Originally Posted by mturney
I have a Weber 26 and I recently got a Slow n Sear because I couldn't find anything but raving reviews.
When shooting for 225, I can hold it for a couple of hours (at most) but the temp spikes once the lit coals reach the wider part of the SnS regardless of how I position the vents. Is anyone else getting 5+ hours of low temps with this thing??
Thinking of going back to the snake method for low and slow but the SnS was so pricey that I'd like to find at least one benefit.
Thoughts? Thanks in advance - Matt
Matt I do not have the slow and sear
I have a homemade unit,I was able to hold 250* for a few hrs.
When you lay out your coals do you fill the charcoal compartment? If yes cut it way down
Here is what I made
I used a BBQ stick as a gauge I think a tooth pick will enable me to get lower temps
Hope this helps