This is my 3rd cook in the new Glen Blue. This grill sold out in 24 hours of release and Weber recently launched another round of their 26″ Glen Blue Imperial.
I use the Slow N Sear in ALL of my colorful Weber kettles to prolong the porcelain and improve the cooking performance.
Smoking with Lump Charcoal
I typically use the Slow N Sear with briquettes because they’re consistent and more affordable. I’m not a fan of the additives and extra crap in them though, so I rotate lump charcoal in and out of my cooking arsenal.
This Blues Hog Lump Charcoal has massive chunks of hardwood char and it’s really fun to cook over, but after this cook I’ll be only using this brand of lump charcoal for traditional grilling. This lump left too strong of a smokey aftertaste and it over-powered the delicate peach smoke.
Typically lump charcoal can be difficult to smoke with. The inconsistent sizes and densities are a natural setup for inconsistent pit temperatures and inconsistent pit temperature recoveries. The Blues Hog lump is really high quality and I didn’t have any issues maintaining temperature, but I will not use this to smoke with again, unless it’s beef.
3-2-1 Method for Fall Off the Bone Ribs
In order to make my ribs nice and tender, I’m using the 3-2-1 method.
3-2-1 is literally the hours broken down.
3 hours in smoke.
2 hours in foil with liquid.
1 more hour in smoke.
This method is a great starting point to make tender, perfectly cooked ribs.
More time in the foil is required to make them fall off the bone.