NKOTB

[jayhawk]

Have read a lot about the Smokenator and have been intrigued. Finally decided to check it out. Look forward to learning and teaching. Have used many different mediums ie stick, gas, pellet to find a  consistent outcome. Love to smoke ribs,brisket pork butt, chicken. Look forward to any secrets that anyone would like to share. Going to start with ribs tomorrow. Dry run went well so have fingers crossed


Thanks

Rock Chalk Jayhawk 

Go Kansas City Royals!

 

[ncsmoker]

Hi, Jayhawk and welcome to the forum. The SN does take some getting used to so I always advise using a notebook and keeping notes for each smoke, things like weather condition, how far the vents area open, grill temp, meat cooked, time of cook, etc. The more detail the better. Down in S-view are some of mine and others cooks.

Also recommend getting the Maverick ET732 thermometer for measuring grill temp and meat temp if you are going to be doing long smokes.

Don't be frustrated at first if you don't get good temp control it takes a little practice, thus the need for the notebook. Most can maintain a range of 20 degrees with it some a little better than that. That is plenty good for low and slow.

Forgot to add this site as excellent education and info site also yesterday: amazingribs.com/

Please ask if you have any questions.

Tom

[jayhawk]

Thanks so much for the reply and forgive my delay in my response. I look forward to making this work. The first attempt was average at best and am trying a pork butt today. Will let you know of the outcome. I will be getting a Maverick

[ncsmoker]

Sorry your first one didn't come out as well as you as you would have liked, that is normal with life to. It takes a few smokes with the SN and as pointed out above keep records. Can you give us some details so we perhaps help you trouble shoot a little bit. Here is the one from Amazing Ribs, web site amazingribs.com/images/pix/MeatheadsCookinglog.gif

Good with the pork butt.

Tom