smokenator 1000

[1queman]

Has anyone used this and how does it work for you compared to other smokers? I would think it would be comparable.

Queman

[Dave C.]

Is that the one that turns your 22.5" Weber into a smoker? If so, I bought one to have at my daughter's place (2 1/2 hours away). It works very well for what it is & the extra rack is a plus. I haven't done any major cooks on it yet, but fatties, ABTs & ribs turned out nice. Hope this helps .

[1queman]

That is the one I was talking about Dave, I was hoping to get some good feedback on this as I am getting ready to purchase a new Weber OTG and accessorise it. Thanks for the info.

Queman

[Dave C.]

Queman, I can't remember if the extra grate came with mine, but if not I would still get one. The more rack space the better, right .

[StPeteBBQ]

I recently ordered one, although I haven't received it yet.

It looks good on paper. Cost was reasonable, too. $72 including shipping. That also includes the second rack.

I've cooked on my weber kettle indirectly and have been happy with the results. I've got a WSM and a larger offset smoker. The WSM is a bit on the small side for ribs, unless you cut them in half or roll them. I think the Smokenator is going to be perfect for ribs. Time will tell.

[1queman]

STPete, that is exactly what I was thinking, if it works as well as I would like, it just made your Weber Kettle very versatile. One other note, my brother being the tight ass that he is saw this and made one himself, he tried it out today and did really well, although he does need to learn to control the smoke alittle better, a little smoke in those kettles goes along way, but very good nonetheless.
Queman

[Dave C.]

Originally Posted by 1queman

a little smoke in those kettles goes along way

I think that should be one of the first commandments of smoking. I like a heavy smoke flavor on my food, but a tad too much can / will turn bitter in a heart beat, depending on the wood used. Hickory & mesquite (two of my very favorite ones) are right at the top of the list that will go bitter on ya .

[StPeteBBQ]

Just put the ribs on...

[1queman]

That looks real good, and if you can get St.louis style ribs for 2.99 that is a really good deal.. It looks like the water pan is in the middle there, I amguessing the coal or wood or whatever you use is contained inside the metal container? How do you add fuel if you have to? Let us know how they come out.

Queman

[StPeteBBQ]

I'm one hour (approx) from them being done.

Temps have held surprisingly steady right around 250 at the upper vent.

So far so good.

And yes, the coals are held inside the metal "container" of the smokenator. Keeps them to the side and allows them to use the "minion method" of charcoal burning.

I've yet to taste the end product, but I will in about 45 minutes... Just put the final glaze on them.

I cooked them using the 3-2-1 method. 3 hours uncovered, 2 hours wrapped in foil, and 1 hour to finish. During the final hour I mixed equal parts of Sweet Baby Rays sauce with Texas Pepper Jelly - Pineapple Habanero. You could also use just your favorite BBQ Sauce.

It's too dark to get good pics, but I'll let you know the results soon...

[StPeteBBQ]

mmmmm.... ribs...

Highly recommend the Smokenator.

These were some of the best spares I've cooked to date.

Glazed with Sweet Baby Rays mixed with Texas Pepper Jelly.

Was able to get a pic with the flash before me and the dogs polished these off: