bden
New Member
Posts: 1 
|
Post by bden on May 4, 2015 13:22:34 GMT -5
I've been using char baskets as long as I've had my Weber grill (2 years) and have thoroughly enjoyed the results with ribs, chicken, a thanksgiving turkey, and more tri tips than I can count. I use the baskets to aid in getting a nice indirect grill going and am wondering if the Smokenator is going to be different enough that it'll be worth the ~$60. Can anyone tell me about the differences I'll get with a Smokenator? Thanks!
|
|
|
|
Post by ncsmoker on May 5, 2015 17:54:18 GMT -5
bden I started like you smoking with baskets on my first Weber in the late 1970's. When I found the SN I had to try it and I am glad I did. I have been using Weber Gold kettles for quite a few years. They have let me control the temps with the baskets and now the SN well. I always used one basket placed away from the upper vent.
The SN holds more coals than a basket does. With the SN you add coals only ever 4hrs vs. every 2 hrs. with the baskets as I recall. You still need to stir the coals every hour and keep the lit coals up against the unlit coals(the Minion system). The SN seems to extinguish the coals better than the baskets did if don't use them all. Adding coals after 4 hours is easy, just push the lit the hot coals to the center and add new coals through the outside round holes.
I smoke meats I would never have tried with the baskets. Home cured and smoked bacon and hams. Brisket which takes so long and a low and slow temp.
I hope this answers your questions, if you have more please ask. Also visit the web site.
Tom
|
|
|
|
Post by Larry T on May 19, 2015 1:22:44 GMT -5
I have and use both grilling devices. If I want to cook L&S with water (as a temp stabilizer or smoke-flavor collector), then I choose the SN. If, on the other hand, I want to do a high temp cook or a L&S w/o water, then I usually run dual baskets on one side of the kettle (rounded sides touching the side of the kettle and flat sides facing away ... they touch at the point in between) -or- form a "snake or horseshoe" around the perimeter of the charcoal grate.
Remember; the baskets are great for keeping the heat off of the actual sides of the kettle, not a big deal if your kettle is black, but could be a big deal if your kettle is lime green or yellow.
Larry T (aka: Smoke'n Joe)
|
|
|
|
Post by ncsmoker on May 19, 2015 15:40:02 GMT -5
bden since you brought this subject up I have broke out my baskets and smoked some pork chops and chicken legs. I forgot how easy to use the baskets are for short smokes. I will continue to use the SN for long smokes, any thing over 2-3 hours. For 4 hour smokes and longer I really like the Smokenator. Really like turkey breasts and whole, done at 300 with cherry wood.
Tom
|
|
|
|
Post by Larry T on May 20, 2015 19:51:05 GMT -5
NCsmoker ...
I was recently stranded in Portland (baby sitting my Grandson's puppy) and found myself with not but my old '84 Weber OTS (the very OTS that I gave him I don't remember when). All of my usual and trusted cooking equipment at home (meaning NO SN). Wouldn't you know it but my lovely wife said she'd like me
to cook some Baby Back Ribs. Now, when she requests RIBS I jump TO. Ended up building a horseshoe and hickory smoked a rack for 5-5 1/2 hours at about 250.
She SAID best ribs I've made in some time ... I NEVER argue with her. New, old found, appreciation for just Weber cooking :-)
LarryT (aka: Smoke'n Joe)
|
|
