racerdave

7 minutes ago, Doos said:

Slow and sear, aka reverse sear, on butt and ribs? I've never heard of that, there's a bark on both after a long smoke. I'd be afraid what searing would do.

Reverse sear is how I do all of our steaks and chops. I order the meat cut at 2" or buy roasts and cut them myself. Best way to do it in my opinion.

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

Thanks

I can't figure out how to add one?

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

3 hours ago, Rigid1 said:

I just use it as a helper to monitor the inside temp of the smoker for windy or cold days. Like I said the smoker is not the "top of the line" by any means. The metal is fairly thin so a slight breeze can effect inside temp easily. I do have a probe for the meat, but mostly can just go by look and touch.

Can't argue with what works

On 6/20/2016 at 2:22 PM, Rigid1 said:

Thanks, I think it was only like $100 too. The one thing I did do was at a temp gauge in the lid. The thing didnt have a temp gauge..Frigging weird..

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.

14 hours ago, Axys1 said:

Smoked Chicken mashed potatoes broccoli and Beer!

What kind of beer?

Thanks. All cookings are different but just wondering for reference

1 minute ago, ckf said:

I did need to add about 20 more pieces of charcoal when I did the pork butt

Around how many hours in?

18 minutes ago, racerdave said:

I just ordered a Slow and Sear for my Weber kettle yesterday.

http://www.abcbarbecue.com/

 

I plan my first cook on it  to be a Butterball Turkey breast that is 4#'s. Any thoughts on time length?

CKF, In the 10 hrs for your pork cook did you add coals? How much?

I just ordered a Slow and Sear for my Weber kettle yesterday.

http://www.abcbarbecue.com/

On 5/26/2016 at 6:21 AM, ckf said:

Kettle is setup for smoking, and the pork shoulder is ready to go on. Wish me luck.

 

CKF do you have good luck with the c ring coal setup?