More of my Chuck Roast, Brisket, & Tri Tip videos: kzread.info/head/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z

5 years later and I just installed my S&S unit. Did a ribeye roast for Christmas dinner and it came out fantastic. I also used the weber rotisserie unit for the cook. What an amazing step up in foodieisom! Next time I'll do a roast on the rotisserie and a pork belly (bacon) on the grill at the same time. Can't wait

I’m some random guy on KZread with a Weber grill. Came across this idea from America’s test kitchen cookbook. This is the video that came up so I tried it and it worked! This was delicious. I didn’t fully understand the cooler with a towel but I did it anyway and it was still an amazing cook. This is my first time doing this and the biggest thing I took away is keeping an eye on temperatures. I also used the snake method.

@rogermccaslin5963

Жыл бұрын

New age BBQ "purists" are probably going to skewer me for this but I do things a little different. When it hits the stall and gets wrapped I put it in the oven to finish cooking so I don't have to continuously monitor the fire. It's not laziness that drives me to do this, it's other stuff I need to get done (like side dishes 😁 or the lawn ☹). Once it hits 200°F internal, I turn the oven off and leave the meat in there for an hour or so. The cooler is supposed to keep the meat hot and allow the meat to absorb the juices. I think the oven does the same thing. If you are taking it somewhere, sure, throw it in the cooler to do double duty as the finishing method and carrier. But, if you are at home, the oven is easier and the roast comes out just as tender and juicy.

I always appreciate it when you put the ingredient lists in the info. Thanks!

@CookingWithRy

5 жыл бұрын

Yeah I'm trying to make sure to do that in every new video that has a number of ingredients needed :)

A great idea for this weekend. I just purchased a sns for myself and look forward to trying it out. It was neat watching you demonstrate. Thanks for sharing!

@CookingWithRy

6 жыл бұрын

Thanks for watching!

Smoking a roast today. I did my first smoked meat ever on a Weber kettle last weekend following your methods. It was a pork loin and it was freaking incredible.

Glad to see you had a chance to try the SlowN'Sear, a purchased mine couple years ago from my 26in Weber I got the XL version. It's a great piece of equipment for someone who doesn't have a lot of room for more grills or smokers or has limited space. That's the only reason that I purchased mine, I just I just don't have enough for more grills or smokers. I absolutely have no regrets for purchasing mine it does work exactly like it says it will and if I do have enough room in the future I probably will not be purchasing another smoker because this product works so good for what I need. With my XL version I can easily get between 8 to 10 hour cook on one Weber Chimney full. I highly recommend it for anyone who has limited space and not room for anymore cookers.

@CookingWithRy

6 жыл бұрын

That's my experience so far. It does what it sets out to do. And I'm jealous of that 26 inch Weber. That's next on my list of cookers to get :)

That chuck looked so good. I'm doin one for some sammich's. Thanks Ry, great job.

@CookingWithRy

5 жыл бұрын

Thanks!

Smoked a chuck roast before and absolutely loved it! Looking forward to your recipes

Chuck is one of my favorite cuts to smoke. I agree you can season it any way you want. Pull it, slice it, all good!

@CookingWithRy

6 жыл бұрын

Absolutely!

I have smoked beef roast on my HBT smoker. I inject mine with beef broth and season mine and let sit over night. They turn out great.

Doing this today. Thank you Ry for another idea.

What a beautifully done pair of chuck roasts. Nicely done, Ry. Cheers!

@CookingWithRy

6 жыл бұрын

Thank you!

It's nice to see smoked meat enjoyed without bathing it in sauce. Your video helped me decide what to do with a chuck I've had in the freezer for awhile. I'm tired of pot roast.

I just did one, got er resting right now. Can't wait. I used mesquite, in a barrel smoker, but this had some tips for me. Thanks man

@CookingWithRy

5 жыл бұрын

Awesome!

Those roasts look out great..! That slow-n-sear seems to be pretty nice too. If it means anything to ya, you and 5 others gave me the encouragement to start my own channel. Keep up the great vids..!

So excellent. Just did a chuck (aka blade) roast a couple of nights ago with my SnS and it was just excellent. As good as brisket.

Thanks for the lesson... I'll be using this recipe soon...

Just watched both of your Chuck Roast videos. Very well done and easy to follow. I have a SnS that I use with my Weber Summit Charcoal Grill Center, and I really enjoy it. Works well for both methods. I will definitely watch more of your videos.

@CookingWithRy

5 жыл бұрын

Thank you. I love making chuck roasts :)

Excellent video Ry and well delivered! Chuck roast has long been a favorite cut of beef for me regardless if I'm making a pot roast dinner with it, or smoking it low and slow for sandwiches. That cut has such a very pronounced beef flavor that is just hard to beat, especially for the price compared to other cuts! You did a great review on the slow & sear as well, but not fair, you got the new 2.0 version! LOL :P

@CookingWithRy

6 жыл бұрын

You're so right about the pure beefiness of chuck. There's just something about it that brings that flavor right up front :)

I did this and your Rack of Lamb recipes tonight on the Webber... brilliant I have great food for the next week!

Love chuck roast on the smoker. Since my wife & I are empty nesters, it isn't worth buying a brisket. I love the flavor, seasoned with just S&P & a little garlic fresh from our garden. Now time to go check out your hickory smoked salt video. Thanks

@CookingWithRy

6 жыл бұрын

Thanks! I need to make a batch of some mesquite salt soon to try :)

that tool is perfect i use it all the time its size is perfect as well

Love your spice combination, for your rub! Complex!

Great video. Having just recently bought a Weber grill for the first time the week of Thanksgiving I did a little research for accessories. One of the first things I came across was the Slow n Sear. One week to the day later I called ABC with questions and ordered the 2.0 SnS and Drip n Griddle pan combo. It was delivered the very next day. Total cost was $149.95 with free shipping. They were great people to deal with and the quality of the products is excellent. I've used it twice now and absolutely love it. I've seen negative comments in some of the KZread videos I've watched and don't get it. Why wouldn't the man market his product? That's what you do when you bring a product to market. Thank you for an honest, open minded assessment of the product. I will definitely be doing business with them again.

@CookingWithRy

5 жыл бұрын

I think people just have to choose what will work best for them. I use MANY accessories--the Vortex, the briquette baskets, the SnS. The SnS, to me, really shines for those longer cooks like this chuck. Could I get similar results using other accessories? Maybe. But I like the ease of use with the SnS :)

@jhitt79

5 жыл бұрын

The problem with the SNS isn't that the owner promotes it. It's that is overpriced. It will do NOTHING that less then $5 in fire bricks will do.

My wife doesn’t like beef, so I have been holding off on trying a brisket. But after watching your beef chuck videos, I have talked myself into buying a modest-sized chuck roast and cooking it following your tips.

@universaldonor3100

3 жыл бұрын

trade your wife in for a summit.

@emmgeevideo

3 жыл бұрын

@@universaldonor3100 I kinda like the old gal...

Good looking chuck roast. I haven't tried to smoke one yet, but will soon. Keep Smoking!

@CookingWithRy

5 жыл бұрын

Give one a try. They're great smoked :)

Greetings from Perth Western Australia. Brilliant work once again !

@CookingWithRy

5 жыл бұрын

Thank you!

looks so good,got me wanting to cook one.

@CookingWithRy

6 жыл бұрын

They just have so much beefy flavor :)

Looks really nice. I smoked a chuckroast thsi weekend - poormans brisket style. I got the smokering you mention. No wrapping and 9 hours :)

@CookingWithRy

6 жыл бұрын

I've done it that way as well and it gets that great bark and a deep ring :)

I use the snake method with the charcoal and top them with pellets as much as you need and whatever flavor.

wow first I apologize for missing your live stream twice in a row... but I am happy that I caught this video you got my setup ,,weber kettle with slow n sear thanks for sharing .... you really truly are helping me as a beginner

@CookingWithRy

6 жыл бұрын

Thanks so much. And I mean THANK YOU. Received your very generous donation :)

@wheat2714

6 жыл бұрын

you very welcome, its my way of meeting you and shaking your hand from GA. lol

You nailed that bad boy brother. Awesome cook.

i made a chuck yesterday with hickory. came out really good!

I got my SNS as a Father's Day gift last year. I absolutely love it. I think you will too.

@CookingWithRy

6 жыл бұрын

So far it's delivering on what it promises :)

Ya I've got the first slow & sear it works wonderful it hard to judge cook time for how how many briquettes do you need to put in there but other then that it frost class

@CookingWithRy

6 жыл бұрын

I was impressed that it stretched that one chimney as far as it did without any fussing with the briquettes :)

I really enjoy your enthusiasm! 👍

@CookingWithRy

5 жыл бұрын

Thank you :)

Looks good doing 2 this weekend one for slices and one for burnt ends using my WSM

I just found your channel. I really enjoy cooking and smoking all types of food. I really enjoyed this video. I subscribed. I will go back and watch your other video's besides. Those chuck roasts really looked wonderful. Very nice job with the meat and doing the video of the cook...........

@CookingWithRy

5 жыл бұрын

Thanks! So glad you enjoyed it :)

Ry, I'm soooo happy you made this video!! I have watched dozens of videos and demos of using the SnS. I ordered my SnS the same day as my Vortex and received them about a week ago. Haven't used the SnS yet but definitely will this weekend after watching you slow grill those beautiful roasts!!! Did you have to season the SnS first? Great job!! Hope to see more videos of you putting it to use!

@CookingWithRy

6 жыл бұрын

Didn't have to season it at all. Just fired it up per the directions :)

Looks amazing, I love chuck roast, like you said so many things you can do with them. I think I will turn the horseradish and peppers into a cream sauce to serve with it at the next bbq. Keep cooking brother, we appreciate your contribution to the KZread community.

@CookingWithRy

6 жыл бұрын

Thank you so much for the kind words. I like that idea of mixing the peppers and horseradish :)

@ytreece

3 жыл бұрын

That sauce sounds awesome! I’m going to try it like that too. Thanks for the inspiration!

Looking forward to seeing what you do to the other chuck roast!

@CookingWithRy

6 жыл бұрын

It's gonna be good :)

I want to say I cooked a Chuck roast just like you did it was amazing thank you

I use either the snake method or a banked minion method... I guess it depends on my piece of meat and what mood I am in...both methods work great without the need for any "fancy" equipment.

@ytreece

3 жыл бұрын

Glad to hear it. I’m going to try the snake method w my first brisket. I live in the Rockies so I don’t mind being outside some. It’s not as hot up here and DEF not humid!

Very informed of the front of the Chuck rose I will try it

Very nice cook brother. I have not tried the Slow and Sear yet. Looks like it works perfect.

Ry, keep the great videos and recipes coming. I'm really enjoying your channel. Question for you. At my TJs, the South African seasoning comes in a grinder. Did you grind it or just leave it course when you made the rub for these chuck steaks? Looks awesome and can't wait to try it!

@CookingWithRy

6 жыл бұрын

I have it in a grinder, too. I'll either grind it straight onto the meat, or dump some in a spice grinder to break down to more of a powdery consistency :) For these Chucks I just left it straight from the grinder in comes in :)

Looked great. I'm thinking of doing a chuck roast on my kettle.

@CookingWithRy

6 жыл бұрын

It's a great cut of meat :)

Awesome result, Ry! I've never tried chuck roast, it's time to change that.

@CookingWithRy

6 жыл бұрын

Yeah, give it a try. Great cut for smoking :)

@ernieparker4309

6 жыл бұрын

I like it over brisket personally and its half the price. I have one dry brining right now for the weekend. Great video

Very nice cook Ry and glad you liked the Slow ‘N Sear. Looking forward to more videos!

@CookingWithRy

6 жыл бұрын

It sure makes that 'slow' part go smoothly :)

Looks great

Ry that was a great smoke! Just goes to show the versatility of the kettle with the sns. That roast turned out great! Cheers !

@CookingWithRy

6 жыл бұрын

Thanks! That second roast is getting some use later today :)

Great cook Ry! Enjoyed the video. I've not used that cut of meat before in a slow cook. Looking forward to trying it soon. Thanks again. Fellow North OC Smoker.

@CookingWithRy

6 жыл бұрын

Hi Ted! Chuck is a great slow cook cousin to brisket :)

@tedhall9562

6 жыл бұрын

I smoke a lot of tri-tip in a very similar method. Thanks again for your chuck roast idea. I'm very much a "smoke and wrap" kind of guy. I've only been "smoking" meat for a year, but really enjoy it. Tried the "OC Ribs", and it was a huge hit at my house. My ribs are much better than "Meat Up" or "Dickeys"!

@CookingWithRy

6 жыл бұрын

Yep. I do like Big B's ribs, though, and especially their beans :)

I'm just envious! I just can't afford the neat gadgets - hell, you've seen how I use a couple bricks to keep the lids shut on my rusty old stick smoker 😁. But that is one nice additional tool that makes for a more controlled cook on the Weber. Great job.

@CookingWithRy

6 жыл бұрын

That control over the longer cook on the kettle is what I'm most looking forward to.

Looked great!! Thanks👍

@CookingWithRy

6 жыл бұрын

Thank you for watching :)

Great Vids Ma Dude!

Hey RY, informative as always. First time I've seen olive wood used for a smoke. What cuts of meat do you most like to use olive wood on? You've mentioned before that frequently hickory is your favorite. Do you prefer hickory or olive for a chuck roast? Thanks

@CookingWithRy

6 жыл бұрын

Hickory is still my favorite. I find that Olive works really well with beef that needs a long, slow cook, and I'm planning to use it with some lamb in the near future :)

Great video, thanks

That chuck roast looks awesome Ry! That SNS did the trick for you brother! Cheers!

@CookingWithRy

6 жыл бұрын

I'm looking forward to putting it to the test :)

I never regretted buying the slow n seer. I have the original without a bottom, so I rigged up my own bottom. Don't you know they fixed all the shortcomings with the improved version. removable water trough and a fixed perf bottom. Due to cost, I can't justify replacing mine. The new version is the best accessory for a Webber ketal. I use my old version all the time. I never cook without it. Adrian Louviere

Really great video, Ry! I did one of these not too long ago. I love my SnS man. It’s really helped me get better with the kettle. I love the height of the SnS when it comes to searing. It really provides a crazy sear with the closeness of the coals.

@CookingWithRy

6 жыл бұрын

I can definitely see that with the coals so close. Practically caveman style searing :)

@EverydayBBQ

6 жыл бұрын

Cooking With Ry yessir those were my exact words in a video I did with it a few weeks ago.

Ry your video's are great. I like your step by step process. Your use of charcoal baskets . I hope bbq dragon sends you a diffuser plate, If you havnt seen one check them out, since you seem to be dedicated weber kettle low and slow cooker I would like to see your take on this product.

@CookingWithRy

6 жыл бұрын

I've seen that and it's interesting. The kettle is such a versatile cooker :)

Chuck roasts look very tasty and nice review👍👍

@CookingWithRy

6 жыл бұрын

I love a good chuck :)

I love Smoked Chuck Roast, I’ve smoked many.

great video RY! looks like the SNS is really good!! great video!!one thing though, i noticed the smoke ring was not as good as you usually have, what do you think was the reason for that!! anyway. great cook!!

@CookingWithRy

6 жыл бұрын

Shorter exposure to smoke, along with a higher ration of charcoal to wood. It was only about 1/4 inch deep. I was also thinking that with the amount of moisture simply in the air within the kettle due to the water reservoir, the smoke might have actually been 'captured' in that instead of penetrating as deeply. Smoke loves moisture, and if there's moisture in the air it might be diluted a bit. Not sure. Some more cooks down the road with the SnS and no water might provide the answer :)

Great video 👌🏽

i am a welder by trade. so i made my own slow and sear, and it holds more water. works fantastic thou..

@CookingWithRy

6 жыл бұрын

I really want to learn some welding at some point. Just need to figure out how not to sleep to fit one more thing in :)

@ScottysBackYardBBQ

6 жыл бұрын

great video by the way..

A trick I learned from a lady at the deli is to mix horseradish with sour cream and spread it on the bread. It sounds wrong but it tastes great.

I was always afraid to probe holes and rest in a towel that was put through regular laundry, so what I did was bought towels just for smoking. Hand washed with water and sun dried on the line. It may not matter, but as timely as the smoking process is, I would hate for my meat to take on any hint of fabric softener/ dryer sheets, etc.

@ytreece

3 жыл бұрын

I would definitely use detergent. Water is not going to get fats out of the towel. I’d use a second rinse if you’re worried. From that point it won’t matter if you live dry or tumble. Don’t use detergent w added fabric softener. But if you don’t use soap, it won’t be clean.

Love it!

@CookingWithRy

6 жыл бұрын

Thank you!

Looked fantastic! You were probably the last channel I watch to add the slow & sear. Looks like I need to break down and try it!

@CookingWithRy

6 жыл бұрын

It's working well so far. Still have a lot of things I want to try with it. But the 'slow' aspect is pretty rock solid :)

Ry...I followed the recipe to a "T" using my Weber and the Slow n Sear. It was awesome! I have since purchased a pellet smoker and want to smoke 2 chuck roasts soon. Can you suggest anything different or should I pretty much follow the original procedure?

@CookingWithRy

5 жыл бұрын

Same procedure, just be mindful of how much smoke flavor you want and choose your favorite wood :)

Awesome i did a chuck roast off camera recently it went awesome.

@CookingWithRy

6 жыл бұрын

Yeah I just love this cut. I need to get another 5 pounder to do :)

I noticed there are two different versions of the slow and Sear the original and the deluxe do you know the difference? All I could find was that the deluxe has a great on the bottom. Does this really matter though considering the bottom should be on the normal charcoal grate? Thanks for your help buddy!

@CookingWithRy

3 жыл бұрын

I'm not sure 100%, but I think the deluxe has the removable water reservoir.

I bought an slow and sear vortex combo on Amazon. I warped the liquid V tray, that you put in the middle, by putting apple juice in it. I'm not sure what I did wrong? I Love It Nonetheless!

@BbqMikeG

2 жыл бұрын

Maybe the juice wasn’t hot enough when you poured it in.

Great vid. Your channel is a breath of fresh air during these trying times. I cooked this and came out great, kept temp at around 260F during the cook, wrapped at around 162F and cooked until it hit 205F them move to a cooler and let it sit for about an hour. The roast came out great, not over seasoned savory and smoke notes, that smoked salt makes a huge difference in the flavor, overall great recipe and great vid. Just chill and let the kettle/smoker do the cooking relax and enjoy. Thank you.

Ry, it's still hard for me to pull the trigger on the SNS. I've always been very happy with the old snake method for slow and low smoked of up to 10-12 hours without adding charcoal. Constant temperature, etc. If ABC sent me one I'd use it and love it. Having said that I dont think the added advantage, if any, over the snake is worth the $130+ price tag. I just wanted to add that I dont think ABC is overcharging for their product. It appears to be well designed and build with heavy gauge steel. It's just that the added value to smoking doesnt justify the added expenditure for me.

@CookingWithRy

6 жыл бұрын

Yeah it's a choice. Nothing wrong with snake method or baskets or the Vortex. I've used them all and will continue to :)

@ghostrider729

6 жыл бұрын

U can't beat the snake method ,I've done a video in it ..the first time I did the snake look at my channel. No pressure!! But if u could afford a 126$ sns it would be easier to get to grilling. I have a kamander now n I can do anything !!! But the snake method works!!

@chrisg2739

6 жыл бұрын

I personally wouldn’t pull the trigger on it. The Weber charcoal baskets for like 30 bucks produce the same results.

@DankSwampRebellion

4 жыл бұрын

same im on the fence

@BbqMikeG

2 жыл бұрын

The difference between the Weber baskets and the slow&sear is the baskets are just over 3 inches tall and the S&S is about 4.5 inches tall and has the water trough. What that does is block the radiant heat better. There is 5 inches between the Weber’s charcoal grate and cooking grate so the S&S does a better job. It’s a good basket.

Glad to see David hooked you up...

@CookingWithRy

6 жыл бұрын

He was very generous to do so :)

Looks delicious

@CookingWithRy

6 жыл бұрын

Thanks! It was :)

Do you know the video you did the hickory smoked salt on? Love to see if

How do you like the sns over just using a charcoal basket? Is it worth it? I have a vortex and baskets. Been debating on a slow n sear.

@CookingWithRy

4 жыл бұрын

The 'slow' part of it just works great. Once the vents are dialed in, it holds a 250-275 for around 7 hours without having to do anything. That's been my experience :)

Looks great! In another video, you put the chuck roast in a pan covered with foil to let it sit after you removed it from the weber kettle and this one you used the towel and cooler. Is there a difference in the result? Thanks!

RY. Have you tried the Smokenator? I recently purchased a Webber Grill and would like your opinion ... Deciding between the two...

@CookingWithRy

5 жыл бұрын

I haven't used the Smokenator so I can't really give an opinion on it, and I've just started trying out the Slow n Sear, so my opinion on that is limited to just confirming that after one cook it seems to handle the 'slow' part extremely well, and the Sear part is a given with the open design of the charcoal well :)

Dice that roast up to make an asada burrito. Make your own salsa. Have a Mexican asada burrito kind of night. 👍

you're soo cool great videos

don't you get the charcoal smoke flavor since they are not all lit? I have done this method and noticed a strong smoky flavor because the coals are lighting slowly and smoking at the same time.

@CookingWithRy

5 жыл бұрын

I've never noticed that, just the smoke flavor from the wood I add :)

Hey Ry!! Good lord the sound of that meat probe going in an out of that foil murders me and the wife hahaha

@CookingWithRy

6 жыл бұрын

Next video I'll be scratching a chalk board :)

@chrisg2739

6 жыл бұрын

Cooking With Ry hahaha curse you!!!

Dang thing came out perfect!! I was wondering if I could use a slow n sear in my kamado?? I've been wanting to get 1 but geez 126$ no way,I just smoked a roast Monday only took a few hours to get it up to stall n I put it in a pan n covered the top. Only took 3 hours to cook it to 200 degrees. My kamander gets up to 200 degrees in minutes. But it's hotter than heck in South Florida. But it's a great grill,I've seared steaks on it at 700 degrees only took a few minutes!! Tasted good!! Ty TTYL Bud. Think bout getting u a akorn or kamander.the kamander comes with all the accessories the akorn doesn't ,as far as the heat deflector n a table too

@CookingWithRy

6 жыл бұрын

Yeah those super high heat sears are the best!

How do you know when to wrap them and paper or wrap them in foil what is the benefit of each method

I have to say that you have more than 5 ingredients in that rub though. That Traders Joe is a blend of many spices :p I know i know, nitpicking, but I though it was a little fun to pint it out :p

where do you usually find your wood chunks for smoking? i’ve used some lump and some Weber apple chopped chunks of wood. I think with that method i’m actually just indirect cooking vs actually smoking the meat

@CookingWithRy

6 жыл бұрын

I use wood from my local supplier: thewoodshedoc.com/ :)

@ytreece

3 жыл бұрын

That makes some sense. Maybe adding more wood? Or a tube? I guess it depends if you have a better option. I only have a Weber so until I decide to get a smoker, it is what it is....

@BbqMikeG

2 жыл бұрын

The Woodshed also sells under the name Sharp Gourmet Cooking Wood and the ship!

Those chucks looked great. The sns doesn't sell me. I have no issue adding charcoal to my basket every hour or so because you still have to pull the top off to add wood anyway. I'm not opposed to it but I don't think I'd run out and buy one. Cheers till the next one bud.

@CookingWithRy

6 жыл бұрын

Thanks! I think the SnS is a tool like any other for the grill that you have to decide if it’s worth the price. I can see someone who wants to deal less with adding charcoal finding a use for it :)

I noticed you had a slot in your kettle for the temperature probe cable. Did you cut that in yourself? Great idea!

@CookingWithRy

3 жыл бұрын

I did cut that :)

Could you cut the roast into 1 inch cubes and lather with bbq sauce and put back in the grill to make burnt ends?

@CookingWithRy

Жыл бұрын

Absolutely. I’ve done that many times 👍

Where do you purchase most of your meats? I too am from OC in CA!

@CookingWithRy

4 жыл бұрын

Probably 75% of the meat I get is from Stater Brothers. The rest from Smart & Final, Costco, Ralphs, and an occasional special cut from a butcher or other supplier.

I would love to have the SNL to try.

Looks really good. Great cook. As for the SNS, I think Dave might want to look into the over-saturation angle. He sends his units to every major YT griller, travels the country to do videos with them too. I'm hardly surprised when he gives someone a SNS, a steak and shows up at their house that they soon conclude that the device is the holy grail of BBQ. I've watched all the SNS reviews and cooks done on it. At this point I remain unconvinced that a SNS is needed, let alone "magical" or a "game-changer" when it comes to making great home BBQ. Just my two cents.

@CookingWithRy

6 жыл бұрын

You can totally get great results without it. The briquette baskets, the Vortex, or even the snake method can give similar results. But just after this first use I can see, in an odd way, that this is actually something someone who is less of a BBQ freak might find useful. You have a chamber to dump charcoal, a water reservoir, and you light it and pretty much let it go after a couple vent adjustments. I still want to try it using different setups and methods :)

@ride0641

5 жыл бұрын

I really like that it keeps the heat away from the side. It's about 200 degrees cooler on the outside than banked coals. Should make the kettle last longer, and here in Fl. we don't need more heat on the patio. By the way, I bought mine and have never met Dave.

@HobiesGarageBBQ

5 жыл бұрын

Pathfinder20 Great for you, that’s great news.

My temps where high like 280 on my grate and my chuck was at temp of 190 in 3 hours!! Im letting it rest for an hour but I think I had to much charcoal on, I did the lite one end method, It didnt even get into a stall!! LOL it pushed right into the temp!

@CookingWithRy

3 жыл бұрын

No stall? I want that sometime! LOL :)

@mtn_manhills3688

3 жыл бұрын

@@CookingWithRy , I just cut into it, Id like it more juicy but the wife loves it so I guess im good!! Thanks for all your help and videos!!

Looks great---Olive wood strikes again~

@CookingWithRy

6 жыл бұрын

I'm looking forward to trying it with some lamb soon :)

@getter7seven

6 жыл бұрын

It'll be interesting to see where you start at on that---so many cuts, so many possibilities...

I rarely ever close the wing on long smokes...................I would rather have the extra lump or briquettes. I love my slow and sear. I got one of them reverse sear grates and it leaves the whole basket open if you want. Good looking roast beef..............almost my favorite cut of beef.........almost. Nothing like roast beef sandwiches right off the smoker.