What is the purpose of the plate holding the briquettes off the side of the kettle? Is this just an attempt to increase airflow?
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Do you mean the bottom plate inside the charcoal basket of the SnS, or the lip of it that extends outward from the water reservoir? -
Do not question the design. The greatest BBQ minds on the planet came up with this device.
Buy it, use it and change your life forever. Then tell your friends... They won't believe you at first but they all probably cook with gas anyway. Who needs friends like that?Comment
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snowandsmoke, If I understand your question, you are referring to the curved side of the S 'n S? I was explained to Me that the reason for the Gap between it and the Kettle was for Insulation Purposes! It keeps the Ambient Temps from causing Hot or Cold Spots in the Kettle which then heats uniformly! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, DanComment
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pic does not work for me either, though I see the thumbnail. -
CeramicChef, David Parrish! Since the Transition, I must have Posted 4-5-6 times about this Same Problem to Glenn Vergera about this?
I will Try to Take the Pic Down and Reload It? Thanks for the Heads Up CC! From Fargo ND, Dan -
CeramicChef, David Parrish, I am Stuck I can't Down Load the Pics? I can't Edit Them? I think it's up to Meathead to furnish everyone a Magnifying Glass? 😚🤔😇ðŸ˜
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From a Backyard Cremator in Fargo ND, Dan
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snowandsmoke the walls of the charcoal basket serve a couple of purposes. First off, they are angled in a way that keeps the charcoal briquettes nestled together as they burn down and get smaller. This keeps your fire consistent over time during low and slow and allows for Warp 11 heat when cooking hot and fast. Secondly, the outer wall of the Slow 'N Sear combines with the wall of the kettle to form a two-wall insulated barrier between the burning charcoal and the outside world. This keeps the heat inside where it belongs. Think double pane window in your house on a cold winter night. This insulated barrier has allowed us to cook as long as 12 hours at 225 F using one Weber's chimney of cheap Kingsford Blue Bag charcoal.
​So there's a lot going on with the Slow 'N Sear, but luckily for us all that science is working FOR us and makes cooking with the SnS pretty darn simple and easy.
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So essentially you SnS guys beat Weber to the punch with an air insulator like Weber just introduced in the new Weber Summit Charcoal Grill! Sweet! Take a bow, David Parrish.
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CeramicChef it's not lost on me that Weber incorporated TWO of the major innovations of the Slow 'N Sear into its Weber Summit Charcoal Grill. They've got the double wall insulation between the charcoal and the outside world AND they incorporated the double wall barrier between the meat and the heat. We were just able to do it at a much lower price point=)
What they whiffed on is 1) consistent/controlled heat transfer into the water reservoir and 2) ease of post-cook cleanup, so in a couple of ways I think the WSCG falls short of the SnS.Comment
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I was just curious as to the theory. I've been around long enough to know that trends and fads change. I am always wondering what the next great gadget will be.Comment
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I think the next big thing would be an AI computer assistant with Paul Bettany's voice telling you when your grill needs tweaking and when the meat is done, then taking care of it for you. Until then, I struggle to think of any single non-automated device trumping with the SnS.Originally posted by snowandsmoke View PostComment
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