I had a friend over today for some football and thought I’d smoke some ribs and make a pot of pintos. I’ve always smoked them before on my WSM and wanted to do a long smoke on the SNS to see how I liked it. I’ll say this….I’m impressed enough that I’ll probably sell my little 14†WSM. It’s the smallest one they make, and you can only fit 1/2 a brisket or 1/2 slab of ribs on one grate. I don’t recommend the 14†WSM for someone as an only smoker. If I had it to do over, I would have bought the 18†at least.
Anyway, I’ve had 22†Weber Kettles before and I still have one at Mom’s, but I’ll say this….for anyone who doesn’t have a kettle at all, go with the SNS. The additional features they have over a comparable Weber is well worth it. I really liked having the port hole to run my grate temp probe wire.
I smoked a slab of Costco St. Louis cut ribs on the SNS today for 5 hours, using the SnS insert, B&B charcoal briquettes and 3 chunks of hickory. I used a tumbleweed off to one side of the coals and filled the water reservoir on the insert. After about 40 minutes I put the lid on and brought the grill to about 250*. After putting the ribs on I made a few adjustments to the vents and kept the temps around 250* to 275* for the whole cook.
The ribs turned out great, just the right amount of smoke and tenderness. They weren’t fall off the bone, but had a little tug to them….just like I like em. I was also impressed with how much more cook time I could have done with the remaining coals in the SnS insert, I probably had at least 8 hours of cook time from the filled insert, if not more. Anyone wanna buy a used Weber Smokey Mountain?
ACTUAL UNBIASED REVIEW OF THE RIBS FROM MY FRIEND
Anyway, I’ve had 22†Weber Kettles before and I still have one at Mom’s, but I’ll say this….for anyone who doesn’t have a kettle at all, go with the SNS. The additional features they have over a comparable Weber is well worth it. I really liked having the port hole to run my grate temp probe wire.
I smoked a slab of Costco St. Louis cut ribs on the SNS today for 5 hours, using the SnS insert, B&B charcoal briquettes and 3 chunks of hickory. I used a tumbleweed off to one side of the coals and filled the water reservoir on the insert. After about 40 minutes I put the lid on and brought the grill to about 250*. After putting the ribs on I made a few adjustments to the vents and kept the temps around 250* to 275* for the whole cook.
The ribs turned out great, just the right amount of smoke and tenderness. They weren’t fall off the bone, but had a little tug to them….just like I like em. I was also impressed with how much more cook time I could have done with the remaining coals in the SnS insert, I probably had at least 8 hours of cook time from the filled insert, if not more. Anyone wanna buy a used Weber Smokey Mountain?
ACTUAL UNBIASED REVIEW OF THE RIBS FROM MY FRIEND
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