Greetings from Vancouver, WA

[joeeless]

I have a Weber 22" kettle which I have been using almost exclusively for grilling. I did purchase the Smokenator and have have been using that to try and actually do some bbqing. So far I have not had too much success although it is at least tending more towards being bbq'd as opposed to being grilled. My biggest issue is temperature control or at least I think it is. I do not have a smoker but hope to get the Char-Griller Akorn komada within the next month or two. I know it is not the best but it is all that I am able to get at this time. Hopefully with the information I can glean from the Pit, I will have a lot more success in the future

[holehogg]

Greetings from South Africa Sir.

[joeeless]

Howzit holehogg. Now this is quite
a coincidence. I am originally from Jo'burg and came to the USA going on 60 years ago.

[holehogg]

I grew up in JHB (Orange Grove in the North) and moved to PE in '88. You will soon have all things BBQ under control of you hang around here. I have learnt so much from the wonderful knowledgeable people of the Pit.

[Loren]

Welcome from Portland!

[DavidNorcross]

Welcome from Virginia!

[Donw]

Welcome from Maryland

[LA Pork Butt]

Welcome to the Pit from Dallas! Follow this like to learn how to use the Snake Method for doing low and slow BBQ. https://youtu.be/XiGRbyg_zeI

[joeeless]

Thank you for the link LA Pork Butt. It looks pretty easy and I definitely will try that method.

[klflowers]

Welcome from TN. I spent some time in Olympia in my youth, beautiful part of the country. Look into adding a slow n sear to that kettle, make it into a smoking machine.

https://www.snsgrills.com/?gclid=EAIaIQobChMIq4fJlfG16QIVBonICh2ZpwyDEAAYASAAEgI85vD_BwE

[Texas Larry]

Welcome from south Texas!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!

Ya can make some mighty fine BBQ on a Weber kettle, jus takes a lil practice, refinement of technique...ya got this, amigo!

[mountainsmoker]

Welcome from the mountains of NC. The Smokenator can make great BBQ, It is fickle on vent settings. I use wood chunks that last about an hour and stir the coals and add a new one when the first one doesn't smoke any more. I have found that must keep a diary of your cooks so that you can keep track of conditions and build up a data base to set up your cooks based on prior knowledge. As for setting the vents I have found that setting the top vent to 1/4 and then using the bottom vent to control temp works best. Good luck!
'

[RonB]

Welcome to The Pit Joe. You don't need the kamado to smoke. Get a Slow N Sear and you can smoke on your Kettle. There is a small learning curve, but not hard at all. And the manufacturer has some great videos on how to use it on the site:

https://snsgrills.com/collections/sl...ts/slow-n-sear (currently on back order - but check out the videos anyway)

I had a Smokenator and the SnS is much easier to use.

[HouseHomey]

Huntington Beach welcomes you. Listen to holehogg He is a superstar!

[ofelles]

Welcome from the California Delta.

[MBMorgan]

Welcome from Colorado ...

[Skip]

Welcome from Minnesota. Enjoy The Pit.

[joeeless]

Thank you all for the welcomes and suggestions. After reading about the snake method and Slow N Sear, I decided to 'splurge' and ordered the SNS and am now anxiously waiting for it to arrive. Until it does, I am going to try to use the snake method . I have been spending the last few days just reading suggestions, recommendations and recipes and I think I have already learned more about smoking in these few days than I have ever learned before.