Smokenator 1000 Bedienungsanleitung
Smokenator™1000
Efficient means of converting your Kettle to a
full featured
Smoker
~
Patent No.: US 7,832,330 B1
~
www.smokenator.com
1
Congratulations on your purchase of the Smokenator™
1000. It is the first product of its kind to efficiently convert a ket-
tle barbecue into a smoker, giving you a smoker that exceeds the
traditional vertical water smoker in both performance and cost.
Features
*Efficient design
*Shields food from direct heat radiation
*Ability to add moisture to cooking environment
*When properly used can cook food up to 30% faster
with same results as traditional vertical smoker
*Avoids messy clean up associated with vertical
smokers
With the Smokenator’s™thoughtful design, even a 25
pound turkey can be smoked. Using the Smokenator™you will
be able to control temperature and moisture to achieve a final
product that is very well smoked, yet moist. The Smokenator™
is well suited for smoking fish (especially salmon), ribs, roasts,
tri-tips, chicken, and turkey. The following instructions describe
how to set up the Weber and Smokenator™to achieve low and
slow temperature consistently.
Warning
When in use, all of the Smokenator’s™surfaces are ex-
tremely hot! Always wear protective gloves or mitts when han-
dling the Smokenator™when it is in use. Be especially careful if
you are removing the steam pan if it contains water or if you have
been partying or drinking. Burns are very painful.
Steam
Pan
Baffle
Skewer
2
Key:
1-Lower Grill
2-Outer Edge
3-Support Tabs
4-Kettle Tab
5-Water Pan
Installing the Smokenator™
Starting with a clean kettle lid, make sure the interior of the
kettle topis brushed clean of accumulated smoke flakes. Keep the
lower kettle free of accumulated smoke residue, ash, and soot.
This keeps each smoking session free of harshness.
Arrange the coal support grill (1the lower grill + support
rods) so that the base of the baffle fits in between the main rods (1)
of the coal support grill. The top outer edge of the Smokenator™
(2) is supported by two of the upper cooking grill’s support tabs
(3). Arrange the baffle so that the bent tabs of the baffle (4) are
positioned directly over the kettle tabs (3) that are used to support
the cooking grill. This allows the baffle to be lightly secured to the
kettle.
Items included:
* Smokenator™1000 Baffle
* Stainless Steel Pan
* 12” Skewer for Pushing Coals
3
Setting Up the Weber Vents to Cook
Low and Slow
The approach to smoking “low and slow” requires setting
up the draft restriction on the Weber kettle. As you know the We-
ber has two controllable vents – a lower and an upper vent.
Shown below is a photograph of the lower vent system. Take a
common pencil, place it in the slot where the arrows are in the
photograph, and slide the vane or spoke against the pencil, the re-
sult is about a 3/8” gap in each lower vent, which isthe mini-
mum setting!We currently use the lower vent fully open and
have no problem regulating temperature.The lower vent gap can
be varied to compensate for a leaky kettle. You can calibrate the
vanes on the Weber Gold’s ash catcher and can regulate tempera-
ture via the lower vent. On the less expensive Weber Silver
model it’s difficult to set the vents with any precision. Regardless
of model, we use the upper vent to control temperature in the ket-
tle. It is themost reliablewhen running dry the lower is set very
narrow.
4
This photo shows the setting of the upper vent system.
Charcoal is very sensitive to fluctuations in oxygen. A gap of
5/16” in the upper vent as shown will maintain a temperature of
about 230°F dome temperature (210°F food support grill tem-
perature),depending on ambient temperature (70-90°F), humidi-
ty, and smaller cooking loads. You will vary temperature by
opening and closing this vent. To double the air intake from the
5/16” setting, open the vent to 8/16”. To increase the air intake
50% more, open the vent from 8/16” to 11/16”. The outer bound-
ary for our management of low and slow is 11/16”. Temperature
control can be maintained by using these three settings and the
3/16” setting.
You will need a thermometer set in the dome vent (see pic-
ture on page 13 for thermometer set up).
If during a cook, temperature drops by 10°F, open up the
upper vent about 1/16” to 1/8”. If there is no response in 10 min-
utes, stir the coals and check the condition of the unburned char-
coal. If cavity is low on coals (about 5 hours) replenish, figuring
8-10 briquettes are burned in an hour.
When adding unlit coals, you can see a drop in dome tem-
perature as the water evaporates and the more volatile components
of charcoal ignite. This effect lasts for about 15 minutes; you can
compensate a bit if you want, but we usually don’t worry about it.
5
The following table shows the relationship between the
maximum width of the ellipse (seen between the two arrows in
the picture on page 4 and is the actual opening) and its relation-
ship to the total venting area of the 4 holes. You see that the rela-
tionship is not a one to one basis. One open hole on the Weber is
about 0.60 square inches, and 0.58 is very near one open hole or a
setting of 5/16”. We have found that choking the upper vent to
3/16” will allow a burn to proceed. A common pencil has a di-
ameter of .30”; 5/16” is 0.31 square inch. Once you discover
how damping works in your kettle you can whittle a stick or find
various pencils of varying widths to set your vents.5/16” is your
initial starting point.
6
Charcoal Briquettes or Lump Charcoal?
All of the original testing was done with Kingsford Char-
coal. Kingsford is a very consistent product from bag to bag and is
available in most places. It’s a decent product that is formulated to
start fast and provide enough heat for one decent grilling session.
It works well for low and slow cooking. The biggest complaint
about it is the issue of purity. Kingsford is an admixture of carbon
made from wood and processed mineral char to form nearly pure
charcoal, sawdust, sodium nitrate (for easy ignition) and some
starch to hold it all together.
Lump charcoal is used by many experienced BBQ Chefs
for the simple reason that it is pure wood charcoal derived from
hardwood. We have found the best way to burn lump in a con-
trolled manner is to break it up. The goal is to make as many
pieces close to the size of a briquette, or 2” x 2” x 1.5”. These
pieces are laid down on the coal support grill, with smaller chips
and wood chunks layered on top of this first layer. In our personal
experiments, breaking up the lump in this manner makes for plenty
of surface area to ignite, creating the environment for an even and
consistent burn rate. When using lump charcoal with the Minion
method, expect burns to last 5 to 6 hours.
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 charcoaland 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.
When you put cold food (having a temperature of 50 °F) on
the Hovergrill in the kettle, fully expect the temperaturenotto stay
at 230 °F dome at the beginning of the cook.
Dome temperature will probably drop to 180 or 190 °F
when food is added to the grill. In this situation you can take no
action and let the meat absorb the heat, which will take about 60 to
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.
8
Critical Point:When the upper vents are set at 5/16”
and dome temperature is 230-240 °F, the water will be simmer-
ing (not a vigorous boil).Until you understand and are familiar
with your tools and how fast water evaporates, quickly check the
water level every 30 minutes. This is entirely precautionary; at the
5/16”–3/8” setting, water will last about 70 to 90 minutes. Open-
ing up the upper vents increases heat production and also evapo-
rates the water faster!
It is our observation that after about 1.5 to 2 hours, smoke
production will decrease with the Minion Method. We find that
stirring the coals will usually help smoke production. When this
doesn’t work, we add more wood to keep a light blue smoke vent-
ing from the dome.
We strongly advise that every hour you tend to the coals:
open the kettle lid and use the skewer to shift the coals.This ulti-
mately means a more even and controllable temperature.The first
hour the Smokenator™cavity is still very full, but you knock the
ash off the charcoal and keep its surface area exposed to air. If you
have a one touch system, at about 4 hours, sweep the ash out of the
kettle. This can be done with the lid closed.
Many people worry about lifting the kettle lid and losing
temperature. We don’t worry about it too much. At the most, the
lid is off for only about 2 minutes. The food doesn’t lose tempera-
ture since it is mostly water. (Put a thermometer into a quart of
your hottest tap water and watch how fast the temperature drops in
2 minutes; it’s not very much). Kettle dome temperature recovers
in 5 to 10 minutes.
Shorter Cook Times and More Observations in Temperature
Management
We would recommend using the Minion method, exclu-
sively. If you cook only for a couple hours, closing off the upper
and lower vents will save your unburned charcoal and wood
chunks for the next time.
Youcanplace fewer briquettes in the cavity for shorter
cooks at the start-up; just make sure there are unlit coals on the
floor of the charcoal support grill and proceed as the section on the
Minion Method outlines. Figure 10 briquettes at start-up plus 10
per hour, as a rule of thumb.
9
The Smokenator™set up consumes about 8 to 10 bri-
quettes every hour to keep temperature at 230-240 °F. We would
recommend that if you have a very long cook, such as a turkey or
pork butt, that at 5 hours you refill the cavity with briquettes and
add wood chunks according to what you are cooking. Beef
doesn’t need heavy smoke. If you use lump, you might have to
replenish sooner. If there are less than 8 briquettes by weight in
the cavity, the temperature will not be sustained and will drop.
Vent setting management
If you load the kettle with cold meat on the food support
grill and the Hovergrill, the dome temperature as mentioned will
drop to 180-190 °F. If, for time reasons, you decide to compen-
sate for this drop in temperature and open the vents to full open,
several things will happen. First, it increases the amount of steam
produced in the kettle, and this steam condenses on the colder
food, warming it. Secondly, this causes more coals to ignite as
temperature moves near 210-220 °F. We advise closing the upper
vents to 5/16” to choke the fire. If you don’t, you risk creating a
mass of charcoal generating too much heat, causing the internal
temperature to over shoot. This leaves you with a hot kettle that is
slow to cool and the water pan furiously boiling. As long as water
is in the pan, humidity is maintained; water will eventually evapo-
rate and the temperature will spike to over 330-340 °F.
On occasion, we have set the upper lid askew. This floods
the kettle with air, and the rise in temperature will cause water to
evaporate very quickly (15 minutes or so), and then the tempera-
ture spikes to over 340°F. This results in a hot kettle that cools
slowly. It take over 40 minutes to cool down to 230 °F! Just be
careful to close the upper lid the right way all the time.
For users who are completely new to temperature manage-
ment, we recommend that you do a test run. Start a session with-
out cooking any food and follow the Minion Method to see how
your Weber functions. You will be glad you did and your anxiety
level will be much less when you actually do those ribs or roast.
The directions outlining the Minion Method start with a fire that is
under performing, and letting the upper vent supply the right
amount of oxygen to bring the kettle up to the right temperature.
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