Part of the reason I went for the Spirit 330 was the additional sear station burner. Not so much for the sear - GillGrates.com solved that for me. But I was thinking the smaller burner - 9,000 btu vs roughly 10,500 btu for the main burners - would be helpful on low and slow cooks.
Well today, I burned out the charcoal in my OK Joe Bronco smoker and finished the cook on my Weber Spirit using the smaller sear burner. I was able to hold 250 F with minor tweaking every 15-20 minutes or so. I think that's impressive as hell from a gasser.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
For YEARS..I smoked EVERYTHING on my Summit gasser. Purchased it in 2005 and it’s still going strong.
(Will need to look long & hard if I decide to replace it.)
It has a dedicated smoke burner...and ,sure, it requires CONSTANT babysitting (too small)...but nobody EVER has complained about the food that came off of that thing.
I’d probably still use it for that if I didn’t want a dedicated smoker. (Had a WSM, but gave it away when I got my WSCG.)
Being able to adapt shows a distinct understanding of how all of this cooking stuff works.
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