Jump to content

Shenkbri

First cook on the Slow n Sear Kamado

Recommended Posts

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

A722BF56-6982-4AB7-9831-396B6F89485A.jpeg

A359415A-A104-499E-8AAA-81D50B6BCA4D.jpeg

E292FB4A-D052-4997-B77A-0CA5A107EB2B.jpeg

Share this post


Link to post
Share on other sites
3 hours ago, Shenkbri said:

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

A722BF56-6982-4AB7-9831-396B6F89485A.jpeg

A359415A-A104-499E-8AAA-81D50B6BCA4D.jpeg

E292FB4A-D052-4997-B77A-0CA5A107EB2B.jpeg

How do you like this Kamado? 

Share this post


Link to post
Share on other sites
34 minutes ago, Marbque said:

How do you like this Kamado? 

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 

Share this post


Link to post
Share on other sites

With a water pan under the deflector I can imagine lots of steam would be produced. I have never tried this. Forgive me if this a stupid question, but what does the steam do for the cook? Retain moisture in the meat?

Share this post


Link to post
Share on other sites
On 4/14/2019 at 1:27 PM, prowe said:

With a water pan under the deflector I can imagine lots of steam would be produced. I have never tried this. Forgive me if this a stupid question, but what does the steam do for the cook? Retain moisture in the meat?

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

 

Share this post


Link to post
Share on other sites
On 4/15/2019 at 11:36 AM, Stile 88 said:

In your kettle have you noticed any warpage on the slow and sear because of the high heat

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. 

Share this post


Link to post
Share on other sites
On 4/16/2019 at 6:56 PM, Shenkbri said:

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

 

I dont know about that to me its just cooking with steam

 

Share this post


Link to post
Share on other sites
1 hour ago, Stile 88 said:

I dont know about that to me its just cooking with steam

 

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 

Share this post


Link to post
Share on other sites
On 4/20/2019 at 2:45 PM, Shenkbri said:

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 

When i cook in my kk i dont have need for any water or water pan and yes i read the article

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...