Slow N Sear thoughts

[tbern]

hi, just picked up a used weber 22'' grill and wondering of those of you that have or have used the slow n sear product think of it. any other options that work as well or better? cheaper? any thoughts or advice would be appreciated. thanks

 

[gmc2003]

I have the larger SnS for my 26" kettle and love it. I'm pretty sure they make one for the 22" Kettle also. I can get temps around 250* for about 5 to 6 hours. Which is a whole lot less charcoal then my 22" WSM would use.

Here's a shot of a brisket I did recently:

As for other option there's the charcoal baskets, and the snake method. Both work great. With the snake I believe you can get up to 10 hours of 250* heat. The baskets will give you a shorter time before they need refilling but that's easy to do if you have the flip up cooking grates.

Chris

 

[SecondHandSmoker]

I have the SnS deluxe for the 22" Weber kettle and absolutely love it. It really does hold heat longer and uses less charcoal. The removable water resevoir is a big plus too.

Here's a shot of it and the roti ring in action on a turkey breast.

And a chuckie cook...

 

[tbern]

first off, both of you guys food looks great! thanks for the info. the roti ring looks interesting too, do you use it alot? have you ever done a whole turkey on it?

 

[sawhorseray]

Chris and Stu have you covered, the snake method for charcoal and doesn't cost a dime. RAY

 

[SecondHandSmoker]

first off, both of you guys food looks great! thanks for the info. the roti ring looks interesting too, do you use it alot? have you ever done a whole turkey on it?

Thanks.
I use the rotisserie ring a lot.
This particular ring is from Onlyfire. They offer two versions in which one version is just the ring, motor, spit rod, bushing and counter weight. The other version includes a door, pizza peel and hardware to use it as a pizza oven for the kettle.
I have not used the roti for a whole turkey, but the motor is rated for 20 lbs. So, a whole turkey should be no problem.

 

[gmc2003]

Since you have the 22" kettle already. I thought I'd toss the Vortex into the discussion. It's an unbelievable accessory for getting high indirect heat out of the kettle. It works great for all chicken parts or whole birds.

It also capable of making things like chicken fried steak.

I'm just trying to help ya spend your money. We're good at that.

Chris

 

[clifish]

Vortex and roto are great on the 22" I bought the weber charcoal baskets but I find them too big for the 22.

 

[noboundaries]

I bought the Smokenator a while back for my 22". Meh. I'll still use it, 'cause, why not? You can get about 6 hours out of it.

When I wanted to smoke something in my 18" I wasn't going to buy another gadget because it was on it's last leg after 30+ years. I just put two bricks in it and made a firewall like the Smokenator and SNS does. Top vent opposite fire. Lasted 6 hours.

Bricks are cheap and act like a temp control. Keep them dry and the temp under 250-275F though, unless you buy firebricks.

 

[tbern]

Thanks.
I use the rotisserie ring a lot.
This particular ring is from Onlyfire. They offer two versions in which one version is just the ring, motor, spit rod, bushing and counter weight. The other version includes a door, pizza peel and hardware to use it as a pizza oven for the kettle.
I have not used the roti for a whole turkey, but the motor is rated for 20 lbs. So, a whole turkey should be no problem.

nice to know about the 20lb cap. will have to look at the onlyfire version. thanks for all your info

 

[tbern]

Since you have the 22" kettle already. I thought I'd toss the Vortex into the discussion. It's an unbelievable accessory for getting high indirect heat out of the kettle. It works great for all chicken parts or whole birds.

View attachment 636934
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It also capable of making things like chicken fried steak.
View attachment 636936

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I'm just trying to help ya spend your money. We're good at that.

Chris

vortex looks interesting also and will look into that too now. lol, lots of toys to spend money on if a guy wants to, but if you get good food out of it the tradeoff is worth it. all your food looks great too!

 

[tbern]

thanks to all who have replied! appreciate hearing from those who have experience with all the different methods. lots to look into now.

 

[sawhorseray]

Here's a youtube video demo'ing the snake method for charcoal and wood chunks, it's become my go to for low and slow spare ribs and butts. RAY

 

[tbern]

very interesting video, looks like that method works very well. nice and simple way to cook. thanks for sharing it.

 

[sawhorseray]

You can add wood chunks along the snake, for smoke flavor and bark. No pics left, all got deleted yesterday RAY

 

[tbern]

You can add wood chunks along the snake, for smoke flavor and bark. No pics left, all got deleted yesterday RAY

nice idea to know about, thanks Ray

 

[SecondHandSmoker]

I'm just trying to help ya spend your money. We're good at that.

Yes indeed. We are enablers for sure.

 

[Rafter H BBQ]

Good info here in this thread by some great forum members! I know this thread is about an SnS, but some accessories others have mentioned… just thought I’d give my two cents! I completely agree with the vortex (if you do this, please get a good pair of gloves… first time I used mine I did not realize just how damn hot the lid handle gets) almost branded a Weber emblem into my palm… also if ya get a chance look into a rotisserie as well! As gmc2003 referred to, we have no problem helping ya spend your money!

 

[bill1]

...I just put two bricks in it and made a firewall like the Smokenator...Bricks are cheap...

I just bent some half-inch grid wire mesh. Bricks are too expensive.

 

[MSU_Kettle]

Like the snake/fuse method on my 26
When the cook is over use your long fork through the grate to move lit coals away from the remaining unlit fuel and close vents, it's ready to go for the next time.
Low and slow or fire breathing sear.