Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

Advice Please: Best Way To Start Low & Slow Then Raise Temp For Searing Using Lump

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • fkrall
    Club Member
    • Jan 2017
    • 171
    • Northern NJ

    Advice Please: Best Way To Start Low & Slow Then Raise Temp For Searing Using Lump

    I'm going to try Meathead's "Better Than Steakhouse Steak" recipe tonight using lump charcoal and the SnS. Planning to start with 1/2 chimney to grill indirect to 110 or so internal, but I'm not sure how to generate the high heat for the sear. Pour hot coals over fresh lump up front so the combo reaches searing temp when needed? Mound hot coals next to fresh for the same result? Put the grilled steaks aside, top the hot coals with fresh and wait until the combo catches? I know I can light a fresh chimney and add it, but that exposes our patio to hot coals when I pour it in, so I prefer not--or is that worth the risk? Thanks!
  • RonB
    Club Member
    • Apr 2016
    • 13506
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I don't use lump - I get enough lumps from my wife. However 12 to 15 Kingsford briquettes is enough to get you to "low" - ~ 225*. So with lump, a half a chimney may be too much on a standard Weber kettle. I'd shoot for a double handfull of lump and check the temp. You should be able to get to 225* from there by either adding a few more lumps, or adjusting the vents. But don't ask my wife to give you a few more lumps - she's an experet...

    Then add a full chimney of lit lump for the sear. Just thinking about it has my mouth watering...

    Comment


    • fkrall
      fkrall commented
      Editing a comment
      Spot-on, RonB. I'm testing with a low half-chimney (2 of the 3 holes consistently exposed) & the grate temp blew past 250 in 5 mins & peaked at 362 @ 20 mins. More work required!
  • Thunder77
    Founding Member
    • Jul 2014
    • 2874
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #3
    If you have a fan, or a BBQ Dragon, you can get a good searing fire going in 5 minutes with lump. Pile some fresh stuff on the fire, and hit it with the Dragon. A heat gun or hair dryer would also work.

    Comment


    • fkrall
      fkrall commented
      Editing a comment
      Great idea, which I'll pursue. Thanks.
  • JeffJ
    Charter Member
    • Feb 2015
    • 2458
    • Michigan
    • Jeff

    #4
    Start with 15-20 lit coals. Put the steaks in partially frozen. If you elevate the steaks a bit you'll get some really good color on the exterior before going to sear. When the steaks get to about 75-80 degrees internal, light 3/4 full chimney. Pull the steaks when they hit 115 and add your lit coals to the SnS. Sear each side twice for about a minute per side (4 minutes total) and you should end up with a perfect medium rare with a great sear.

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1884

      #5
      To switch gears you’ll need a fan.

      I usually just sear over a chimney, so I can put something else in the smoke or save the coals since it takes about as long to get the low and slow pile up to searing temp as it does to fire a chimney. I did recently did lamb chops low and slow and seared over a chimney to finish.

      Lodge has a steel steel table that’s nice for dealing with chimneys, Dutch ovens etc.



      Click image for larger version

Name:	3823D17A-68D8-43DF-A0F0-533675D75AD3.jpeg
Views:	19
Size:	4.03 MB
ID:	556245Click image for larger version

Name:	6D16C26E-5449-46D6-8C1B-1CC7C9CAE8B4.png
Views:	17
Size:	310.7 KB
ID:	556242

      Click image for larger version

Name:	BB4C1CF7-4AFA-4123-8652-E998B669B7B2.png
Views:	19
Size:	568.1 KB
ID:	556244

      Click image for larger version

Name:	159EBAD2-6739-4DE4-9D2A-34A6A7453658.jpeg
Views:	25
Size:	2.79 MB
ID:	556241

      Attached Files

      Comment

      • FTTH
        Former Member
        • Aug 2018
        • 9

        #6
        It depends on the thickness of the steak too. If an inch and a half or less I sear up front using Dave's Cold Grate Method then slide off indirect for a few minutes to bring up the temp to 130ish. IF you don't want to dump in new coals, you can start with a full basket with 250 vent settings to get the steak up to temp, pull for a bit while the coals fully ignite with lid off and bottom vents open, pat the steak dry, add a little oil and sear. Third you could start a chimney and sear on that without dumping into the SNS.

        Comment

        Announcement

        Collapse

        2021 Meat-Up In Memphis Canceled

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
        See more
        See less
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}

        Spotlight

        These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

        If you have a Weber Kettle, you need the Slow 'N' Sear

        slow n sear
        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

        Click here for our article on this breakthrough tool


        The Good-One Is A Superb Grill And A Superb Smoker All In One

        the good one grill
        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read our complete review


        Griddle And Deep Fryer In One

        Pit Barrel Cooker Smoker
        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

        Click here to read our detailed review and to order


        The Pit Barrel Cooker May Be Too Easy

        Pit Barrel Cooker Smoker
        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them


        The Undisputed Champion!

        thermapen
        The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

        Click here to read our comprehensive Platinum Medal review


        Grilla Pellet Smoker proves good things come in small packages

        Grilla pellet smoker
        We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

        Click here for our review on this unique smoker


        Delta by Nuke,
        Stylish and Affordable
        Gaucho Grill

        Weber Genesis Grill
        Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

        Click here to read our complete review


        Genesis II E-335
        A Versatile Gasser That Does It All!

        Weber Genesis Grill
        Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

        Click here to read our complete review


        GrillGrates Take Gas Grills To The Infrared Zone

        grill grates
        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

        Click here for more about what makes these grates so special


        Is This Superb Charcoal Grill A Kamado Killer?

        PK 360 grill
        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal


        Our Favorite Backyard Smoker

        kareubequ bbq smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

        Click here for our review of this superb smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        masterbuilt gas smoker
        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

        Click here to read our detailed review


        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

        maverick PT55 thermometer
        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

        Click here to read our complete review


        Track Up To Six Temperatures At Once

        Grilla pellet smoker
        FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

        Click here for our review of this unique device


        The Cool Kettle With The Hinged Hood We Always Wanted

        NK-22-Ck Grill
        Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

        Click here for more about what makes this grill special


        Finally, A Great Portable Pellet Smoker

        Green Mountain Davey Crockett Grill
        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

        Click here to read our detailed review and to order