Adrenaline Slow 'n Sear Version 2.0

We’re strong advocates for indirect grilling of spatchcocked chickens, bone-in chicken parts, thick-cut pork chops and even steaks. Low heat cooks the meat through and crisps the skin without sucking out all the moisture. With gas grills, it’s adjusting the burners but with charcoal, this requires piling up the coals compactly to maintain enough heat for browning. It’s an imprecise art. The Slow 'N Sear makes takes the guesswork out of it. The durably constructed stainless container has a reservoir to contain up to a full 100 briquettes (full chimney) and a removable water reservoir, which allows for a firm line between hot and cool sides of the grill to prevent errant scorching. The moist heat released by the water during grilling promotes the condensation of smoke on the cooking meats, enhancing flavor. The Slow ‘N Sear perfectly fits the bottom of a standard 22-inch kettle grill. It’s strongly endorsed by grilling experts Steven Raichlen and Milk Street contributor Meathead Goldywn.

 




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