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Summary of Contents for Smokenator Charcoal Smoker Kit
- Page 1 Smokenator Charcoal Smoker Kit Instruction Manual ~Patent No.: US 7,832,330 B1~ www.smokenator.com...
- Page 2 You should always exercise reasonable care when using your Smokenator. The Smokenator will be hot during and after using and should never be left unattended while in use or while the grill is still hot. Never leave children, infants or pets unattended near a hot grill.
- Page 3 Congratulations on your purchase of the Smokenator! Smokenator is the first product of its kind to efficiently convert a kettle barbecue into a smoker, giving you a versatile product that exceeds the traditional vertical water smoker in both performance and cost.
- Page 4 On the Smokenator 1000 and 2600, the top outer edge of the Smokenator is supported by two of the upper cooking grill’s support tabs. Arrange the baffle so that the bent tabs of the baffle are positioned directly over the kettle tabs that are used to support the cooking grill.
- Page 5 The approach to smoking “low and slow” requires setting the vents on the Weber kettle correctly. Individual weather and climate conditions will vary your results with the Smokenator. Always do a test run with your setup to understand how your smoker will work before cooking with food.
- Page 6 Long Cook Times - Set Up and Temperature Management A loaded Smokenator box will fuel a cook of about 6 hours. To do this, pack the Smokenator to the maximum with up to 60 charcoal briquettes and about 5-7 oz of...
- Page 7 220-230°F. Food support temperature is about 210°F. Place lid on the kettle with the upper vent opposite the Smokenator. Make sure your upper vent is set to 5/16”! This is a critical setting and the start point.
- Page 8 What to Expect The Smokenator creates a huge amount of humidity in the kettle. If you are used to other methods of low and slow...
- Page 9 Smokenator, when followed at 230°F dome temperature, will be very moist and tender. It is possible to control the degree of juiciness. By removing water in the last hour, you can achieve a dryer finish on the outside of the meat, keeping a juicy interior.
- Page 10 the kettle is normally between 225 and 250 °F when smoking and using water to keep moisture levels up. A turkey can take upwards of 6 to 8 hours to smoke. After 4 hours, the turkey is well smoked, and it can be moved to an oven to complete cooking, if you desire.
- Page 11 Ribs This picture shows three slabs of ribs cooking on the food support grill and on a Smokenator Hovergrill. This is roughly 15 pounds of food. Most of your cooking is done on the food support grill, where the temperature is about 210-220...
- Page 12 This will put a dryer finish on the ribs. Chicken The Smokenator® does chicken right! The results will pretty much astound you with the moistness of the meat A pair of chickens, either halved or whole, take about 4.5 hours at 230- 240 °F.
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Page 13: Pulled Pork
There are many spice mixtures you can try with chicken. Our favorite is always slipped under the skin of the chicken. The spice soaks into the meat along with the smoky flavor. Brining is not needed for chicken or turkeys if water is kept in the pan. - Page 14 into a dry kettle environment about 30 minutes to let a crust form. You can also just smoke low and slow till the meat reaches 190-200 °F. It just takes a lot longer, but it can be worth it. Brisket Brisket is a tough cut of meat that is cooked the same way as pulled pork.
- Page 15 888-205-1931. Smokenator® and Hovergrill® are property of Kettlepizza, LLC. and are trademarks registered in the U.S. Patent and Trademark Office. Smokenator® is also a European Union Community Trade Mark. The Weber word mark and 3 legged kettle grill design are registered trademarks of Weber-Stephen Products LLC which is not affiliated with Smokenator or its products.
- Page 16 1755 Osgood Street North Andover, MA 01845 888-205-1931 info@smokenator.com...
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