Slow n sear chuck roast #2..!! Trying cow crust this time...yum
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Any SnS users here also make use of the GrillGrates product when searing? What is the recommended size to maximize coverage of the coal area? I'm guessing 13.75" but would like some guidance from those with experience in what I'm asking before I purchase some. I was going to wait until Christmas but since there's a 15% sale going on(today is the last day - coupon code "fish15") I figured why wait?
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Hardwarehank View PostAny SnS users here also make use of the GrillGrates product when searing? What is the recommended size to maximize coverage of the coal area? I'm guessing 13.75" but would like some guidance from those with experience in what I'm asking before I purchase some. I was going to wait until Christmas but since there's a 15% sale going on(today is the last day - coupon code "fish15") I figured why wait?
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Got my Slow N Sear on Thursday, just in time to make Simon and Garfunkel chicken for the first time today:
Although I strayed from the instructions and sort of followed my usual way to get the grill to 325, putting a half chimney of charcoal in the bottom of the SnS and started another half chimney on the side.
After I put the lit coals in and got the grill up to temp, I added some hickory chunks and the spatchcock chicken:
And here is how it looked a little over an hour later at 165:
I think it turned out well, but it was pretty smokey and the rest of the family didn't like it as much. Next time I'll need to add fewer wood chunks and put them in ahead of the chicken. But as far as the SnS goes it was super convenient. Normally it's kind of a pain to keep the coals piled up on one side, but the SnS made it easy to just dump them in and keep a big indirect heat zone. Now I'm excited to try it again with something that will take longer to cook so I can get going without having to set up a snake the whole way around.Last edited by wile_e8; September 6, 2015, 01:14 PM.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by wile_e8 View PostI think it turned out well, but it was pretty smokey and the rest of the family didn't like it as much. Next time I'll need to add fewer wood chunks and put them in ahead of the chicken. But as far as the SnS goes it was super convenient. Normally it's kind of a pain to keep the coals piled up on one side, but the SnS made it easy to just dump them in and keep a big indirect heat zone. Now I'm excited to try it again with something that will take longer to cook so I can get going without having to set up a snake the whole way around.
But maybe not, what I bet most likely happened is you didn't give the coals enough time to level off at a stable temp before adding food. Watch the smoke next time and start 15 minutes earlier than you usually would... when you're at your desired temperature and the smoke is thin white or thin blue you're ready to add your food. Once you get the hang of it you won't need the extra 15 minutes.
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Administrator
- May 2014
- 18984
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
wile_e8 Yeah, that was nearly double the coals you really needed for a quick chicken cook, but hey experimenting is fun if it teaches lessons. I usually use one small wood chunk (between 1/2-1/4 of a fist in size) for a chicken cook and find the smoke adequate.
If you light half a chimney of coals, and as soon as the blue smoke begins to dissipate you add it to the SnS, you should have enough time to get the kettle to ~325+ (in warm/mild weather) and then get roughly 90min of cook time. I like to cook my chickens closer to 345-360 and I can get 1:15+ out of half a chimney of lit coals. Be aware though that the longer you let the chimney of coals sit there and flame on before adding them to your kettle, you're greatly reducing the longevity of the coals. There's a certain degree of 'act fast' to the lighting setup.
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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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.
I've posted this on Amazon, abcbarbecue.com, and on the Slow 'N Sear page, and thought I would share with my fellow pit members as this was my best cook yet using the SnS. The family is very happy with tonight's ribs.
Today's cook was St. Louis cut ribs using my Slow 'N Sear & 26" Weber Kettle, with about 9 oz of apple wood and Kingsford Blue charcoal. Rub was Meathead's Memphis Dust. These were perfect "bite-off-the-bone" at 7 hours. My family tells me that with the SnS my cooks have gotten a lot better, which is good to hear since I just ordered a 22" Weber Kettle and another SnS!
- Likes 3
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-
Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
-
Club Member
- Nov 2014
- 5029
- Near The Villages, FL
-
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.
- Likes 2
Comment
-
Club Member
- Nov 2014
- 5029
- Near The Villages, FL
-
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.
Good news is I've got my new Slow 'N Sear. Bad news is my new 22" Copper Kettle arrived damaged. I've already made the call to FireCraft and sent them photos. Hopefully, they will have a new kettle in the mail sooooon! I have a 9 lb pork loin waiting.... Oh, well, guess my plans will have to change a bit.
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FireCraft tells me since the grill was damaged before being packed, I have to call Weber for a replacement, which I have done. I'm about to send Weber photos of the damage and it roughly sounds like 1 to 2 weeks at best.
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Well, as it turns out, contacting Weber customer service was the way to go! They shipped a new bottom to me yesterday and Fed-X says it will arrive tomorrow. FireCraft shipments take a bit longer to arrive in my location. Initially I was not pleased with FireCraft as I've never had a store/supplier tell me I had to call the manufacturer; they always ship me a new unit and they handle the manufacturer part of it. Maybe FireCraft knew that Weber customer service was outstanding.
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