As I’ve mentioned before I am on vacation in rural Florida, Floral City. Our landlord has an ADTD security system with motion detector, alarmed doors, windows and smoke detector. Twice now, each time I have seared boneless country style ribs, the smoke alarm has gone off and the FD come to investigate the alarm. Once was amusing, twice was embarrassing. Not again I hope.
The ribs are in the SV, due out at about 1600. I am not going to pan sear (avocado oil 530ºF smoke point). I will try my Porter Cable 1500 Watt electric hot air gun.
I looked for sensible recommendations / reviews but to no avail. There are videos of hot air guns being used but …
I talked myself out of a Searzall torch tank.
I did notice effectively used charcoal chimney grill starters and I will try that when I get home. I have an old Weber 22” that I have kept up over the decade. I do a four hour grill roast chicken that is a favorite. To leverage the Weber will be a plus.
Sunday Milady Wife and I rode to Swampy’s Restaurant in Dunnellon, Florida, a 55 mile round trip. Monday was recovery day off - and cleaning. Today Tuesday we’ll do a little 15 mile round trip. Then the weather is iffy until a Rainbow River float, Saturday, to Swampy’s again - how we discovered the place after a float operated by the shop next door.