David Parrish, the instructions for the SnS all are for KBB. You mentioned using lump in it. Is the procedure basically the same for lump as for KBB? I would like to try lump, and I found B & B in my area!!
Coincidentally I'm cooking with B&B lump today myself. It works great. Just approximate how much lump equals the number of briquettes we mention in our instructions and you should be plenty close enough.
My friend & neighbor Mary, an inactive AR Pit member, bought a beautiful fully trimmed choice grade beef tenderloin at Costco, she paid very close to $100 for it.
She asked me to Sous Vide it and then sear it. She, Miss hyper active tongue, asked me to sear it on my BGE. I said why on the BGE? She said the Weber Kettle, which was my Christmas present from her, tasted to charcoally. She said I don't taste that when you use your BGE.
I told her that taste is coming from the chemicals in the briquettes. Then I told her I can use lump coal in the Weber and that would eliminate that chemical after taste. She said we can try that later but I paid $100 for this meat, let's not experiment with it.
I said fine... Let's sear it on the stove top in my cast iron skillet.
The main thing is watch for white billowy smoke. That has to die down to thin white or thine blue before you throw the steak on, else you're gonna get too much charcoal taste. Doesn't matter as much for meats you cook low and slow for many hours like ribs, pork butts, and brisket.
Thanks for explaining how I'm getting that charcoal taste. I'll allow the briquettes to burn longer in my charcoal starter before dumping them into the SnS. That will probably cure that problem.
and try to only/mostly use fully lit coals for the reverse sear. you don't need a pile of unlit coals to prolong the cook and with reverse sear you open the lid more often than slow cooking, which gives the unlit coals a chance to light in a higher oxygen environment and give off the billowy smoke.
I finally bit the bullet and had my wife order me a SnS. It was waiting for me on the front porch today when I got home from my daughter's track meet. Can't wait to use. Now I need to decide what to cook first!
I finally bit the bullet and had my wife order me a SnS. It was waiting for me on the front porch today when I got home from my daughter's track meet. Can't wait to use. Now I need to decide what to cook first!
it's RogerDee here. After a year or so with the Smokanator and having pretty good success, I just ordered the S&S. Can't wait to get my hands on it. Hurry please!!!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
David Parrish, Happy-Happy HappðŸÂ¹ðŸÂ». BBBirthddday Toooo Yoooooo and ABC! Hap-eee B-DAAYYYY TOOOOO YUUUU! ðŸÂ¸ðŸÂ¹ðŸÂ»ðŸÂ¸ðŸÂ¹
Eat Well and Prosper! From FargoND, Dan
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
We've had some difficulties making the mod work so for now I've pulled the plug on it. Plan now is to bring the Slow 'N Sear with Base Plate to market as a new product. Retail pricing isn't confirmed but it will be in-between the standard SnS and the SnS XL.
David Parrish, dude that is a major bummer. You had us all revved up about it! 😱😱😧 I guess I'll have to buy another kettle and the new SnS to go with it!
So im supposed to do a pretty big cook for mothers day using the slow and sear. I have a 9 lb picnic roast and 4 racks of spares. I was hoping to start the roast on the maun grate then move it to the charcoal grate at around 5-6 hrs and put the ribs on. I have my probes set up tonight for a chicken cook and the temp in my lower grate is close to just over half where the main grate temp is. Am I going to be able to finish the roast down there or should i finish in the oven?
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
So im supposed to do a pretty big cook for mothers day using the slow and sear. I have a 9 lb picnic roast and 4 racks of spares. I was hoping to start the roast on the maun grate then move it to the charcoal grate at around 5-6 hrs and put the ribs on. I have my probes set up tonight for a chicken cook and the temp in my lower grate is close to just over half where the main grate temp is. Am I going to be able to finish the roast down there or should i finish in the oven?
You might consider getting a hovergrill for your kettle. It's basically an extra grate that sits atop your regular cooking grate to give you more room. If you order by tomorrow on some site that does 2 day shipping, you can have it in time. Otherwise, I think it might be an oven finish.
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