Hi All, I did my first cook with the Slow & Sear Last night. It left me with a very positive impression. For my first cook, I did some beef short ribs (sorry no pics ) using the low & slow method starting with 12 Kingsford briquettes, adding an almost full chimney of unlit briquettes & 1 quart of hot water. My Weber settled in very nicely & held temp right from the start. Since it was my first cook, I decided to play around a little. I started the cook at 225, then as the cook progressed I tweaked the temperature slowly upward, stopping at 240, then 260 and finally 275. I did this to see how it would respond to upper vent changes. All in all I was impressed with how stable the temp was throughout the cook. My kettle as a little lid leak, but that did not seem to effect the temp at all. I went 6 hours, and there was still a little water in the bottom of the reservoir. Had I used a full chimney and (over) filled the SnS, I suspect I would have got 7-8 hours at 225-250.
For my next cook, I would like to do a higher temp cook and of course I want to check out it searing capabilities. I'm still holding on to my Weber charcoal baskets as I think they will come on handy fro smaller/shorter cooks like burgers or fish/shrimp. I can't see loading the SnS up with charcoal for those types of cooks even if I can shut it down to save some of the charcoal.
Overall I'm glad to have added this accessory to my arsenal
For my next cook, I would like to do a higher temp cook and of course I want to check out it searing capabilities. I'm still holding on to my Weber charcoal baskets as I think they will come on handy fro smaller/shorter cooks like burgers or fish/shrimp. I can't see loading the SnS up with charcoal for those types of cooks even if I can shut it down to save some of the charcoal.
Overall I'm glad to have added this accessory to my arsenal
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