Long slow cook with S&S ?

[Mbloto]

Is anyone using the S&S for long (6 hour) cooks? I'm having a problem doing this and have gone back to the snake. The S&S would provide a larger cook area so I would like to know how others are accomplishing this.
Dave

[Jerod Broussard]

Hardwood briquettes should extend that considerably. How are you monitoring temps? My B & B briquets (how they spell it) give me almost 15 hours at 225 in warm weather, in the shade.

[Mbloto]

Using Thermoworks on food grate. How are you loading your S&S?

[Henrik]

I do it on a regular basis. With briquettes it works like a charm. I light up 8 or so briquettes in one end. Then add unlit.

[RonB]

Like Henrik, I light coals, (about 12) and add to the SnS. I do fill the SnS with unlit coals before adding the lit coals and a few wood chunks on top. I can get 8+ hours easy at 225*.

[klflowers]

I do it like Henrik and I can get longer than 6 hours using KBB briquettes. 22" kettle.

[Jerod Broussard]

I just pour'em in, take some out and light.

[Rod]

Same here. Light 12-15 KBB briquettes in the corner of the SnS. Once they are well lit and my 22" kettle is at 225 and ready to cook, I dump a whole chimney of unlit briquettes in next to the lit coals. Toss on a couple wood chunks and can easily get 7+ hours. You may want to do an ash sweep after about 4hrs so your bottom vents don't get clogged with ash.

[JoeSousa]

I have used Weber and Kingsford briquettes and have gotten well over 6 hours running at 225-275. And like others have mentioned I start with 8-12 lit briquettes and fill the rest with unlit.

What type of charcoal are you using?

[Mbloto]

Kingsford.

[Mbloto]

Thanks for all the help and support. I'll review my technique and make the needed adjustments.

[Troutman]

Couple of other issues may help. Rake the coals after a time to let the ash fall into the kettle. That allows more air to get to the coals that are still burning. Also, what's the problem with adding a few more charcoals if need be?

[Mbloto]

Very true. Will do the S&S next slow cook.

[grantgallagher]

Yup. As many have said, light 8-12 in the corner and fill the rest with unlit. For longer cooks i fill the reservoir with boiling water. Place wood chunks on the grate above the coals. Works like a charm when it settles in.

[Polarbear777]

Sometimes the ash blocks airflow before the coals run out. Cover the food to protect from flying ash then sweep and add and uncover the food. Repeat basically forever if need be. You should be able to go at least 4-6 hours without having to do anything except maybe adjust vents a little.


Do you have a pan or foil on the charcoal grate under the food? If you block the intake air from coming up on the food side, it all goes over to the fire in the S&S. I don’t like cleaning so I’ve always used foil.

[HawkerXP]

Same for me. Place foil on grate under the cooking zone. Almost 10 hours last time.

[HawkerXP]

Same for me. Place foil on grate under the cooking zone. Almost 10 hours last time.

[Michael_in_TX]

Do you have a pan or foil on the charcoal grate under the food? If you block the intake air from coming up on the food side, it all goes over to the fire in the S&S. I don’t like cleaning so I’ve always used foil.

My Weber w/SnS always seems to want to run hotter than I want it to. I wonder if what said is causing me an issue. Maybe I need to use a smaller piece of foil.....trimmed down to just under the food (within reason).

(I actually am dedicating Sunday to practicing trying to get a 225-275 temp for 4+ hours, no food.)

[Mbloto]

I think you have something there. Mine also always runs hot and I fully cover the lower grate with foil. So I will try using the foil for hotter cooking, like wings at around 350, and no foil for the low and slow.

[Mudkat]

Adjusting your fuel amount can help. If it's always hot start with less charcoal.

[HouseHomey]

You may have lid leaks

[Mbloto]

Uploaded the full account of my rib cook with pics in the food discussions channel.

[FireMan]

I vote yes & do wibs frequently. Spare that is!