Notes:
- Assembly took about an hour
- Construction is top notch and packing was solid
- Had fresh bratwurst - not much of a test - but cooked in sauteed onions and beer, then indirect until done, then finished over the coals (by the way, different than Meathead's video, we cook off the beer from the onions until caramelized)
- Also roasted bell peppers over the coals while the brats were indirect
One thing that appears different from the video review is the configuration for direct and indirect heat. There are three levels, like kamados, with the coals either on the bottom or middle, and the grill on the middle or top. The suggested setup for direct and indirect grilling is coals in the middle (they note that the gas start will take longer). This approach appears perfect for reverse searing and searing in general since the coals are so close. Only for smoking are the coals on the bottom level.
Next test will also be simple - just be a quick sear - found chuck roasts 2 for 1, cut them into steaks and am doing a 72 hour sous vide.
I think it will be a while before I try smoking on the WCS, since our Camp Chef pellet smoker gets great results.
- Assembly took about an hour
- Construction is top notch and packing was solid
- Had fresh bratwurst - not much of a test - but cooked in sauteed onions and beer, then indirect until done, then finished over the coals (by the way, different than Meathead's video, we cook off the beer from the onions until caramelized)
- Also roasted bell peppers over the coals while the brats were indirect
One thing that appears different from the video review is the configuration for direct and indirect heat. There are three levels, like kamados, with the coals either on the bottom or middle, and the grill on the middle or top. The suggested setup for direct and indirect grilling is coals in the middle (they note that the gas start will take longer). This approach appears perfect for reverse searing and searing in general since the coals are so close. Only for smoking are the coals on the bottom level.
Next test will also be simple - just be a quick sear - found chuck roasts 2 for 1, cut them into steaks and am doing a 72 hour sous vide.
I think it will be a while before I try smoking on the WCS, since our Camp Chef pellet smoker gets great results.
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