And all because of a couple of simple cheeseburgers.
We took a pound of our Snake River Farms ground beef tonight to make cheeseburgers, nothing fancy, just salt and pepper seasoned, some sharp cheddar and a healthy dollop of Meatheads burger glop. I decided to use the SnS with some Mesquite chips to add a little smoke flavor.
My apologies to Pit Boss and Huskee but I didn't follow the recommended lighting instructions. I put maybe 20 - 30 briquettes in the chamber then added a layer of Mesquite chips. Got a few left over coals from our last cook going in a chimney and when they were ashed over I dumped them on top of the unlit coals and chips in the chamber. Set the burgers on the cool side and set the timer for 6 minutes. The cool side held at a rock solid 250, flipped them after 6 minutes, let them go for another 6 and then seared them off over the coals. Juiciest burgers we've ever had.
Every time I use this thing I have to shake my head in amazement. This was a quick haphazard cook using old coals and was lit completely against the manufacturers recommendations yet it settled in at 250 and never wavered. I've had it since late last year and have done ribs, chuck roasts, tons of burgers and a pork butt on it and every single cook has come out beyond my expectations.
If there was ever a "must have" kettle accessory this is truly it. You guys should team up with Weber and see if they'll market a kettle + SnS package deal. You'd probably take one hell of a margin hit by doing so but what a way to get the word out there. Regardless, kudos to you!
We took a pound of our Snake River Farms ground beef tonight to make cheeseburgers, nothing fancy, just salt and pepper seasoned, some sharp cheddar and a healthy dollop of Meatheads burger glop. I decided to use the SnS with some Mesquite chips to add a little smoke flavor.
My apologies to Pit Boss and Huskee but I didn't follow the recommended lighting instructions. I put maybe 20 - 30 briquettes in the chamber then added a layer of Mesquite chips. Got a few left over coals from our last cook going in a chimney and when they were ashed over I dumped them on top of the unlit coals and chips in the chamber. Set the burgers on the cool side and set the timer for 6 minutes. The cool side held at a rock solid 250, flipped them after 6 minutes, let them go for another 6 and then seared them off over the coals. Juiciest burgers we've ever had.
Every time I use this thing I have to shake my head in amazement. This was a quick haphazard cook using old coals and was lit completely against the manufacturers recommendations yet it settled in at 250 and never wavered. I've had it since late last year and have done ribs, chuck roasts, tons of burgers and a pork butt on it and every single cook has come out beyond my expectations.
If there was ever a "must have" kettle accessory this is truly it. You guys should team up with Weber and see if they'll market a kettle + SnS package deal. You'd probably take one hell of a margin hit by doing so but what a way to get the word out there. Regardless, kudos to you!
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