New WSK owner and a sausage question


 
Keith P said:
The lamb is going to cook in less than 10 minutes (likely 7 minutes or less) as a skewer, so no need or time for indirect. Since it is such a fast cook I always cook with lid off.
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Depends on the thickness of his pieces.

I breakdown a leg of lamb for kabobs and marinate the meat. I’ll skewer them as I prefer larger chunks so they stay moist.

I’ll sear them over direct flame, lid open and move/rotate the kabobs fairly quickly to build crust.

Then I’ll move them the indirect for a few minutes, lid closed.

Lamb is like a fire starter. You have to be 100% paying attention to it or the cook will run away from you quickly.
 
Quick report back: worked very well and family loved it. Did open grilling and combined skewers with largish chunks. Some of the skewers did need a bit of indirect time to get to the right temperature without charring too much. Next time will definitely separate the meat and veg - too hard to control otherwise. Now to decide what to do next! Feel free to give me ideas...
 
Noob experiment number 3: reverse sear T bone steak . Having consulted various YT channels and past threads on this forum I went with:
  • Dry brining this morning with SPG
  • A full chimney of charcoal into low position grate with some more charcoal in it
  • Tried to slow cook at 225F but struggled to keep it lower than 275F
  • As a result steak reached 120F in 30 mins, but might be due to the fact it was more like 1.5 inches thick rather than 2
  • Took it off and rested while opening all the vents to get the Summit Kamado to 575-600F. Brushed on a sear sauce based on mayonnaise as per Smoking Dad BBQ video
  • Seared on all sides but it took more than a minute on the two main sides, as grate was in top position and a bit distant from the coals
  • Some more gray than I'd like between the sear and the medium rare but still delicious none the less!
I think the thing I'm wrestling with is how to keep it low enough to cook the first part of it more slowly while being able to sear at a higher heat later on. Would a slow and sear type accessory help or do I just need more practice?

Thanks all!
 
You likely lit too much coal at the beginning. Start small and ease up to smoking temps.

For searing, get the meat closer to the coals. Coal on the lower level needs lots of coal to be able sear. Either put coal on the upper level to sear, or if you have coal on the lower layer, remove and set aside the food grate and put an 18 inch grate at the level of the upper coal grate.

Both options work. If you don't have an 18 inch grate put the coal on the upper level.
 
DanHoo said:
You likely lit too much coal at the beginning. Start small and ease up to smoking temps.

For searing, get the meat closer to the coals. Coal on the lower level needs lots of coal to be able sear. Either put coal on the upper level to sear, or if you have coal on the lower layer, remove and set aside the food grate and put an 18 inch grate at the level of the upper coal grate.

Both options work. If you don't have an 18 inch grate put the coal on the upper level.
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Thanks! Those tips make a lot of sense.
 
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