I realize this thread is pro-SnS but wanted to get some opinions on how the SnS improves the indirect cooking experience over the regular method of stacking coals on one side of the kettle. Is it the ability for longer cook times? I have an 18" WSM and a 22" kettle and was thinking about adding this to the arsenal for times when I didn't need precise temp control, or for shorter cooks, etc. The reviews all sound great but wanted to rattle the SnS cage once myself before pulling the trigger.
There is nothing that can be done on a Weber... that can't be done without a Slow n Sear.
However the SnS really is a better mousetrap and makes it easier to control temps. I find that the stainless steel wall with the water reservoir helps make a better indirect set up... at least it does for me... it's a really nice tool... I can't imagine anyone ever buying one and regretting the purchase... of all the kettle accessories out there, this is the closest to a "must have" as I've seen...
Right. I would use the SnS on the kettle when I didn't think the particular cook didn't require the 18" WSM. With all the rave reviews, I'm a little concerned that the SnS in my kettle will have me using the WSM less. And hell hath no fury like a smoker scorned.
True that. We've gotten feedback from an owner of the 22" WSM, however, that said she uses it in her WSM and it works really well. She's had hers since June and is one of the first 100 buyers, so she's had a good bit of time to learn the SnS.
I'm all ears! Let me know what size you'd need a square SnS in and what grill you have in mind. The problem is we need to order in very large quantities to make a price point under $100 feasible, and there are only so many charcoal grills out there that have enough of an installed user base that it'd be feasible to put in a big order.
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A kettle with traditional methods of indirect such as the snake or bricks will get the job done in the end. A SnS will get the job done in the end. So why pay money for it if it's not mandatory? A push mower will get your grass cut nicely in the end. So will a riding mower. Your grass doesn't care and your meat doesn't care which tool you used to accomplish your end goal. But, some things just make the user experience a whole lot nicer because they're designed to make things easier, and for that many will argue they're well worth the cost.
wapitiscat, Todd, as Hondo and HC in SC have indicated I also find the Weber S 'n S a Welcome addition! I am still learning how to best use it and control the temps but I can honestly say that my BBQ is better for it! I have used a Weber Kettle for 35-40 years prior to purchasing the S 'n S, I can tell you it is a game changer! ðŸ‘ÂðŸ‘ÂðŸÂ·ðŸ‘ÂðŸ‘Â. Eat Well and Prosper, Dan
I've never done the regular indirect. Got a Smokenator and did 1 half-az* failure calibration before buying an SnS. My limited experience is that the SnS will provide awesome fire control for long ( 8+ hour ) cooks. I threw a rack of SLC's on the Weber 22.5 Kettle for TG, and basically it was "set and forget". Temp hovered 230's - low 240's for the entire 5.25 hr cook - I really didn't do jack except watch the Maverick.
I've also had great success with a Vortex with 2x2, 2x3 snakes, but I'm sure that the SnS can do anything you need to do. Besides, building snake is a little more wor,k, but with the SnS, you just fill the basket.
ABC website has excellent instructions & recipes. Their CS is World Class.
Great insight all around. I think I'll order one. It will come in handy for the top round London broils where slow 'n sear is really the name of the game as far as I'm concerned. Usually I've gotten the S 'n S on my WSM by doing the regular slow then taking out the mid section and putting the grate over the bottom for the sear. Pretty new to the Pit (usually spend most of my time around TVWBB) and look forward to more discussions with y'all about cooking meat over fire.
Welcome to The Pit! I think you'll find the ease of rolling the meat over to the other side of the grate much easier than the WSM procedure you mention. The 'hardest' thing about searing after the Slow is lighting another half chimney of coals to do the sear. If you can call that hard.
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