Im new to the pitmasters club, and I am a novice when it comes to the grill. I recently bought the Weber 22 inch grill, as well as the Slow N' Sear. I'd appreciate any tips yall would be willing to give me. Thanks
The best tip is to practice often and above all else, enjoy it! And don't forget, that grill you have there is the most popular one in the world. It's amazing in it's simplicity and with the SNS you can make dang near anything. Have fun!!
Welcome. The single best advice I can give you is to use this website. There are tons of recipes and techniques. If you have a question, post it here. You will get helpful replies. The above tip is also very good.
If the grill is brand new load it up with at least a chimney full of charcoal and burn it with your vents wide open. That'll burn off all of the manufacturers gunk and effectively sterilize it.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET50 Anova Sous Vide
Brisket knives
Fire Board Controller
Shed claws
Wood Cutting Board
Grill Plate for Kettle
Gloves
Injection syringe
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome to the pit, you have chosen some great equipment. The slow n sear is a real game changer when it comes to two zone cooking - slow and fast. The sky is the limit when cooking on that combination. A far as tips things change depending on what you want to cook. Post what you want to cook and the tips will come flooding in!!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit DawgsFan34! Nice to have you here. Yes, I second spending some time at ABCbarbecue.com to review our techniques and lighting procedures (thank you fuzzydaddy for sharing that with our new friend). Also, we have MANY many posts here in The Pit relating to the Slow 'N Sear. We have about a year's worth of posts and most of them can be found here in this very channel, Accessories > Kettle Accessories!
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Most important thing is to try easy stuff first just to get a feel for it. On a Weber, the thing to learn to master first is air flow and where you need to have your top/bottom vents at for what temperature. Since you have a slow and sear, two zone cooking won't be a problem and it's going to be your go to method whether you are doing steaks (reverse sear) or ribs (low and slow).
!!Buy yourself a good meat thermometer, it's your most important piece of equipment and takes all the guesswork out of "is it done"!!
Easiest first things to try are burgers, steaks and chicken (not breast unless it's still on the rib bones). Chicken is probably the hardest of the three (if you are doing whole bird) but also the cheapest. It's a great thing to practice with because you can do brines, injections and rubs with chicken and the cook times aren't long.
Steak is one of the most rewarding because it's easy and good. Just look up the reverse sear instructions. Moving to the longer cooking meats, try spare/baby back ribs next. Your SnS will be perfect for this and if you've been doing the other stuff, you'll be comfortable around your Weber and maintaining temps. If you want to stretch beyond that try pork butt and finally brisket. Pork butt is the more forgiving of the two, but both will require a little more tending and less sleep.
Enjoy the ride and understand you've taken the first step towards a lifetime of fine dining.
If you are starting with steaks be sure to look at the AmazingRibs reverse sear info on the site like Guest mentioned. Best way to grill a steak! There is also reverse sear info on the SnS site too.
Welcome to the Pit! I think you will have fun with that 22" Weber and your SlowNSear. My best advice for low and slow is too start with the most forgiving peice of meat - a Boston Butt. Cook at 225 to an internal temp of 200. Wrap it and let it rest in an ice chest with old towels for 2 plus hours. Then pull it and enjoy! You will be on your way to learning to know your grill. Unless you have a really small butt- less than 5 pounds, the entire cook will be 12 +'hous.
Comment