Post by geoffmalter on Aug 24, 2009 9:52:04 GMT -5
Used my Smokenator for the first time yesterday to BBQ a couple of baby back slabs.
Read and followed the written directions, and had no problem maintaining temps, whereas in the past it was always a problem.
I've had a Weber performer (with factory dome thermometer)approx 10 years, and used Kingsford competition briquettes for the first time. Using the inverted chimney method to get started, and opening the vents per the book, I maintained 230 at the dome and between 200-210 on the grill surface per the oven thermometer there. The 50 or so briquettes lasted for the 5 1/2 hrs I BBQ-ed (the temp started to fall after this time), so I never had to replenish. However, I did fill the water reservoir three times. Checked temps and water level about every 45-60 minutes.
Want to try a brisket next.
I'm a happy camper.
Read and followed the written directions, and had no problem maintaining temps, whereas in the past it was always a problem.
I've had a Weber performer (with factory dome thermometer)approx 10 years, and used Kingsford competition briquettes for the first time. Using the inverted chimney method to get started, and opening the vents per the book, I maintained 230 at the dome and between 200-210 on the grill surface per the oven thermometer there. The 50 or so briquettes lasted for the 5 1/2 hrs I BBQ-ed (the temp started to fall after this time), so I never had to replenish. However, I did fill the water reservoir three times. Checked temps and water level about every 45-60 minutes.
Want to try a brisket next.
I'm a happy camper.
