Smokenator

CraigP83 · July 07, 2015, 03:52:21 PM

I've been looking at replacing my grill for a while and while I've looked at Green Eggs and other Kamado style grills I keep coming back to the good ol' 22'' Weber Kettle since the majority of my BBQ'n is done using the standard 2-zone set-up and my familiarity with that classic grill.

I keep hearing about an accessory for the Weber Kettle called the Smokenator which converts the kettle into a quality smoker. I'm wondering if anybody here has had experience with the Smokenator and if you would recommend it. It looks kind of pricey (~$70) for what it is.

If you haven't heard of it this website endorses it quite a bit:http://amazingribs.com/tips_and_technique/smokenator_tips.html

flowerjohn · July 07, 2015, 04:24:41 PM

Hi Craig. I'm a big webber kettle fan and I have a smokenator on one of them. I feel that they are a bit pricey as well but I will say that compared to the cost of the green egg etc. it's a pretty good way to keep your meat really stable for about two hours in my experience without reloading. If you decide to get one fiddle with it a bit by adding a few coals every hour or so and you will get a pretty consistent cook over four to six hours. If you have the grill on the kettle that is hinged on the handles the smokenator will help you out quite a bit more. Cheers. Btw there is a weber kettle forum which is very informative as is a tremendous site called the smoke ring.

CraigP83 · July 18, 2015, 10:14:58 PM

Got new gril and smokenator. I'll report once I get a chance to use it.

Mike Cork · July 19, 2015, 10:42:08 AM

Can't wait to read about some results

Lipripper · July 20, 2015, 04:34:20 PM

Quote from: CraigP83 on July 18, 2015, 10:14:58 PM
Got new gril and smokenator. I'll report once I get a chance to use it.

Nice looking grill.

CraigP83 · July 21, 2015, 07:50:42 AM

Gave it a try last night. Originally I was just going to do a dry run w/o any meat just to see how it handled and how stable I could get the temps, but what's the fun in that? I ended up getting a couple pork chops since I figured they would cook relatively fast even at a low temp. I filled up my charcoal chimney and once the coals where going dumped them into the smokenator, a full chimney is to much charcoal and there wasnt room for the water pan, next time I will only use 1/2-2/3 the amount. The temp was a little difficult to bring up in the kettle until the charcoal was really rolling and glowing. However once I had my temp up it was fairly simple to maintain between 225-240 for the duration of the cook. You still have to baby it and adjust the vents when running high or low but the temp swings were MUCH LESS dramatic than w/o the smokenator. Is it worth $70? I don't know, It's a handy device and if you often cook foods that require low and slow (Ribs, Brisket, ect....) and don't already have a dedicated smoker I would definitely recommend it. But for the majority of my cooking, especially during the work week I won't be using it. It will be perfect for the days on the weekend that I'm not taking the boat out and want to spend the day outside drinking beer/grilling meat and relaxing.

flowerjohn · July 21, 2015, 08:22:33 AM

That picture tells the whole story. Looks perfect.

CraigP83 · August 10, 2015, 08:06:42 AM

Gave the smokenator a second try and I was MUCH more impressed this time around. Temp stayed around 225-235 the entire cook. I didn't have to adjust the vents hardly at all once the temp stabilized. At one point I didn't touch it for an entire hour and the temp only changed 2*F. I bought some pork ribs and they turned out OK, I didn't get the bark I was shooting for and I should have done a dry brine but didn't have time (my rub didn't have any salt in it either). Either way practice makes perfect and Im sure next time will be even better.

Oil & Rub on one, and Mustard and Rub on the other.

Obligatory beer during the cook, went with a 11%abv stout... Ooof

A little bit of a smoke ring on the finished product, Still have room for improvement though.

Mike Cork · August 10, 2015, 08:30:41 AM

A chief is his worst critic, you probably should send some of that to me just to make sure!

Looks damn good to me!

TNDiver · August 10, 2015, 01:35:07 PM

I have a buddy that swears by Orion smokers. I have been tempted to get one. You can find them the cheapest at Ace hardware for $125. I didn't know they made them for Weber grills.

Wizard · August 17, 2015, 09:07:12 PM

My body can't tolerate salt so my rubs are saltless. I have one for pork that uses different paprikas, is very tasty and leaves the meat moist with a light hard char on the surface. I'll put it on the site soon. My nephew uses it in bbq competetion and it has won many times. It also works great as a char for beef brisket.

Lipripper · August 17, 2015, 09:15:22 PM

Quote from: Wizard on August 17, 2015, 09:07:12 PM
My body can't tolerate salt so my rubs are saltless. I have one for pork that uses different paprikas, is very tasty and leaves the meat moist with a light hard char on the surface. I'll put it on the site soon. My nephew uses it in bbq competetion and it has won many times. It also works great as a char for beef brisket.

It sure sounds good.

CraigP83 · December 02, 2015, 01:12:17 PM

Did a pork butt on Sunday and NAILED IT!

Pics show it at 3,6, and 9hrs. Also a pic while shredding shows nice smoke ring and bark.

Dry brined it with salt 24hrs in advance. Before the smoke I rubbed with yellow mustard and used this salt free rub:

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

Celebrated with one of these:

I know I was lukewarm on the smokenator the first time I used it, but as I've gotten more comfortable with the thing I love using it, highly recommended!

CraigP83 · December 09, 2015, 07:57:16 AM

I plan on smoking a brisket next. Does anybody here have experience cooking them? What I'm seeing in the grocery store is usually 6-7 lbs, I imagine about a pound less after I remove the fat cap. I'm curious what kind of cook time I can expect if I'm running at about 225-250*F.

caddyjoe77 · December 09, 2015, 09:37:17 PM

Quote from: CraigP83 on December 09, 2015, 07:57:16 AM
I plan on smoking a brisket next. Does anybody here have experience cooking them? What I'm seeing in the grocery store is usually 6-7 lbs, I imagine about a pound less after I remove the fat cap. I'm curious what kind of cook time I can expect if I'm running at about 225-250*F.

Craig

I keep mine as close to 225 as possible. I started one at around 9 and took her off about 3. For me though, I am more of a temp person than a set time person. Once it gets to 185 - 190 internal i pull it. It will sit at 150 for what seems like forever. You'll be tempted to put more heat to it. Don't do that.

That is the way I cook mine on the BGE. I also dont give it smoke the whole time either. I give it some hickory and mesquite early to give it a dark color. Some apple when its like 135 - 145. then some more apple or a mild wood when it is almost done. So, maybe 180.

TNDiver · March 07, 2016, 03:51:38 PM

I have never smoked anything so I am curious what is in the container on the right? Is it just water to keep it moist while you smoke it?

flowerjohn · March 07, 2016, 06:45:37 PM

Quote from: caddyjoe77 on December 09, 2015, 09:37:17 PM
Craig

I keep mine as close to 225 as possible. I started one at around 9 and took her off about 3. For me though, I am more of a temp person than a set time person. Once it gets to 185 - 190 internal i pull it. It will sit at 150 for what seems like forever. You'll be tempted to put more heat to it. Don't do that.

That is the way I cook mine on the BGE. I also dont give it smoke the whole time either. I give it some hickory and mesquite early to give it a dark color. Some apple when its like 135 - 145. then some more apple or a mild wood when it is almost done. So, maybe 180.

Great advice joe. It's all about the temp and slow is good. Brisket is tougher to cook than pork shoulder. Smoke it once smoke it twice and that's enough. Cover it in foil for a good half hour when you're done. Makes a big difference. Cheers boys and I love all that cookin. ! J.

CraigP83 · March 08, 2016, 09:15:44 AM

Quote from: TNDiver on March 07, 2016, 03:51:38 PM
I have never smoked anything so I am curious what is in the container on the right? Is it just water to keep it moist while you smoke it?

It's just a water pan, keeps the humidity in the dome and also helps stabilize the temp

Oldfart9999 · July 13, 2016, 05:53:38 PM

Arron Franklin is being shown in our area now, he has one show where he did an experiment using 3 briskets, the same size, prepped the same way and seasoned the same, he did them at the same time in the same smoker and changed them once to have the same temp on them. After a period if time he took one and wrapped it in butcher paper, did a second in foil and the third unwrapped. Each one had a different flavor, each had the same tenderness. It may be something to try.
Rodney