Introducing the Slow 'N Sear!

[David Parrish]

This may have already been answered, but what is the difference between the limited edition and the one that is coming soon? Is there a price difference?

This is the message our Vice President (my wife) has been sending out to folks that ask this question by email. I'll copy it here verbatim:

The Limited Edition is a hand-made version, limited to a batch of 100, that we made available to our early supporters and barbecue enthusiasts like yourself. The standard model will be mass produced. Timeline for release is roughly 4-6 weeks; pricing has yet to be set but we're aiming for a lower price point than the Limited Edition.

As you know, our Limited Edition is on sale now, selling quickly, and delivering fabulous results. Check out the reviews page on our website to see what some of our customers have to say. If you'd prefer to wait for the standard model we'd be happy to let you know when they are available. Please visit the contact page on our website and provide your email address so we can add you to our mailing list. In the next week or so, we will be announcing to our mailing list the launch of our standard edition pre-order site. You will be able to complete all your shipment and payment information now, and once the product is released your order will be processed automatically. Your payment method will be charged only once the item has shipped and you're free to cancel your order at any time up until shipment with no penalty.

[drape2000]

Thanks for the response David. Seems like I should get a limited so I can start cooking right away.

[richinlbrg]

I have two cooks under my belt. This is a fantastic product!

My first cook, I smoked a corned beef for pastrami. I did not have the luxury of doing a dry run and was distracted and let the SnS get too hot. I closed down vents and it ran extremely well. After the pastrami, I put 2 crutched PBs in and opened up the vents to move things along. This thing has afterburners! You can really dial up the heat.

My second use was three thick boneless ribeye steaks. brought it up to 225 with no problem and it held like a champ! We had a rain event (heavy), so I opened the vents slightly and it held temp perfectly. When the steaks got close to temp, I opened up the vents for more heat, and easily added more charcoals. They lit fast and we were searing them beautifully.

This is a REAL winner!

Some bad timing and a hungry bunch precluded pics (yes, I know the rules) but I wanted to throw in my $.02 on this beauty! Good job, ABC!!!!!

A happy client!

[David Parrish]

Thanks Rich! Would you mind making this review public?

http://www.abcbarbecue.com/#!reviews/c31v

[richinlbrg]

Thank you, Dave! Thought I'd post it here, first.

[David Parrish]

Looks good!

[smarkley]

SnS RAWWWWWKS!

[Huskee]

Want!

[David Parrish]

I am loving that picture Steve

[fzxdoc]

Soooo pretty, Steve!

Kathryn

[Steve Vojtek]

Ok my SNS arrived mid week as expected and last night i finally had a chance to use it. No dry run here - after reading here i was confident i would nail it. Doing Angus boneless ribeye 1.5 inch thick. All on the kettle - no sous vide...
Using the instructions supplied (thank you) i lit it up and started "catching it on the way up". It finally settled about 4 degrees shy of 225 so one little fiddle with the bottom vent and i hit 225 spot on and it held. So i went inside to do some work on my bread and checked every half hour or so and it held steady. Awesome!!!!! So when i was ready i put the steak on indirect and it quickly recovered and shot about 4 degrees past but i didn't touch the vents and it slowly recovered to 225. When i started checking the steak with my thermapen the temps were creeping up a little with each opening but no big deal the steak was ready at 110 internal for reverse sear. Opened the lid and the bottom vent fully and in about 15 minutes i was at warp 10!!!! The SNS really performed as well as i expected. Awesome product!!!

[David Parrish]

Understood. Thanks Steve!

[Breadhead]

Nice cook Steve... Nice picture too. Bread and BBQ can keep a man busy and well fed.

[Steve Vojtek]

Thank you - I love being busy and well fed.. I'd hate to be bored and hungry....I love BBQ and making bread and i love to share it with my friends and family - there's nothing better than that...

[fuzzydaddy]

Here's a photo of a slice of my 10 lb stuffed pork loin I cooked this past Saturday on my Weber Kettle with the SnS. My wife does not like pork loin, well until she ate this!

[Breadhead]

Nice... Well done. Great picture.

[David Parrish]

Meathead's Smoke Signals email sent Slow 'N Sear orders through the roof today. It was a pretty nostalgic moment when the last of the Limited Editions got packed just a few minutes ago.

[Powersmoke_80]

Congrats! After I read that I thought, great for you that was a nice review.

[David Parrish]

Thanks Dean. I agree, it was a really good review.

[richinlbrg]

CONGRATULATIONS, David Parrish !

Onward and upward! Good luck!

[fzxdoc]

Great news! Congrats!

And a question: does the SnS fit as perfectly into a 26 inch Weber kettle as it does in the 22 inch for which it was designed?

Kathryn

[richinlbrg]

WOOAAAAA

fzxdoc - does this mean that you are taking the kettle plunge???????

[fzxdoc]

I'm sidling up to it, Rich

K.

[richinlbrg]

FWIW, fzxdoc , I hope you do, and give everyone a fair comparison!

Good luck!

[fuzzydaddy]

fzxdoc here's a photo of my 26" kettle with the SnS.

[fzxdoc]

Thanks, fuzzydaddy , that photo answers my question perfectly.

Kathryn

[David Parrish]

fzxdoc it'd be awesome to see you get into the SnS and start up a knowledge repository like you did with the PBC =)

[Ernest]

I just pre-ordered mine today.

[David Parrish]

Can't wait for the pics!

[jgg85234]

Wow!
Glad I finally got off my butt about 10 days ago and placed the order. If I hadn't, I would not have gotten one of the originals (#61/100). Just have to decide on the first cook.

Best regards,
Jim

[David Parrish]

Jim luck favors the bold. I had to talk a guy off the ledge today that first asked about the SnS when we had just sold #66 and was shocked they were all gone already. He should have pulled the trigger last week.

[DWCowles]

I'll be trying out the SnS for the first time Friday afternoon with some Ribeyes.

[Jon Solberg]

You need to split them logs pretty thin bro. Just sayin

[Ernest]

I can't wait too see SnS running on logs!!

[DWCowles]

smarkley no I will keep it in the box. It might make someone a good Christmas gift this year. Yeah it is about time that I give the SnS a try I have 30 bags of charcoal (15 2-packs) that I need to burn. Ernest and Jon Solberg there will be no logs but I will get the mitre saw out and cut some hickory chunks from the logs that I have. I will only be using the hickory logs to feed LiL Monster. 😊

[Greasy]

Just put in my pre-order. I thought my smokenator was the bomb but this does way more. I hope the web site isn't lying and you actually will ship to Hawaii.

[David Parrish]

Just put in my pre-order. I thought my smokenator was the bomb but this does way more. I hope the web site isn't lying and you actually will ship to Hawaii.

Hey Greasy. We ship to Hawaii but our cart shouldn't be processing the shipping at $6.95. Would you be OK with an adjustment to the shipping to cover the added cost? We'll still cut you a deal though. Let's take this offline. Please send me a private message and we'll make sure you're taken care of.

[BruceB]

And better late than never, I finally ordered my SnS today.

fzxdoc All us PBC people are now adding the kettles - took something like the SnS to get me to make that leap.

[Jon Solberg]

I'll go a step further. Kettle and a SnS and you don't need a WSM so I think maybe you don't need ...

[David Parrish]

Jon I really think the Kettle/SnS and PBC compliment each other. The PBC cooks 8 racks of ribs, for example, and the 22" Kettle/SnS would struggle with 3 racks (4 at most). The Kettle/SnS can sear the snot out of a steak with radiant heat, the PBC can sear but is limited to mostly convective heat. Both make great food, they just have unique Pros and Cons that make them work very well together. And you can get the PBC and Kettle/SnS combo for less than $600. That's less than most fancy grills and smokers cost nowadays.

[Jon Solberg]

Great point on the volume. I had not considered that equation. I need to think about a PBC at some point.... Okay I thought about it. hehehehehe