SnS Kettle
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Cabella 15” Vacuum Sealer
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2 Mandolins, 1 veggie spiralizer
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I have a couple of very nice SRF wagyu New York strip steaks I plan to grill this afternoon. The 2 steaks are about 1.5" thick, dry brined overnight. I have watched the videos on the SnS site on cooking using the cold grate method and the indirect then reverse sear. My question is timing. I have not cooked with charcoal, and even when I did back in the "day", I knew nothing about indirect/direct/etc - everything was nuked! So, how long does the initial 25 briquette lighting and heating to get the kettle to 225*-250* take? How long about for the steaks to get to 115*? Lastly, how long does a chimney take to heat up a full load of briquettes for the reverse sear? I am using Cowboy brand charcoal for this. Thanks for your assistance! Here is a pic of the steaks just after salting.
