Turboslow versus kamado mode

[STEbbq]

As I gear up for my first BGE cook, I am curious about folks’ experiences with Turboslow and Kamado mode in their BGEs and SNS kamados. Right now the plan is to do 3 racks of baby backs (including a SLC cut if I can find one) plus 10 pounds or so of pork belly/bacon following ecowper peppered maple bacon recipe. I suspect I will be bringing the PK300 to the party to do everything at once. I will have to think about the organization of all of the meat there but I have the Littlegrid for the PK300 and I think the SNS includes an extension grate.

https://snsgrills.com/pages/slow-n-sear-kamado-additional-highlights

The benefits seem to be cleaner smoke, more bark, and easier access to coals per jfmorris ’s comments.

So, when are you using Turboslow mode and when are you using kamado mode? What factors into your decision?

I am leaning towards turboslow mode for the BGE this time and see how it all works.

[ecowper]

Oh will be interesting to hear/see how this goes. Have fun!

[STEbbq]

To be super clear, kamado mode is with the standard diffuser. Turbomode is with the SNS.

[LA Pork Butt]

I don’t have the SNS attachement for my BGE, but my understanding is that the real advantage of the turboslow is you don’t have heat soak the Kamado. It is kind of like cooking with the SNS on a Kamado instead of the kettle. I have done a turbo brisket at on my BGE at 300 which came out really good, but I don’t think that is the same as turboslow.

[STEbbq]

That does make a lot of sense. I guess we will see how long it takes to get ready for meat.