Oh, yeah. You are going to be making some amazing BBQ.
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I picked up a 22" on CL in blue. One of the mods I did was add an ash catcher. Since it was used and a little skungy (I have a post on the rehab), I got the hinged grate. A SNS+ came from Santa and I got BF the DnG for his (which I plan to borrow). I'm thinking about adding the grill grate from ABC BBQ, but I need to do some smoking and grilling first.
You're gonna love it. I would have stuck with the bronze.
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First cook on charcoal in over 30 years. Weber 22" Kettle plus SnS. I did some Chuckeye Steaks. There were issues! Final result was good. Served at 150 f Medium Well. VERY juicy with great flavor! Not ideal, but good. Established some baselines and learned some lessons....Attached FilesComment
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First, I screwed up the fuel. I set this up for a Low N Slow. What I should have done was light about 20 coals in the chimney and dump them in the SnS. Caught my mistake and lit more coals. Just wasted time. So I was messing with the temp and the steaks came up to to 120 WAY before I was ready. So I took them off and got my Searing coals ready to go. Put them in and kept on chugging....The final result was slightly overcooked at Medium Well. (We actually cook to Medium....blame it on my Wife) But the final result was also the MOST Succulent, moist, medium well steak I have ever eaten. So there is a LOT to build on....Comment
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Your mistake looks like you tried to do a reverse sear on a 1" steak. That will give you an overcooked steak everytime. Next time try 1 1/2" or 2" steaks and you will find it much easier to get a really nice crust with the interior pink bumper to bumper.👍Comment
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PJBowmaster ... you only need to light a few coals to get your cooking temperature up to 225/250°. I guess 15 or 20 briquets will do that. Then I fill up the briquet basket in the SnS with unlit coals. Let your steaks bake until they reach 115° and then remove the lid, cover your steaks with aluminum foil, and hit your briquet basket with your BBQ Dragon and you will have Warp 10 searing coals in less than 2 minutes. Slide your steaks over with tongs and sear them.👍
Picture of BBQ Dragon...👍Attached FilesComment
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PJBowmaster , I love the look of new BBQ toys in the morning (to paraphrase that Apocalypse Now line).
. Enjoy getting those bright shiny things dirty! Thanks for the photos.
KathrynComment
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PJBowmaster whenever you go to cook something check out the recipe on our website that most closely mirrors what you're cooking. You don't necessarily have to follow the recipe (though you're welcome to do so), but what you'll find is that we detail which lighting method to use, which will help you while you're figuring things out. In the steak recipe, for example, we mention the front sear would have worked for those thin steaks you were cooking. We also mention when reverse searing to start off with about 20 coals for the low and slow phase of the cook.Comment
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Hey Guys, just a quick follow-up. I'm having a hard time holding heat in my kettle. Yesterday I cooked bone-in, skin-on, chicken thighs. I followed the instructions for a "Hot & Fast, 325 degrees" cook. I started with a little over 3/4 chimney of KBB. Waited until they were well lit with little smoke and heat waves visible. Then dumped them into the Slow N Sear. Spread evenly. Both vents wide open. Lid closed tight with binder clips. The temp quickly came up to about 360 degrees so I adjusted the bottom vent to about 1/4 and the top vent to about 1/3. The temp dropped to about 325 and held there for about 20 minutes or so. After that the temp started dropping. It finally settled at about 270 degrees. My chicken took about 1 1/2 hours to reach 170 degrees internal. I would normally let it rise to 180 f on thighs. But we couldn't wail any longer. At that point we seared them over direct heat to add color and crisp up the skin. The result was very good chicken. But I'm a bit frustrated that I can't seem to figure out this temp control thing. Pit temp was measured at the grate with my SMOKE TM Thermometer. Internal meat temp was monitored using the SMOKE TM with Needle Probe. Any thoughts? Ideas? Advice?
Thanks, PJComment
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Picked up my 22 inch premium kettle for $49 at Home Depot a couple of weeks back! Amazing deal and super exited to be rocking the coal grill again !Comment
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Personally I think it's very simple!Originally posted by PJBowmaster View Post
Methinks you may have waited a wee bit too long to dump them in is all. Remember, a measured amount of charcoal has a measured amount of heat & longevity (total energy). The longer it burns up into the atmosphere in the chimney, it has less burn time in the kettle. The trick is just a time or 3 of doing it, and learning when to dump the coals and start cooking. You need to keep an eye on it at the 10-12 min mark (maybe 14 or 15 depending how full) and once that smoke begins lessening, dump it in and go. An easy mistake to make is getting sidetracked and letting it burn too long in the chimney. Never fear, next time's the charm! But, also crank your vents WIDE open next time if the temp starts to dip <325, and even add another handful or two of briquets to be safe.
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Like your advice about going wide open if I start losing heat. That would indicate for sure vent set-up was wrong.Comment
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personally I think thighs can take all you can throw at 'em, like you say 180. Regarding cook temp too, 325 min but all the way to 400 (although shrinking skin may be an issue if that matters), so don't be shy about opening the vents. Obviously you get less longevity but that's probably more than obvious. -
I can afford the Charcoal. So I won't be afraid to add more fuel to the fire. Again, I do appreciate the feedback! This is a learning process for me having not cooked on charcoal for over 30 years. And back then I didn't know anything....LOL -
To your point about longevity. I may try the Extended Hot and Fast set up recommended by Adrenaline Barbecue for Turkey cooks. If I have left over coals that's no big deal...
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Hey buddy. I am new to the SNS and have used it about 9 times in two weeks or so. I have a 22" and a 26" kettle which I love. I'm a total homer for the kettles. A couple of observations from my recent experience. (My family is tiered of BBQ for a bit)
The SNS will burn hot as it consumes the oxygen then it will settle back down. From there make your vent adjustments as it on its way down and passes you desired temp. Because adjusting is not instantaneous it will save the initial coal. That helps stabilize the cook. Don't wait for it to stabilize before adjusting, especially if its way passing your desired temp.
if you are cooking a "forgiving food" get it on the grill sooner rather then later.
Every time you pull the lid up you will get one of the temp fluctuations "specific" to the SnS.
I light about 10-12 Coals and bank them as you did. The I fill the rest with unlit coals. Though the first hour was temp control I dialed it in between 228 and 240 easily. It just took much longer then I expected to get it right. Then it just hummed along.
i have found that the SnS has become quite predictable and that's the glory of it. You will be able to make adjustments to where you want to be,
you coukd do dry dry runs but you may as well put some forgiving food on the grill while you get used to the thing.
Also on the chuck eye, you ate it as a steak when most of the pit people I've seen done it as a pulled meat up to the 200's temps, low n slow. I get the chuck eye and it seems like you were on your way to fabulous and then decided to eat it.
it looked really tasty, one wouldn't have guessed you didn't care for that cook.
to sum it up. It just a minute to figure it. It takes longer then you think. Then it's predictable and you are in the sweet spot.
i hope this helps. I'm am sorry for the long post.
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My last two chicken thigh cooks I've used 3/4 chimney and run the vents full open. Cooking temps were +400F and the chicken was amazing!Comment
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