Great looking steak Kathryn. Can't wait to see how the testing progresses 
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Wow! Nicely done, Kathryn!Comment
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Mighty Fine lookin staeks
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Great topic! And great ideas on searing in the WSCGC!
I have done several steaks on my Summit Charcoal and have come to a method something similar to this, but I don't have a SNS
I usually sous vide (especially with steaks of varying size and thickness) then sear instead of full reverse sear but have done both. I have been filling my indirect charcoal baskets completely full and setting the grate high with them both crammed over to one side to get close to the SNS indirect and "after burner" set up for searing. It seems to get the steaks an inch or two above the coals and gets a very similar sear.
The limits of this versus the SNS are that I think doing the indirect portion might not work quite as well since the baskets are open on the side facing the steaks before going on the direct side so things may not heat quite as uniformly and the SNS has a bit more searing square footage. I may consider adding something in the baskets to reflect heat from the side that faces the steaks to isolate a bit more.
Also very interested in results of smoking in 2 ways, SNS offset method versus the standard WSCG set up. Curious if it comes out like the Babyback Maniac side by side comparison.Comment
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Great looking steaks!Comment
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Hi fzxdoc
Don't you end up with 2 grills that need cleaning when you're done? The small grate on top looks like it would be a nightmare to clean. I suppose you'll tell me it comes out fine in the dishwasher.
I usually bring food out to the grill on a plate, or a 15" pizza pan, but it doesn't get heated, so it's easy to clean.
Best regards,
Jim
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Actually, jgg85234 , since the meat is only cooked on that wire grate for under an hour low ’n slow, the grate is no more dirty than it is when using it for the dry brine portion. The meat doesn't really stick to it. And yes, it goes in the dishwasher which is where it would go anyway after the dry brine step. I see using it as one less dirty dish.
KathrynComment
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I guess I need to go find one of those!
Thanks,
Jim
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Maybe not exactly the same one, but these: https://smile.amazon.com/gp/product/...3?ie=UTF8&th=1
work great for me. -
The one I use is long and narrow. You just need to find one that fits well into the indirect portion of your SnS and kettle combo.
Kathryn
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I smoked ribs last night using the SnS and my WSCGC. It was an easy call for me, since DH does not really like smoked ribs (wha???, I know. Go figure.), so he got Joule sous vide pork chops seared on the SnS at the end. Boy was that a handy feature of using the SnS at the tail end of a slow cook!
The biggest thing I learned was that the WSCGC is as sensitive to lid leaks as a kettle (apparently) is when used with the SnS. I kept scratching my head, wondering why temperature control in the first hour was so sketchy. Then I twigged to the fact that a bit of smoke leaks out where the thermometer probes feed in. The minute I foiled those sections of the WSCGC with 3 inch strips of aluminum foil, the temp stabilized beautifully.
Thing is, when used in kamado mode, the WSCGC doesn't care much if there's an itty bitty leak around the probe cables. But when using as a kettle with the SnS, be aware.
Remember, though, that this is early days, so I'm sure to learn more about this combo as I continue to use it.
So the ribs? Yummy as usual. Gosh I love SLC ribs. I honestly can't figure out why husband doesn't. Well, I can. He hates touching his food with his fingers, and doesn't like meat on the bone. Poor guy. I keep telling him he doesn't know what he's missing, but he just gives me that "look". You guys know what I'm talking about. That look. For me, eating ribs is akin to the fun of chowing down on a honker of a slice of salted watermelon, with juice running down your arms and dripping off your elbows. What a great feeling. Not so much for my sweet husband, though.
Anyway, ribs.
Last night's cook, SnS with water in the trough:
Looking good, right?
Compared to a previous rib cook, babybacks with WSCGC in kamado mode with no water pan:
another WSCGC in kamado-mode rib cook:
I've never been thrilled with the smoke ring on the WSCGC's results. It's there, but just barely, not very deep. And where I live, I run with big dogs who like to see a serious smoke ring. I know that smoke rings are just that--smoke and mirrors--but gosh they're pretty. And I like them. I want them.
The smoke ring on the WSCGC + SnS cook was downright pretty. It almost goes down to the bone. Lordy.
The flavor/tenderness/juiciness? Just as good with either method, as I recall. I've always loved ribs on the WSCGC. I love 'em on my PBC too. And now I love them with the SnS. Maybe I'm too easy with respect to rib flavor???
So once again, I chalk this up into the win column for the SnS, just because those ribs were so doggone pretty to look at. They ate good too.
KathrynLast edited by fzxdoc; May 4, 2017, 02:34 PM.Comment
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Good-looking ribs.Comment
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Awesome looking food. Sure sounds like fun testing.Comment
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Kathryn,
Your write-ups are among the best on this site in terms of detail, humor and personal anecdotes.
For my first PBC cook I treated your meticulously detailed lighting instructions like a bible and had a top-3 rib cook ever (I've done a LOT of rib cooks) with my first time ever using that device.
Thank you for taking the effort to document and share your cooking voyages. Some of the information you've provided is invaluable.Comment
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Hope to try all this soon! Great info and pics Kathryn!Comment
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I understand how you feel about your husband not eating ribs - my wife will not eat ribs either. Says it is too much work.. I love her but I ain't going to always understand her.Comment
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