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Post by smashtoad on Sept 6, 2015 14:58:26 GMT -5
Would you guys use fewer coals in the SN and to start if you were just smoking a few boneless breasts? I used the 12/48 number and once I got to about 1.5 hours in the temp started kinda running away from me. I don't see any smoke leaks...this weber is brand new.
Once I shut the lower vents almost all the way down I got it to level out at about 260...but 225...no way.
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Post by ncsmoker on Sept 7, 2015 0:15:42 GMT -5
No you need to load the SN full and remove 12 coals then replace them when they are lit. Add a chunk of wood on top of them. The bottom vent is fully open with 4 holes I close it down to 3 holes when I start the cook, then close the top vent down to about 1/8" open. Close the top vent down more if you have to.
What are you using to measure the grill temp?
When the meat is done close all the vents and you will have a lot of unburned coals for your next smoke.
Again this is part of the learning experience with the SN keeping a notebook will help as you learn.
Tom
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Post by 1luckytexan on Sept 7, 2015 1:50:21 GMT -5
yep - grilling or smoking, I try to reuse un/partially burned coals.
One mistake I made early on, I had a Weber tool hanger on my grill and it wasn't allowing the lid to seal. Make sure your lid isn't bent and that it seals fairly well. Some folks use document clips to snap around the lid in 6-8 spots.
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Post by rangerone on Sept 7, 2015 6:20:58 GMT -5
Would you guys use fewer coals in the SN and to start if you were just smoking a few boneless breasts? I used the 12/48 number and once I got to about 1.5 hours in the temp started kinda running away from me. I don't see any smoke leaks...this weber is brand new. Once I shut the lower vents almost all the way down I got it to level out at about 260...but 225...no way. Hey Smashtoad! I have used less than a full load of charcoal in the Smokenator if I was doing a shorter cook, say 2-3 hours for a whole chicken. Although this works fine, I now tend to fill the Smokenator whenever I use it, and just shut all the vents when the meat is cooked so I can save any unused or partially used charcoal for the next cook. Having said that, I find that if I am only doing a few chicken breasts, I do not bother with the Smokenator. I set up for two zone cooking and start the chicken breasts on the cool side (indirect). I can still put on a small wood chunk and cook it with the lid closed until the internal meat temperature gets close, then finish them over the hot charcoals (direct) to brown the meat / crisp the skin. This works great, and it cuts down on the cooking time. Now, if it was a few turkey breasts, I would use the Smokenator since they are much larger and will take longer to cook. |
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Post by ncsmoker on Sept 7, 2015 13:59:08 GMT -5
I forgot one thing if it is very hot out side you may need to close down the bottom vent more the 3 holes. This is why you keep a note book.
When you get your Maverick ET-732 you might want to try a turkey breast. They are relatively cheap and will be practice for Thanksgiving. I use a butter and herb rub under the skin and inside the cavity. For the SN I pull 15 coals out instead of 12 and get them lit and return them. I leave the vents wide open and get the temp up to 300-325 just like in the oven. I use a fruit wood Cherry preferably apple is also good. Start out with the wide end towards toward the coals the 1st hr. and then turn it so the point is toward the coals and is as far as possible from the coals for the rest of the smoke.
I agree with Rangerone for small cooks. I also have the Weber baskets for small smokes.
Tom
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Post by rangerone on Sept 7, 2015 19:10:59 GMT -5
Would you guys use fewer coals in the SN and to start if you were just smoking a few boneless breasts? I used the 12/48 number and once I got to about 1.5 hours in the temp started kinda running away from me. I don't see any smoke leaks...this weber is brand new. Once I shut the lower vents almost all the way down I got it to level out at about 260...but 225...no way. Hello again Smashtoad. When I responded the first time, I forgot to talk about your temperature issue. To be complete, I will mention a few things that may be obvious, but better to cover all the bases. I had similar temperature issues when I first got my Weber + Smokenator, but after cooking weekly for a few months I got a real feel for it, and I don't have those issue anymore. - Water Pan
Make sure that water pan does not run dry. If it runs very low or dry, you will see the temperature spike up. - Foil the Charcoal Grate
Only the area beneath the cooking area, NOT the area where the Smokenator is. This serves to direct most of the incoming air from the bottom through the Smokenator and gives you more control over the temperatures because all the incoming air gets heated evenly. It has the added benefit of catching any drippings from the food and keeps your Weber cleaner. I also use a drip pan on top of the foil with a thin layer of water in it. This also helps to stabilize the temperatures. I have been doing this for over a year and I have much better control over the temperatures than when I did not do this. - Keep the Temperature Low
When I first put the meat on the grill, the temperature in Weber always drops. When I close the lid I immediately close the top and bottom vents by 50% and when the ET-732 is about 10 degrees below my target, I close the top off by about 75%. I always try to sneak up on the temperature from below. I watch it carefully and at the first sign of it going up too much, I start to close off the bottom bit by bit. It is easier to bring the temperature up bit by bit than to bring it down if it runs away. Of course, if I get distracted and it does run away just lift the lid for 10 seconds, put it back down, adjust the vents to be a little more closed, and start again. This always worked for me.
Don't worry too much about exact temperatures. The difference between 225F and 260F is really not bad at all, and it will not ruin your food. In fact, I doubt anyone could taste a difference. It just might be done slightly faster. NOTE: The dome thermometer will always read higher than the ET-732 probe at grill level, so don't rely too much on the dome reading. Different meats will cook nicer at different temperatures also, so you will not always find yourself targeting 225F, or you will change the temperature during the cook. For example, I cook baby back ribs by starting at around 225F for the first hour or two, then I raise it up to around 250F for the rest of the cook. I do the same thing for chicken, starting off at 225F for the first hour, then up to about 270F-280F for the rest of the time. For pork shoulder, roast beef, or meatloaf, I keep 225F-235F for the whole cook. I got to these methods through trial and error. These work best for me, and you will find what works best for you. Remember, all your choices will have some effect on the outcome right down to where you place your ET-732 grill probe!! Please share your techniques (successful or otherwise) so we can all learn from your experiences as well. |
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Post by 1luckytexan on Sept 8, 2015 8:55:25 GMT -5
one minor tip that I try to train myself to use; don't 'jerk' the lid off the grill. Either BBQ-ing or grilling. If you pop the lid off quickly/vioently, you get more flying ashes.
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Post by smashtoad on Sept 8, 2015 9:57:54 GMT -5
Thanks fellas!
The breasts still turned out amazing. The wife took some to work yesterday, sliced it into coins and microwaved it. She couldn't believe how great it was even nuked the next day.
I have been using NCs temp estimate for ~40 degrees below dome temp for now, and the maverick DT-099G meat therm to temp the meat itself. Hope to have a 732 soon.
I tested my DT-099G in the hot tub and in boiling water...both were within a degree.
Turkey breasts are next. I'm gonna butter herb the crap outta them. I also found this rub at Lowes that I love (Rub Some Butt Burger Seasoning)...it was awesome on the burgers and the chicken as well. Their mustard NC bbq sauce was great too. I basted the chicken breasts with it late in the cook. Pretty much burned it onto them...but that's the way I like it...I don't like messy, slimy food.
Thanks so much for all the help. |
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Post by ncsmoker on Sept 8, 2015 14:19:54 GMT -5
smashtoad when I gave you the instructions on the turkey breast I forgot 1 thing take it off when the meat probe reaches 160 degrees and then cover with foil. Let it sit for 15 to 30 minutes to let the juices redistribute and the temp will also rise another 5-10 degrees.
Tom
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Post by jerryalan on Oct 24, 2015 22:37:16 GMT -5
Make sure your lid isn't bent and that it seals fairly well. Some folks use document clips to snap around the lid in 6-8 spots. I have a very flat garage floor and using that I found out that both my kettle and lid were slightly bent. When you place them on the floor (open side down) and they wobble when you move them, they're not properly shaped. Bend and reshape as needed until they no longer rock on the flat floor. This solved all of my temp control problems! |
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