Chuckie in the cold

[michaelmilitello]

I absolutely love my new slow n sear.  For small cooks, it sure beats my WSM in prep time, especially when it’s 10 degrees F.  Decided to do a chuck roast for pulled beef sandwiches.  Smoking on seasoned Indiana apple and hickory. 


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[michaelmilitello]

Good stuff.  Almost as good as brisket at half the cost and time to cook. 

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[Big Dawg]

Oh Yeah ! ! !  That is a nice looking Chuckie ! ! !





BD

[hawgheaven]

Yup, you nailed that chunka bovine!! Grate job!

[Darko]

Looks great! I'd eat that any time.

[Harleysmoker]

Looks great! Can you tell me why the Slow and Sear made it easier than the snake method or the original Weber charcoal baskets?

[michaelmilitello]

Looks great! Can you tell me why the Slow and Sear made it easier than the snake method or the original Weber charcoal baskets?
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[michaelmilitello]

Hi.  The slow n sear is considerably larger than the weber baskets.   You don’t need to arrange your snake.  Just pour the coal in and go.  The built in water trough eliminates the need to use a separate water pan.  It is not a “need to have.”   However, it works well and it solidly built.  It’s a high “like to have.”   


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[MattF]

Santa Clause brought me the Slow and Sear along with the drip pan. I have already done some chickens, chuck roast and a tri-tip. I am loving using the slow and sear. I am getting quite a bit of leakage between the rim and bowl, but going to try to work that out.

[BBQFiend]

I love my slow n sear as well. Did some ribs over the Christmas break. They came out awesome. 6hrs and didn't have to add any charcoal.

[Dc_smoke309]

The slow and sear is awesome ! Doing some chicken right now . I really enjoy it and can’t wait to try more cooks with it


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[Firemunkee]

That looks delicious! How'd you cook the chuck roast? I'd like to try that!

[michaelmilitello]

That looks delicious! How'd you cook the chuck roast? I'd like to try that!

I can forward you the recipe. 


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[WMT]

That looks amazing. I have a moose sirloin roast on the freezer I just might try that with. Thanks for the encouragement

[jhwmonk]

Santa Clause brought me the Slow and Sear along with the drip pan. I have already done some chickens, chuck roast and a tri-tip. I am loving using the slow and sear. I am getting quite a bit of leakage between the rim and bowl, but going to try to work that out.

I had the same issue, caused a few temp spikes. Have heard that some people use those funny paper clips to clamp the lid down. Haven't tried it yet. What did you settle on?

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