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SnS First Cook & Impressions

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  • efincoop
    Club Member
    • Jan 2016
    • 103
    • Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
    • Webber Performer Premium 22"
      Vision Classic B (Kamodo) Grill
      Lavatools Javelin Digital Instant Read Thermometer
      Maverick ET-732 Remoter Remote BBQ Thermometer
      Beer: I love IPA's. Davidson Brother's (Glens Falls NY) is one of my favorites
      Wine: I like big reds - Cabs, Zins, etc.
      Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
      Blended Whiskey: James Oliver American Whiskey

    SnS First Cook & Impressions

    Hi All, I did my first cook with the Slow & Sear Last night. It left me with a very positive impression. For my first cook, I did some beef short ribs (sorry no pics ) using the low & slow method starting with 12 Kingsford briquettes, adding an almost full chimney of unlit briquettes & 1 quart of hot water. My Weber settled in very nicely & held temp right from the start. Since it was my first cook, I decided to play around a little. I started the cook at 225, then as the cook progressed I tweaked the temperature slowly upward, stopping at 240, then 260 and finally 275. I did this to see how it would respond to upper vent changes. All in all I was impressed with how stable the temp was throughout the cook. My kettle as a little lid leak, but that did not seem to effect the temp at all. I went 6 hours, and there was still a little water in the bottom of the reservoir. Had I used a full chimney and (over) filled the SnS, I suspect I would have got 7-8 hours at 225-250.

    For my next cook, I would like to do a higher temp cook and of course I want to check out it searing capabilities. I'm still holding on to my Weber charcoal baskets as I think they will come on handy fro smaller/shorter cooks like burgers or fish/shrimp. I can't see loading the SnS up with charcoal for those types of cooks even if I can shut it down to save some of the charcoal.

    Overall I'm glad to have added this accessory to my arsenal
  • Troutman
    Club Member
    • Aug 2017
    • 6611
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
      Grill Grates
      SNS for the 22" Weber kettle
      A-MAZE-N Smoker 12" Tube & Tray
      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
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      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    #2
    I know it sounds cliche but that sucker is a game changer. You next need to get into fan control, that and the SNS makes a kettle one mean machine.

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 4442
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        Too cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 7 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #3
      Awesome! I use the top vent as my thermostat.

      Comment

      • Richard Chrz
        Club Member
        • Mar 2019
        • 758
        • La Crosse, Wi

        #4
        Thanks for the quality review of the SNS. I hear nothing but good about them.

        Comment

        • Huskee
          Pit Boss/Manager
          • May 2014
          • 14059
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          It's a good tool for sure. Keep in mind you can still load a small amount of lit coals into the SnS for quick cooks & searing, you don't need to fill it up. It will channel heat up better than the vented Weber baskets. But hey, experiment and have fun!

          Comment

          • Red Man
            Club Member
            • May 2018
            • 706
            • Western Washington

            #6
            My SnS stays in my kettle for all cooks big or small, unless I’m using my vortex . I did burgers last night and some boneless skinless thighs tonight. For both those cooks I used a 1/3 full SnS.

            Comment


            • FishTalesNC
              FishTalesNC commented
              Editing a comment
              Exactly.

            • efincoop
              efincoop commented
              Editing a comment
              That's great to know. I will be sure to experiment as Huskee suggested, but its good to have a starting point. Thank you.
          • Elton's BBQ
            Club Member
            • Apr 2016
            • 1842
            • Saltnes Norway
            • Genesis 320 Limited
              Weber One Touch 57cm
              Weber Smokey Mountain 47cm

            #7
            I also have this SnS and are quite happy with it.
            What i discoverd was that i need to exchange the ashwiper/valve coz it doesent close the valve good enough making the SnS burn too hot..
            Last edited by Elton's BBQ; July 2nd, 2019, 02:15 AM. Reason: Autocorrect fubar

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 11222
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #8
              I love my SnS.

              Comment

              • Craigar
                Founding Member
                • Jul 2014
                • 1017
                • Papillion, NE
                • * - Weber 26.75" OTG
                  * - Weber 22.5" Premium cloaked in Crimson
                  * - Slow 'N Sear
                  * - Smoke E-Z - 26.75" (The Grain Silo)
                  * - Lodge Sportsman Grill
                  * - Weber Rapid Fire Chimney Starter
                  * - Thermoworks ThermoPop
                  * - Thermoworks Dot
                  * - iGrill2 - 4 probes
                  * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                  * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                  * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                  * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                  * - Current butchers: Just Good Meats & Fareway Foods

                #9
                I don't even bother using my chimney any more. I just dump charcoal in the SnS and light it with a torch. Most of my cooks are hot and fast (burgers, chix breasts, etc) so once I'm done I just shut the vents down and leave the charcoal for another day. The next time I cook, depending on how much charcoal had been used, I just grab the bag, fill the SnS and light. A similar technique to what the kamado guys use. Of course you have sweep the ash out and stir the old charcoal around to get the ash out, but it makes for a simple life. My lighting technique for hot and fast is to light both ends and the middle. Usually, in less than 20 minutes I'm ready to cook and I don't have to dump the hot coals in the SnS, then find a safe spot for the chimney while it cools off.

                Comment

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                Meat-Up in Memphis 2020

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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