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jmyers
4
Nov 22, 2017
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I bought a slow and sear for my Weber kettle and it will run 8 straight hours on a load of charcoal. Love it. Capacity isn't the biggest and switched to a 26' model, since I already had it not much of a layout. Heard great things about pit barrel cookers, also have to have a good set of thermometers, mine are from thermowerks.
Nov 22, 2017
TheOldFatGuy
60
Nov 22, 2017
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jmyersWay cool! I have heard about the Slow n Sear but hadn't run across anyone who'd used it and I am so glad to hear it works as advertised. I understand it makes a slow side but you could also go directly over the coals to sear and crisp up chicken skin or brown meat. That would be so convenient.
Perhaps you could answer a question for me. I understand it won't operate much below 225 F. Is that correct? That temperature is perfect for ribs, pulled pork, brisket and chicken, all the classic competition low and slow but is a little high for smoking cured sausage.
Thanks for the information!
Nov 22, 2017
jmyers
4
Nov 22, 2017
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TheOldFatGuyI haven't really tried below 225, that's with the top vent fully open and the bottom 1/4 open but find 225 to 250 pretty simple to hold it at. It works great imo. The water reservoir last about 4 hours, so adding water is needed unless you put an additional pan in, which I do. 8 hours is Max though, sometimes 7 depending. The sear is awesome, they have a bigger model for my 26, I use the 22 ' model because that's what I have. With the 26 there is more space away from the heat so it might be possible. I am trying an amazin smoker tray with pellets but haven't dialed it in instead of wood chunks in the charcoal. Also double 18lb bags at home Depot and Lowe's are available alot at 10 bucks occasionally through the year. Rant over
Nov 22, 2017
TheOldFatGuy
60
Nov 22, 2017
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jmyersThat really sounds great! One the hardest thing to do in some smokers is to low and slow and then sear.
I use an A-Maze-N pellet smoker tray for light smoke and their tube for heavier smoke and higher heats. You will love it. I also use them to cold smoke cheese. So tasty.
Nov 22, 2017
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