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**Grill Dog** · February 21, 2019, 01:46 PM

I listened to the entire broadcast with great interest. I have most of the SnS products and use them in my Weber kettle.

I can understand a lot of the advantages of the new SnS kamado when comparing it to other round kamado's (I have a couple). Fire closer to the cooking grate with out having to remove a grate, being able to add additional charcoal to the SnS basket for a reverse sear using the the flip up cooking grate, the drip plate directing air to the SnS charcoal basket and the second fire grate for regular kamado cooking.

In comparison, I believe one could do the same with a Primo..... set it up two zone. Indirect on one side and on the direct side have the main grate w/ legs up, resting on the fire box just above the coals. You could also add charcoal just before the reverse sear without having to remove a grate. I have my Primo set up like this all the time.

The price point and free delivery is a plus. Would sure like to see one in person before I would give up my Primo's.

I'm not sure I understand the explanation on cleaner and better smoke rings with more control. May need to listen to that again.

Must say.........very interesting roll out.

**Henrik** · February 21, 2019, 02:26 PM

I agree with Grill Dog, you can do it all with a Primo. I know Dave keeps racking down on kamados for not being true 2-zone cookers, I don't see how that all of a sudden changed because you drop an SnS in one? Again, this can be done with a Primo (for example). I don't get the cleaner and better smoke ring discussion either. And I'm an engineer. But, I really like the color! It looks good for sure. And it's probably a great grill, like most kamados.

**Attjack** · February 21, 2019, 02:41 PM

One of my favorite things about the Primo which would apply other kamados as well is that you fill up the "tank" with charcoal and it lasts for multiple cooks especially if you're doing quick cooks like steaks. My XL could do I don't know how many cooks before refueling but it would be a lot. Does the SnSk also have a firebox below like a regular kamado or you do you have to use the SnS all the time?

**David Parrish** · February 21, 2019, 03:04 PM

Originally posted by Attjack View Post

It's round? Hmm.

So I'm just seeing this thread and getting caught up. I'll address each question as I see them. The kamado is round because we like circular grates that can be spun easily. This effectively gives us 4 cooking zones. A near radiant heat zone (1" from coals), far radiant heat zone (5 " from fire), a grate level convective zone on the indirect side, and a warmer convective zone 4" above grate level on the indirect side. Once you cook with it the versatility becomes very addictive very quickly.

**David Parrish** · February 21, 2019, 03:16 PM

Originally posted by Henrik View Post

I agree with Grill Dog, you can do it all with a Primo. I know Dave keeps racking down on kamados for not being true 2-zone cookers, I don't see how that all of a sudden changed because you drop an SnS in one? Again, this can be done with a Primo (for example). I don't get the cleaner and better smoke ring discussion either. And I'm an engineer. But, I really like the color! It looks good for sure. And it's probably a great grill, like most kamados.

I don't want to comment here on other manufacturer's products so I'll stay out of that.

The cleaner and better smoke ring comes from the Slow 'N Sear and its ability to kill all radiant heat on the indirect side and provide copious amounts of consistent steam with our patented reservoir. Copious amounts of consistent steam drives consistent temps and better smoke adhesion. An absence of radiant heat forces the fire to burn hotter to maintain 225 F (or whatever temp you want) to transmit that heat through convection.

There is also the advantage of having a large top vent that will bypass some of the heat that would normally convect over to the indirect side. If you really open the top vent up you'll be shocked how much airflow you can get and still maintain low and slow temps.

**Attjack** · February 21, 2019, 03:45 PM

So out of curiosity, I reconfigured some of my equipment. I'll have to mess with again when my firebox is empty but my SnS seems to fit the Primo XL sitting just below the charcoal grate.

**Larry Grover** · February 21, 2019, 04:18 PM

Looks like a well designed cooker, I wish you the best success Dave! In the video you said some heat & smoke will rise straight up through the exhaust without touching the meat. I'm not an engineer so can you explain how this "bypass airflow" works in layman terms?

**David Parrish** · February 21, 2019, 06:49 PM

Originally posted by Larry Grover View Post

Looks like a well designed cooker, I wish you the best success Dave! In the video you said some heat & smoke will rise straight up through the exhaust without touching the meat. I'm not an engineer so can you explain how this "bypass airflow" works in layman terms?

Sure. Because of the location of the heat source and the top vent, some heat just goes right out the top and never convects over to the indirect side. This lost heat let’s the fire burn a bit hotter with more airflow, giving you better quality smoke.

**Henrik** · February 22, 2019, 12:20 AM

The indicated price and free shipping (in the US) seems very promising, and I love the look of it.
I know it's early days yet, but I'd love to see this in Europe too.

**JeffJ** · February 22, 2019, 09:07 AM

David Parrish In prior discussions you've dinged kamados as smokers. The reasons were fairly straightforward. In the absence of modifications, because kamados are so efficient it's difficult to get the fire hot enough to elicit blue smoke from the wood without overshooting target temps due to the way in which such a heavily insulated cooker retains heat. Also, a fair amount of the BBQ flavor comes not from the smoke, but from the gases that the heat source produces. If it were all about the smoke an electric would produce the same flavors as a charcoal cooker. When I got my 14.5 WSM one of the first things I did was a blind taste test experiment alongside my Bradley electric. Everybody but my 10 year old son (he's 15 now) preferred the ribs from the WSM. Again, due to a kamado's efficiency, it uses a smaller fire than, say, a kettle + SnS uses to achieve the same temperatures. A smaller fire = less gasses = milder Q flavors.

Does your design address any of these issues? Also, does it have a dedicated port for a fan controller?

This is a great video of a pork butt head-to-head between a 26 + SnS vs a WSCG:

https://www.youtube.com/watch?v=EXB_lQYWols

**David Parrish** · February 22, 2019, 01:17 PM

Originally posted by JeffJ View Post

David Parrish In prior discussions you've dinged kamados as smokers. The reasons were fairly straightforward. In the absence of modifications, because kamados are so efficient it's difficult to get the fire hot enough to elicit blue smoke from the wood without overshooting target temps due to the way in which such a heavily insulated cooker retains heat. Also, a fair amount of the BBQ flavor comes not from the smoke, but from the gases that the heat source produces. If it were all about the smoke an electric would produce the same flavors as a charcoal cooker. When I got my 14.5 WSM one of the first things I did was a blind taste test experiment alongside my Bradley electric. Everybody but my 10 year old son (he's 15 now) preferred the ribs from the WSM. Again, due to a kamado's efficiency, it uses a smaller fire than, say, a kettle + SnS uses to achieve the same temperatures. A smaller fire = less gasses = milder Q flavors.

Does your design address any of these issues? Also, does it have a dedicated port for a fan controller?

This is a great video of a pork butt head-to-head between a 26 + SnS vs a WSCG:

https://www.youtube.com/watch?v=EXB_lQYWols

Our design definitely changes the way a Kamado works. We call it TurboSlow technology and it's a confluence of three unique properties.
1) Integrated V-Shaped reservoir. The vertical wall of water drives more steam. More steam means you need a hotter fire to maintain temps. A hotter fire means cleaner smoke and better smoke flavor.
2) Our vertical water wall, or double wall metal barrier, kills more radiant heat than other kamado designs, meaning more convective heat is needed to reach cooking temps on the indirect side. More convective heat means a hotter fire. A hotter fire means cleaner smoke and better smoke flavor.
3) Most kamados have a fire, then food, then top vent... Our kamado has fire, top vent, then food. This allows some heat to bypass out of the cooker before it can heat the meat. That means the fire has to burn hotter. A hotter fire means cleaner smoke and better smoke flavor.

We don't have a dedicated port, but our bottom vent is a standard size and works with most all Kamado adapted thermostatic controllers on the market.

I've seen that pulled pork throw down video many times! Love it!

**LA Pork Butt** · February 22, 2019, 04:27 PM

While I think I get what you are trying to accomplish, I am wondering about fuel consumption. One of the big pluses is hotter fire thus better smoke, but what about fuel consumption. Can you run a 14 hour cook without adding fuel? Or maybe a better question is how long can you run on a single load of fuel. If I remember correctly the slowNsear gets about 10 hours on a single load of fuel. Does the Kamado change that?

**tenphases** · February 22, 2019, 09:27 PM

I love and get the idea. All the questions about regular kamados are kind of negated because it can run as a regular kamado. It's difficult to see because the accessories are standard. It is an egg but it has the dimensions to use slow n sear products. If I purchased this thing I can throw in a charcoal grate and deflector and I have a BGE or I can use the ss, dng, and easy spin grate and it has the versatility of my kettle. Best of both worlds in one machine, dope idea, I wish I would have thought of it, congrats.

**fuzzydaddy** · February 23, 2019, 08:42 AM

Originally posted by tenphases View Post

I love and get the idea. All the questions about regular kamados are kind of negated because it can run as a regular kamado. It's difficult to see because the accessories are standard. It is an egg but it has the dimensions to use slow n sear products. If I purchased this thing I can throw in a charcoal grate and deflector and I have a BGE or I can use the ss, dng, and easy spin grate and it has the versatility of my kettle. Best of both worlds in one machine, dope idea, I wish I would have thought of it, congrats.

Well said, and the charcoal grate & deflector come with it!

**LA Pork Butt** · February 23, 2019, 09:49 AM

The more I think about this the more I wonder about details. So I am curious about what the grill temperature is where you place the meet. Is it running 225, 250, 275 or even higher?

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