Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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.