Buckeyeduffer
Active member
This was my first run with both the slow n sear and my thermo pro dual probe setup.
I tried to maintain a 225-250 temp zone and that proved difficult. I did use royal oak lump charcoal instead of the briquettes so that may have contributed. I also had to add coals for the last hour or two. Temps swung between 160-325.
It took me just under 5 hours for a 2.5 lb chuck roast. Flavor was excellent. Smoke ring looked really good and it had a great bark. Texture was not what I was hoping for. It was tough and chewy and did not pull apart well.
I seasoned it with my own rub, (smoked paprika, cayenne, garlic powder, onion powder, salt, pepper, celery seed and rosemary). Also added some cherry chips for smoke flavor.
I’ll try again with a tri tip. That is a much more forgiving cut of beef. I also want to try a pork tenderloin and Boston butt.
Sent from my iPhone using Tapatalk
I’ve found it easier fill up the slow and sear 3/4 with unlit and 1/4 chimney lit to one side. Briquettes make it easier to control temps. I also keep my top vent at half or less and under the 3rd slot on my bottom. It will get to temp even if it is slowly and spike less. That may not be the same in your climate or elevation though. Once you figure out what works best for you I think you will love it.