I just cooked a couple of petite sirloins on the SnS -- sorry no pics, I was too lazy to get the camera cause I was worried about burning stuff...
Anyway, my wife said it was the absolute BEST sirloin she has ever had... PERIOD. It was perfectly reverse seared and dead on medium rare! I got a fat head of course, but really need to thank the ABC guys for such a great product.
I will make sure I have my camera ready next time.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I've had mine for less than a week now and have had three great cooks with my SnS. First cook was a pork shoulder and pork belly(put the meat on at 6am, belly was done for a late breakfast 4 hours later mmm mmm good). Beautiful bark on both pieces of meat that I could never achieve on my old COS. Steakhouse burgers the next cook. Followed by t-bone tonight. All came out wonderful. I couldn't be happier and can't stop singing the SnS' praises.
David Parrish, I have rabble roused, I have participated in various hijinks, and I have ne'er done well.... but I don't recall ever being involved in these shenanigans of which you speak.
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.
I'm not sure what The Pit's policy is on posting duplicate pictures on multiple topics but the t-bone pictures can be found here at the "Show us what you're cooking topic" - https://pitmaster.amazingribs.com/fo...295#post102295
Grilla Silverbac Original -2020 (added WiFi controller 2021) aobosi Sous Vide device - 2019 Weber Original Kettle Premium 22" Copper - 2015 Pit Barrel Cooker - 2014 - retired Sept 2020 Brinkmann 4 burner gas grill (very old, stout, and still working well!)
Slow 'n' Sear for 22" kettle
Cast Iron Drip 'n Griddle for kettle 2021
Grill Grates for the gasser
CDN DSP-1 dual sensor probe therm
Maverick ET-732 therm
ThermoWorks Smoke 2 channel
Thermapop digital therm (x2, red and white)
Thermapen - x2 - orange. lime green
Little Chief electric cold smoker (lots of salmon thru this!)
Testing the "Slow" of Slow 'N Sear this weekend. I've done a handful of cooks using the searing capabilities, now I'm going to go for the slow smoking first attempt. 3 racks of ribs thawing, they will get dry brined tomorrow and go on the Weber on Sunday.
As a confirmed PBC addict, this will be interesting. More to follow as the cook progresses.
Getting things started
4 Racks of SLC with MMD for the PBC
and two racks of SLC with MMD for the Slow 'N Sear
Ribs hung in the PBC
And everyone closed up and making that perfect thin smoke
And the results are in! These are the PBC ribs, the usual nice smoke-ring just from the charcoal and no wood added, and just about falling off the bone.
And these are from the Weber with Slow 'N Sear. I don't have a rib rack, so the two racks I could fit on the 22.5 kettle laid flat for the whole cook, although I did move swap their locations once. As you can see, the smoke only shows on one side. Since the meat isn't sitting over the coals, I added a handful of the largest hickory chips I could find, not big enough to be called lumps.
I didn't use quite enough coals, and had to add about 5 toward the end, and the time was taking longer than the PBC. Guests were all here and anxious, so they came off at 5:30, and the PBC ribs had already been off for 30 minutes. Texture-wise, they were just starting to crack when trying the bend test. They could have used maybe another 30 minutes.
Taste-wise, there was no clear winner. With 10 people eating, it was pretty evenly split. The SnS ribs had more smoke flavor which some people preferred. They were not as tender as the PBC ribs, had a bit more "bite" to them, but a bit more time in the kettle would have fixed that.
A couple months back I did a head-to-head with the SnS/kettle and my stickburner. The results were so close that had they not been side by side I might not have been able to tell the difference. I'll be interested to hear your description of the differences w/ respect to the PBC ribs.
Started the coals for both rigs at 12:00, meats went in/on by 12:30, and the SnS is just now getting into the 220s. at 1:10 PM. The PBC is running with the lid closed tightly, and is about 260F.
Here's a graph of my second dry run on the SnS. Like I said, AWESOME fire control. You can see @ 1330 I kicked the vent up to 1/4 open. Did errands, and 30 minutes later it was up to 250. Took a few spritz's on the lid ( DID NOT OPEN COOKER ) and brought it back down.
@ 1815 I decided I was done - a little over 8 hours. Note that 2 hours later the cooker was still humming, so I am confident that with very little attention / adjustments a cook could well go into 10 hours. Still had some water left in the reservoir.
The only change I would make is to the let the cooker get up to about 175 before I set the vents. Just noticed that I should have notated that I set both vents @ 832. Top @ 1/2 and Bottom @ "Crack".
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
I posted one to your share but I guess you'll have to share it. I don't see a way to post a pic to a comment here so I'll add another post. Went six hours without a hitch!!
Last edited by IrondeQuer; August 15, 2015, 05:21 PM.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
About 8hrs in on 2 - 8lb butts with the SnS. Have only had to adjust the vents on my 22.5" kettle one time (6hrs in) after hitting 225. Temps have been between 223-225 for the first 6hrs. Amazingly, ran a few errands at about the 3.5hr point, came back 2hrs later and was still chugging along at 221. The SnS is "amazeballs" for sure. Just coming out of the stall and am gonna boost with a few more briquettes to push on up to about 203. Any estimates on how much longer this might take with a steady 225?
Awesome to hear AKX250. What is the current temp of the meat? We need to know that to give you a ballpark on how much longer it's going to take. I'd say if the meat is below 185F and you want to eat tonight you'll get meat on the table the quickest by wrapping in foil and cranking up the pit to 300F.
Not for the table tonight. Was hoping not to crutch to get a better sense of timing and flavor profile without the crutch. I'm now at~180 cruising along at 230 since adding about 20 additional briquettes.
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.
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