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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-17-2013, 04:04 PM | #1 |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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Napoleon Apollo AS300K Cooking Tips?
Just got a really good deal on this smoker, and I was trying to get some tips on how to use it. I've never smoked before (just grilled) and was going thru posts, but couldn't find anything newer than purchasing deals back 2 or 3 years ago.
Are there any current owners out there with ideas how it could be used? Should you always use all the sections together? Should you use the water pan? Which grill (top or bottom) should you use when smoking? Tips on how to control the Temp? The manual that comes with it is rather sparse. ANy help would be appreciated. I'll try to see if I can come up with some new stuff on my own, but right now I'm pretty clueless. Thanks Hedge |
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05-17-2013, 04:45 PM | #2 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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DrBBQ and Jacob could help you with that question... both are very familiar with the smoker.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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05-18-2013, 06:55 AM | #3 | |
is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Quote:
These work pretty much the same as the Weber Smokey Mountain line. Search the internet for that and find enough info to last a lifetime ! Any othere specific questions please feel free to PM me.
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Horizon 24" X 48" Marshal RD Special Offset |
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05-18-2013, 09:33 AM | #4 | |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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Quote:
DO you remember how many of the bottom air vents you kept open and how much? This thing has 3 triple hole areas (9 vents!) at the bottom and one 3 hole on the top. The manual mentioned to keep the top one fully open all the time. Guess I'll have to experiment as to how many and how much the bottom vents need to be open/closed. |
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05-18-2013, 10:00 PM | #5 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Great question ! You're right, technically there are 9 vents if you count all the holes. For me I think i mostly considered it 3 vents and either had them open or closed.
Pretty much, every time I started a fire I kept all of them wide open. Once I hit temp (I like to cook between 250 - 275), I would shut all but one vent down, meaning leaving three holes open. Take your pick, really doesn't matter which one. These vertical smokers are efficient because heat rises so it's imperative that you keep the top vent WIDE open. Never, ever close it. Tweak your temps down below. By the way, only reason I got rid of my Pro Q was because I went all in on a massive stick burner. Hey, I'm a gluton for punishment and love burning sticks and tending a fire. Only complaints on my Pro Q was that the paint faded real bad and the handle on the lid broke off after about 18 months. Small things to me as I only cared about the Q and you should crank out some stuff on this unit. Best wishes and don't hesitate to reach out to me for more questions.
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Horizon 24" X 48" Marshal RD Special Offset |
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05-18-2013, 10:40 PM | #6 | |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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06-24-2013, 09:36 AM | #7 |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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Water or no water? Temperature control
I've done 3 cooks now. Used the water in water pan the first time for a brined chicken. Turned out not too bad - a bit salty cause I brined it overnight (too long I find out now), and a bit on the dry side (go figure). I did a couple of small beef roasts without water (or the water pan) and they came out quite nice - a bit overdone.
Now here's the question. With water in the pan, I couldn't get the top temperature over 220 or so. I"m assuming that's because that since water boils at 212 it won't allow the temperature to go much higher. Without the water pan, the temp just took off - 450 or more. I found that if I took the top section out (cooking with only one section) the temp climbed a bit. all my cooking was done on the lower grill. Think I might try with the water pan dry and a clay pot bottom (or something similar and see how that works. Also - it looks like the doors are a bit leaky. Is there a way to tighten this thing up airflow wise? Thanks Hedge |
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06-24-2013, 09:42 AM | #8 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I would treat it as a WSM by a different name. All the same cooking techniques are used, and the cooker is going to function close to the same as a WSM as well. I'd personally ditch the water pan for a clay saucer or something as heating up all that water uses more fuel. People are concerned with keeping a moist environment so they think it's needed. It's not needed at all. Leave that cooker closed and the meat will create plenty of moisture.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from:---> |
06-24-2013, 10:08 AM | #9 |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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Sounds like a plan. Not worried so much about moisture right now as temperature control. I would have bought a WSM but it was almost twice the price. And I get it that it's basically the same as the WSM. So I'll pretend it is. BTW, does the WSM also leak at the doors? Is there a way to fix this? I think someone said to foil the doors. Might try that too.
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06-24-2013, 02:30 PM | #10 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Temp is controlled by the rate of oxygen flow to the fire.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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