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General| Brand | Smokenator |
|---|---|
| Model | 1000 |
| Category | Smokers |
| Language | English |
Smokenator™ features an efficient design for optimal performance.
Protects food from direct heat radiation for even cooking.
Adds moisture to the cooking environment for better results.
Cooks food up to 30% faster than traditional smokers.
Provides a cleaner cooking experience compared to other smokers.
Surfaces are very hot during use; always wear protective gloves or mitts.
Clean kettle interior and arrange coal support, baffle, and grill tabs for secure fitting.
Set lower vents to a 3/8" gap for draft restriction and temperature control.
Adjust upper vent opening (e.g., 5/16") to control dome temperature.
Break lump charcoal into briquette-sized pieces for optimal burning.
Pack Smokenator™, light coals, add water, set vents, place food, and manage temperature.
Stir coals or add wood if smoke production decreases after 1.5-2 hours.
Avoid opening vents fully; use 5/16" to prevent overheating during cooks.
Close vents to 1/8"-3/16" (upper) and lower for dry environment cooking.
Table correlating vent spacing with target temperatures for dry cooking.
Use a dome thermometer and perform test runs before cooking meat.
Detailed steps for a test run to calibrate vents and understand temperature response.
Position turkey in pan, raise 3", rotate, cook at 225-250°F for 6-8 hours.
Use foil, salt, oil spray; cook for 2 hours, maintaining water pan.
Cook ribs at 210-220°F, rotate, and finish dry for crisp exterior.
Cook chicken at 230-240°F for 4.5 hours with water pan; brining not needed.
Cook pork to 165-170°F, foil wrap to 200°F, then rest to form crust.
Cook brisket to 165°F, foil wrap to 190-200°F for tender results.
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