racerdave
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Everything posted by racerdave
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Slow and Sear is the name of the grill insert. Not used as a reverse sear on butts, etc, just steaks, or quick cooks.. When using it for slow smoke, you only light some coals and let the rest catch slowly for a long cook, For searing a full load of coals is lit, when they are dumped into the chamber they are all in a high pile then and very hot for searing. For my 2 smokes so far I lit about a dozen coals in the corner. when ready then close to a unlit full chimney, maybe 3/4 fills the chamber for the long cook. Maintained 200-250 temp for 10+ hours without adding any coals, on a Maverick grill probe temp, with coals left to go if needed
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I can't figure out how to add one?
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I've used the Slow and Sear twice now. One pork butt and 2 racks of St Louis ribs. both came out very good. I forgot to take pics. Just a few chunks of wood on the coals go a long way. Next I want to smoke a 4# turkey breast, and then a thick ribeye reverse sear. Has anyone here done that? http://www.abcbarbecue.com/stea
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Can't argue with what works
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Bi metal temp gauge in the lid is not what to go by. You need a probe at cooking grate level to see what temp you are cooking at.
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What kind of beer?
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Thanks. All cookings are different but just wondering for reference
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Around how many hours in?
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I plan my first cook on it to be a Butterball Turkey breast that is 4#'s. Any thoughts on time length?
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CKF, In the 10 hrs for your pork cook did you add coals? How much?
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I just ordered a Slow and Sear for my Weber kettle yesterday. http://www.abcbarbecue.com/
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CKF do you have good luck with the c ring coal setup?
