Shenkbri

Did you read the article? Dr. Blonder arrived at this conclusion after performing experiments. #science when I cook with a water pan, the smoke ring is much more pronounced than when I cook without one

If you haven’t started your cook yet, here’s my $.02 Humidity aids the development of the smoke ring and also helps produce a smokier flavor as smoke particles will adhere to moist surfaces. This is one reason people spritz their meats. Read this https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Cooked St. Louis style rubs again, only this time I set up with the Slow n Sear. I got an even better smoke ring, better bark and more Smokey flavor as well.

In the original slow n sear I did have slight warpage in the water trough. It didn’t effect the performance at all. In the slow n sear 2.0 ( the version that comes with the kamado) I have experienced no warpage after a year of hard use. I cook 4-5 times a week year round. I’m no engineer, so I may be wrong about the why but I believe it’s because the water trough in this version is removable and not actually part of the unit.

The steam helps with smoke adhesion. Smoke sticks to moist surfaces. Read this excellent article for more details. https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Gonna have to try ALL that!

Ok. Thanks John. Newbie. Learning the ropes of this great site.

I grilled a pork roast “raised direct” over a small hot fire at 375 degrees. I love this technique because it imparts a great grilled flavor, vs the smoked flavor of an indirect cook. Both are great, but different flavor profiles. I dry brined the pork loin for 24 hours and rubbed it with Dizzy Pig Mediterraneanish. Grilled 15 minutes per side for a total cook time of 30 minutes. I pulled it at 125 degrees internal and it rested up to 147! 22 degrees of carryover?!? It still turned out very juicy and was super flavorful. Get you some Dizzy Pig rubs.

I’ve only done one cook it it so far. But the inaugural run was fantastic. It’s a great value, it’s 22 inches and comes with ALOT of accessories. I will post more cooks in the coming days and continue to comment on its performance

As I’ve been using a slow n sear in my kettles for about four years and know what to expect from it, I’ve decided to do my first few cooks in the new grill in a traditional set up. I cooked two racks of spare ribs at 225 with a water pan under the heat deflector. This provides some serious steam. The ribs cooked for 6.5 hours. I rubbed one rack with Dizzy Pig Swamp Venom and the other rack with Meathead’s Memphis Dust. I also employed a mustard based bbq sauce on one of the racks. Temps were very stable for the entire cook. And the ribs...were delicious

And if that doesn’t convince you....

I’m relatively new to Kamado cooking, about 4 months. I really appreciate your instructional style John. Videos like this are incredibly useful to people coming from other cookers as the lighting procedure is so different.

I’m Brian and I got into live fire cooking as a serious hobby about 6 years ago when I found amazingribs.com I’m currently cooking on two Webber kettles, a pit barrel cooker a KJ classic 2 and an SNS Kamado. The slow n sear never leaves my kettles. When l’m not cooking I play guitar and go to concerts with my wife