In this thread, I am planning to post details for dry runs and cooks that I do with the Smokenator. I am planning to give information for the setup followed by a table of temperatures as the cook progressed with my own comments as to any changes I made during the cook.
After the temperature table, I'll make comments and put questions I have in bold at the very end.
That's my plan anyway...we'll see if it works
The setup and temp tables are inserted as images because I am creating a BBQ diary that is in .pdf form. It is easier to just copy the tables from the diary instead of re-entering all the information again. So I apologize for the lack of ctrl-f-ability in advance!
Here is the setup and the temps for my first dry run.


I was using a Maverick 733 to monitor the temps, and I ran the cables under the kettle lid. I learned afterwards that this is not recommended, so future runs will have them going through the exhaust vents. Maybe some day I'll try drilling probe holes in the kettle itself, but for now that will have to wait.
I used 4 binder clips to keep the lid tight, but there was some smoke/steam escaping where the probe cables were.
I was surprised that the hovergrill had a temp consistently 40 or 50 degrees higher than the normal food grate. I can't believe that three inches makes that much of a difference, but apparently they do.
It seems to me that it took a *really* long time for the food grate temp to get over 200, not to mention near 225.
I don't really have any questions right now...I have one more test to put up, but I will have to make the post later. For that test I used 45 unlit coals and 20 lit coals, and I monitored the lower grate and the food grate but didn't use the hovergrill.
If anyone made it this far, thanks for reading. I hope to update this thread when I can and I am happy to accept whatever unsolicited advice you guys have for me! Thanks!
After the temperature table, I'll make comments and put questions I have in bold at the very end.
That's my plan anyway...we'll see if it works

The setup and temp tables are inserted as images because I am creating a BBQ diary that is in .pdf form. It is easier to just copy the tables from the diary instead of re-entering all the information again. So I apologize for the lack of ctrl-f-ability in advance!
Here is the setup and the temps for my first dry run.
I was using a Maverick 733 to monitor the temps, and I ran the cables under the kettle lid. I learned afterwards that this is not recommended, so future runs will have them going through the exhaust vents. Maybe some day I'll try drilling probe holes in the kettle itself, but for now that will have to wait.
I used 4 binder clips to keep the lid tight, but there was some smoke/steam escaping where the probe cables were.
I was surprised that the hovergrill had a temp consistently 40 or 50 degrees higher than the normal food grate. I can't believe that three inches makes that much of a difference, but apparently they do.
It seems to me that it took a *really* long time for the food grate temp to get over 200, not to mention near 225.
I don't really have any questions right now...I have one more test to put up, but I will have to make the post later. For that test I used 45 unlit coals and 20 lit coals, and I monitored the lower grate and the food grate but didn't use the hovergrill.
If anyone made it this far, thanks for reading. I hope to update this thread when I can and I am happy to accept whatever unsolicited advice you guys have for me! Thanks!
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