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...
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Welcome from Indiana, US of A -
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
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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" ...Comment
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Huntington Beach welcomes you England. Lower left of the map should you ever take a gander. We love photos in the pit.Comment
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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!Comment
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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
Attached FilesLast edited by Danjohnston949; August 20, 2017, 04:58 PM.Comment
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Welcome aboard!Comment
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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...Originally posted by Mbmorgan View Post
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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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Great to have ya!!!
Click on the link below for your homework to get you rollin'....
https://pitmaster.amazingribs.com/fo...ork-assignmentComment
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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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Welcome to fun in the Pit!Comment
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