A man can never have enough barbeque accessories. I was gifted a 'Smokenator 1000' last Father's day by Ms. Goofy and the boys. They sure know my weak spot. The Smokenator is a device which converts your Weber into a smoker. It is a stainless steal insert that fits to the side of the kettle. You load 5o charcoals and a couple of wood chunks and your set. The Smokenator is fitted with a small water pan. Today, I am going to attempt to smoke a small bone in Pork Roast.
I picked up a Taylor Bi Metal Candy thermometer to monitor the temperature in the Weber. The ideal smoking range is 225 degrees to 250 degrees. To achieve this temperature I am closing the bottom and top vents to 3/16 of an inch. You can gauge this by a pencil. A pencil is 5/16 of an inch. Close the vent on a pencil and a smudge more. Light 10 charcoal in a starter chimney. When they are glowing add them to remainder of charcoal and wood chunks. I used apple wood. Fill your water pan. I rubbed my Pork Roast with my own special rub.. Place on grill and relax. I would check the fire every couple of hours. If the temperature drops a little, open the grill and stir the charcoals with the included rod.I cooked this roast to the internal temperature reached 150 degrees. It took approximately 4 hours. I let it rest for 20 minutes. It was a long 2o minutes.
This pork roast was so juicy that I should of wore a bib. I actually served it with some red beans and rice. It was perfect for soaking up all the yummy pork goodness. The smokenator is a great device to turn your Weber into a smoker. I may have to go out and buy some ribs for more testing.
MMMmMm, pork. Where'd you get the roast?
An, you said you put 50 charcoals in the weber. That can't be right, can it?
Cheers and hope you're feeling a little better.
Thats the beauty of the smokenator. 50 Charcoal was plenty. In fact there still was some fuel left.
I will survive. Thanks!
Must get me one for my Weber, although using cedar shingles works pretty well. My Weber has a thermometer built in - should I trust it?
I would trust you Weber Thermometer. I would have an instant read thermometer regardless to watch for finish temps. I think having good thermometer is one of the keys to having consistent and quality barbeque.
I love your moldy performer. What's the story behind it?
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