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Post by cmelk4re on Jan 14, 2015 14:36:46 GMT -5
Recently got myself a Smokenator. Want to get better at smoking ribs and making jerky. Been using a Weber Grill for about 40 years doing the regular steaks, burgers, turkey, etc. Recently upgraded to a Performer Platinum and decided to turn my older 22" into a dedicated smoker. At any rate, getting started and have a lot to learn. Looking for tips and ideas and sharing the experience as time goes by.
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Post by ncsmoker on Jan 15, 2015 15:43:41 GMT -5
Welcome cmelk4re to the forum. What year is your old Weber and does it have the one touch system like the Platinum or the three disks on the bottom. Also is the lid tight. This is important in using the SN. If the lid is not tight you can use the black 1.5 inch paper clips to tighten it up. You just want all of the smoke going out the upper vent or nearly all of it. The big thing is being able to control the temp with the vents. Use both the upper and lower. I start with the lowers 3/4 open and the top 3/8 open. I have a Weber Gold very similar to the Platinum but without the table.
I really like it and have smoked every thing from chops to hams and butts and brisket and bacon and turkey. I started out on cheaper cuts of meat like chicken legs and pork chops till I was able to control the temp where I wanted before I tried the more expensive cuts. Be aware that the SN will maintain only a range of temps not a perfect temp. So for low and slow a range of 220 - 250 is perfectly acceptable. For smoking a turkey I'll use a range around 325 degrees.
Well load up the SN remove 12 coals and have a go at it. Good luck. Enjoy your smoking!
Please don't be afraid to ask questions or sharing your results we all like to see what other folks are doing.
Tom
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Post by cmelk4re on Jan 16, 2015 10:37:50 GMT -5
Tom,
Thanks for responding. I appreciate the welcome.
The "old" Weber is about six years old. Doesn't have the one touch. It's the original style with the disk ash catcher, etc. Lid appears to fit pretty tight, but I'll keep an eye on it. Thanks for the paper clip tip.
Planning to do some ribs this weekend. Will be my test run.
Mel
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Post by ncsmoker on Jan 16, 2015 14:00:24 GMT -5
Good deal Mel. One thing I forgot to mention that helps to make using the SN easier is a hinged cooking grate like on the Platinum. Since you have to stir the coals every hour to knock the ash off and add coals every 4 hours having the hinged grate makes things really helpful. I also use a slightly larger water pan. It is a 1/2 loaf pan and will go about 2 hours.
Happy smoking!
Tom
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