After reading about Slow-'n Sear, I don't see how I would benefit from replacing my Smokenator. I will never sear anything and might try the control I'd get with a torch first. I would choose to bbq a pork shoulder for the memories but will always choose to use cushion meat when it is available (all the great flavor and bark, much higher yield, and much less time and hassle). I'm intrigued by the Slow 'n Sear but I don't need a longer burn.
Based on what I've read on AmazingRibs, I worry the first one to two hours of smoking and am happy to finish the cook on a different bbq.
I can't post outside the pit because I don't use the required social media accountsl
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I did 1 half-az* failure calibration with the Smokenator and bought an SnS. Smokenator now in box until I figure out what to do with it. Might donate to charity.
Just like DWCowles , I trashed my smokenator as well.
It comes down to use I guess. There's no way you can make pizza, biscuits with a smokenator. Can't bring a smokenator to high enough heat for wings or chicken.
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
Cushion meat is a piece of the shoulder; someone told me it is the tricep muscle but I don't know (or care) It is the long strirated lean meat you've already enjoyed in a pork shoulder. I started using it after a restaurant owner told me that's what was in the excellent pulled pork sandwich I'd enjoyed. I've only found cushion meat it in stores that cater to restaurants. It is a great time saver because it comes in smaller chunks and there's much less inedible tissue; there's plenty of fat and flavor. Here's some discussion: http://www.smokingmeatforums.com/t/7...k-cushion-meat
I also trashed my Smokenator - it simply was too much of a PIA that did not work as advertised.
I don't own a SNS (saving for a Lang), but here is what Henrik noted in another post about the SNS superiority over the Smokenator:
"1. Sturdier construction (one piece, thick steel, as opposed to three pieces, thin steel)
2. A lot easier to use (fill with briquettes, refill water)
3. A lot less maintenance during a grill session (due to super easy access to the briquettes). With the Smokenator I have to add water twice as often. Same with briquettes.
4. Burns a lot longer."
I have criticized PBC for making it appear that their product is set and forget, and they were stand-up enough to admit it and make a troubleshooting video.
The Smokenator isn't out and out fraud, but quite frankly the "brick method" done by Pit Boss works WAY better than the Smokenator w/o spending $50.
I found it to be a huge PIA having to refill the water pan over and over and over and having to feed it charcoal every hour or so - and did I mention super low temps? It was difficult to maintain 215, much less 225-250 for me.
That being said, if it works for you - stick with it. I tried removing the tiny water pan and packing it full of coals, but that only made it to where I had to refill the coals and water about every two hours instead of every one.
The PBC has spoiled me with the 10-12 hour cooks I get out of 1 firebasket I guess.
I definitely agree with the 4 points above. The SnS is significantly easier for temp maintenance and startup. With the Smokenator being smaller, there is a bit more room for food. I've always had trouble maintaining temps with my Smokenator. The only smoke I've done on SnS so far was 3 racks of spares, which just barely fit. Smokenator is a great invention, but SnS improves it.
It's interesting to see that BBQ accessories are now acting like electronics. Can a Smokenator 2.0 beat the SnS? Keep the ingenuity coming!
I used my hover grill once with the Smokenator and that was more surface area than I've ever used since. But I don't want to crowd my 3 panel GrillGrates if the SnS takes up more space than Smokenator. Thank you for helping me think that through.
The feedback I've received has convinced me that I don't need the SnS for now. If I were starting out, I'd go that direction based on the multiple recommendations.
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