Slow N Sear Accesories

[HouseHomey]

I cook mostly on my 26 and use the regular SnS.i also have the Drip n Griddle. Huskee nailed it above. I like the capacity and low n slow of the 26/reg SnS combo.

I use the DnG for my 26 as well. Wish they had a bigger one.

I bought the Sns/DnG combo plus the X-ray-50 for my boss at Xmas and she loves them.

like Huskee said with fajitas (seafood too) and such the DnG work great!!! Helpful tip. Cook meat I’ve the DnG and use the drippings to cook your veggies in or other items. Good stuff!

Dave’s kettle products are Awesome!! Buy the combo grate, pan and SnS.

[JeffJ]

I also use the 22 SnS in my 26. It works perfectly well in that bigger kettle. I just move it back and forth depending on which kettle I'm cooking with.

[Murdy]

Thanks for all the replies

[Buck Flicks]

I bought the Easy Spin grate almost immediately. I hated using the Weber grate... the side hinged area wasn't big enough to allow easy reloading or manipulation of fuel in the SnS, and the middle circular part that always fell out every time I picked up the grate about drove me to insanity. Easy choice to upgrade to the easy spin grate, even if I don't use the cold grate method for my steaks.

I have been back and forth about getting the Drip and Griddle, but the more I think about it, the more I want one. I like the idea of being able to grill small veggies, and making smash burgers, like others have mentioned in this thread. I also like the idea that catching drippings and directing air flow with it better than just laying foil down on the coal grate. At least, that's how it looks in my head.

[Polarbear777]

Yes I hated that Weber grate because the middle falls out. I would never sear in wide CI grates anyway.

The old grate without the middle out works great for suspending a wok over a dragon fan chimney of insanity.

The spin grate is a good replacement. And stainless which means you pretty much can’t destroy it and you don’t have to be gentle with cleaning.

[Buck Flicks]

Yeah, I held on to the Weber grate, in case I ever wanted to do some wok craziness... but it's been gathering dust, cobwebs, and grass clippings for over a year.

[Polarbear777]

While the cold grate searing technique is good. I do prefer doing searing with no grate. I can’t always seem to muster up enough heat in the SNS as I can in a chimney (probably because of the number of coals all contributing to an above area)