I just got my Slow n Sear and am using it for the first time tonight. I’m doing a quick dry run now to burn off the new metal smell. Wow! Does it get hot! I only filled it halfway with coals for the dry run. I put my Thermo Pro on the grate above the coals, about 4†from the coals to grate, to see how hot it got. It error messaged at 575*. Has anyone measured their grill temp at the grate above the coals on their SnS? Just wondering how hot it gets on the grate right there. Thanks
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SnS Kettle Grill
SnS Insert For the Kettle
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ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
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SnS Sear Temperatures at the grate above coals?
Last edited by Panhead John; September 24, 2020, 04:56 PM.Tags: None
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Cookers:
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Thanks. I’ve used one before, but don’t have one. I need to get that. They’re also good for checking a/c temps from your ceiling vents.
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Panhead John, just be sure to check the range of the infra red thermometer that you end up getting. I got one from Lowe's and the max temp was 608°, which is not high enough for some searing surfaces. The Maverick IR thermometer I subsequently bought goes up to 1022°.
Just FYI.
Kathryn
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Thanks Kathryn. Yeah, when I went to Amazon there were several with ranges from 650 - 1200. I was gonna get the one that went up to 1200*. Until I saw it was like $250. I didn’t need to know that bad.
I know it’s gonna be around 1000* or so. Good enough for me! 😂
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Club Member
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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Originally posted by Panhead John View PostI put my Thermo Pro on the grate above the coals, about 4†from the coals to grate, to see how hot it got. It error messaged at 575*. Has anyone measured their grill temp at the grate above the coals on their SnS? Just wondering how hot it gets on the grate right there. Thanks
I use my IR thermometer to check the temp over the coals when searing with the SNS, and we are talking about 1000F+ of radiant heat, at the grate level above the SNS. Way above the temp rating for any wired probe I've ever seen.
Last edited by jfmorris; September 26, 2020, 06:53 AM.
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Word on the street is.......you were seen standing in line for Justin Bieber tickets. HawkerXP
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😂😂😂.........Lucky Bastard!
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Club Member
- Nov 2017
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen ONE & Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap! See it here: https://taplist.io/taplist-57685
Panhead John I've got this Maverick IR - works well for what I use it for:
LT-04 Laser Thermometer Readings in ºF or ºC Large bright LCD with backlight Measures temp without contact Laser pointer for accurate aim Measures (-44 F to 1200 F) Accurate up to 5' away 9V Battery Included AmazingRibs.com Temp Magnet FREE
Measures up to 1200F.
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Panhead John can you get replacements for your Thermopro? No need to replace the unit if you just need a new probe?
I have a Thermoworks Smoke, with the optional Wifi gateway, but find myself pulling it up less and less on my phone. I am sure others here will tell you to get a Fireboard if you want access from your phone, but it starts up around $179 I think.
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Thanks Jim! I was gonna check into a replacement probe, don’t know if I need it yet. Haven’t tested it. But as usual, some very helpful information from you! Thanks
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I’ll be darn! The ThermoPro still works! Just lit my fire for my chuckie cook today. All is good! jfmorris ecowperLast edited by Panhead John; September 27, 2020, 08:43 AM.
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- Jul 2014
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Panhead John don’t know what it does on the SnS, I will have to check my daughter’s to find out. But on my Hasty-Bake, with lump charcoal, firebox up to the grates, and using Grill Grates, I get 980-1000 F per my IR thermometer .... That’s what I call a righteous steak grill right there.
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Panhead John I love the FireBoard. 6 probes. Data goes to "the cloud" and to your phone, tablet, computer, etc. Can run a fan if you decide you want one. I’ve actually monitored cooks on my Hasty-Bake and WSM at the same time. ..... tons of folks really love FireBoard.
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