Here is my second attempt. First time tying the smokenator. A little worried because I have to leave for three hours, but will ask my roomie to refil the water pan.
I used a rub of onion and garlic powder, chili powder, steak magic (montreal something?) black pepper, red pepper, ginger powder, brown and white sugar and ole bay seasoning.
put rub on it and it's ready for the fridge
I get some of those costco plastic meat bags because they are sturdy and use like a shake n bake to get my rub on. lol
letting it sit out to get to room temp after sitting in the fridge two days.
got everything going, waiting for the dome to heat up so I can add the meat. Oh quick question...why do I have to bring the dome to 250 or so? I'm just going to open it when I put the meat on won't it lose temp anyway?