Nice video. Just bough a used weber deluxe Edition with 1lb gas tank. It came with the center searing cast iron grate along with Smokenator 1000 , rotisserie chicken attachment and Center grill for two level cooking, as well as a few extras, totalling for about $850+ Tax, with all attachments. Picked it up for $250. Not bad Hugh? I thought getting the weber to stay at 275°F was going to be difficult. It was pretty easy. I set top vent at 1/3 of the way and bottom about 1/4 to 1/3 of the way as well. Temperature is holding nice at 275°F In the meant time, I have a gas grill with 3 slabs of ribs holding at temperature of 275°F as well. From what I see so far, the Weber Charcoal grill and Smokenator 1000 are doing a lot better job then the gas grill, Ribs look wet on the charcoal Webber and not as dry as the gas grill :o/ . I am really Surprised. One thing I have not found on TH-cam is a video on how to refill the Smokenator without having to remove the grate. I just end up taking off the grate. The opening on one of its grate gates didn't allow much room for more Charcoal to be put in safely. Great video, thanks for sharing. Happy 4th of July.
On my grate, i can fold up both sides of the cooking grate. I just fold it up, fill it up, and go! Look into purchasing a different top grate. It will make things much easier. Enjoy the Holiday!
Just wondering. You spend a lot of time talking measurements and temperature, sounds pretty high tech. Then after you waste time bringing your grill up to 235 degrees you take the lid off and mess around a whole lot. Meanwhile all the heat that you so meticulously tried to achieve is GONE and you can start all over. Why is that?
I just measured it. It is 7/32" (almost 1/4 inch) open from at the largest point of the grill vent to the blade. Keep in mind this was the one that was open the most of the 3 holes as these grills are not perfect. The others were slightly less than the 7/32" point. Between 5/32 and 6/32". Start there and see what happens.
Your grate temp is not 235, if your at 235 at the top of the dome then your temp at the grate is probably 200 to 210. Heat rises so your temp is much higher at the top of dome. You should have a wireless probe at food level.
Vents on the lid should be wide open and make it easy on yourself when using your chimney...turn it upside down. You want 250° at grate level, not the lid.
Short answer is yes. Long answer is no. If your only grill is the Webber, then yes it is worth every penny. It will get the job done and the food will be good. I bought it as I was on a budget and only had the 1 grill. I have since moved onto a Webber smokey mountain, the smaller one. It is even better and easier yet to use-in the summer. Both of these options do not perform well in the winter. The smokenator will not work when it's snowing and blowing. There just isn't enough insulation for this. The smokey mountain will work if you put it into a garage or build a "box" around it to block the wind. This is why I am looking towards a ceramic Komodo type now. If you live in a warm climate and don't use it below freezing, it is perfect, good bang for your buck. You will have to tend to it a bit more than the smokey mountain, but once every 45 mins to hour isn't bad. I have been able to bring my regular kettle and smokenator camping and the like, so it really gives you options.
Wow, just the kind of answer I was looking for. Living in the Southeast USA, it sounds like a good, year-round option for me. Thanks for the thoughtful, and insightful, response.
Liberty First You're so right. Thank you for reminding us of your intellectual superiority and ingenuity on a barbecue video. I hope your homemade contraption works well. I really do. Maybe then you can sell enough of them to finally move out of your mom's basement.
Lighter fluid does not cause food to taste like lighter fluid. Idiots who don't know how to use lighter fluid makes food that taste like lighter fluid.
Awesome video, very informative. I plan on buying the smokenator now! Thanks
I would like to see a smokenator vs slow n sear.
Great video!!! FYI the thermometer that is built into the grill should be cleaned after ever cook to keep it on point....
Nice video. Just bough a used weber deluxe Edition with 1lb gas tank. It came with the center searing cast iron grate along with Smokenator 1000 , rotisserie chicken attachment and Center grill for two level cooking, as well as a few extras, totalling for about $850+ Tax, with all attachments. Picked it up for $250. Not bad Hugh?
I thought getting the weber to stay at 275°F was going to be difficult. It was pretty easy. I set top vent at 1/3 of the way and bottom about 1/4 to 1/3 of the way as well. Temperature is holding nice at 275°F
In the meant time, I have a gas grill with 3 slabs of ribs holding at temperature of 275°F as well. From what I see so far, the Weber Charcoal grill and Smokenator 1000 are doing a lot better job then the gas grill, Ribs look wet on the charcoal Webber and not as dry as the gas grill :o/ . I am really Surprised.
One thing I have not found on TH-cam is a video on how to refill the Smokenator without having to remove the grate. I just end up taking off the grate. The opening on one of its grate gates didn't allow much room for more Charcoal to be put in safely.
Great video, thanks for sharing.
Happy 4th of July.
On my grate, i can fold up both sides of the cooking grate. I just fold it up, fill it up, and go! Look into purchasing a different top grate. It will make things much easier. Enjoy the Holiday!
Wood was too big for the hole. Happens to me all the time.
leica2016 lol rookie wsm is better
Just wondering. You spend a lot of time talking measurements and temperature, sounds pretty high tech. Then after you waste time bringing your grill up to 235 degrees you take the lid off and mess around a whole lot. Meanwhile all the heat that you so meticulously tried to achieve is GONE and you can start all over. Why is that?
you have a really majestic looking cat
Use juice instead of water, cherry or apple or a mix. If your going to have moisture going have it help add flavor.
some great tips on this video, many thanks :)
How long did this cook last?
When you say you added coals, are you talking unlit or lit?
Could you post measurements of your marks on the bottom vent so I have an idea for my grill?
I just measured it. It is 7/32" (almost 1/4 inch) open from at the largest point of the grill vent to the blade. Keep in mind this was the one that was open the most of the 3 holes as these grills are not perfect. The others were slightly less than the 7/32" point. Between 5/32 and 6/32". Start there and see what happens.
Thanks
Your grate temp is not 235, if your at 235 at the top of the dome then your temp at the grate is probably 200 to 210. Heat rises so your temp is much higher at the top of dome. You should have a wireless probe at food level.
It looks like your lower dampener is completely closed for smoking.
Vents on the lid should be wide open and make it easy on yourself when using your chimney...turn it upside down. You want 250° at grate level, not the lid.
geeezzzz, does a defibrillator come with that meal ?
the Weber temp gauges on the lids never work and are very inaccurate. I never use it
60 bucks for the Smokenator alone? Are you kidding me?
Anyone use apple juice instead of water with this device?
If I were you, I would buy a very good quality digital caliper just to go sure the openings are correct. :-)
that weber needs the cdc damit man clean the thing
Check out the SLOW-N-SEAR by Adrenaline BBQ Company!
llamawizard waste of money
After two grilling seasons, do you think the smokenator was worth the money?
Short answer is yes. Long answer is no. If your only grill is the Webber, then yes it is worth every penny. It will get the job done and the food will be good. I bought it as I was on a budget and only had the 1 grill. I have since moved onto a Webber smokey mountain, the smaller one. It is even better and easier yet to use-in the summer. Both of these options do not perform well in the winter. The smokenator will not work when it's snowing and blowing. There just isn't enough insulation for this. The smokey mountain will work if you put it into a garage or build a "box" around it to block the wind. This is why I am looking towards a ceramic Komodo type now. If you live in a warm climate and don't use it below freezing, it is perfect, good bang for your buck. You will have to tend to it a bit more than the smokey mountain, but once every 45 mins to hour isn't bad. I have been able to bring my regular kettle and smokenator camping and the like, so it really gives you options.
Wow, just the kind of answer I was looking for. Living in the Southeast USA, it sounds like a good, year-round option for me. Thanks for the thoughtful, and insightful, response.
+Grant Wallace
you ought to check out the SLOW-N-SEAR. it is superior to the smokenator!
Liberty First You're so right. Thank you for reminding us of your intellectual superiority and ingenuity on a barbecue video. I hope your homemade contraption works well. I really do. Maybe then you can sell enough of them to finally move out of your mom's basement.
@@llamawizard trash
Im gonna eat 🤣👍🏻
Lighter fluid does not cause food to taste like lighter fluid. Idiots who don't know how to use lighter fluid makes food that taste like lighter fluid.
+John Sanchez People who don't let the coal ash over before putting the food on are the ones who complain about food tasting like lighter fluid.
When you have options like chimney starters, then why even use coals with an accelerate in it?
you should not cook with unlit coals. yuck
All the cats
@14:10 , Nice Rack !
No bbq or apple juice on ribs . You need practice rookie