When I say "slow n sear" I don't necessarily mean the $100 accessory, but the concept of it. What are the advantages/disadvantages of each?
From what I've read, slow n sear "provides 8+ hours of uninterrupted low ‘n slow (225° F) cooking" and "keeps temperatures stable across the ENTIRE indirect cooking surface"
The snake method can also provide a long period of low 'n slow and you can easily extend the time by adding charcoal to the end of the snake. However, in this method, how is the heat distribution in the grill? Won't food closer to the snake cook faster? I'm curious on what you guys think. I'm still going to be testing it out regardless :)
Submitted October 29, 2018 at 10:30PM by olverine https://ift.tt/2PrxxFg
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