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New Member for NE O-H-I-O!

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    New Member for NE O-H-I-O!

    Hi everyone! Im excited to be apart of the community! I just bought a 22inch kettle with the slow n sear and im planning to do some baby back ribs tonight. Anyone have any tips for the slow n sear? On average how many briquettes do you use for low n slow? Is the slow n sear supposed to sit flush on the charcoal grate or be as close to the wall as possible? I found if i get it against the wall it drops a little bit around the grate. Thanks again!

    Welcome. Im. From ne ohio as well


      Hi and welcome!
      Cheers from Norway


        Welcome to The Pit! I use Kingsford Blue Bag and start with 12 well lit, then fill it up with unlit (about a chimney total). I keep it about 1/4" from the kettle wall. Here's their lighting instructions page. https://abcbarbecue.com/lighting-instructions/

        Edit to add: When your cook is done close your vents and it will snuff out the charcoal. I reuse it on hot cooks. I keep it stored in a metal bucket with a lid.
        Last edited by fuzzydaddy; May 12, 2017, 09:32 AM.


          Welcome DustyDinkleman


            Hello from a Dover Ohio native.

            For the slow and sear just follow their directions on their website. That's what I do and I get good results. Just make sure the lid for the kettle is setting on good. My first couple of Cooks I had air flow around where my lid sits and had trouble keeping temps steady. Use binder clips to accomplish this if needed. I've gotten a bit of build up at this seal now so I no longer have to use binder clips


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                  Welcome to the Pit. NE Ohio here as well


                    Welcome from Indiana


                      Welcome from Colorado ...



                        Welcome to The Pit.


                          Welcome to fun and learning! There's some good advice above on using your cooker to greatest effect. You'll do fine and have great food to boot!


                            Welcome to the pit!


                              Welcome to the pit



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