a picture down in the Wood Chunks/chips section. Tom |
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Post by 1luckytexan on Dec 31, 2014 12:07:35 GMT -5
It's better to use chunks but don't see why the cherry bombs would not work if soaked and a few slits poked in the upper side of the bombs. Here is where I get my grilling chunks I find them very reasonable and the shipping is included. www.mainegrillingwoods.com/buy/smoking-wood/They are roughly 3x3x1 I showed a picture down in the Wood Chunks/chips section. Tom Yeah, I have plenty of hickory and pecan sticks/splits I use with my big pit - need to get busy with a saw I guess. Co-worker rescued some peach tree trimmings from his neighbor, need to break those down too. thanx for the link! |
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