SnS Cook Times and Weights

[PBCDad]

Hey everyone,

My SnS should be arriving today, and I am excited but a little nervous - I don't know how long to plan for any of my cooks on it, my only smoking experience is on the PBC.

A post by fzxdoc in the Pit Barrel Cooker forum, linked here, lists a compilation of cooking times and temps for all the different things people have cooked in their PBC. I know that has really spoiled me, but it has been a huuuuuge help in figuring out when I need to start and how early I need to get up - even if it is +/- an hour or two.

I thought it would be awesome to compile a similar list for the Weber Kettle with Slow and Sear, since so many people on this site use it and it seems like a great recommendation for someone wanting to start out but without a big investment. Anyone else agree, or am I just too much of a newbie and I'll figure it out after a couple years of eating at 3pm or 9pm?

Here's the list so far:

Boston Butts @ 225
7.5 to 8 lb after trimming.
12-14 hours (~225 the whole cook).
Butts turned over at KBB refill.
2 additional hours in a faux cambro.

Baby Back Ribs @ 225
2.7 lb
5 hours

3.5 lb
6.5 hours

3.1 lb
6 hours

2.5 lb
5 hours

~3 lb
6.5 - 7 hours

3.5+ lb
7 hours

[David Parrish]

You'll have very good control over temps with the SnS so cook times will depend on your method. Let us know your plan for your first cook and we'll let you know what to expect. I'm traveling but I'm sure someone will chime in with timely info. That's why we're here!

[fuzzydaddy]

PBCDad, here are my cooking times for butts & ribs. Pit temp measured by probe in a clip, approximately 1" off the cooking grate and 2-3" from the meat.

Boston Butts @ 225
7.5 to 8 lb after trimming.
12-14 hours (~225 the whole cook).
Butts turned over at KBB refill.
2 additional hours in a faux cambro.

Baby Back Ribs @ 225
2.7 lb
5 hours

3.5 lb
6.5 hours

3.1 lb
6 hours

Hope your weekend is a great one, and also your first cook with the Slow 'N Sear!

[Medusa]

Great info! And I can vouch that the rib timings are spot on. But have to ask, what is KBB refill? Some Kentucky Bourbon? - LOL!

-- Ed

[fuzzydaddy]

Medusa Kingsford Blue Bag or Kentucky Bourbon Bottle. Refill the briquets or bourbon bottle or both!

[Medusa]

Great response! Thanks! WOW, now I know that I use KBB!

[Huskee]

I find 6.5 to 7 hrs to be my avg for ribs in the 3lb range, and a good 7 for 3.5+. Like fuzzydaddy, smaller 2.5lbers are 5ish for me too. YMMV as always, it's not like baking bread as you know. Be sure to check out ABCbarbecue's 'bbq techniques' tab for the common BBQ meats and what to expect using the SnS with them.

[Medusa]

Here's a chart that displays Grate Temp, Intake (Bottom) & Exhaust (Top) Vents. I'm OK with cooking above 225, but don't want long periods of 240's and above. There were a few times that I spritzed the lid with H20 to bring it down. I probably could have cut the Top Vent back a little to bring the temp closer to 225; I let it sit at 1/2 open for most of the cook. Look at the temp changes between 1531 and 1611.

I find the directions on the ABC site excellent for using the SnS and temp control. It is important to set the vents as indicated when your grate hits around 175. Also, keep in mind that it takes several minutes or so for the temps to change when you adjust the vents.

All and all, Kettle / SnS combo is an awesome cooker once you master the techniques. Talk about "Set and Forget!"

Happy Cooking!

-- Ed

[jecucolo]

Medusa I like the idea of spritzing lid. Does it really bring temps down?
On you graph I guess the time is registered every time the temp changes?

[Medusa]

jecucolo, this tip came from @PitBoss himself! It works as does spritzing the coals if you have problems controlling high temps. But only as a last resort if you can't control temps with vent settings. Don't pull the lid off for extended periods. That provides more O2 and equals higher temps!

[Medusa]

Correct. I believe I used only significant data points as to where temp or vents changed. I had a few runs where temps were steady, so no need to crowd chart.

[fzxdoc]

PBCDad
PBC Dad, if you have the time and the inclination, you could compile the information on the SNS/Kettle combo like I did for the PBC.

Whenever someone posted time/temp information, I'd log it into a table in my PBC Word document. After a couple of months I had a lot of data. This was before The Pit came into being. Once Dave and Meathead started up The Pit, Dave created the PBC forum and I posted my data there. Dave kindly made that post a sticky.

If I saw a post that had some good info in it, I'd private message the pitmaster to get as many details as possible and add them to the list. Of course some of the info comes from my own cook time/temp/weight info, too.

Consolidating the info in one place was a huge help to me as I was learning the PBC ropes (still am! ) and I enjoy sharing it.

I still add information to that post whenever I see a cook of a type that has not been reported yet, so it's pretty current. It would be easy for you (or someone else) to do the same for that match-made-in-heaven combo of the SNS/Weber Kettle.

Kathryn

P.S. Congrats on the imminent arrival of your new toy! Lucky guy, you.

[Medusa]

Kathyrn, good advice and kudos to you!

-- Ed

[fzxdoc]

Thanks, Ed. My pleasure.
K.

[jecucolo]

I have started my on spreadsheet log in Google drive. It helps when I starts new smoke to compare and to plan.

[Medusa]

Cooking Log... "Don't leave home without it."

[RonB]

And I always thought a cooking log was something you threw on the fire...

[Danjohnston949]

Medusa, Just What Kind of Graphing Thermometer are you using? I think your graph system would improve a Back Yard Cremator like Me? 😉😎😇😎😉. 👍👍👍👍👍.
Eat Well and Prosper! From Fargo ND, Dan

[Medusa]

Hi Danjohnston949 ,

I'm not using a graphing thermometer ( I wish ). This is a chart generated in Excel off of the data points that I capture on the essential Cooking Log. Making a chart is a little time consuming and tedious, but a visual of the cook is actually nice to have. I downloaded MH's spreadsheet and then modified it to include vent settings and some other data.

I think David Parrish actually has a thermometer that does capture data for graphing. That info may be buried somewhere within SnS threads.

I just have the Maverick ET 733 system. Upgraded to 6' probes but recently had one go bad.

I have learned that the Cooking Log is a great tool to help improve cooks, or as a reference when you haven't cooked something in months / years and need to know "how long", blah, blah, blah for planning purposes. You just need to be diligent to record the data throughout the cook. I don't use it for every cook, especially quick ones, and I feel that I have ribs down pretty well. Next Butt, Ham, Chuckie, etc. will go the log as I will be using the SnS instead of the Vortex. I might chart them if I'm not too lazy - LOL!

-- Ed

[Danjohnston949]

Ed, Thanks for your quick response! I too have the Mav ET 733, but I am too Anal Retentive to go through all
You have! I admire your attention to Detail! 👍👍👍👍👍. From Fargo ND, Dan

[Medusa]

Thanks! Obviously I have too much time on my hands, besides being a
Computer / Cooking geek - LOL!