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Post by 1luckytexan on Feb 15, 2015 16:52:26 GMT -5
Wondering if it would be possible to add a second vent to the dome. Placing one down as low as possible could increase efficiency. This would perform a simlar function as one of the 'tuning' mods for horizontal smokers ,mods that extend the exhaust stack downwards closer to the cooking grate.
anyone try that or something similar?
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Post by ncsmoker on Feb 15, 2015 23:09:41 GMT -5
1luckytexan there is no reason to do this. The Weber 22 1/2 grill is one of the best smoking machines out there often beating out other grills on the smoking circuit. People using the Weber have often won or placed highly in local and national BBQ events. These are not modified in any way but these people just have a lot of practice with there Webers.
It takes practice to smoke well on the Weber with a Smokenator. The best way is to keep a journal of each smoke detailing the weather, your vent settings, temp at the grill, meat temp and time to cook, temp at dome if you have a dome thermometer.
I have been smoking with a Weber since the late 70's and now even smoke my own bacon and ham's with it, something not easy to do.
As always I offer new forum members my e-mail address if they would like to contact me directly. arrowhead @ live.com
Always glad to help with any questions you may have.
Tom
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Post by 1luckytexan on Feb 15, 2015 23:25:20 GMT -5
Well, one would still have the option of abandoning the new vent if it's a problem and still use the top vent. (or a combination of the 2)
I think it might be worth experimenting with but, the risks of drilling 4 holes in my porcelain lid might keep me from trying it anytime soon.
(hmmm....might get by with just 2 holes now I think of it...)
probably should have posted this somewhere (where?) other than Problems - I'm not implying folks can't/don't get fine results with the system as-is.
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Post by ncsmoker on Apr 15, 2015 17:18:12 GMT -5
Hi 1lt its been a couple of months and wonder if you have made the modifications that you were considering. If you did how did they come out.
Regards, ncsmoker
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Post by 1luckytexan on Apr 16, 2015 11:33:40 GMT -5
Hi 1lt its been a couple of months and wonder if you have made the modifications that you were considering. If you did how did they come out. Regards, ncsmoker No, no drilling. I know people like to tinker and I am not immune to that desire, but since no one else seems to have tried it, I suspect things are fine as-is. I dunno, many 'sideburners' benefit from ventstack adjustments that move the exit closer to the cook grate level . If I were to try it, thinking about using a flexible refrigerator magnet as a vent control - just slide it to reveal more/less of the opening. But, kinda reluctant to drill my lid. Probably smoke a coupla butts in a day or 2. We plan to freeze one entire butt to take with us to CoSpgs on a road trip in May. (Oldest daughter had our first granddaughter) and she and my SIL LOVE the butts we cook. One thing I briefly experimented with yesterday (but grilling, not Qing) was measuring dome temps with an infrared remoter thermometer. Kind wondering how close it would agree with internal measurements. The dome had very distinct zones as measured with the IR unit. Interesting. |
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Post by ncsmoker on Apr 16, 2015 23:25:31 GMT -5
Hi 1lt glad you didn't do the modifications. The Weber with the SN is about as perfect as can be done. When I do 2 butts and expect one to be frozen for travel purposes I will go ahead and pull it and add what ever sauce I am going to use with it. Normally a NC vinegar sauce with some of my rub in it. I did 40lbs about 4 years ago for a boat building group in Florida.
Congrats on the granddaughter.
Enjoy the butts.
Tom
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