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 NorwayComment
-
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.Comment
-
-
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 clipsComment
-
Welcome to the Pit!Comment
-
Welcome to the pit, we are happy to have you 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:
Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at huskee[at]AmazingRibs[dot]com.
Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
Thank You for the support!Comment
-
Welcome to the Pit. NE Ohio here as wellComment
-
Welcome from IndianaComment
-
Welcome from Colorado ...Comment
-
Welcome to The Pit.Comment
-
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!Comment
-
Welcome to the pit!Comment
-
Welcome to the pitComment
Comment