"Expected delivery: Wednesday, June 10, 2015". Need I say more?
-
-
Same news here. I just hope its not 104 degrees out like today when I do my pork shoulders on Thursday. Otherwise I'll be doing a lot of vent fiddling trying to keep the temperature down. It still will be fun though. Can't wait!
oldsteve -
Steve I really recommend doing a dry run before you throw meat on. The SnS is super easy to use once you learn it, but you gotta learn it
-
-
Chicken wings cooked on the 22" Kettle with Slow 'N Sear. I used PBC's All Purpose Rub. Pretty Dang Good:
Comment
-
Order #1037; expected delivery tomorrow. First post, but have been utilizing the site and all its valuable info for years. Thanks to all!Comment
-
David Parrish David, I sent you private email which you can now ignore. I have mine on order. (Just placed it.) I never did receive an email though. I checked spam as well. Not sure if it matters now but thought I would let you know. Congrats on a great idea! What's next?Comment
-
PM me the email you used to sign up for the newsletter and I'll double check you are on the list. If you did not get an order confirmation email let me know that as well. -
David Parrish David, I did receive the confirmation order. I will send you my email via PM.
-
-
love love LOVE the new lighting instructions on the web page too. even a dunce like me couldve figured that out and now screwed up his first cook as horribly as i did, lol! (you have picture "4" marked as picture "5" and there is no corresponding "5" instruction, fyi)
got a 6lb brisket point on the SnS as we speak. do you suggest a crutch or skip it and ride that baby out?Comment
-
Thanks! We'll get that number fixed. For the brisket I would cook until you get really nice bark, then wrap. For me this is typically around 180F but good bark can happen at lower or higher temps than that. -
in your experience, does one chimney of coal get you to that beautiful 203 mark? -
Probably not. When you get about 8 hours into the cook I'd shove the remaining hot charcoal into one corner of the SnS, then fill the basket with unlit charcoal. That will give you another 8 to 10 hours and will definitely get you to 203F.
-
-
Order #1046. I can't wait to try it!!! Hope it comes in by this Friday!Comment
-
olvrab00 Check out the lighting instructions here: http://www.abcbarbecue.com/#!blank/c1r27
-
-
4 more orders packed and ready for shipment in the AM!
Comment
-
The Vice President just added a customer reviews feature to our reviews page. Check it out and, if you have an SnS, please leave a review! http://www.abcbarbecue.com/#!reviews/c31vComment
-
Here's a review: buy one yesterday. 10.5 hr brisket. Held 225-250 the whole time. I stuck it in a cambro while I dumped out the coals and prepped the corn. Removed, seared and served... My girlfriend was literally speechless (first time in her life, lol)Comment
-
Looks and sounds like you've got the SnS figured out.
That brisket is a thing of beauty!
Comment
-
Ordered mine yesterday, can't wait to give it a run!
Comment
-
Package has arrived! ðŸ˜ÂðŸÂ´ðŸŽ‰Comment
-
Woohoo! I promise that dent in the box wasn't there when I shipped it
Comment
-
The SnS is ok. Thanks for the certificate and instructions. Test runs on Friday!! -
The SnS is built like a tank. It'll take a much worse box dent than that to do any damage
. Actually I bet any impact that broke the SnS would destroy the box.
Glad you like the instructions and insert. Can't wait to see pics Friday
-
-
I found this strange metal thing in a box inside my pick-up truck this morning
Comment
-
David Parrish DWCowles NO no no guys, it's a giant pumpkin slicer. Duh.
-
-
26" kettle. Better pictures after my work week.Comment
Comment