I have had the Smoke a nator for several years. It cooks so good. It's a shame that the inventor has disabled comments. Use Kingsford, it's the only coal I have used that's work the best. Check out my ribs this weekend I have smoked butts, briskett, pork loin, whole beef filet. You will not feed 200 people, but it will feed 15 folks real good.
Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
Looks good ! I don't think charcoal bricqettes are that bad for you . I usually don't cook higher than 225 degrees. I keep the top vent fully to 3/4 open and control the heat using the bottom vent. After 3 hours of cooking I stop adding wood chips as I don't like it over smoked. I time it 90 mins per pound...8 lb. roast will usually take me about 12 hours. I just bought a smokenator so maybe these will change when I start using it. I found your video looking for vids on the smokenator.
@ardoinjc Thanks for watching! I have a feeling you're gonna love your new Smokenator! It really is a great BBQ accessory. It will hold a constant temp for hour after hour!
We did a brisket with it on memorial day…Perfect smoke ring, perfect moisture, etc.
Thanks for this video (and all your videos for that matter)! I recently purchased the smokenator and love it. However, I tried my first long smoke yesterday--a pork butt. When you smoked one using the smokenator, what was your rule for adding charcoal and wood during such a long smoke? Also did you smoke the meat until the internal temp reached 205?
@abreckenridge24 Thanks for the comment! Since I was really doing an experiment with using lump charcoal in the Smokenator (something I have not seen anyone else do), I was just keeping the chamber about 2/3 full for the last 4 or 5 hours of the cook. I think I was only adding 3 or 4 chunks every 2 hours or so.
I did pull the pork butt off a bit too early. It reached an internal temp of about 175…Should've let it go for another 2 hours.
I had trouble with the temperature...do you ever have that problem? I had problems keeping it above 220. I had the bottom vents opened and the top vent a little more than half way shut. When I opened the top vent, the temp got up to 300-325...seemed as if I was always watching the temp. Any suggestions?
@vtorralbes When that happens, I usually close that bottom vent, starting at 1/2 way, and tweak it from there. It takes a bit of practice, but soon you'll find that "sweet spot".
If you want it more tender, cook it till 200 or 205 and it will be alot more tender, bone will fall out and you wouldnt be able to pick it up like you did or it would break in half from being so soft.
@bowulf Thanks for watching! I think I'd need something like 1,000 subs before I qualify for a partnership. Funny though, that there are ads all over this video, and my channel. (Just started with this video.)
@SmokeyGoodness Everything I like: pulled pork, slaw, beans & a big pickle. You could franchise that and make a fortune. The SmokeyGoodness chain presents its Meal of the Year.
My gosh, this is getting close to a viewership milestone.
Going HOG WILD !
Congratulations, Dan.
PismoBeach 4 weeks ago
@PismoBeach Thanks, Steve! Whoa, look at all of those volunteer saplings! (We took 'em down last year). This really IS an urban forest.
SmokeyGoodness 4 weeks ago
I have had the Smoke a nator for several years. It cooks so good. It's a shame that the inventor has disabled comments. Use Kingsford, it's the only coal I have used that's work the best. Check out my ribs this weekend I have smoked butts, briskett, pork loin, whole beef filet. You will not feed 200 people, but it will feed 15 folks real good.
MustGrill 5 months ago
nasty!!
eLfuTaChee 7 months ago
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Looks delicious! I soak the pork shoulder in apple juice and onions for at least 24 hours before cooking to give it more flavor. Sprinkle on my own dry rub made from nearly every spice and herb I have. Then I use a Cookshack electric smoker oven for 17 hours with apple wood for the smoking. After pulling it apart I mix it with my BBQ Sauce for Amateurs and voila! -- the best pulled pork sandwich in Silicon Valley! Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago
Also if anybody wants the best site for Bar B Que tips and tricks you need to give Meathead a look at Amazing ribs....amazingribs(.)com
ardoinjc 7 months ago
Looks good ! I don't think charcoal bricqettes are that bad for you . I usually don't cook higher than 225 degrees. I keep the top vent fully to 3/4 open and control the heat using the bottom vent. After 3 hours of cooking I stop adding wood chips as I don't like it over smoked. I time it 90 mins per pound...8 lb. roast will usually take me about 12 hours. I just bought a smokenator so maybe these will change when I start using it. I found your video looking for vids on the smokenator.
ardoinjc 7 months ago
@ardoinjc Thanks for watching! I have a feeling you're gonna love your new Smokenator! It really is a great BBQ accessory. It will hold a constant temp for hour after hour!
We did a brisket with it on memorial day…Perfect smoke ring, perfect moisture, etc.
SmokeyGoodness 7 months ago
Thanks for this video (and all your videos for that matter)! I recently purchased the smokenator and love it. However, I tried my first long smoke yesterday--a pork butt. When you smoked one using the smokenator, what was your rule for adding charcoal and wood during such a long smoke? Also did you smoke the meat until the internal temp reached 205?
abreckenridge24 7 months ago
@abreckenridge24 Thanks for the comment! Since I was really doing an experiment with using lump charcoal in the Smokenator (something I have not seen anyone else do), I was just keeping the chamber about 2/3 full for the last 4 or 5 hours of the cook. I think I was only adding 3 or 4 chunks every 2 hours or so.
I did pull the pork butt off a bit too early. It reached an internal temp of about 175…Should've let it go for another 2 hours.
SmokeyGoodness 7 months ago
trying this on fathers day eve...saturday....Great tips...
TBLACK9IN 8 months ago
I had trouble with the temperature...do you ever have that problem? I had problems keeping it above 220. I had the bottom vents opened and the top vent a little more than half way shut. When I opened the top vent, the temp got up to 300-325...seemed as if I was always watching the temp. Any suggestions?
vtorralbes 9 months ago
@vtorralbes When that happens, I usually close that bottom vent, starting at 1/2 way, and tweak it from there. It takes a bit of practice, but soon you'll find that "sweet spot".
Thanks for watching!
SmokeyGoodness 7 months ago
Heard about royal oak charcoal briquettes I THINk they are safe but not sure.
I subd
tenphasesgmail 10 months ago
@tenphasesgmail Thanks! I've also heard about Riyal Oak, but I keep forgetting to keep an eye out for it in the store!
SmokeyGoodness 10 months ago
If you want it more tender, cook it till 200 or 205 and it will be alot more tender, bone will fall out and you wouldnt be able to pick it up like you did or it would break in half from being so soft.
pandmonium2k7 1 year ago
Awesome!
tinboats 1 year ago
@tinboats Thanks! Just looked at your channel and sub'd!
SmokeyGoodness 1 year ago
Smokenator rules !
PopularOrNot 1 year ago
@PopularOrNot And quickly pays for itself! (Burning a lot less charcoal!)
SmokeyGoodness 1 year ago
You should become a partner, and then you are wide open for the number of minutes your videos can be. Your videos should qualify you easily.
bowulf 1 year ago
@bowulf Thanks for watching! I think I'd need something like 1,000 subs before I qualify for a partnership. Funny though, that there are ads all over this video, and my channel. (Just started with this video.)
SmokeyGoodness 1 year ago
Great video and darn good eats. Good saving this one until we got the extra time for videos.
Oh Man, now I have to go out and get me a Smokenator!
One more gizmo for the outdoor kitchen!
TangoSpiceCompany 1 year ago
@TangoSpiceCompany Oh yea! You'll be happy with it! I only had to add more charcoal once. And it maintains the temps perfectly!
SmokeyGoodness 1 year ago
NINE POUNDS of great eating!
Sure wish I were there to gobble lots of it.
Thanks for the background on the charcoal debate. All new to me.
Your fine title graphic reminded me of my oscilloscope days, but with my green waveforms replaced by dramatically fiery red ones.
PismoBeach 1 year ago
@PismoBeach And about 7 1/2 pounds of leftovers! (Which I'm just about to indulge in!)
Sure wish you could drop by for a pulled pork sandwich...With Cole Slaw, Some baked beans and a big ol' dill wedge! MMMmmm.
This actually WAS much better with the natural hardwood charcoal.
SmokeyGoodness 1 year ago
@SmokeyGoodness Everything I like: pulled pork, slaw, beans & a big pickle. You could franchise that and make a fortune. The SmokeyGoodness chain presents its Meal of the Year.
PismoBeach 1 year ago
@PismoBeach I'm already imagining the roadside billboards!
SmokeyGoodness 1 year ago
Great work Smokey!!!
TheVittleVlog 1 year ago
@TheVittleVlog Thanks neighbor!
SmokeyGoodness 1 year ago
Lookin good ! You didnt smoke the meat the entire time did you ? Just at the beginning ? .......then lump coal to cook it?
You could have cut the grass while you waited>>>>>>>> sorry female here and we tend to multi_task>>>>>groan
mukwah1111 1 year ago
@mukwah1111 I was able to edit this video while it was still being recorded! A lot less of a strain on the ol' system resources.
Smoked it most of the way through...Yummy!
SmokeyGoodness 1 year ago