New concepts to me that really work:
- Easy Weber Kettle Five Hour Slow Cook Setup - Really works
http://amazingribs.com/tips_and_techniq ... setup.html
- Scroll down to Long Cooks.
"If you have a long cook you can sometimes us the fuse method. Make a C with the coals around the outer rim of the lower grate but leave a gap. Put some wood chunks on the starting end of the fuse. Pour half a chimney of coals [SEE NOTE] into the gap touching only one side of the fuse. The meat then goes on a grate on top of the largest water pan you can find. I use a disposable aluminum pan. The water pan will protect the meat from direct heat, stabilize temps, and add humidity. You will need to experiment with how many coals to use and the vent settings. Start by building the fuse two briquets wide and two high with the vents wide open. Then throttle back the bottom vent if it is running hot."
NOTE: Half a chimney is way too much. I started my fuse with 15 hot Kingsford Competition briquettes and a chunk of pecan on top and that started to process nicely. I also used a much shorter fuse that was two wide and two high. I had to nearly close the bottom vent to maintain a temp of 275F which kept stable for the full time.
My way to smoke sous vide a really thick steak or leg of lamb:
- Salt your roast a day in advance. Start 12 charcoal briquettes. Place them on side of grill and top with smoke chips. Place cold but well seasoned meat on top rack in the center. Replenish chips as needed to keep smoke pouring for about an hour. Continue slow roasting at 275 or so until internal temp is about 20 degrees below your target. Finish in a hot over to sear.
You can use the same roast session to make smoked ratatouille.
Tim
