Introducing the Slow 'N Sear!

[FLBuckeye]

The butts were done in almost 11 hours. From my post above:

Started my SnS at 4:45 and the butts on 30 min. later. Major screw up by not remembering to clip PartyQ to the cooking grate. Was taking forever to get to 225. Finally realized my error after an hour but I had tall of the vents wide open. Stupidity on my part. I was up until 1 AM watching the replay of the OSU-Michigan game (I was there) and time got away from me. So I got up on less than four hours sleep. Since I corrected my error, it has been a rock steady 225.

[David Parrish]

Tonight's Prime Cowboy Chop cook. Reverse seared of course!

[fuzzydaddy]

That looks amazing, and delicious!

[David Parrish]

Thank you Sir. It weren't bad! #understatementofthecentury

[FLBuckeye]

Just finished dinner. Am beyond stuffed. Did the two huge (4+ lbs. total, 2"+ thick) ribeyes. Did 25 briquets to start, waited to stabilize at 225, put those bad babies on. I had read somewhere to start the chimney when the steaks hit 80 but I would have been better off waiting until the hit 90 due to the thickness of the steaks. Got some fat from the local Publix and rendered some for the "beef love". Used the PartyQ to monitor the grill temp and a Mav 733 for the meat. Pulled at 115, patted dry, added the 3/4 chimney of totally ashed over coals and started the sear. My IR thermometer registered "hi" so the temp on the grate was 1022+ (the limit of the therm.). Turned every 30 seconds for around five minutes until they hit 135 or so. Great crust, sublime flavor, and a wonderful meal! Plenty of leftovers for steak and eggs in the AM.

Will post pics tomorrow when I am able to move...lol.

[Juddlight]

Hot n fast burgers were praised by all...thanks again for the sns 😍

[David Parrish]

Woohoo!

[Dr ROK]

Juddlight , did you just fill the SnS with lit coals and then put your griddle/burger cooking surface over the SnS?

[somethinfishy]

Ordered my sns thurs and got it today! 2 days! Cooked 12 chicken legs for company on it tonight, perfect 325 with 40 briquettes crispy skin and everyone was in love with them.

Thanks for a great product!

By the way, noticed you guys are based in concord, we just moved from harrisburg. Grab a burrito from Casa grande for me!

[richinlbrg]

Thank you, somethinfishy ! And thank you for bringing up the Alabama white sauce. I've been wanting to try it, and FINALLY made it Friday night, and like it! Meant to post about, and, well, forgot, so thanks for the info and bringing up the sauce, too!!

[somethinfishy]

richinlbrg no problem! I almost feel like I wasted my first 30 years by not even knowing that stuff existed...think of all the bland chicken that could have been saved!

[richinlbrg]

Well, somethinfishy , they say good judgement comes from prior bad judgement. I think there is a corollary to that here. Makes us better grillers and smokers, and makes us appreciate it more!

No wasted time or effort, and hey, we still enjoyed what we cooked back in the day! We've just upped our game!

[Juddlight]

Yup I lit all the coals and used water too....cooked em on the indirect side...very tender

[David Parrish]

Ordered my sns thurs and got it today! 2 days! Cooked 12 chicken legs for company on it tonight, perfect 325 with 40 briquettes crispy skin and everyone was in love with them.

Thanks for a great product!

By the way, noticed you guys are based in concord, we just moved from harrisburg. Grab a burrito from Casa grande for me!

Thank you! I can't tell you how good it feels to have folks loving the SnS.

Never been to Casa Grande. I'll have to check it out. If you are still in the Charlotte area you should join us for lunch at Midwood. We have a few members that meet there a few times a year. smokinsteve isn't it about time we set something up? Maybe next week?

[somethinfishy]

We're down in Florida now, needed to get out of the heat!

Thank you again, the ease of setup and temp control is well worth the price of admission

[David Parrish]

Very glad you're enjoying the SnS... and feel it's a good value.

[fuzzydaddy]

First Pork Butts on the Kettle + SnS

My plan is to cook these (qty 2, probably 8 to 9 lb each - Sam's Club typical size) this Friday/Saturday on my 26" kettle. I've cooked 20 butts previously, all on my BGE, so I'm good on prep work and when they're done.

• I know I'll have to add charcoal once (possibly twice) by moving the remaining briquettes to one end and filling with unlit ones.
• I also plan on flipping the butts when adding the Kingsford Blue to ensure even top/bottom cooking.
• I will have aluminum foil over the charcoal grate under the meat to catch the drippings.

Any reason to add water after the 1st quart is gone?
Any other suggestions or tips?

[Juddlight]

I added water on an 8lb one today...dont see why I wld ever let it dry out haha

[David Parrish]

Juddlight like I say below, it won't hurt to add water, but I don't think it's necessary. Do it if you want to!

[David Parrish]

First Pork Butts on the Kettle + SnS

My plan is to cook these (qty 2, probably 8 to 9 lb each - Sam's Club typical size) this Friday/Saturday on my 26" kettle. I've cooked 20 butts previously, all on my BGE, so I'm good on prep work and when they're done.

• I know I'll have to add charcoal once (possibly twice) by moving the remaining briquettes to one end and filling with unlit ones.
• I also plan on flipping the butts when adding the Kingsford Blue to ensure even top/bottom cooking.
• I will have aluminum foil over the charcoal grate under the meat to catch the drippings.

Any reason to add water after the 1st quart is gone?
Any other suggestions or tips?

FuzzyD that all sounds good. I don't think you need to add water after the quart goes dry. By the 5 hour mark the butts will be in the stall and sweating out all kinds of moisture. It won't hurt anything to add water. I just don't think you need to.

I just wrote up a bunch of tips and techniques for Meathead's SnS review. Refilling the water reservoir is one of the things I talk about. Check em out!

[richinlbrg]

These are great, David Parrish ! I even forwarded them to another user.

And a great review by Meathead that compares the SnS quite favorably to the smokenator.

Congrats!

[fuzzydaddy]

Pit Boss, that's a great article. I've bookmarked it - Thanks! Looks like I'm good to go, except for a trip to Sam's tomorrow....hmmmm, I bet I can fit 3 butts on my 26" kettle. I usually freeze chunks for later, then heat/pull and it's still mighty tasty.

[David Parrish]

Thanks gents. Much appreciated. FuzzyD we want to see pics of all that butt!

[Juddlight]

Ahh I will be reading more into that thanks! ...so much info it will take awhile to learn all this...been a tasty process so far!! Lol

[Juddlight]

Pulled pork done 9 hrs!! ...and sooooo good. Guess the dial thermometer did the trick...new probes on order ☺ i have to say Thanks again

[David Parrish]

Awesome! But where's the pics?

[somethinfishy]

Didn't say anything earlier because I didn't want to jinx it, but



This thing works! First brisket came out a-ok!

[fuzzydaddy]

Brisket looks delish!

[David Parrish]

Ditto what FuzzyD said!

[somethinfishy]

fuzzydaddy David Parrish thanks guys, it was quite the treat!

[mackdaddy]

Got Webber 22" original kettle today, ordered SnS yesterday. Hopefully will arrive by Wed. Planning on chicken legs, thighs and two breasts for the first cook. Any special way to arrange the chicken so they are done close to the same time. Going to put the legs on a leg holder.