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Post by jdl6mm on Jan 28, 2017 8:41:51 GMT -5
Hi there. Just a 48 y.o. guy who likes smoking. I'm from central WV. Haven't used a Weber smoker yet but anxious to do so.
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Post by ncsmoker on Jan 29, 2017 17:03:17 GMT -5
Welcome jd6mm. I really get some excellent results with my 22' Gold Weber and the Smokenator. I do everything on it from chicken thighs to packer brisket and smoke my own bacon and hams. When you get the Smokenator make sure you concentrate on pages 6 & 7 of the instructions they are really the main instructions on operating it. Thins like stirring the coal every hour replacing the coals every four hours +/- depending on weather. Also keep a notebook on things like weather conditions, your vent settings that you use, how often you add coals. Weather does affect things sun, clouds, temp, etc. will affect your vent settings. If you have the Weber with the one touch vent control on the bottom(they changed the name last year from Gold last year) it opens 4 holes at fully open. I usually start it with all 4 holes open and then as it gets up near 190 close it down to 2 holes and close the upper vent down to a thin slice.
Get your self a Maverick ET62 or Thermopro TP20 dual probe thermometer. I have had problems with the Maverick's and have switched to the Thermopro. Both are available at Amazon for $50-60. It makes a big difference in being able in being able to control the temp in your kettle.
Always use regular charcoal not lump as the different size pieces in lump causes different burn rates. I just use regular Kingsford and stock up when Lowes has it on sale in the spring and fall buying 6-8 bags at a time.
Tom
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