Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoke profile on the SnSK -- Kamado versus SnS setting

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • jhapka
    commented on 's reply
    Irishfuente it is a little bit. The kick ash bucket and basket helped a lot because when there’s charcoal in the cooker and you want to switch configurations you can just shake the SnS or basket over the garbage can and then transfer the charcoal. A whisk broom and the kick ash can make ash removal really quick and easy.

  • Irishfuente
    commented on 's reply
    is it a hassel to go between sns and the kamado?

  • Smoking77
    commented on 's reply
    jfmorris Thank you. Good information to have.

  • jfmorris
    commented on 's reply
    Smoking77 its pretty heavy, but rolls smoothly on concrete. If there is anyway to get something tapered to put down for that 1/2 inch lip going into the garage, or even just a strip of 1/4" thick material to make it two 1/4 inch steps, that would probably help. The casters are maybe 2.5" diameter, with 2 that lock. You could put larger casters and probably overcome the 1/2 inch lip easier.

  • Spinaker
    commented on 's reply
    Oh yeah, I love my kamados. you can get great flavor, awesome bark and some great grilling options too. Smoking77

  • Smoking77
    commented on 's reply
    jhapka Thanks!

  • jhapka
    commented on 's reply
    Smoking77 it stays on my deck but it moves all around on the deck with ease. It sits deep in the cradle and the casters are very smooth rollers. It has locks on the rear two casters. A half inch sounds manageable, but to protect your investment I would say don’t ever be in a rush. I wanted to say get a piece of plywood to bridge it but I think it would have to jostle onto and off of the plywood itself so what’s the point.

  • Smoking77
    commented on 's reply
    jhapka Thanks for all this information! I know your SnSK stays on your deck, but is it somewhat easy to move around? In a perfect world, I would carefully move it in and out of my garage for cooks. I have a smooth driveway, but there is a small .5" lip to move it into the garage.

  • Smoking77
    commented on 's reply
    Spinaker Thanks for giving me stuff to think about. I'm guessing you are fully on board with the kamado experience, right? I've never tried food from one.

  • Spinaker
    commented on 's reply
    I hear ya, I am just putting my thoughts out there. It is not an attack on you, all I am saying is don't believe everything you hear from a marketing standpoint. After years of owning several Kamados, I just don't see the need for an insert. That being said, do what works for you, if you like it, then that is all that matters.

  • jfmorris
    commented on 's reply
    That's useful info to know. Ie. that you use the SNS for the hot and fast 2 zone setup, not for low and slow BBQ.

    I am planning to run kamado mode for my first few low and slow cooks anyway, as its different than my kettle and SNS - been there, done that a lot of times!
    Last edited by jfmorris; January 19, 2021, 10:06 PM.

  • jhapka
    replied
    I didn’t want a kettle and a barrel and kamado on my deck. I chose the kamado because it can do everything you can do on a kettle with an SnS and it handles cold weather better. Oh yeah and pizza. If I need the whole grate and/or am smoking at 275+ I go traditional kamado. Brisket comes to mind.

    If I’m smoking at lower temps (like for fish) or cold smoking (I never cold smoke and you shouldn’t either ) I go with the SnS because it is easier to get clean smoke at low temps because of turboslow. The cooker is super efficient as kamados are but you can reduce your efficiency by employing SnS as it suits your needs. I personally find that a acrid flavor is notable when I try to go kamado mode at less than 275.

    If I need 2 zone to sear then the SnS mode gets the nod obviously.

    I love it and I wouldn’t have a kamado without an SnS because I would need a third cooker on my deck to fill in gaps between the barrel and kamado. Lots of kamado people say I don’t know why you would need an SnS in a kamado and the answer is you absolutely don’t but it increases the versatility so I’m a big fan.

    Attached Files
    Last edited by jhapka; January 19, 2021, 08:17 PM.

    Leave a comment:


  • Smoking77
    replied
    Originally posted by jfmorris View Post
    Spinaker if you go by the SnSGrills "Turbo-Slow" arguments, having the SNS in a Kamado gives you a hotter, cleaner fire, and more smoke, which means more bark, compared to traditional Kamado mode.

    Having had BBQ from a traditional Kamado, versus my kettle with the SNS or an offset, there are certainly different smoke profiles, with the Kamado being the least smokey in my personal experience. That goes from food I've tasted from a buddy's BGE, and another friend who has a ginormous Kamodo-Kamado. It was all good - just not the meteorite bark I had from my Weber+SNS or offset - it was more reddish-mohagany. I've yet to ever try food made on a pellet cooker. I know a few guys with them, but haven't been to their house for BBQ.

    The SNS mode in the SNSK is losing a lot of the efficiency of a Kamado, in order to have more smoke, and much easier access to the coals for refueling or adding wood.

    I'll be testing both modes on the new SNSK that arrived yesterday, once I figure out fire management and vent settings. On my second test run with just charcoal right now, and dropped the plate setter and upper and lower grates in, just to figure things out. It certainly takes longer to come to temp than my kettle.

    Anyway, Smoking77 - I'll have some comparisons soon. I plan to try butts or ribs made both ways, and make tasting notes and take lots of pictures.
    jfmorris Thanks for all the info. Looking forward to reading comparisons and seeing pics!

    Leave a comment:


  • Smoking77
    commented on 's reply
    DavidNorcross Thanks for the info! Great to know.

  • DavidNorcross
    replied
    I use the SNS mode for chicken, steaks, burgers, chops, etc. I run Kamado mode for shoulders, briskets, chucks, etc. I have smoked a shoulder in SNS mode and can tell you that I do not see any real difference in the profile. For me that is not the benefit of this cooker. The benefit is that I can easily cook in two zones or as a straight Kamado, whichever I choose. The food coming off this cooker is fantastic but what lead me to purchase was the versatility.
    Last edited by DavidNorcross; January 19, 2021, 05:46 PM.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


GrillGrates Take Gas Grills To The InfraredZone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special