I am new to the Bbq scene here in Chicago, IL. I am using 2 Webers, 18.5 and 22" with a Slow N Sear. I always played on the grill but now I'm trying to hone my craft. Any tips would be graciously appreciated.
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Welcome to The Pit Fenixrising103! Nice to have you here. We have a lot of discussion here regarding the Slow 'N Sear. Check out the Accessories > Kettle Accessories channel for lots of Slow 'N Sear posts and tips. And as always, be sure to have a look around ABCbarbecue.com, the home of the SnS, for the recommended lighting procedures and techniques for different cooks which you can apply to Meathead's many recipes here.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you! -
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Welcome to the Pit! For my best advice see my post in Just bought a grill started by DawgsFan34.Comment
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Fenixrising103, Welcome to The Pit! You didn',t mention Thermometers in your Equip List! I would a Dual Probe Maverick 732/733 for monitoring Your Grill Temps Remotely! Also an Instant Read like a Thermapen will become a Necessity once you have used it a few times! Eat Well and Prosper! From Fargo ND, DanComment
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Welcome to BBQ University!Comment
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[QUOTE=Fenixrising103;n165312]I am new to the Bbq scene here in Chicago, IL. I am using 2 Webers, 18.5 and 22" with a Slow N Sear. I always played on the grill but now I'm trying to hone my craft. Any tips would be graciously appreciated.[/QUOTE
After a dry run, you might want to start with a pork butt for a low 'n slow. It is a very forgiving cut of meat, and usually fairly inexpensive. Also look at Adrenaline BBQ website for SnS directions.
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