Introducing the Slow 'N Sear!

[DWCowles]

Us poor stickburners just don't get no respect around here

[Huskee]

Lonely here at the top isn't it? (Lol)

[DWCowles]

Yes Huskee it is

[Breadhead]

Us Kamado guys have no presences either. However I like watching David Parrish and his crew hitting a home run. There's no greater feeling than hitting an entrepreneurial home run. Good on them!

[David Parrish]

Us Kamado guys have no presences either. However I like watching David Parrish and his crew hitting a home run. There's no greater feeling than hitting an entrepreneurial home run. Good on them!

Thank you Sir. It may not be an official home run yet, but she's definitely heading for the fence!

[The Burn]

Time to go on Shark Tank

[richinlbrg]

No, ABC shouldn't give up the "skin." Organic growth may offer the better return!

[Breadhead]

I would outsource this to Mexico. The price is not much higher and you shorten the delivery time by 2 weeks by not going across the pond.

David Parrish Google Maquiladora. I did some research for a friend that was going to start an upholstery factory a year ago. Your cost of labor in Mexico is only 20% of what it costs in the U.S. Plus they work 48 hours a week with no overtime pay.

[David Parrish]

Gents we have money, manufacturing, and just about everything else figured out. All we really need at the moment is more customers. Spread the word!

[fuzzydaddy]

Cooking some chicken today. The SnS does this (see photo) well. Doing this from my phone, so hopefully the photo is ok.

[David Parrish]

Nailed it! You using water in the reservoir?

[fuzzydaddy]

David Parrish, yes I am. 324-330 held well. My 26" kettle likes a full chimney of well lit Kingsford Blue for 325.

Edit: a full chimney will last approximately 2 hours ~325, maybe more before temps start falling with vents fully open and ash sweep done.

[Huskee]

Great to know, thanks fuzzy!

[fuzzydaddy]

I was looking at some of my notes today and saw that I was typing Smoke 'N Sear. Geeze, I'm getting old.

[Huskee]

Lol. That was actually one of our working titles. Unfortunately, that name was taken by another outfit.

[DWCowles]

The Slow n Sear in action

[DWCowles]

Huskee the DW said to me "You are going to burn up the steaks". I ask her "You want yours well done didn't you?"

[fuzzydaddy]

Beautiful steaks, corn, potatoes, and flames! I seared some chicken pieces over mine on Thursday and you really can fit quite a bit over the SnS.

[Ernest]

Those flames I love. That's real sear right there. Now if only certain people (will remain nameless) would hurry up with my SnS..............

[fzxdoc]

Are lots of flames typical in the SnS sear portion of a reverse sear method for steaks?

I've always been pretty respectful of flareups and try to avoid them. That's why Grill Grates give me a lot of peace of mind on my gasser.

Would a Grill Grate section placed over the SnS charcoal area for searing be overkill?

Kathryn

[DWCowles]

fzxdoc I wouldn't think it would be overkill. I'm going to order some GG for the kettle. I believe the reason I got alot of flare up was to much glee on the steaks. But the flare ups didn't hurt the steaks it just made me flip faster...LOL.

[Huskee]

Kathryn it would definitely prevent flareups if you didn't want them. Is anything really overkill for us BBQ geeks? Lol.

[bpf120]

First brisket on the slow and sear. This thing is almost too easy use!

[fuzzydaddy]

I'm currently cooking my first pork spare ribs using the SnS. Being July 4th, I though it was fitting to use a product that gives me some independence from having to babysit the kettle!

[fuzzydaddy]

Having removed the lid to take the last photo, I checked on the temp 1/2 hour later to see how much it shot up from having the lid off, and the temp? It was 225.9. This thing rocks!

[Huskee]

Great pics fuzzy!

[Powersmoke_80]

Being July 4th, I though it was fitting to use a product that gives me some independence from having to babysit the kettle!

I totally agree with you fuzzydaddy mine was steady all night long on my brisket cook. Yours looks awesome, kind of wish I would have sprung for a 26",looks like you have a lot of real estate there.

[fuzzydaddy]

I went with the 26" Powersmoke_80 because when I bought my first smoker, a Big Green Egg, I went with the large and then found my typical cook size (once I knew what I was doing) was more than it would hold or at least I had it packed full, so when I was selecting a kettle I decided to get a bit larger than I originally planned. With the SnS + kettle, my Egg has been sitting idle lately. I'll get back to using it, but right now the kettle is going to get a workout! The pieces I cut off the ribs are my "test" pieces...throughout the cook.

[ssandy_561]

Well just spent the last 3 1/2 hours messing with my vents to keep my kettle at 225 for my baby back ribs. Looks like it time to go online and pre-order my SnS!

[Powersmoke_80]

ssandy_561 You will not be disappointed with a SnS, check out my post from today " First Brisket ever and with the Slow-n-Sear" and look at the screen shots of the igrill graph with temp readings through the night Unattended from 1:00 am -6:30am.

[Huskee]

I'll make it easy for you ssandy_561, here you go: http://slownsear.com/shop/

[JohnF]

Just purchased (pre Ordered) my second SNS for my daughter and family. When are we expecting shipment?

[Huskee]

Just purchased (pre Ordered) my second SNS for my daughter and family. When are we expecting shipment?

JohnF As of right now we're pretty confident in the new batch being ready for shipment around July 15-20. Such a nice father you are

[JohnF]

Perfect that's when I arrive (20th) at my daughters in Wy, be there a week. Thanks