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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-13-2019, 02:07 PM   #1
George1
Is lookin for wood to cook with.
 
Join Date: 05-20-17
Location: Arcadia, CA
Default First cook on Slow 'n Sear?

I am looking for suggestions for a first cook on a new Slow 'n Sear on a 22 inch Weber kettle. Thank you for your suggestions.
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Old 10-13-2019, 02:09 PM   #2
highball
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Join Date: 05-26-09
Location: WA
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Tri-tip would be my choice, reverse seared
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Old 10-13-2019, 04:56 PM   #3
ssv3
somebody shut me the fark up.

 
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Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Wings!!! Line up the wings opposite side the SnS and let 'er rip. Don't be afraid to take the internal temps to 180+. Plenty moist and crispy skin.



Even breaded



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Old 10-13-2019, 05:23 PM   #4
George1
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Location: Arcadia, CA
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Both of those ideas sound great. Those wings look amazing Sako. Keep the ideas coming.
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Old 10-13-2019, 06:00 PM   #5
Dweverett
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Join Date: 11-28-13
Location: North Granby, CT
Name/Nickname : Bill
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I use mine to cook whole chickens (actually whole breasts) most. Dump a full chimney of lit coals in it and put the chicken on the indirect side. Put the vent over the chicken. Adjust the top damper as needed to get the thermometer in the lid reading between 500 and 600. A small chicken will be done perfectly in about an hour.

If you want to try something to try out the lower temp smoking I'd go with ribs given the relatively reasonable cook time
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