Smoke profile on the SnSK -- Kamado versus SnS setting

[jhapka]

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]

is it a hassel to go between sns and the kamado?

[Smoking77]

jfmorris Thank you. Good information to have.

[jfmorris]

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]

Oh yeah, I love my kamados. you can get great flavor, awesome bark and some great grilling options too. Smoking77

[Smoking77]

jhapka Thanks!

[jhapka]

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]

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]

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]

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]

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!

[jhapka]

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.

[Smoking77]

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!

[Smoking77]

DavidNorcross Thanks for the info! Great to know.

[DavidNorcross]

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.