I start my sns with 6 briquettes then dump in the rest of the unlit in my chimney. And in getting closer to 350 then 250. My bottom I leave about quarter open and top about the same. Should I cut down the amount in my unlit chimney and just add more later.
also do I throw the meat on as soon as I throw the u lit on
Last edited by Irishfuente; June 14, 2019, 08:15 AM.
Now that's what I call pit boss emeritus response time. You are the man, David Parrish. I want to say one more time, the sns is the best bbq accessory I have.
Yeah, choke the vents down a little, but you should make sure your lid is not out of whack and get a gasket for it. You can check it by placing it on a flat slab of concrete and look to see if its makes contact all the way around. A gasket will make a huge difference.
With what are ya measurin yer cooker temp? If yer goin offa th dome thermo, it will always read higher than grate temps, an th bimetals are generally not very accurate...
In another forum I belong to they suggested using these and they work like a champ I use only two on my kettle. The open handles don't get hot and you only put them where your leaking.
Yeah, mountainsmoker, I have seen a lot of posts recommending these. Don't they get pretty hot? I can see myself grabbing one without any gloves on, then jumping around on the deck cursing loudly.
No the clips that open them are surrounded by air and do not touch. Even the one right by the coals that I have is cooler than the handle which is next to it.
If you have smoke leaking around the rim, a gasket is the bet solution, but you can use some binder clips instead. They are a pain though if you have to remove and replace the lid often.
In another forum I belong to they suggested using these and they work like a champ I use only two on my kettle. The open handles don't get hot and you only put them where your leaking.
Nice, they really do work if you only have a few leaks. I used them on an old one that had 7 and said the heck with it and bought a new kettle an believe it or not it had two.
Went to the web site and to the video. It brings up one How to Smoke a Brisket which i will watch! But I'd love to see the How to Tame a Leaky Kettle. Thanks!
I start my sns with 6 briquettes then dump in the rest of the unlit in my chimney. And in getting closer to 350 then 250. My bottom I leave about quarter open and top about the same. Should I cut down the amount in my unlit chimney and just add more later.
also do I throw the meat on as soon as I throw the u lit on
Something you don't say is where you are reading that 350. Are you going by the dome thermometer on top of your kettle, or do you have a digital thermometer clipped to the grate?
I find that the dome thermometer in my kettle will usually read around 350, when the temperature at the grate in the indirect side is 250. The heat from the Slow 'N Sear is going UP, hitting that dome thermometer, and then circulating around inside the kettle as convection currents. While on a REALLY long cook, I will sometimes see the dome thermometer and the grate level temperature converge, they are usually 50 to 100 degrees apart. You really cannot go by the dome level temperature when cooking indirect, and you need a probe on the grate in the indirect zone.
Irishfuente ok - we've confirmed its grate level temp. Assuming other posters have not hit the nail on the head (leaky kettle, etc), another possible issue is that what you think is 1/4 open on the bottom is in fact more than that. Have you looked at the vent opening itself, or are you going by the position of the handle within the range from fully closed to fully open?
When I first started using the kettle, mine is a Performer Deluxe, with the ash catcher, I would have thought 1/2 way in between those two spots would be halfway open, but nothing near that. On the ash catcher on mine, there are holes or slots and half open is with the handle in line with the 2nd hole, which is barely even 1/4 or 1/5 of the way into the range of the sweep handle. 1/4 open is maybe even with the first hole that the handle comes to as it sweeps from the closed position.
How to light a Slow 'N Sear® in a Charcoal Kettle Grill with detailed instructions for roasting, baking, high heat, or low and slow.
My kettle is older, and the holes are round rather than oblong like in the pictures, but the positions are similar. I think my second hole is 1/4 open though, with 1/2 open between the 2nd and 3rd.
He is right when the kettle is cool get down and play with the lever and see where it is when the vents are fully open to fully closed. I had to relearn the settings when I got my first One-touch.
I tend to leave my lid vent fully open and adjust the bottom. I get to stabalise and hold temp fine. Is there any advantage to adjusting both like better fuel usage or such?
One last question I'm doing a butt and brisket on Sunday. I want to eat at 4pm sunday. So was going to put brisket 12 lbs packer on at 8pm saturday hopefully take off at 1 and then faux cambro.
but what I want to do is put my butt under the grate on the griddle drip pan. Has anyone done this am I asking for a head ache? I use to do this with the smokenator. Just curious if I could here as well
You can do it, but the temp on the bottom grate is going to be significantly cooler than the cooking grate. I haven't tried with the SnS in, but with the Weber charcoal baskets I'd see more than a 50 degree difference between the grates. I'd imagine the water pan on the SnS would make the difference even bigger.
Never thought about doing that, but I am anxious to hear the answers. I would probably just do them separately with the butt first, since it is easier to reheat and serve, and the brisket afterwards with an eye to having it done and in the cambro a couple hours before dinner.
I think you really just need to get another cooker so you can have multiples running at one time. But don't tell your significant other it was my idea
One last question I'm doing a butt and brisket on Sunday. I want to eat at 4pm sunday. So was going to put brisket 12 lbs packer on at 8pm saturday hopefully take off at 1 and then faux cambro.
but what I want to do is put my butt under the grate on the griddle drip pan. Has anyone done this am I asking for a head ache? I use to do this with the smokenator. Just curious if I could here as well
was planning to put butt on at 6am sunday
I've put a butt on the lower charcoal grate, with two butts on the main grate before. The temperature at that lower level runs about 40-50 degrees cooler, so that piece of meat was 20-30 degrees behind the others when they were done, and took a couple of hours longer to get done.
Your plan is solid as long as you have a probe in each piece of meat. I think the butt will take longer than normal at that level, so add a couple hours to your normal cook time with it on the main grate.
So smoked the brisket , didnt wrap, took 16 hrs came out wonderful. At 10 hrs I put the shoulder on and smoked it on the drip tray for 6 hours and then wrapped and put it on normal rack for 2 hrs. Both came out wonderful. The sns jumped up to 280 3 times for about a total of an hr. And sat between 220 and 260 most of the cook. Very pleased.
thanks for everyone's help and especially to get some advice from Dave was beyond cool
Great result. I was going to suggest just planning to have a few hours after the brisket to take the butt up top, wrap it and send it on its way to doneness.
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