I just got my Smokenator 1000 in the mail today. Now I have to wait all week for the weekend to arrive to give it a whirl. Could have used it yesterday, but still eating off that pulled pork so it's all good.

I recently got a smokenator too and have used it 3 times (2 test runs). I'm still figuring it out. I need to keep the lower vent half way closed and start the upper vents around 3/16 and see where the temp settles. Measuring the dome temperature didn't work so now I go with the grate temp.
Last weekend I tried RO and that seemed to burn fast but the fatty turned out perfect. Hope to try another one and a bacon explosion this weekend.
I will add something here. Most of the time I do butts in the 250º range, but there was a time where I had to rush the dinner up and after foiling I moved the smoker temp up to 325º or so. You know, there was really no difference in the butt. It pulled just as if I had left it alone at 250º. Just something to think about.Update: I'm currently using the smokenator for the first time. See my post with on-going Q-view HERE.
I have been able to keep the dome temperature in the 210-225 range and the grate temperature around 180 -194 degrees. I am looking for that low and slow cook and thus far the smokenator has provided me that. Believing is in tasting, so I will reserve a complete endorsement of the Smokenator until I reach that 200 degree temperature for my Butt. Really looking forward to some pulled pork.![]()