26" with slow n sear help!

[Reds Fan 5]

First cook with SNS (original) on 26" Weber. Everything I've read indicated SNS worked the same on a 26" as on a 22". Prime rib roast following AR recipe. Indirect set up with drip pan with water and beef trimmings. No water in SNS. 65 degrees, sunny, no wind. Grill came up to temp as expected. Put roast on at 235. Grill temp held there for a few minutes and dropped to 217. Opened the vents, it rose to 219, held there for about 15 minutes, now dropped to 217 again. Internal meat temp has risen 10 degrees.

Not enough charcoal coal for the 26" (used 25 KBB briquettes)? Too much water? Should I add more charcoal? If so, lit or unlit?

[NortheastAl]

The SNS for the 22" requires a full chimney full of BBK briquettes after using 12 to start it off. You may not have enough in the 26".

[Reds Fan 5]

NortheastAl I was following the reverse sear instructions which don't call for the additional charcoal until searing time but that's for a steak, not a roast. Definitely didn't use enough charcoal.

[Breadhead]

I have that same setup... 26" kettle and the original SnS.

Push all of your remaining lite briquettes to the back of the SnS and then pour in enough unlit charcoal to fill the charcoal chamber up. Your temperature will start climbing again. You will have more than enough charcoal for your cook but you can save the unused charcoal by closing the vents. If you want to increase your cooking temperature up to your desired temperature quickly... use a BBQ Dragon or a hair dryer to get more briquettes burning quickly.

I start every low and slow cook with a full load of briquettes... even if I know I'm not going to need them all for this cook. You can reuse those that are not used.👍

[Reds Fan 5]

Since this is roughly a two hour rib roast cook I didn't think the low n slow set up applied and followed the reverse sear instructions. Clearly not enough fuel so adding as you suggest. Hopefully just a longer cool and not ruined roast

[Breadhead]

Your cook will come out fine. You will need the remaining briquettes to sear at the end of the cook. Do you have a BBQ Dragon or a hair dryer to get your briquettes to Warp 10 heat for searing your roast?

[Reds Fan 5]

Breadhead Yes, I can get the SNS to warp ten. It's an AR Easter. Meathead's steamed mussels recipe for lunch, prime rib for dinner

[Breadhead]

Oh my... you're living large today! I hope you took/take pictures of both cooks.📸

[Reds Fan 5]

I didn't take pics of the mussels cook. I'll take some of the roast.

[Breadhead]

A little under cooked on that roast is better than a little over cooked. Remember you're likely to get about 3° of carryover cooking too.👍

[kmhfive]

Sorry I got here too late, but the extra volume of the 26 will need more charcoal than the 22. I think you've got it figured out now!

[Reds Fan 5]

Thanks, kmhfive. Overall, the cook turned out fine

[Reds Fan 5]

Here you go, Breadhead

[kmhfive]

That's a good-looking cut!

[Reds Fan 5]

Breadhead, kmhfive, thanks! Doneness was spot on. Good crust. A tad oversmoked because I added the unlit charcoal after the meat was on the grill but it didn't ruin the meal. Thanks for your advice.

[Gooner-que]

That looks AMAZING!!!

[JeffJ]

Yeah - just be a little less of a miser with the charcoal and you'll be turning out good Q with that set up.