Adrenaline Barbecue Company Slow 'N Sear User Manual

Safety First = Good Barbecue
Please read and follow these safety guidelines:
• Follow all manufacturer's recommended in-
structions with your grill of choice.
• To prevent your Slow 'N Sear from tipping
over and spilling hot water always fill the char-
coal basket with charcoal before adding water.
• Use one quart of water. Do not overfill the
reservoir.
• Use caution when adding hot/boiling water
to the reservoir. Burns may occur if water is
handled improperly. Wear gloves!
• Do not use the water reservoir when cooking
above 325 F. Rapidly boiling water at high
o
temperatures will spatter and cause burns.
• Do not add anything other than water (i.e. oil
or other flammable products) to the reservoir.
• Remember: safety first = good barbecue
Slow 'N Sear
lighting instructions
Low 'n slow - 225 F
o
1) Place a chimney starter cube (or similar fire starter)
near one corner of the Slow 'N Sear, and light it. Add
a dozen briquets on top of the starter cube, with the
briquets tucked fairly tight into the corner.
2) Wait about 10-15 minutes, or until the smoke dies
down and the coals are well lit.
3) Then, add a full chimney of unlit briquets to fill the
remainder of the charcoal basket.
4) Add a few chunks of smoking wood spread out
over the top of the charcoal. Do not heap too full or
the food grate will not fit properly.
5) Add one quart hot water to the reservoir. Fill on the
opposite side from the burning coals. Do not overfill!
You're now ready to add your meat. For best re-
sults, use a dual-probe thermometer - one for the
meat, and one to monitor grill temps.
Pit temp probe
Meat temp
Probe
Vents - If the top vent of your charcoal grill is not
centered, place the lid on the grill securely with
the vent positioned opposite the Slow 'N Sear. This
will help draw the hot air over the grate and the
food. Open the top vent fully and the bottom vent
about halfway. The temp will slowly rise as the
grill, its components, and the water in the reser-
voir begin to heat up. When the temp at grate lev-
el reaches ~150 to 175, close the top vent to about
1/2, and the bottom vent to a crack. Continue to
monitor and adjust vents as pit temp nears 225.