Recent content by Barrett Davidson

Nice! I used it this weekend. Smoked a pork butt and then smoked a few beef ribs after that. Got the DnG very nice and dirty. Didn't clean it until yesterday and it still came clean pretty easily. A little elbow grease and an SOS pad made the job easier.

I got the regular Slow 'N Sear as it seemed a better price for me to spend. As long as the SNS plus fits under the charcoal grate, which I would think it does, it should be fine. I'd suggest emailing them, they're quick to respond and helpful. I haven't covered my Drip N Griddle the few times...

Drip pan is great. I used it last week under a pork butt, and it came clean without too much work at all. I really like the fit inside the kettle with my Slow 'N Sear in place. I learned a little bit doing the mushrooms, though. Need to keep the Grill Grates off until I don't need the coals...

I saw that on their Facebook page, as well. Glad I got my order in. You won't be disappointed. As for instructions using the Slow 'N Sear, feel free to ask here, or ask the folks at Adrenaline. They've been very helpful with tips since I've gotten mine.

Here's the cook I did this weekend. Steaks in the sous vide while the mushrooms cooked on the Drip 'N Griddle. After the steaks were up to temp, finished on the Grill Grates over the Slow 'N Sear. Next time, I'll flip over the Grill Grates and cook on the flat side for a better sear a la my cast...

I really like my Slow N Sear. I pretty much exclusively do 2-zone cooks, so the SnS makes it really easy to keep all my charcoal together. I smoked a pork butt this weekend with it for about 13 hours and used about 1.5 chimneys of Kingsford blue charcoal. I've also done a few grilling sessions...

I purchased and received the Slow 'N Sear for my 22.5 kettle. Used it this weekend a few times and really like it a lot. I also went ahead and ordered the Drip 'N Griddle pan, since I could see a lot of possibilities for moving more cooking to the grill (mushrooms, vegetables, etc). I hadn't...

The butt from the electric was also very good. No smoke ring, but it was still very moist and tender and tasted great. He's going to play with his smoker a bit, as we're both new to smoking. He liked mine better, and mine had more smoke flavor, but I liked them both. I wouldn't say mine was...

Unwrapped Pulled I'm very pleased with the result! Thanks for looking!

I took it off after 16 hours. Bone is very close to sliding cleanly, temps were around 200, meat was very tender. A bit of the bark stuck to the grate and if it's any indication, this will be a good lunch. Foiled, toweled, put in cooler to hold since we're an hour or two away from ready to eat...

Here's where we sit about 30 minutes ago. Still a bit firm, internal temp around 165-170. Got a little hot, made some vent adjustments to get it back down to about 225. Pretty excited about this, hope it all works out.

Well, had a minor catastrophe last night with the butt. I was trying to use the minion method on my OTG, but I screwed up somehow and all the briquettes got fully engaged about 2 hours in. The dome temp was about 600. Fortunately, I was checking in on the temp and saw this. I had a makeshift...

Grabbed a pair of butts at Sam's yesterday, rubbed them both and gave one to my buddy to smoke on his new electric smoker. Kept the other one to try on my OTG, and we'll compare results tomorrow during the OU game. Here's what I started with, about 8 pounds. I've only done briskets and...

I agree it was probably too done but darn it was tasty!

Made another attempt at brisket this past Saturday. 15lb packer, smoked for about 6 hours, then into a 225 oven for 6 hours. I was expecting the oven cook to go longer, but when I probed at 6 hours, the thermapen went in like it was going into warm butter. Amazingly tender, possibly too tender...