The Smokenator 1000
Discussion
Been looking at one of these for a while to make smokeing easier on the Weber and noticed that Tig has one and producing awesome results.
Seems to only be available from the US so shipping would be pricey plus the possibility of being stiched by customs.
Question is are they worth the price or is it a gimmick?
Seems to only be available from the US so shipping would be pricey plus the possibility of being stiched by customs.
Question is are they worth the price or is it a gimmick?
I saw the smokenator the other day on the BBQ thread and thought it looked ok, but a bit of a gimmick. With the shipping etc you might as well get a proper smoker like http://www.forfoodsmokers.co.uk/acatalog/Amigo_BBQ... and do the job properly. If it was readily available in the uk for the equivalent £'s then I would say it's an option.
It came out around £60 incl all the charges. My mate wanted one so I actually got 2 sent over which might have helped a bit. But not much
I think your decision comes down to space as much as anything. I didn't want both a full size weber performer and smoker on the patio. I've found that for ribs you can use the smokenator for around 3 hours, then remove it from the bowl leaving the hot coals in place for finishing them off over direct heat. The moist meat next to the bone plus the crisp outside is great. An all in one bbq/smoker only lit once.
It's certainly not a gimmick. A full up smokenator will run for 6 hours or so with no added coal. The temperature holds very accurately according to the millimetres of open vent in the lid (8mm for 110c !). They do advise using bulldog clips to keep the lid tight if yours has warped at all - if not I think you'll just lose water quicker.
Build quality is great - it should last as long as the weber.
Brisket ?
I think your decision comes down to space as much as anything. I didn't want both a full size weber performer and smoker on the patio. I've found that for ribs you can use the smokenator for around 3 hours, then remove it from the bowl leaving the hot coals in place for finishing them off over direct heat. The moist meat next to the bone plus the crisp outside is great. An all in one bbq/smoker only lit once.
It's certainly not a gimmick. A full up smokenator will run for 6 hours or so with no added coal. The temperature holds very accurately according to the millimetres of open vent in the lid (8mm for 110c !). They do advise using bulldog clips to keep the lid tight if yours has warped at all - if not I think you'll just lose water quicker.
Build quality is great - it should last as long as the weber.
Brisket ?
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