Slow n sear chuck roast #2..!! Trying cow crust this time...yum 
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Haha yeah it was great!!..hope this next one as good or better...almost done.Comment
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Incredible results with a 5.5lb brisket flat on the SnS this weekend. 10hrs at 225F to get to a final temp of 203 then into the faux cambro for 2hrs. Used hickory which resulted in an incredible sweet, smoky flavor. By far the most tender, juicy brisket success I've had.Comment
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Very nice!Comment
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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?Comment
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I'd go with the GGs that are cut to fit the kettle. That should work great.Originally posted by Hardwarehank View Post
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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.Comment
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In regards to the smoky, it might be because you didn't follow the lighting directions=)Originally posted by wile_e8 View Post
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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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.Comment
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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!
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It arrived today! 22" Copper Weber Kettle due to arrive tomorrow!
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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. -
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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