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They look properly delicious.
How do you find the slow n sear? Tempted but I've got charcoal baskets and it's spendy.
Ptown-
Also interested if it’s easier that baskets/snake method.
Has anyone smoking on a kettle sealed the lid with a gasket or similar?
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Slow n sear is v good. Have used it for some shorter cooks already (reverse seared steaks, usual smoked sausages / smoked chicken family bbq fodder) and it’s been brilliant - much bigger capacity than a regular charcoal basket but without sacrificing on space for indirect cooking.
Like I say, this is the first long cook I’ve done with it (or on any BBQ for that matter). I found it very easy to keep the temps stable - a bit of futzing around with the vents to keep things warmer or cooler as the changing weather had its effect, but after the weather stopped fucking about I found I could pay it much less attention. I totally run out of control of the temp at one point after unwrapping the ribs - it shot up to about 280 and even slamming the vents mostly shut wasn’t bringing it down below 270 - but I realised that the water in the reservoir had run dry. I just topped it up again and the temp came straight back down.
Getting it going was a doddle - just got 10 or 12 briquettes going in a chimney, chucked them in the SNS, smushed them to one side and threw a chimney full of unlit coals in. Couple of chunks of wood and it was good to go. Total cook time was a bit over 5 hours and there was still charcoal to burn by the end - reckon it would do the 6 hours it claims it can.
root
Eejit
Did a long-ish cook on the Weber for the first time. Got a slow n sear insert, made life pretty easy. Big old rack of ribs. Due to having the kids underfoot I got started an hour later than I wanted to, which meant that the meat was done when it came off, but it could've been a lot more tender. Was still p fucking delicious tho. Pretty happy for a first go, definitely wasn't too hard to keep the temps relatively under control, despite sunshine and showers.