I think I know how to properly smoke a chicken now

Today I made my third smoked chicken. Every time, I’m amazed at how steady the smokenator holds the temperature, between 225 and 250 F. Not only was it easier than ever, but it was done on time! Four hours flat from lighting the charcoal to taking this picture. I actually got to eat while it […]

I guess internal temperature of 205 F is done enough

Today I smoked a slab of ribs. The fun part was the weird weather going by in the bits and shreds of thunderstorms. I mean, if it rains and it’s sunny out, you’re supposed to see a rainbow! But the ribs cooked nice and steady, except for the time the heat spiked by accident. (I […]

My first pass at a Smokenator chicken

I couldn’t wait for the Fourth, so I smokenatored a chicken today. I spatchcocked the chicken, and covered it with a simple dry rub. While it rested on a rack in a cheap foil pan, I filled the smokenator compartment with charcoal and lit a few chunks separately in the chimney.

My new barbeque toy

Just in time for the Fourth, I got a new toy. It’s a Smokenator, a metal baffle that fits into your Weber kettle grill and turns it into a smoker. The grill works great for steaks, but sometimes I want to make ribs or pulled pork, and that means barbeque smoke.