British BBQ Society Forums

Hi, given its a while since your post about using the Slow n Sear, I'd be really interested to know if you still think it was a worthwhile investment? I've been thinking about making a purchase and have been looking at the reviews on Amazon in the US...I have a 57cm kettle and have had a few ...

OK, this is the last I'll post on this in case anyone is considering this purchase in the future and wanted to see how I got on with it...

I cooked three sets of spare ribs on it yesterday for a gathering in the afternoon. Learning my previous lesson, I started with about 8 coals and once ready ...

So for anyone curious, I did a cook today with this contraption - some meaty spare ribs I trimmed roughly to a St. Louis Cut.

The cook took about 4.5 hours.

Some observations:

It burns very, very well - I had major troubles keeping the temp around 110C, it burns HOT. I think this is because I ...

I've cooked beef short ribs a few times - bear in mind they can take a looooooong time on the BBQ (I've had one cook take 10 hours - guests were clutching their bellies in starvation for the last hour or so).

In any case, I've followed the Amazing Ribs guide here (the 'big bad beef rub' is ...

The accessory arrived somewhat unexpectedly today (DPD man showed up with it - no tracking or shipping confirmation though!). It was £89.99 from Wishbox, expensive as a headline price but I fancied treating myself.

It came boxed up fairly well and is surprisingly heavy - it's definitely high ...

I picked up the new ones half price in John Lewis yesterday (£5 for a 8kg bag seemed like a bargain - all because it had a tiny hole in the bottom!).

I tried doing some pulled pork with them - 8 hour cook with a smokenator. They lasted about 6 hours before dying out which I thought was "OK". Not ...

I usually aim for between 160-165C (320-330F) until the chicken gets to about 65C at its thickest breast point, I then stick it straight over the coals for 10 minutes or so and it crisps up beautifully and gets to 74C.

I wouldn't add much smoke to chicken - I find a little bit of apple wood and a ...

I'm mainly doing long cooks (mostly spare ribs with the occasional pulled pork). I need to keep around 110C for a good 5-6+ hours and prefer a method with as little maintenance as possible.

I've gone ahead and ordered the Smoke 'n Sear - hopefully it'll dispatch today and I'll write up a report on ...

Hi there, my name's Matt and I'm from Wootton Bassett.

I've been addicted to BBQ for as long as I can remember, graduating from a small Weber grill up to a MasterTouch with more accessories than I can count. I love all forms of cooking, but smoking is just about my favourite.

I travel to the US ...

Hi all, I'm new here but a passionate BBQ-er (my girlfriend hates me going on about it, but loves the food - go figure).

I've had a Smokenator for some time, but really tempted to order a Smoke 'n Sear as recommended on Amazing Ribs. I have a few problems with my Smokenator this contraption seems ...