I joined Amazingribs a year ago. Upon the advice of Meathead I bought a Smokenator to use with my reliable 'ol Weber Kettle. I'm a charcoal guy going back forty years. My rookie trials with the Smokenator/digital grill-meat thermometer included trouble getting up to heat and losing temp while adding coals or liquid. Then I read about the Smoke and Sear a week or so ago. I ordered one two weeks ago, again through the site. What a dream! Get a dozen coals going in a corner, load a chimney full of unlit coals across the rest, add a quart of hot water to the basin, add the wood chips, put on the grate, put the meat on the grate with thermometer, close the lid, monitor temp. That's it. I smoked chicken quarters on Tuesday. My greatest critic - my wife Terre - LOVED them. She called them beautiful. Our grandson loved the flavor. No lifting the hood, no adding coals or water. Today when I was cleaning up I noticed one-half to three quarters of the coals were still unlit. I put them back in their container. No wonder the ad says one chimney full will give you 8-8.5 hours of smoke. I'd been hesitant to try a beef brisket but no more. I can't wait.
I'm wondering if anyone out there prefers a Smokenator.
I'm wondering if anyone out there prefers a Smokenator.
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