When I was in college and graduate school at the University of Florida (1970 – 1977), I had a charcoal grill. I don’t remember the manufacturer, but it wasn’t a Weber. I was an infrequent backyard cook, mostly hamburgers and hot dogs when friends came over, and an occasional steak when I could afford it. I tried to cook ribs and chicken, but the ribs were almost burned and still very tough, and the chicken burned on the outside and was raw on the inside. That’s because I was cooking them over direct heat.
After I finished my schooling and had my first job, I got a charcoal water smoker and was able to cook barbecued ribs, chicken, brisket and pork butts. I became very popular in my neighborhood as my neighbors frequently enjoyed my barbecue because they, like me, didn’t know about setting up indirect heat on their grills for cooking low and slow. More importantly, most people were not going to invest in both a grill and a smoker for their backyard cooking.
But now a new devise, the slow ‘N Sear, enables backyard cooks to turn their relatively inexpensive Weber Kettle grill into a first class water smoker. The approximately five-pound Slow ‘N Sear is two laser cut pieces of 16 gauge 304 stainless steel formed into a charcoal basket holding 80-90 briquettes with a V-shaped one-quart water reservoir on it’s side. It’s good for cooking at 225 degrees for 8 hours or more without adding charcoal, and 5 hours or more without adding water. Put wood chunks on the coals on the direct heat side, and the indirect heat side turns a Weber kettle grill into a smoker that will cook barbecue as good as smokers that cost thousands of dollars. And by using the reverse-sear method, starting your steaks on the indirect heat side, then searing them on the direct heat side over the coals, you can grill thick steaks as good as any gourmet steakhouse.
I used a Slow ‘N Sear for the first time last Saturday to smoke a turkey. I cooked the spatchcoked turkey for 90 minutes at 322 degrees. It was the best smoked turkey that I and my wife, Kate, have ever had: juicy, moist, tender, with a great smoky flavor. Here are some pictures.
Congratulations to David Parrish for developing this accessory that enables turning an inexpensive Weber kettle grill into a smoker that can cook competition level barbecue.
After I finished my schooling and had my first job, I got a charcoal water smoker and was able to cook barbecued ribs, chicken, brisket and pork butts. I became very popular in my neighborhood as my neighbors frequently enjoyed my barbecue because they, like me, didn’t know about setting up indirect heat on their grills for cooking low and slow. More importantly, most people were not going to invest in both a grill and a smoker for their backyard cooking.
But now a new devise, the slow ‘N Sear, enables backyard cooks to turn their relatively inexpensive Weber Kettle grill into a first class water smoker. The approximately five-pound Slow ‘N Sear is two laser cut pieces of 16 gauge 304 stainless steel formed into a charcoal basket holding 80-90 briquettes with a V-shaped one-quart water reservoir on it’s side. It’s good for cooking at 225 degrees for 8 hours or more without adding charcoal, and 5 hours or more without adding water. Put wood chunks on the coals on the direct heat side, and the indirect heat side turns a Weber kettle grill into a smoker that will cook barbecue as good as smokers that cost thousands of dollars. And by using the reverse-sear method, starting your steaks on the indirect heat side, then searing them on the direct heat side over the coals, you can grill thick steaks as good as any gourmet steakhouse.
I used a Slow ‘N Sear for the first time last Saturday to smoke a turkey. I cooked the spatchcoked turkey for 90 minutes at 322 degrees. It was the best smoked turkey that I and my wife, Kate, have ever had: juicy, moist, tender, with a great smoky flavor. Here are some pictures.
Congratulations to David Parrish for developing this accessory that enables turning an inexpensive Weber kettle grill into a smoker that can cook competition level barbecue.
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