David Parrish, I pledged $200 for the kickstart campaign. Now that the kickstart is cancelled, will I be given an opportunity to buy an SNS during the first batch of sales? I already entered my email address on ABC's website.
Art first off THANK YOU for supporting our KS campaign. Secondly, I have to ask you... can you keep a secret?
We're getting payment processing set up right now and once that is ready we're going to begin selling the small batch Slow 'N Sears. We're not going to go fully public with this though. I will first make an announcement here in this thread so club members get the first opportunity to purchase. After a couple of days we'll send out the emailer and let the rest of the world know. This basically means everyone here in The Pit gets first dibs on purchasing the small batch SnS.
Waht secret? What're you talking about i didn't hear nothing.... BTW when you've satisfied the USA market let me know cause i've just bought a kettle and would like to get a SNS. What? No i know nothing about it. ):
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Today I'm trying out low and slow smoking on the 26" kettle using the SnS. So far I've learned the big kettle takes longer to heat up than the 22" and it's slower to react to changes in vent settings. This isn't necessarily bad or good, just different. The first 1.5 hours I made several adjustments while I was figuring out how this new kettle works. My temps kept swinging from 215 to 235 then back to 215. Then all of a sudden it started holding temps steady. I'm now 3.5 hours into the cook (7lb pork butt) and the temps have been steady in the 226 to 230 range for the past two hours with no vent adjustments.
The butt is currently at 138F. I want to eat this for dinner, which is 6 hours from now. To make that happen I plan on cranking up the temp to 275 (or higher even) once the meat hits the stall, then once safely past the stall I'm going to lower the temp down to 225 and let the meat slowly come up to my desired final temp of 203. I've found this technique makes great pulled pork and saves a lot of time.
Happens to me all the time. I had 2 10* drops today with my Chuck. I think it is the moisture coming to the surface.....basically, the meat sweating. At least that is how I understand it.
Ah hah! Yes you're likely right. Right now she's at 176F and the pit is at 273F. It burns through charcoal noticeably faster at 275F. I estimate at 8.5 hours into the cook I've used 1.5 Weber Chimney's of charcoal. Cooking at 225F I would still be under 1 chimney.
David Parrish , I have been out of pocket for a bit and just got back on. I was just looking on my credit card to see if the $200.00 had been charged. Now that I know about Kickstarter I guess my card won't be charged the $200.00 but hope I will still get one of the first models because of effort. I do understand why your company did what they did. It really protects everyone even from suspect of kickbacks and favors. Going to ABC site now.
Guy no credit cards were charged with the KickStarter project. As a thanks to everyone that has supported the SnS we've set up a page where you can give us your email address. We'll send you a notice when we have the limited edition SnS in stock and you'll get the first chance to buy one! http://www.abcbarbecue.com/#!shop/c2037
Progress update on the limited edition SnS. It's a multi step process to make each SnS. You start with a few sheets of 16 gauge 304 stainless steel and cut them into 28 pieces (I don't know the exact number. Could be one. Could be more). 14 pieces make up the charcoal basket and 14 make up the water reservoir. Those pieces each go through a forming process where the metal is shaped. The reservoir piece is then hand welded to the basket piece. Then finally each piece is polished so the weld points are smooth.
I heard from the manufacturer early this week that they were in the process of cutting the pieces. Based on my past experience that means we could start receiving product by the end of the week. Keep your fingers crossed!
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Apple for the pork and cherry for the chuck roast. I'm trying to use wood that is easy to find in the store so folks can easily get the same results as I do.
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.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Keep your fingers crossed. I'm waiting to hear from the manufacturer if we'll have a few Slow 'N Sears to sell this weekend! I'll know more in the morning.
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