Smokenator Charcoal Smoker Kit Instruction Manual

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. If you do this, …

13, 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. Pulled Pork Follow your prep…

2, Important Safety Warning: As with all grilling accessories, there can be some risks involved and we want you to stay safe while using our product. Please read the following instructions and safety warnings completely before use. Save this booklet for future reference and feel free to conta…

11, that the water pan is never empty. We don’t overload the kettle with a huge number of coals. Try 15 briquettes or so, and add extra when you see the temperature dropping. We also keep the Weber heavily stocked with wood chunks to make sure smoke is always present. The result is a pronounc…

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. Get the…

9, Smokenator Charcoal Smoker Kit cooking, the results in the 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…