Hi,
i just bought my first Weber kettle a week ago , so i started to read in the internet how to smoke a lamb leg, which finally brought me here.
after reading all the reviews about the slow n sear i immediately bought it, i think it will be delivered this week.
Yesterday i grilled on my kettle the very first time. i used the two charcoil baskets and an empty drip pan to do slow indirect smoking of the leg of lamb, i had a constant temperature of 220-260 , after 4.5 hours the meat was 145 degrees, the taste and texture was amazing. Now my question:
Why do i even need the slow n sear? i had perfect results just with the two charcoil baskets on the sides of the grill without any water or stones to block the heat.
My 2nd question:
If i do reverse searing with the slow n sear, i would cook the meat very slow, then at the end i would crank up the temperature to sear the meat on direct heat. but what about the water in the slow n sear?
Thank you very much
Pommes