First Low and Slow on my SnS

[GolfGeezer]

I am cooking a rack of St. Louis trimmed spares. I setup the SnS insert per their instructions: about a dozen KBB on a starter on the far left. Lot the starter and once it was going, added KBB and some B&B to fill the rest of the insert. It is running around 275*-280* and the smoke has finally cleared after about an hour. So that’s all good.

my question is if I see the coals are being consumed before the ribs are ready, how do I add new briquettes in a way that does not create the evil white smoke? The new coals will obviously not be warmed like those currently in the grill, recommendations?

[Panhead John]

I don’t think you’ll have to add coals myself. You should be able to get an easy 5-6 hours out of em for your rib cook. If you do run out before the ribs are ready, just add a few more coals on top of and more next to the burning coals.

[GolfGeezer]

Thanks. I’m very leery of that bad smoke and ruining the taste of the meat

[fuzzydaddy]

I cover the meat with foil while I’m working the coals, put the lid on and when I like the smoke, open it up and grab the foil. They are continuing to cook, just not getting all the dirty smoke, or flying ash. I agree probably won’t have to add for ribs, this is what I do when necessary, usually pork butts.

[GolfGeezer]

That sounds like a very reasonable approach. If I don’t need it, great, but good to have a method just in case.

[jfmorris]

GolfGeezer if I need to refuel the SNS, what I do is use a tool or scoop to rake all the lit coals up into the end of the SNS, much like your 12 lit coals were at the beginning, and then just pour in more briquettes to fill the SNS. It then burns back the other direction. You might get a little puff of white smoke, but I doubt it, and all the coals except the first couple adjacent to the lit coals will be plenty warm in no time. You are overthinking the smoke thing really.

fuzzydaddy 's advice about a piece of foil is worth doing, as you might get some ashes flying around while raking the coals into the end, or while working the ash sweeps, which I also do when refueling.

[GolfGeezer]

😜 Over-thinking is what I DO! Maybe a little OCD …. Good advice, and I appreciate it.

[Spinaker]

If you want to add more coals, just pre burn them in your chimney and add them with a pair of tongs. That is no big deal. You probably will not need to add any though.

[fzxdoc]

This (what Spinaker said), GolfGeezer .

Why take a chance on that early-burn-charcoal petroleum-y taste? Just add lit coals. Problem solved.

Kathryn

[GolfGeezer]

fzxdoc My thinking was/is that if the coals are nearly all consumed or getting close, I would want to add more unlit coals that will slowly ignite just as the original batch of unlit coals do. Thus, more slow burning across the instead of them all being already lit. Probably just my lack of experience in this kind of cooking.

[fzxdoc]

Well, you're in good company, GolfGeezer . A lot of top Pitmasters here (whom I really respect) add unlit coals when replenishing the fire.

I just never want to take what I see is a chance for some bad flavor to get generated.

To each our own.

K.

[GolfGeezer]

Just to close this off, the cook went 5.5 hours, running mostly around 275*. There were still hot coals, probably good for another hour or two. I did learn a lesson about the SnS water well - the water will boil and if you fill it to the recommended 1/2 inch before the top, it can and in my case, did boil over. I noticed water dripping into the ash can. That’s gonna be a fun cleanup. I’ll post pics of the results in the cooking thread in the morning. Time for evening libations!

[Panhead John]

Congrats GG!

[hoovarmin]

Way to go, Geezer! I knew nothing was going to happen that you couldn't handle anyway. Now show us some pics of that food!

[fzxdoc]

Congrats on your first L&S cook on the SnS. Sounds like it turned out a winner.

BTW, white smoke is much maligned, IMO. I think it was Meathead who changed my mind about it long ago in one of his posts. It's the grey or black (😨) smoke that you have to look out for.

Kathryn

[GolfGeezer]

fzxdoc It is always a problem trying to describe this color of smoke thing, but the added element that clearly tells me that they aren't ready for food yet is the smell. That acrid, creosote smell.

[jfmorris]

Yep - agreed. Black smoke means it is sooty and it gives a lovely creosote ambiance to the meal... I have that problem mostly on the offset if I build too big a fire and try to close the top of the firebox, starving it for fuel.

[fzxdoc]

Your nose knows, GolfGeezer . No wonder you "listen" to it! The mark of a good Pitmaster, indeed.

K.

[jfmorris]

GolfGeezer the fact is, the only brand of briquette I have personally used that gives off a chemical aroma during ignition is Kingsford, specifically the original (KBB). I've not seen that with the old Weber, the B&B I replaced my beloved Weber briquettes with, or even crappy cheap Royal Oak briquettes. Just KBB. If you are using B&B as I think you are, the concerns about prewarming coals and such is less needed. Even with KBB, while I notice an off-putting aroma when lighting a chimney of it, lighting 12 briquettes in the SNS and then letting it slowly burn across the SNS basket doesn't seem to cause an issue with the cooked meat.

The only time I want coals to ash over or all be lit is if grilling, versus smoking in the kettle. If I want to reverse sear some steaks, or do a high temp chicken cook, are the only times I pour a lit chimney of coals into the SNS.

[GolfGeezer]

Spinaker Uh-oh! “Apocalypse Now BBQ?”

[hoovarmin]

Freshly Lit Kingsford essential oil diffusers will soon be included in the new member gift packet here in the pit.

[Panhead John]

Oooh, Lavender is my favorite!