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post #1 of 9
Thread Starter 
i have blown past this web site before but now have an interest in how well this works. Does any one have any experience with the smokinator 1000 for the weber kettle?

post #2 of 9
Since you've gotten no responces, let me just say this.......

If you do a google search for reviews, I don't think you'll find a single bad review.

But I don't own one myself.
post #3 of 9
Thread Starter 
I did get a PM. He suggested the use of bricks to do the same thing. I like that advantage in that you can make changes for different cooking sessions.

post #4 of 9
For over $50 (including shipping), I'll stick to my $3 drip pan with a small pile of coals on each side.

post #5 of 9

Weber mods

I have seen someone take a sawzall/tin snips to a cookie sheet. They snipped it so the bottom fit snug against the fire grate and the top was just big enough for the lid to fit. Perhaps it was someone on this board.

post #6 of 9
Props to the guy who invented it though, gotta admit it looks pretty cool. Might be a nice addition if you needed to do more meat than your regular smoker could handle
post #7 of 9
I agree. hats off to him! I hope he makes some money! I like to see people use the brain they were given!
post #8 of 9

I like mine

I get very good results using my smokenator, and Don (the seller of them) is very helpful. I get a very stable temperature.

That said, using this setup, I'm now pretty locked in to finishing my butts and briskets in the oven. You get a nice long initial burn (with mine 4 - 6 hours) but after that its a bit of pain to keep feeding it more charcoal. Once my meat gets to 160, I foil it and bring it inside. So, the way I use it isn't for smoking purists.

I think it was worth my money. If money is tight, go ahead and use bricks or a cookie sheet, but I think I am getting my money's worth out of the Smokenator.

I use briquettes for the intial load, and when I add more charcoal, I use lump. This keeps the less than yummy briquette lighting smoke away from the meat. If I was going to add briquettes, I'd make sure to use something more like Kingsford Competion or Duraflame.
post #9 of 9
I've had one for over a year now. I used it all the time when I first got it however, now I've been using the drum mostly. I liked it very much, I got great burn times out of it...4-6 hours without having to add more. I think it's best suited to doing ribs though. But of course if all you have to spend is about that then it's a great addition to your cooking hardware.
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