7
Long Cook Times - Set Up and Temperature Management
A loaded Smokenator™ box will fuel a cook of about 6
hours,if the dome temperature is kept near 230°F. This six-hour
time is valid for briquettes and varies for lump charcoal. The idea
was introduced by Ray Minion on The BBQ Forum.
The concept is simple:
* Pack the Smokenator™ to the maximum with up to 60
charcoal briquettes (50 work just fine) or your processed
lump charcoal and about 5-7 oz of wood.
* Remove about 16 briquettes (20 if ambient is under 50
degrees) and light them in a chimney starter (never use petroleum
based charcoal starter fluid). When they are about three quarters
lit (after 15-20 min using Kingsford, a bit longer for Royal Oak),
set them back into Smokenator™.
* Use skewer provide to arrange coals.
* Set the water pan in place and fill with water.
* Set food support grill in place (if not doing a turkey).
* Put kettle lid in place and set the upper vents to 5/16”.
· * Let the kettle come up to temperature.
* Place the food on the grill once dome temperature is up
to 220-230 °F. Food support temperature is about 210 °F.
* Place lid on the kettle with the upper ventoppositethe
Smokenator™.
*Make sure your upper vent is set to 5/16”! This is a
critical setting and the start point.
90 minutes. Or you can open the vent to ½” opening (a doubling
of vent surface area) which will raise temperature some. Do re-
member to watch the temperature after each adjustment until you
know your kettle and how it responds.All temperature manage-
ment is done using the dome temperature! Food support grill
temperature is 10 to 20 °F less than dome temperature, rela-
tively speaking.
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