- Sep 15, 2012
- 17,860
- 14,626
Well we finally had a nice day. Sunny skies, temps in the lower 50s, and no real wind. What made it even nicer was it happen to fall on my day off. I got a new toy for Christmas from my wife and have been itching to use it for a while now. So monday I took a rib roast out of its' cryogenic state hoping the weatherman would be right for a change. He was thankfully.
Here's the new toy: A slow-n-sear
Shot from the front:
Loaded with charcoal and apple wood. A Weber starter cube is lit and sitting in the corner.
Added two cups of boiling water to the trough, and the rib roast.
It's been since mid November since I've fired up one of my kettles or smoker. So I decided to toss a meatloaf on to replenish the freezr stock.
After a few PBRs and 4 hours the roast is done.
Bones removed and the first slice.
Meatloaf is next:
For you kettle heads that are on the fence about the slow-n-sear. I'm giving it an initial thumbs up. Although I did have a hard time stabilizing the temps in the begining - it finally settled in nicely at 250*(after about an hour). I did however notice 10*+/- fluctuations at different points in the cook. Not sure what caused them for certain, but I have a couple of thoughts. For a first use I think it preformed as advertised. More testing to come. Oh yeah I burned thru about half of the charcoal during this cook. So about a half of a Weber chimney. This was also cooked on my 26" kettle.
Side notes:
Rib roast was fantastic. SPOG and cooked to a tad over 125* +carryover. A little overcooked for my liking but still tasted great.
Meat loaf was a mix of 2lbs ground beef, 1lb ground pork, Tony C's cerole seasoning, SBRs, ground pepper, two eggs and oats. Topped with three strips of bacon.
Thanks for looking
Chris
Here's the new toy: A slow-n-sear
Shot from the front:
Loaded with charcoal and apple wood. A Weber starter cube is lit and sitting in the corner.
Added two cups of boiling water to the trough, and the rib roast.
It's been since mid November since I've fired up one of my kettles or smoker. So I decided to toss a meatloaf on to replenish the freezr stock.
After a few PBRs and 4 hours the roast is done.
Bones removed and the first slice.
Meatloaf is next:
For you kettle heads that are on the fence about the slow-n-sear. I'm giving it an initial thumbs up. Although I did have a hard time stabilizing the temps in the begining - it finally settled in nicely at 250*(after about an hour). I did however notice 10*+/- fluctuations at different points in the cook. Not sure what caused them for certain, but I have a couple of thoughts. For a first use I think it preformed as advertised. More testing to come. Oh yeah I burned thru about half of the charcoal during this cook. So about a half of a Weber chimney. This was also cooked on my 26" kettle.
Side notes:
Rib roast was fantastic. SPOG and cooked to a tad over 125* +carryover. A little overcooked for my liking but still tasted great.
Meat loaf was a mix of 2lbs ground beef, 1lb ground pork, Tony C's cerole seasoning, SBRs, ground pepper, two eggs and oats. Topped with three strips of bacon.
Thanks for looking
Chris