If you own a Weber kettle grill but dream of smoking meats like a professional pitmaster, the Smokenator 1000 might be the solution you’ve been searching for. This ingenious accessory transforms your standard 22-inch Weber kettle into a high-capacity water smoker without the need to invest in a dedicated smoking apparatus. Our comprehensive review explores how this simple stainless steel insert delivers impressive smoking results while maximizing the versatility of your existing grill.
What is the Smokenator 1000?
The Smokenator 1000 is a specialized stainless steel insert designed specifically for 22-inch Weber kettle grills. This cleverly engineered accessory effectively converts your standard charcoal grill into an offset smoker by creating a dedicated chamber for charcoal and wood chunks, along with a water pan that creates the moist, low-temperature environment ideal for smoking.
The device’s simple yet sophisticated design allows it to snap securely into place along the interior wall of your kettle grill, occupying only about six inches of space while leaving the majority of your cooking surface available for food. Unlike makeshift smoking methods, the Smokenator provides precise temperature control and consistent results that rival dedicated smoking equipment.
Key Features and Benefits
Space-Efficient Design
The Smokenator’s compact profile is one of its greatest strengths. By occupying just six inches of your grill’s circumference, it leaves ample room for smoking larger cuts of meat, including whole turkeys up to 25 pounds. This efficient use of space transforms the Weber kettle’s 2.5 cubic feet of volume into a surprisingly capable smoking chamber.
Water Pan Placement
Unlike other smoking methods where the water pan sits far from the heat source, the Smokenator positions its water reservoir directly adjacent to the coals. This strategic placement facilitates optimal heat transfer into the water, effectively dampening temperature spikes and maintaining the steady low heat (around 220-230°F) essential for proper smoking.
Extended Fuel Capacity
The Smokenator’s coal chamber can accommodate up to 60 Kingsford briquettes at once, providing up to six hours of consistent cooking temperature without the need to refuel. This extended burn time allows you to smoke larger cuts of meat like brisket or pork shoulder with minimal supervision – a significant advantage over impromptu smoking setups.
Increased Cooking Humidity
The proximity of the water pan to the heat source creates a highly moisturized cooking environment that helps prevent food from drying out during long smoking sessions. This increased humidity is particularly beneficial when smoking leaner meats like poultry, which can easily become dry using other cooking methods.
Enhanced Temperature Control
The combination of the water pan’s heat-moderating effect and the Weber kettle’s adjustable vents provides exceptionally precise temperature regulation. This setup allows for more forgiving temperature control compared to using the kettle for smoking without the Smokenator, where small vent adjustments can cause dramatic temperature swings.
Setting Up and Using the Smokenator
Installation Process
Installing the Smokenator 1000 in your Weber kettle is straightforward but requires careful attention to positioning. The device is designed to fit securely against the interior wall of your kettle, with the charcoal chamber positioned directly above the bottom air vents. This placement ensures optimal airflow through the coals while directing smoke and heat into the main cooking chamber.
For first-time users, the manufacturer strongly recommends conducting a “dry run” without food to familiarize yourself with the device’s heat management characteristics. This practice session helps you understand how your specific Weber kettle responds to different vent configurations when using the Smokenator.
Fuel Management
The Smokenator works best with quality lump charcoal rather than standard briquettes, though both will function effectively. For optimal results:
- Fill the Smokenator’s chamber with unlit charcoal and wood chunks
- Light 8-10 briquettes separately and add them to the top of the chamber
- Fill the water pan with hot water to help maintain consistent temperatures
- Allow 20-30 minutes for temperatures to stabilize before adding food
This “minion method” of charcoal arrangement allows for a slow, consistent burn that gradually ignites fresh charcoal as needed, extending your smoking session without requiring additional fuel.
Temperature Management
Achieving and maintaining proper smoking temperatures (220-250°F) requires understanding the interplay between your Weber’s bottom and top vents. Generally:
- Bottom vent: Controls the amount of oxygen reaching the coals (more oxygen = higher heat)
- Top vent: Regulates exhaust flow and helps control internal humidity
With the Smokenator installed, start with the bottom vent open approximately 1/4 inch and the top vent open halfway. Adjust from there based on your temperature readings, making small incremental changes and allowing 15-20 minutes for temperatures to stabilize after each adjustment.
Expanding Your Capacity: The Hovergrill Accessory
For those looking to maximize their smoking capacity, the manufacturer offers a complementary “Hovergrill” accessory that provides an additional 247 square inches of cooking surface. This elevated grate sits 3.5 inches above your Weber’s standard cooking grate, allowing you to smoke multiple items simultaneously.
With this addition, the total cooking surface expands to approximately 550 square inches—comparable to many dedicated smokers like the Weber Smokey Mountain. This expanded capacity makes the Smokenator system particularly valuable for entertaining or preparing multiple dishes for meal prep.
What Can You Smoke With the Smokenator?
The Smokenator excels at smoking a wide variety of foods:
- Poultry: Whole chickens, turkey, duck, or chicken parts
- Pork: Ribs, shoulder/butt, tenderloin, or chops
- Beef: Brisket, chuck roast, or ribs
- Fish: Whole fish, fillets, or seafood
- Vegetables: Corn, peppers, potatoes, or mushrooms
For beginners, we recommend starting with chicken or ribs, which are more forgiving and require shorter cooking times than larger cuts like brisket or pork shoulder. As you become more familiar with your Smokenator’s characteristics, you can progress to more challenging smoking projects.
Essential Accessories for the Smokenator
While the Smokenator 1000 comes with everything needed for basic operation, a few additional accessories can significantly enhance your smoking experience:
- Quality Thermometer: A dedicated smoker thermometer provides more accurate readings than the Weber’s built-in lid thermometer
- Wireless Meat Thermometer: Enables precise monitoring of internal meat temperatures without lifting the lid
- Charcoal Chimney: Facilitates faster and more efficient lighting of additional coals when needed
- Heat-Resistant Gloves: Provides safer handling when adjusting hot components
- Aluminum Drip Pans: Placed under meats to catch drippings and minimize cleanup
Pros and Cons
What We Love
- Cost-Effective: Transforms your existing grill into a smoker at a fraction of the cost of a dedicated unit
- Space-Saving: Eliminates the need for storing a separate smoker
- Excellent Temperature Control: Provides more stable temperatures than makeshift smoking methods
- Versatility: Your Weber remains fully functional as a standard grill when the Smokenator is removed
- Durable Construction: Made from high-quality stainless steel that withstands high temperatures
Potential Drawbacks
- Learning Curve: Requires practice to master temperature control techniques
- Model-Specific: Only compatible with 22-inch Weber kettles (though variants exist for 18-inch and 26-inch models)
- Limited Cooking Area: Without the Hovergrill accessory, cooking space may be insufficient for larger gatherings
- Access Challenges: Adding charcoal or wood chunks during cooking requires temporarily removing food
Final Verdict: Is the Smokenator Worth It?
For Weber kettle owners interested in exploring smoking techniques without investing in a dedicated smoker, the Smokenator 1000 represents an excellent value. While it requires some practice to master, it delivers impressive results that rival purpose-built smoking equipment at a significantly lower cost.
The device’s thoughtful design addresses many common challenges associated with improvised smoking methods in standard grills, particularly relating to temperature stability and moisture retention. Once you’ve developed familiarity with its operation, the Smokenator allows you to produce restaurant-quality smoked meats using equipment you already own.
Whether you’re a barbecue enthusiast looking to expand your cooking repertoire or simply want to try smoking without committing to a dedicated smoker, the Smokenator 1000 offers a practical, effective solution that significantly enhances the versatility of your Weber kettle grill.
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