“Slow ‘N Sear Owners & Fans” Group Feed 2018-02-06T12:56:09+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.

4 hours ago

Justin Leonard

This meat loaf doesn’t suck. Thanks for the idea. Never would have crossed my mind. Used half beef and half pork. Pecan wood. ... See MoreSee Less

This meat loaf doesn’t suck. Thanks for the idea. Never would have crossed my mind. Used half beef and half pork. Pecan wood.Image attachment


Comment on Facebook

Had the same idea!


Look at that smoke ring!

I did it smoked 2 weeks ago and it was great. Just made it in the oven tongiht and I was great again. Fantastic recipe!

That's my meatloaf mix too but just "discovered" pecan recently

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Got some baby backs just hit the smoke. Gonna be a late cook. Prepping for a photo shoot tomorrow. ... See MoreSee Less

Got some baby backs just hit the smoke. Gonna be a late cook. Prepping for a photo shoot tomorrow.Image attachment


Comment on Facebook

I didn’t even know you were a model

3 hours ago

Richard Myers

It's about time I share a cook with ya'all. Some pictures, the cook graph, and the play by play. Yesterdays low and slow chuck roast cook, turned out the best yet. Love my Slow and Sear like crazy!

Picked up a nicely marbled chuck at Costco. Thought it was 2 chunks but turned out to be 3 instead. Dry brined for 38 hours, then while the kettle was coming up to temp I prepped the meat the way I like it ... slathered on some Sriracha sauce and coated with Meathead's BBBR. The Sriracha helps the rub stick real good and adds a spicy hot kick to the bark. I'm a chile-holic and love a little heat on most everything I eat.

This was an 11 hour cook, mostly at 225, followed by 2 hours in the cooler wrapped in towels. It was a looooong day, I woke up at 3am and didn't get much sleep before I got the grill going at 7am, and finally fed my belly at 9:45 at night, so please excuse the absence of the 'all done and sliced up' pics.

The play by play - lit 14 starter coals (Weber) at 7am in my 2nd kettle and filled up the SnS. After 30 mins added the starter coals to the SnS and tossed a couple more briqs on top, then opened top and bottom vents 100% to get it all going good. Put the meat on the grill at 8:20am and added some hickory and pecan, closed down the top vent to 33% and the bottom to 20% and started my cook with my Cybercloud.
I probed the smallest of the two chunks (food 2 on the graph), and also the next smallest chunk (food 1). I knew the smaller piece would cook fastest, and I didn't want any jerky.
After monitoring the cook on my laptop for an hour, things looked real good, so went for my daily 9 mile walk that takes about 2 hours and 20 mins and let my cook do its thing.

At the 4 hour mark I popped the lid to take a pic, stir the coals and see how things were progressing. All was well. Put the lid back on and continued to ride 225 until 3:15 when I kicked the pit up to 230 to help bust the stall on the smallest chunk. It worked. Got it up to 170 at the 8 hour mark, popped the lid, wrapped it in foil and reprobed, stirred the coals and continued. Raised the pit to 250 to bust the stall in the other 2 chunks.

At 5:45pm the wrapped small chunk hit 205, so I popped the lid and removed it and placed into the cooler, while stirring coals and adding another pre-lit 15 briqs to the pit, and wrapping the 2 remaining large chunks in foil. Then raised the pit to 275 to finish off the cook. At 7:40pm the coals were starting to poop out, but the meat hit 210 (great timing), so I pulled them and added to the cooler and terminated the cook. Let it all settle in the cooler until 9:40pm, and then it was dinner time. YUM!!!

This cook turned out wonderful, nice juicy meat and smoked perfectly for me.
I think I have a repeatable process down pretty good now, future chuck cooks will tell.
I love my SnS, kettle and tools that cook my meat better than any restaurant around!
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Comment on Facebook

It looks like it wasn’t good at all. Please send disposed food to my house for proper disposal 🤤

Looks great. Have not tried a chuck yet.

Ya gotta try it. You'll love it, guaranteed!

4 hours ago

John Manzo

Ordered my Slow ‘N Sear last night from a very nice lady named Catherine. Online would not take the order because I guess I’m the first customer that lives in Montana and Montana addresses were not being recognized. 😎 Well She got it all figured out and it’s on the way. Can’t wait for my first cook.. Tri-Tip 😋 ... See MoreSee Less


Comment on Facebook

You’ll love it

Wait. People live in Montana?!?

I heard there’s a town in MT called Joe.

I live in Montana and got my sns no problem!

Hope you got the plus!

She hooked me up too. I was using gift cards and it wouldn't take them but she hooked me up. Great customer service.

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4 hours ago

Ryan Joseph

I’m usually a “good craftsman never blames his tools” kinda guy, but I’m a little stumped today.

I’m cooking a 4 lb brisket flat today (first time cooking brisket and I’m pretty excited), and usually with long cooks I use KBB. I didn’t have any today, but I did have a bag of Stubbs. I have never used Stubbs before, for anything, but I’ve heard mostly positive reviews. I started the way I normally set up the SnS for a long cook by lighting 12 briquettes, then adding boiling water to the trough, and a chimney full of unlit charcoal. It took about 50 minutes, which is a bit longer than I’m used to for KBB to get up to 250 and while it was getting to temp there was a really thick and acrid smoke. It took me another 20 minutes or so of letting it burn before I really got a good clean smoke and added the wood chunks and then added the brisket.

Everything was going great for about 3 hours, the temps held between 250-255 without any issue. The top vent was a little more than half and the bottom vent was about 1/3. Around 3 hours the temps climbed to 275 so I adjusted the vents and it maintained 275-280 for about 30 minutes, which was a little higher than I wanted, but I was ok with it. Then almost out of nowhere the temps dropped back down to 250 for about 10 minutes, and then started climbing back up. It got to about 290 and I adjusted the vents to barely a sliver, and it still climbed to 300. The brisket had been on about 4 hours at this point, but the fire had been going for about 5.5 hours. I moved all the lit coals to one side and added a little more unlit charcoal to the other side, just incase i needed more fuel later. I also added some more water the trough, as it was empty, and readjusted the vents. I’ve been holding 250 again for about 20 minutes, but that temperature spike and fluctuation wasn’t something I’ve had to deal with since I got my SnS.

Any thoughts on what I could have done differently?
... See MoreSee Less


Comment on Facebook

I’ve never used Stubb’s, so I can’t comment on that. What were the weather conditions like? Windy?

Was it a little windy. I use binder clips around lid and makes a huge difference in controlling temps.

Weather has been great today, basically no wind and about 55 F. Typically I don’t have a lot of problems maintaining temps, but there’s always a little bit of tweaking with the vents that I have to do. There is a little lid air leakage, and it’s on my to do list to get binder clips for the next long cook. The reason I was curious about Stubbs, is because even when I was just trying to get it up to temp the smoke that was coming out was very thick and had a bitter/acrid smell to it.

Even now I’m back up to 275. Adjusting the vents to try and drop it back closer to 250 again.

I found the same thing when switching to Weber charcoal. Got it because I was going to do a longer cook. Ended up taking a long time to get my kettle to settle in. And then was "playing" with it way more than I wanted to. One sure fix is a temp regulator. My PartyQ was a pretty cheap solution but my CyberQ gives ya more bells and whistles. Just thought I'd throw that out there.

i didn't really start to enjoy using the SNS until i learned that just because i had a remote that told me exactly what the temp was in my weber, whenever i looked, didn't mean i had to look every 10-15 mins. i have a maverick and have the high and low alarms set to 300 and 220 respectively. if i dont hear the alarm i know i am good!! lol

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