New Guy

[Inf3ct3d_r3x]

Hey everyone, I've been spending time on this site for the last 3 or 4 months so I decided to actually join.
My pp is of my first smoke on my hand me down webber 18" kettle w/ the smokenator 1000 (which I dont think I like). I used hickory wood soaked for about 3 hours and Kingsford Original. It took about an hour to get to 220°f and once I put the chicken in it held at 170°f for about half an hour then 200° for the rest of the time (5ish hours)
The meat was fantastic the skin was like chewing on liquid smoke.

I've also done some garlic at about 150°f for 1 hour and it is delicious.

Anyway Hi ya'll love to learn from others on what I can do better.

 

[kruizer]

Welcome to SMF from Minnesota.

 

[Inf3ct3d_r3x]

Welcome to SMF from Minnesota.

Thanks!!! In CO myself

 

[noboundaries]

Inf3ct...., welcome to SMF! Glad you're here and smoking on your Weber Kettle.

As a Smokenator owner myself, here's some advice.
1. Don't soak your wood.
2. Don't use the water pan; dry smoke instead. You can remove the water pan and put it on the charcoal grate next to the Smokenator to use as a heat sink (temp stabilizer), but I don't bother. I just take it out completely and use the extra space for charcoal.
3. In the Smokenator, put down a layer of cold charcoal, then some wood, then add more cold charcoal. Put your hot briquettes on top of that. The wood will preheat during the smoke and burn cleaner, giving you better smoke taste.

I learned to smoke on a Weber with a Smokenator, eventually moving on to the WSM. I still grill a lot on my Kettle, and occasionally pull out the Smokenator.

Skin-on chicken, BTW, likes high temps, north of 275-300F, or you end up with rubbery skin. Low n slow is better for beef, pork, and fish.

Have fun eating your lessons! Successes always leave room for improvement, and some part of failures will still be edible and delicious.

Enjoy the Forum!

Ray

 

[JC in GB]

Welcome from Wisconsin. Happy smoking.

 

[motocrash]

Welcome to SMF from Virginia

 

[Inf3ct3d_r3x]

Welcome to SMF from Virginia

Where at in VA?

 

[banderson7474]

Welcome from bama

 

[gmc2003]

Welcome to the site happy you finally decided to join the fun. Lot's of Weberholics on site to help you out.

Chris

 

[motocrash]

Where at in VA?

 

[Inf3ct3d_r3x]

View attachment 390890

Nice! I grew up in the Deep Creek area of Chesapeake

 

[Inf3ct3d_r3x]

Inf3ct...., welcome to SMF! Glad you're here and smoking on your Weber Kettle.

As a Smokenator owner myself, here's some advice.
1. Don't soak your wood.
2. Don't use the water pan; dry smoke instead. You can remove the water pan and put it on the charcoal grate next to the Smokenator to use as a heat sink (temp stabilizer), but I don't bother. I just take it out completely and use the extra space for charcoal.
3. In the Smokenator, put down a layer of cold charcoal, then some wood, then add more cold charcoal. Put your hot briquettes on top of that. The wood will preheat during the smoke and burn cleaner, giving you better smoke taste.

I learned to smoke on a Weber with a Smokenator, eventually moving on to the WSM. I still grill a lot on my Kettle, and occasionally pull out the Smokenator.

Skin-on chicken, BTW, likes high temps, north of 275-300F, or you end up with rubbery skin. Low n slow is better for beef, pork, and fish.

Have fun eating your lessons! Successes always leave room for improvement, and some part of failures will still be edible and delicious.

Enjoy the Forum!

Ray

What is your vent set up?

 

[noboundaries]

I have a One-Touch Kettle. Top vent open, bottom vent no more than 1/8th inch for 225F., full open for 300F plus. You'll have to experiment to find your settlings.