Slow&Sear - First time lucky?
So, I've been hanging around AmazingRibs for a while and stumbled across the Slow&Sear a few days ago - it had to be mine! We've always been great outdoor barbecuers and use charcoal, wood and gas as required and sometimes dependant on the weather. We have a 10year old 22" weber used a little for smoking over the years but mostly chicken and fish.
Hubby and I fell in love with barbecue and smoked ribs & brisket after a visit last year to Maryland for our son's wedding (yes, he has fled the soggy shores of England!).
I've been using a Bradley 4 rack digital (unmodified) and iGrill2 temp probes to smoke all kinds of meats and things (finishing off in an oven once smoking is complete cause the electric element is rubbish at maintaining a steady temp).
Back to the Slow & Sear. Used it today for the first time. I dived in without doing a dry run cause the call of ribs was too strong! Didn't have briquettes as I don't use them but I have loads of charcoal so used that along with @Meathead's suggestion to use 240gr (8oz) of wood chunks - in this case mesquite.
Followed the instructions to set up the S&S with a small pile of charcoal in the corner and once this was lit, adding more charcoal and smoking wood. On went the ribs. Remember my weber is 10 years old and the vents at the bottom are rusted open so use a few strips of duct tape to tape up the vents (probably not recommended for Health&Safety reasons ... but it worked!), leaving the top vent fully open. Perfect. Maintained a temp range between 105degC (210F) and 124degC (255F) for 5 hours with a few adjustments to duct tape to get the temp settled.
Only thing left was to eat 'em up - WOW!
Hubby and I fell in love with barbecue and smoked ribs & brisket after a visit last year to Maryland for our son's wedding (yes, he has fled the soggy shores of England!).
I've been using a Bradley 4 rack digital (unmodified) and iGrill2 temp probes to smoke all kinds of meats and things (finishing off in an oven once smoking is complete cause the electric element is rubbish at maintaining a steady temp).
Back to the Slow & Sear. Used it today for the first time. I dived in without doing a dry run cause the call of ribs was too strong! Didn't have briquettes as I don't use them but I have loads of charcoal so used that along with @Meathead's suggestion to use 240gr (8oz) of wood chunks - in this case mesquite.
Followed the instructions to set up the S&S with a small pile of charcoal in the corner and once this was lit, adding more charcoal and smoking wood. On went the ribs. Remember my weber is 10 years old and the vents at the bottom are rusted open so use a few strips of duct tape to tape up the vents (probably not recommended for Health&Safety reasons ... but it worked!), leaving the top vent fully open. Perfect. Maintained a temp range between 105degC (210F) and 124degC (255F) for 5 hours with a few adjustments to duct tape to get the temp settled.
Only thing left was to eat 'em up - WOW!
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