First Beef Smoke on the Smokenator

Discussion in 'Beef' started by filliphy, Feb 3, 2008.

  1. Hi Guys,

    Having finally cleaned my Weber Kettler, and installed the Smokenator, I prepared for my first smoke. Rubbed a Topside Roast with just some salt, paprika & CBP the night before, and left it in the fridge overnight. The next morning, I think that I just put a bit more pepper on it, and that was it. I lit some coals in my homemade charcoal starter (I was actually surprised how well this thing worked!), and put them, along with 4 bits of hickory. Boy did that thing smoke. I was worried that most of the smoke was actually the charcoal (a 20 pound bag of Weber Green Egg Charcoal), but I didn't really mind. I also put some beef ribs on, because I couldn't find any racks of ribs in the butcher that I went to, I 'll have to keep looking, because that is what I would really like to have.

    I didn't do a dry run in the smoker (as suggested by the manufacturer), and so I was checking it every 15-30 minutes with the temperature.

    It was probably smoked for about 2-3 hours, and then just warmed up. It took ages once it hit 140 (at about 3pm) and then even longer to get to 160. I then couldn't wait any longer, so I foiled and put it in the oven. Maybe I should have put it in the blankets and cooler, because it was a bit dry when I finally sliced it. But I was glad it had the smoke ring (I was very excited when I sliced it and there it was!).

    The roast was a little dry, but I didn't spray it during the smoke, so maybe I can do that next time. And I need to figure out a sauce, and a better rub.

    But other than that, I might have to call this a success!

    Anyway, onto the Q-view.
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  2. camp_cookie

    camp_cookie Smoking Fanatic

    That looks good.
     
  3. kookie

    kookie Master of the Pit OTBS Member

    Looks good.....

    Kookie
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks like the smokenator did a good job judging by your smoke ring, congrats !!!
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Look's good!!
    A little dry because a lil overcooked, shoulda stopped at 140 but nice ring!!
    Tell me about your extension rack........homemade?? I like it!
     
  6. So beef should only go to 140? I thought that I read it should be 170 and the foil and rest? or did i misread pork?



    The extension rack actually came with the smokenator! According to the website, the extension Hovergrill adds 247 square inches more smokin' space!

    I'll see if I can do some Wicked Beans and some ABT's next weekend!
     
  7. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    That's some nice looking beef! Did you say you used 20lbs of charcoal ?
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    ya 170* much to high for beef-140 tis good,and the temps u hear from the heat police are padded -and ya I think u thinking pork at 170
     

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