Dome Temp vs Grill Temp

[justin]

Curiosity got the better of me and resulted in the following graphs.
Average difference between the dome and center of coal support grate is 96°F.
Average difference between the dome and the center of the food support grate is 30°F.
My kettle is several years old and does have a slight leak.

Attachments:

[jerkylips]

Sept 25, 2009 9:17:25 GMT -5 justin said:

Curiosity got the better of me and resulted in the following graphs.
Average difference between the dome and center of coal support grate is 96°F.
Average difference between the dome and the center of the food support grate is 30°F.
My kettle is several years old and does have a slight leak.

grate (pun intended) analysis! Personally, I don't bother with dome temp anymore. I think Don's original idea to measure temp at the dome was good, and also doesn't require additional equipment - but - I already have a couple probe thermometers, so for me it makes more sense to measure at the grate instead of at the dome & guessing how much difference there is between the two..

[greg]

Justin,

Thanks for posting your graphs. I just received my Smokenator yesterday and am performing the tests outlined in the manual today.

[bwsmoke74]

I had only been using a thermometer in the top vent measuring the temperature at the top of the dome. I bought a Maverick ET-73 to measure grill temp + food temp and noticed a significant difference as others had. Last time I cooked, I had 226 at the grate and 287 at the top of the dome. It stayed this way for 2 1/2 hours straight (not just at start up). I live in MIchigan and it was about 72 degrees with a 10mph breeze. I had the bottom vents wide open and the top vents at about 7/16". I also use 4 clips to seal the lid as it doesn't seal real well on it's own.

The reason why I say all this is that is can be unsafe to just stick a thermometer in the top vents and assume this is your cook temperature. Mine consistently shows differences of about 60 degrees.

[quadcam]

just got a smokenator and a Weber one-touch gold for father's day. I've smoked a few items so far, ans I have noticed that the dome temp and the grate temps are way off from what the instrcutions show. I am using the binders clips to get a better seal, but I am still seeing about 60-70 degree difference between the 2. Last night I slow cooked some chicken wings. Took 3 hours to get them to 170 degree internal temps......and I had to get the dome temp up to 285 to get a grate temp of around 220.

The other issue I have had is getting a consistant burn. it seems that one side of the smokenator is nice and hot while the other side will burn out after a couple hours. then, when I go to stoke the fire and add fuel, my temps will skyrocket.

[ecripps]

Check out the setup Video Don did on youtube www.youtube.com/watch?v=Ep_35ytUcz0. It covers the basics. I only use the binder clips if I can't keep the temp below 250 at the dome. Make sure to clean the ash below the smokenator. What type of coal are you using? We recommend Kingsford original.

Regards,

Ed

[quadcam]

Ed,

Thanks....I watched all the videos I could before buying the Smokenator.

the forst time I tried out the smokenator, I was using lump charcoal...as that's all I ever use. I realized that the lump coal is not the best for the slwo burn with this smokenator. So, the next day, I bought a couple bags of the Kingsford Competition charcoal. That seemed to work better but I was using alot more coals than in any of the videos. both the lump and the Kings Comp are very low in ash in compariosn to regular Kingsford....that's one of the reasons I chose them. I really hate dumping all the ash from regualr Kingsford......it ends up everywhere. Anyways...... is regualr Kingsford really the best way to go when smoking slow and low with a weber and a smokenator?

[ecripps]

The regular Kingsford is the best. It'll burn for about 6 hours. The comp burns too fast, about 4 hours at the most. The lump is inconstant in size and doesn't burn at the same rate. You can use the competition, but just keep in mind you'll use about 60 coals in about 4 hours.

Regards,

Ed

[thesnow]

Jun 29, 2010 21:43:28 GMT -5 quadcam said:

Ed,

Thanks....I watched all the videos I could before buying the Smokenator.

the forst time I tried out the smokenator, I was using lump charcoal...as that's all I ever use. I realized that the lump coal is not the best for the slwo burn with this smokenator. So, the next day, I bought a couple bags of the Kingsford Competition charcoal. That seemed to work better but I was using alot more coals than in any of the videos. both the lump and the Kings Comp are very low in ash in compariosn to regular Kingsford....that's one of the reasons I chose them. I really hate dumping all the ash from regualr Kingsford......it ends up everywhere. Anyways...... is regualr Kingsford really the best way to go when smoking slow and low with a weber and a smokenator?

I use only Lump, what type of brand Lump are you using?
I tried my brands of charcoal briquettes didn't like them.

[quadcam]

the snow,

I was using Publix GreenWise Lump Charcoal. I have used Royal Oak and Fresh Market lump also, but not in the smokenator. I love lump for grilling....smells so good.....and no ash.

[thesnow]

Look for a lump that burns longer, www.nakedwhiz.com/lump.htm
Here in Canada, I use Nature's Own Basque Hardwood Lump l, I'm very pleased with it. I'm also very opened in trying different Lumps...
if suggested by any members.
Some ideas are from members here and else where, I setup my Weber like this.
I remove the pan that comes with the smokenator an use all the space inside the cavity, two full loads lasts 8 hrs.
I also put foil at the bottom grate the foil stops at the smokenator, I find less ashes comes up onto the food. I also place a piece of foil in the middle opening hole (stop ashes from coming up, more practical if you only use the drip pan with water) and place a bread pan for water. I also fill the big drip pan at the bottom grate 1/4 with water.
This works pretty well for me, again I'am still learning and open to any suggests..here are some pics

Attachments:

[jsperk]

I like that idea.I think I may try that with some briquettes this weekend.How often did you feel up with water?

[thesnow]

Using Lump charcoal I add water twice in the 8 hrs cooking my 5.5lb Pork Butt . Also note I used hot tap water for my drip Pan, more or less 1/4 to 1/2 of water . I've noticed Lump is harder to control then briquettes, the additional water in the Drip ban helps. Maybe someone will prove me wrong but like I said I'm still learning..

[jsperk]

I have much better luck with temp control with briquettes.I do add some lump in wth it sometimes.I use only lump in my ceramic grill.
Thanks

[thesnow]

Yes I do agree, you get much better control with briquettes, yet I don't like the taste briquettes gives off into the meat. This is why I'm using Lump it gives off a good taste into the meat. I will try briquettes one more time, what brand do members here recommended for briquettes?