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Hello from Noblest England!!

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    Hello from Noblest England!!

    Hello from Kent, England. On my second attempt (1st time I over cooked!!) I just successfully reverse seared a few Rump Steaks. Keeping the temperature inside the hood at 225F was quite tricky on my beefeater discovery (4 burner) as you lose a lot of temp at the grill lifting the lid, but all went well this time and I think I got a thumbs up from the wife and kids for juicy consistently pink steak. I followed the pulled pork recipe a few weeks back and after 10 hours it was fantastic. Ribs I still have to master. I have a Weber & smokenator which I find quite tricky to keep at a constant temperature without constant tinkering with airflow and refuels. I'm wondering whether the slow n sear is appreciably better? Thanks for all the info it's revolutionised my approach to the bbq's...

    #2
    Welcome from Indiana, US of A

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      #3
      Welcome to fun and learning! I've never tried the smokenator, but the SnS, if you follow David Parrish 's lighting instructions and vent plan, will maintain a very steady temperature.

      On on the other hand, temperature swings when cooking a PB are not much of a problem as long as they don't go so high as to burn the sugar in the rub!

      Comment


        #4
        Welcome from Colorado! Interesting handle ... if it refers to what I think it does, I was working as a controller in Great Falls, Montana in the mid 70's when Boeing chose KGTF as one of it's favorite locations for testing the SP's crosswind landing capabilities. That was "fun" ...

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          #5
          Huntington Beach welcomes you England. Lower left of the map should you ever take a gander. We love photos in the pit.

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            #6
            Welcome to the Pit! I too have had a hard time with keeping a Weber Kettle low on the thermometer. One good thing is that It'll get easier with every cook! Keeping a log of how much charcoal you use, vent settings, and ambient temperature can help you get there quicker!

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              #7
              747sp, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
              Enjoy "The Pit"! While you Check Out the Vent Settings for the Weber @ www.abcbarbecue.com, I would Recommend you Check out the S 'N S (Sow and Sear and the Drip & Griddle) both Complement each other and Help with Weber Temp Control!
              Eat Well and Prosper! From a Backyard Cremator in Fargo ND USA, Dan

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              Last edited by Danjohnston949; August 20, 2017, 04:58 PM.

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              • Mudkat
                Mudkat commented
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                YeeUMmY!

              #8
              Welcome aboard!

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                #9
                Originally posted by Mbmorgan View Post
                if it refers to what I think it does, ...
                back in the 80's I did a business trip to New Zealand with a combination of flights through Australia. I think Qantas may have had a couple of sp's and I was lucky enough to depart in one off an incredibly short runway at Wellington to Sydney. Legendary thrust for a wide bodied plane. They don't make them like that anymore...

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                  #10
                  Welcome 747sp

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                    #11
                    Welcome to The Pit. I have a Smokenator - somewhere. However, I have not touched it since I got the SnS. There is a world of difference in their performance. I had to tend the Smokenator constantly, but the SnS is almost set and forget for at least 6 to 8 hours. There is a learning curve, but it's not long. Once you master the SnS you will be in Heaven.

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                    • FireMan
                      FireMan commented
                      Editing a comment
                      Yup!

                    #12
                    Great to have ya!!!

                    Click on the link below for your homework to get you rollin'....

                    https://pitmaster.amazingribs.com/fo...ork-assignment

                    Comment


                      #13
                      Howdy from Kansas Territory, ' yonder, cross th' Pond...Welcome to th' Pit!
                      Glad yer here with us...
                      Lookin' forward to more...

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                        #14
                        Welcome to fun in the Pit!

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