| Smokenator 1000 Transforms 22-inch Weber Kettle's Into Smokers | 
| Brand: Smokenator
Category: Lawn & Patio
Buy New: $61.95
as of 9/5/2010 22:02 CDT details
Rating:  33 reviews
Sales Rank: 20,018
Country: USA
Shipping Weight (lbs): 2.3
Dimensions (in): 19 x 6 x 6
Warranty: Barbecue Kettle Accessories makes every effort to produce a quality product that you will enjoy for years. If the product is defective, return unused, within thirty (30) days from date of purchase. We will pay shipping and send you a replacement. If for any other reason you choose to return the unused product do so within 30 days, paying the return shipping. You will receive a refund less shipping and handling. Please contact us in advance by email before returning.
MPN: SK1
Model: 1000
UPC: 793573421517
EAN: 0793573421517
Availability: Usually ships in 1-2 business days
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| Features:
| • | Innovative kettle accessory that converts your kettle grill into water smoker | | • | Versatile, expands the use of your 22" Weber Kettle | | • | Perfect for holidays - smoke a 25 pound turkey. | | • | Water pan location assures high humidity in kettle so food won't dry out! | | • | Includes: Smokenator 1000 Baffle, Water Pan, Skewer, Instructions |
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| Editorial Reviews:
Product Description
Introducing the Smokenator 1000, an innovative BBQ accessory that transforms, your Weber Kettle into a water smoker. It converts your existing 22" Weber kettle into a smoker that is more efficient, easier to use and easier to clean up than the traditional vertical water smoker. No hassle with charcoal baskets, rails and aluminum foil and figuring out how to keep water over the coals to add moisture.
The Smokenator is an industrial strength product, made out of 18-gage brushed sheet stainless, which won't rust. The whole idea of this product is to provide you with a means and a method to let you control your Weber, to obtain superlative results, while not having to buy a water smoker or other higher priced smoking device.
Best of all, because the water pan is located extremely close to the coals, the cooking environment is kept moist. Evaporation tests how 45% less evaporation versus 22% by traditional pan methods, this means food will not dry out, unless you want it to by not keeping water in the pan. This takes much of the fussiness out of smoking. This accessory works with all meats, but especially chicken and turkey by keeping it moist. Pork ribs and red meats are very moist. The Smokenator is versatile; you can even cook a 25-pound turkey.
The Smokenator is shipped with complete instructions, on how to regulate the Weber to produce excellent smoked food in the classic way. The instructions show you how to set up your Weber Kettle's, lower and upper vents and gives you clear concise instructions on how to regulate the air needed to smoke your food when you use Kingsford charcoal. These instructions represent over 40 hours of research and effort, putting you ahead.
If you are looking for a way to stretch the versatility of your Weber and save space, the Smokenator 1000 is for you.
Do you want a Smokenator and expand your smoking capacity? Double Deck your Weber with Smokenator 1000 & Hovergrill Kit.
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| Customer Reviews:
Showing reviews 1-5 of 33
 smokenator marvel August 25, 2010
sandman of mich.
I bouht my smokenator for a 26.75 weber kettle in Feb of 2010, and had to wait to use it as i live in michigan. As soon as the weather allowed I tried it out and was astounded. I have been barbecueing for over 35 years and know my way around a grill. I followed the instructions to the letter and this accessory far surpassed my expections in all respects, and was the best that i have ever used. I could not beleive how it performed as far as fire and temp control, and the quality of my barbecue. I bought my son a weber for his house warming and he had to have a smokenator after seeing mine perform. WELL DONE!!!.
 Johnny Mach sounds right August 25, 2010
Dave "Tree" (Southeast, USA)
1 out of 1 found this review helpful
I read with interest Johnny Mach's review of this product, having purchased it several months ago at the beginning our our barbeque season. His suggestion to incorporate "pavers" (a type of brick) into the Weber 22 inch grill really sounds better.
I have an interest in thermodynamics, chemistry, and cooking. The idea of using a "heat sink" in this process really makes sense. This is because I found that having to add charcoal briquettes (and water) every hour or so can be rather tedious, even once I mastered the tricks of setting the vents on the grill to regulate the air flow based on the temperature, using a candy thermometer stuck in the top vent. It took a little time and effort to determine just what vent settings worked for my Weber 22 inch grill. 1/4 open on the top, and half open on the bottom ended up to be the best settings for my grill, and they worked when you had the charcoal bin full, for about 1 hour, as the manual describes. The problem is, with the coals barely burning due to oxygen deprivation when you go to add more fuel and water,(every hour) the temperature drop is way more than I am comfortable with, from a food safety perspective. After you open the lid and add charcoal, and stir it up, you have to open up the vents all the way, and I even found that cracking the lid a little helped, to ventilate the charcoal enough to get enough heat going and get the (dome) temperature up to 250 F again in less than 20 minutes.
The weber rotisserie
Weber 2290 22-1/2-Inch Charcoal Kettle Rotisserie
Really has always worked better for me. I have been using mine for 5 years now, it it still does great. Just like you would cook a chicken, load the ribs in the spit. You can even give them a twist to have a spiral effect. Put a water pan under the rotisserie, in the center, and regulate the heat by the number of coals you add. No need to fuss with the vents (leave them both wide open). Start with 24 briquettes and add 12 every hour. Sprinkle some applewood or hickory chips on the coals every now and then, and there, in 4-5 hours you have excellent smoked/barbequed ribs.
If you are willing to spend 60 bucks on a bent piece of stainless steel, then do yourself a favor and save up another $60 for the Weber rotisserie attachment for the 22 inch Weber grill.
One more thing, this device has you pile up all the charcoal directly against one side of the Weber 22 inch grill's bottom bowl. Now, I know that the Weber ceramic coating is fired at 5000 degrees , but I doubt it was really designed to stand up to this kind of heat stress, for 8-10 hours at a time. The basic design involves putting the coal on a grate, not lining the bowl with red hot charcoal. I think the "lump" charcoal burns even hotter. This leads me to the reason I am posting this tonight. The area of the bowl with the red hot coals pressing into it gets extremely hot, much hotter than I was used to with conventional grilling/smoking. This leads to a significant hazard during use as I discovered when I reached down, in the dark, to open the bottom vent. I just brushed the side of the bowl with my hand, but man, I'm branded for life now. Forewarned is forearmed.
I did buy this product August 19, 2010
M. Cracco (Waterbury, CT)
If you are new to smoking (as I am), for $100 you can jumpstart your operation.
Weekend 1: Did BBQ ribs simply by stacking coals on one side and monitoring upper temperature with a meat thermometer. Ribs turned out ok but I had a fair amount of difficulty controlling the temperature. Overall, I spent a lot of time hovering over the grill making almost constant adjustments.
Weekend 2: Did BBQ split chicken equipped with Smokinator and Maverick remote dual zone thermometer. Night and day difference. Temperature was very easy to control, moisture was constant, and the thermometer took all the anxiety out of the operation. With the remote display I was able to go about my business around the house and still monitor the oven/meat temp. Nice.
The excellent manual that comes with the Smokinator takes the guesswork out. The guy has done all the research for you and all you have to do is spend 10 minutes reading. Our you can buy bricks from Home Depot and figure it out yourself. No thanks.
Above all else, spend some time on [...].
 $ 73.94 for bent sheet metal August 9, 2010
Johnny Mach (90065)
4 out of 11 found this review helpful
First of all, I did not buy this. That said I do believe the positive comments left for this product, but I just cannot justify spending 61.95 + 11.99 for shipping for a piece of bent sheet metal. Instead, I went to Home Depot, bought (2) 8" x 4" x 1.75" red brick pavers. Double wrap each one in heavy duty foil. Put the 4" ends together (now it's 16" long) and stand them on the 1.75" sides. Move them together until the ends touch the grill wall. This will leave about 6" of space between the grill wall & the inside paver wall. Next load about 42 briquettes in that space. leveling them out. I put a 10" x 14" muffin pan on the charcoal grate on the other side of the pavers as the water pan (I fill each muffin compartment about 1/2 way with apple juice). This also prevents the pavers from possibly falling over. Then take a charcoal starter, turn it upside down & load it with 18 briquettes & get those going. When they're ready in about 15 minutes, dump them over the unlit coals. Put on the lid & wait til temp comes up to 225 to 235. Add wood chucks on coals and bottom vents until temperature will hold steady. I use an 18" metal skewer to stoke the coals once an hour. The bricks act as a heatsink and will hold a steady temperature....Start smokin'
So choice is yours...$1.50 @ Home Depot or $ 73.94 for bent sheet metal.
works! August 1, 2010
liz
I have been smokeing meat in a Webber for 20 years and this contraption works, so easy to maintain 220 adn easy to smoke for 16 hrs or more just drop in unlit coals when you add water A hinged grate is neccessary Juicyest chicken I ever had!Great for boston butt.
Showing reviews 1-5 of 33
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