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re: Just got a Weber Master Touch Kettle Grill
Posted on 12/10/19 at 1:15 pm to Pandy Fackler
Posted on 12/10/19 at 1:15 pm to Pandy Fackler
He cooks for 6+ at least weekly, usually 2 zone cooking.
The extra square inches will be very helpful for him I think. He's old school, i don't think he'd buy into the raising and lowering to be honest.
Not even sure i could get home on board with a slow n sear.
I really want a basket that takes up about 1/3 of the grill kinda like the Slow n Sear XL but its discontinued.
Or maybe even a fence type set up.
The extra square inches will be very helpful for him I think. He's old school, i don't think he'd buy into the raising and lowering to be honest.
Not even sure i could get home on board with a slow n sear.
I really want a basket that takes up about 1/3 of the grill kinda like the Slow n Sear XL but its discontinued.
Or maybe even a fence type set up.
1
Posted on 12/10/19 at 4:36 pm to KosmoCramer
I recommend the Slow N Sear. It has a water chamber that provides moisture and helps keep the temps down on the slow zone. Awesome for searing.
Posted on 12/10/19 at 5:29 pm to Jax-Tiger
Do you have a 26 inch Weber? I'm afraid the sear area will be too small to take full advantage of the larger grill.
I've seen hardcore grillers fabricating their own larger baskets but could find any for sale since SnS XL is discontinued.
I've seen hardcore grillers fabricating their own larger baskets but could find any for sale since SnS XL is discontinued.
Posted on 12/11/19 at 9:12 am to Jax-Tiger
Slow n sear never leaves my kettle
Posted on 12/11/19 at 12:46 pm to cajuns td
quote:
Slow n sear never leaves my kettle
It leaves mine whenever I use my Pizzakettle... Otherwise, it stays all the time. It's great for long cooks and great for getting the coals right up underneath the grate for high heat sears.
Do you have the Drip n Griddle? I keep that under the slow zone all the time, too (except when I use the Pizzakettle).
Posted on 12/11/19 at 12:50 pm to KosmoCramer
quote:
Do you have a 26 inch Weber?
No. I have the Weber Performer, which is a 22" kettle. The Slow n Sear is supposed to fit the 26", as well. The sear zone would be the same size as it is in the 22" model, which isn't a problem, unless you're planning on searing a lot of meat at the same time. If you do that, you can sear 1/2 of your meat and then shift it to the cool side of the grill and rotate in the rest of the meat. I rarely sear for more than a few minutes. Those coals are screaming hot...
Posted on 12/11/19 at 3:55 pm to Stexas
what is the purpose of the metal in the pit?
Posted on 12/11/19 at 5:35 pm to Bronson2017
I literally just watched a video on Cold & Sear technique and the guy used the Weber touch. That thing is huge
Posted on 12/11/19 at 9:25 pm to Jax-Tiger
quote:
Do you have the Drip n Griddle?
Yeah, I like how it completely fills the rest of the charcoal grate (catches everything) and directs air through the sns. It also never leaves my kettle
Posted on 12/12/19 at 6:34 am to Bronson2017
Love mine, and it is my most used of two grills and a smoker.
I have two fire bricks (cost about $1 each), with about one-third sawed off of one. They are perfect, set on edge, to divide about 1/4 of the grate space. That space will hold about one Weber chimney starter (get one; accept no other brand; maybe get the small one too) of lit charcoal.
That is the most common way I cook, with fire behind the bricks and meat on the indirect side. Turn the lid to get the vent over the meat and draw the heat and smoke over it. The meat gets plenty hot and will take color (especially with a couple pieces of cherry wood on the fire), but no worries about flareups and burning.
Chicken parts (usually wings or drumsticks) and racks of lamb are the items I cook that way most often. You can sear over the fire at the end if needed.
Smoked/roasted some salmon steaks too, but with a much smaller fire behind the bricks.
Have smoked quite a few ribs on it when I just want to do one or two racks (2 St. Louis racks will fit). For that, I put mostly unlit charcoal behind the bricks with some lit and smoke wood on top, and put a drip pan of water under the ribs. Bottom vent slightly open; top vent wide open.
I have the rotisserie from Weber, but Cajun Bandit (in LA) makes good ones too. I put the charcoal baskets on either side and a drip pan under the meat.
Duck, goose, rabbit, bone-in turkey breast, and lamb, plus regular old chickens, have been cooked on my rotisserie with success. The Dad Cooks Dinner blog has a lot of rotisserie tips and recipes.
I have two fire bricks (cost about $1 each), with about one-third sawed off of one. They are perfect, set on edge, to divide about 1/4 of the grate space. That space will hold about one Weber chimney starter (get one; accept no other brand; maybe get the small one too) of lit charcoal.
That is the most common way I cook, with fire behind the bricks and meat on the indirect side. Turn the lid to get the vent over the meat and draw the heat and smoke over it. The meat gets plenty hot and will take color (especially with a couple pieces of cherry wood on the fire), but no worries about flareups and burning.
Chicken parts (usually wings or drumsticks) and racks of lamb are the items I cook that way most often. You can sear over the fire at the end if needed.
Smoked/roasted some salmon steaks too, but with a much smaller fire behind the bricks.
Have smoked quite a few ribs on it when I just want to do one or two racks (2 St. Louis racks will fit). For that, I put mostly unlit charcoal behind the bricks with some lit and smoke wood on top, and put a drip pan of water under the ribs. Bottom vent slightly open; top vent wide open.
I have the rotisserie from Weber, but Cajun Bandit (in LA) makes good ones too. I put the charcoal baskets on either side and a drip pan under the meat.
Duck, goose, rabbit, bone-in turkey breast, and lamb, plus regular old chickens, have been cooked on my rotisserie with success. The Dad Cooks Dinner blog has a lot of rotisserie tips and recipes.
Posted on 12/12/19 at 8:28 am to Bronson2017
Just upgraded from the regular Kettle to the Performer. Pretty pumped to use it.
Is the slow N sear a big upgrade over the standard Weber baskets?
Is the slow N sear a big upgrade over the standard Weber baskets?
Posted on 12/12/19 at 8:44 am to Bigryno7
quote:
Is the slow N sear a big upgrade over the standard Weber baskets
The SnS works great. You can use the bricks described, above, but I really like the SnS with the griddle option. It is expensive, so the decision is up to you.
As mentioned above, you can keep the SnS in your grill all the time. The griddle stays in mine, as well - it catches all the grease dripping off the meat and keeps the air flowing in one direction.
There are a lot of videos on the SnS.
Posted on 12/12/19 at 8:46 am to 504Voodoo
quote:
I literally just watched a video on Cold & Sear technique and the guy used the Weber touch. That thing is huge
The picture I have above is during a cold grate sear. If you look at the meat closely, you'll see the Maillard reaction is turning the meat into an Amber color with very little char.
Posted on 12/12/19 at 9:02 am to Jax-Tiger
The SNS is absolutely not needed as there are many tricks and techniques that do the same thing. That said, I can't go back. And yes, it is a big upgrade over the stock baskets.
Posted on 12/12/19 at 9:38 am to Jax-Tiger
quote:
Jax-Tiger
I see you have the new style with the removable water reservoir. Do you see any benefits to that? I have the older on where everything is welded together. I don't see myself buying a new one, but I'm curious.
Posted on 12/12/19 at 11:10 am to cajuns td
quote:
I see you have the new style with the removable water reservoir. Do you see any benefits to that? I have the older on where everything is welded together. I don't see myself buying a new one, but I'm curious.
I don't see a big advantage. The water reservoir doesn't take up much space. The only advantage is that you can make your sear zone a little larger by removing the reservoir.
The SnS is not needed, but it does simplify things. For one, you don't have to spend any time setting up a snake for a long cook or making sure your coals stay piled up on a sear. I really like it. It stays in the grill all the time, except when I use the Pizzakettle.
One thing nobody mentions is that the SnS does keep your kettle looking good by providing an extra layer of insulation between the coals and the surface of the kettle.
Posted on 12/12/19 at 11:12 am to Jax-Tiger
quote:
The picture I have above is during a cold grate sear. If you look at the meat closely, you'll see the Maillard reaction is turning the meat into an Amber color with very little char.
Nice. I have some NY strips waiting for me to give this method a try
Posted on 12/12/19 at 11:33 am to KosmoCramer
quote:
Do you have a 26 inch Weber? I'm afraid the sear area will be too small to take full advantage of the larger grill.
I have the 26" and I have a SnS. The sear area is definitely on the small side, but it works for me, I just rotate what is getting seared. It's a hell of a convenient way to stack coals, and it gives out a shite ton of heat.
Posted on 12/12/19 at 2:58 pm to heatom2
quote:
One thing nobody mentions is that the SnS does keep your kettle looking good by providing an extra layer of insulation between the coals and the surface of the kettle.
Probably the biggest reason I want one. I ate through one of the sides of my firebowl by stacking coals to one side for over 10 years. It eventually made a hole on that side. The SNS would probably prevent that.
Posted on 12/12/19 at 4:02 pm to Athis
quote:i disagree. I think 1/4 is better
I always have the vents opened very slightly like an 2/8 inch..I am sure there will people who disagree but it works for me...
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