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
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.
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.
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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!
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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:
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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.
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