SLOW ’N SEAR®

THE REVOLUTIONARY NEW KETTLE GRILL INSERT

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“Slow ‘N Sear Owners & Fans” Group Feed 2017-03-26T14:26:31+00:00

“Slow ‘N Sear – Owners & Fans” Facebook Group Feed

Here’s a peek at our Facebook “Slow ‘N Sear Owners & Fans” Group.   It’s an active community of Slow ‘N Sear enthusiasts providing helpful advice, sharing recipes, and making everyone hungry with pictures of incredible food cooked with the Slow ‘N Sear.

Please note: you can view all group activity here without needing a Facebook account.  To post or reply, you will be taken directly to the Group page where Facebook log-in is required.

21 hours ago

Tony Stancil

Oh my goodness. Just finished our tomahawk ribeye and it was without question the best steak I've ever had. I've been to Ruth's Chris, David Burkes Prime, and numerous of my own steaks over the years. I followed the reverse sear cold grate method and it was perfect. Had some trouble keeping the temp under 320 at first but I may used too many briquets(about 3/4 chimney). But once the meat hit 110 we took it off added hot coals and followed the steps exactly. After resting 9 minutes internal temp was exactly 130 degrees. Thanks guys for showing me the only I'll ever cook a steak ahson ... See MoreSee Less

Oh my goodness. Just finished our tomahawk ribeye and it was without question the best steak Ive ever had. Ive been to Ruths Chris, David Burkes Prime, and numerous of my own steaks over the years. I followed the reverse sear cold grate method and it was perfect. Had some trouble keeping the temp under 320 at first but I may used too many briquets(about 3/4 chimney). But once the meat hit 110 we took it off added hot coals and followed the steps exactly. After resting 9 minutes internal temp was exactly 130 degrees. Thanks guys for showing me the only Ill ever cook a steak ahson

 

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LOL, one HAPPY kid 😛

The last shot is testament to how great the steak was ... Good job!!!

Isn't that cold grate technique awesome. I said the same thing after my 1st time, will never cook a steak any other way.

23 minutes ago

PJ Pompi

Does anyone have a good beer brat recipe? A friend asked me to make them for his birthday and I've never made them before. ... See MoreSee Less

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beer & onions. beer & kraut. or beer & peppers & onions. sear & simmer. or simmer & sear. its pretty easy and darn tasty

Simmer in light beer, minced onions, and a tab of butter for 20-30 minutes, then sear just long enough to get a char but not so long that they split.

6 hours ago

Joe Valdez

Which do you prefer for lighting your Slow N Sear, Tumbleweed Firestarters or Weber Starter Cubes?

Or do you light the few briquittes in a chimney first?
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Comment on Facebook

I use the Weber cubes. I buy several boxes at a time (when they're less than $4 a box). Currently $3.38 at my Lowes. $3.98 at Home Depot.

Bought the compact chimney and use Weber starters 👍🏼

I've been using both, but think I prefer the Weber cubes.

mini chimney, then tongs to place them

Weber cubes

Half a Weber cube?

Both starters work well..get whatever is on hand and cheaper 🙂 I prefer to start in the SNS opposed to a chimney but it works the same tbh

I have been using the cubes in my SNS they work well but do give off a slight chemical smell when burning. I just wait till coals are good to go and the cube is burned away I have not tasted any off flavor.

2 Weber cubes in a chimney

That said been given these to try

Pretty easy to make your own as well. Cotton balls dipped in some paraffin wax. Last longer than the Weber cubes and only takes one to do the same job as two weber cubes

I just use 1 Weber cube to get things started.

I use the side burner on my gas grill. Since I got the SNS, gas grill has become a big charcoal lighter.

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1 hour ago

David Dixon

Has anyone thought of an innovative way to mark the vent openings on a Weber original? I'm looking for ideas. ... See MoreSee Less

 

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I'm not innovative, I just used a sharpie pen.

I need ideas for marking this style of ash cleaner/vent control--I have to get on my knees, and bend low to look up to the bottom of the kettle, and its' hard to do, even with a flashlight, after dark.

Original has no ash catcher though. Not yet anyways.

Yeah me too !

Sorry, missed the comment above. Maybe a strip of tape with marks? Or a couple magnets?

flat piece of metal attached to the legs and right up under the lever as close as possible for the lever to continue to move freely. Take a sharpie and mark you 1/4, 1/2, 3/4 and Full Open on the bar.

It would be nice if they had " detents "

I used a product that is available in an office supply business. It's called White Out Correction Fluid. It comes in a small container (smaller that a nail polish bottle) with a BRUSH. There is also a White Out Correction Fluid PEN which can draw fine lines with practice, first on a sheet of paper or cardboard. It's literally paint in a bottle. Only use on a very clean cool surface and use it quickly cause it fast drying. That works for me and lasts and lasts forever if not applied too thick.

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2 days ago

Angelo Turner

I broke in my SnS today, I Smoked a couple racks of baby back ribs that turned out really good. However, I did struggle a bit keeping the temp down, I'm sure it's just a learning curve that I will adjust to. I have a 14-pound brisket marinating in the fridge that I'll throw down on tomorrow. Any tips, hints or advice? ... See MoreSee Less

 

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When I first got my SNS I had the same issue keeping the temps down. Was able to solve it by sealing the leaky lid with binder clips. This reduces the air flow to your fire and helps keep the temps down.

Also, closing the vents down a bit before you get to your target temp. If you want 225°, start closing them down at about 185-190° and let the temps rise slowly to the temp you want.

I've started using a a blow torch to just start three or four briquettes. Close the vents early and let it slowly get to temp. If you get too many started at first, it's hard to keep the temps down.

Agree with all the above, between binder clips, starting to shut the vents down around 185 and wrapping the bottom grate to force all airflow under the SnS, It keeps it low and steady. I've also thrown in the meat as an experiment right away as it's coming up to temp and that helped stabilize everything. Plus no spike when you open it up to put on the meat since that lets a lot of air hit the coals.

Mark your bottom vent. It will be a life saver

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