Setup for Slow Cooking.

 

Slow cooking is a time honoured technique, it not only provides a great tender meal from tough cuts but, the slow cooking meant the meal could be cooking without needing to be watched.

A Crockpot or Slow Cooker is a great tool for slow cooking and in BBQ we are trying to cook slowly and have the meat break down the same way but not always in a bath of liquid.

Temperature control is the key, no matter what you are using to cook in. In a crockpot, or oven, set the temperature and walk away.

In a BBQ maintaining temperature is a manual process, unless you use a Digital Temperature Controller.

I’m looking for 100°C (212°F) to 160°C (320°F), this is a small charcoal fire, or in a gas BBQ maybe two burners on and the others off.

In a Kamado it would be a low fire with a deflector between the fire and the food, this tempers the direct heat from the fire.

I’m a fan of Cast Iron, it holds heat well and transmits it to the food slowly.

I use an old Cast Iron Frying pan  with the handle removed as a Deflector, Drip Pan, Water pan and Roasting Dish!

A good “Leave In” temperature monitor is a great tool to have also.

Offset Smoker Fire management
Kettle BBQ Fire Management
Gas BBQ Fire Management
Kamado Management
Drum Smoker Fire Management
Open Fire Management
The Minion Method
The Snake or Fuse Method

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