Got my SN today

[digginlouisiana]

So the SN and Hovergrill came today. I have used the new Weber to make steaks (excellent) and chicken (ok but I tried to put potatoes on as well and I couldn't get to 325* like I wanted...)

As it turns out i have been lurking on amazingribs.com which lead me to setup I have now. I followed rangerone's advice and added some temperature probe portals. I added a bunch of them, actually--with the longer nipples they double as hooks to hang tools from, as well as grates on a temporary basis.

The SN instructions would have you use the dome thermometer and estimate grill level temp from there. In contrast Mr. Goldwyn has a warning on every page of amazingribs.com that the bi-metallic thermometers are not to be trusted. My experience with the Maverick 733 was that I got good results even with sloppy control of the temperature in the kettle (still learning my lessons), so maybe I shouldn't worry so much.

If I get Friday off I'll do a test run of the SN per their instructions. If it works well I'll cook something Saturday. But so far the food I have made tastes like nothing I can get in a restaurant.

[ncsmoker]

Hey digger good to hear you got your SN and HG. Now comes the fun part. With the Maverick you should be set to go. A couple of hints, over my years of smoking with a 22 Weber, use briquettes not lump charcoal, it makes it easier to control. Your temp will vary some 10-15 degrees from your set point, don't worry about it, it will even out. Lo and slow is defined as 200-250 degrees I believe you will find it listed in amazingribs. Depending on weather conditions I may have swings in temps has high as 20 degrees. Wind speeds and gusts, sun on the kettle will all affect the temp.

My wife and I love turkey with cherry wood. I'll do a 16lb. one for Thanksgiving and Christmas on the main grill and breasts the rest of the year. Do both at 300-325 as weather permits. Instead of 12 coals I start with 15.

In using the SN the most important part of the Instruction Booklet is to stir the coals every hour and push the lit coals up against the unlit coals. This will lite the unlit coals. I also use a small loaf pan slightly larger than the pan that comes with the SN but not as big as a full size loaf pan.

Good luck and please feel to ask any questions that may come up as you learn to use your SN.

Tom

[digginlouisiana]

Thanks for the advice. I did steaks last night and got good results. Biggest issue was the charcoal struggled to light--it was some leftover Walmart stuff and I think it had too much moisture from the recent stormy weather.

Stirring the charcoal every hour did help keep the temp up. I did the minion method with 12 lit bricks and 12 unlit. For a long cook, I might stack them in the SN so that they are naturally closer together and use a different water pan.

Wife doesn't like ribs like I do, but maybe I can change her mind

[ncsmoker]

Hi Digger I always fill the SN full for any cook and then remove 12 coals to start it. Wood chunk goes on top of them then. When you close the vents the Weber puts out the briquettes and you can use them the next time.

Keep an eye on Lowe's and Home Depot in the spring they often have sales on the double bags of Kingsford normally 19.99 for 9.99 or 14.99, last fall it was 9.99 and I stalked up.