Electric vs Slow 'N Sear

[RonB]

My first question... I did a search, but knowing how to word it is key, and I didn't come up with anything.

I have a Cookshack Smokette Elite and a Weber Performer Deluxe. To get the best steaks, I have been using the smoker to get the steaks close to finished temp, and then placing them on a very hot Weber to brown them. One friend told me that if he could grill a steak that well, he'd never buy another steak in a restaurant. Another friend told me it was the best steak he had ever had. So what I'm doing works, but I'd like to simplify the process. If I bought the Slow 'N Sear, could I do it all on the Weber as well as I'm doing now?
Thanx ~ Ron

[FLBuckeye]

Yes, you could. I have done just that several times

[Tim Clark]

Absolutely no question about it. SnS full of hot coals. Steak on the cool side. Bring it up to 110 or so. Blast it on the SnS. The first time I did it was a complete success. Best steak I ever cooked!

[djfrisina]

Seconded I just did a reverse sear on my kettle last weekend. Just throw a probe in and you're golden - I did 2" thick ribeyes better than I've done with sous vide in the past. All hail the slow n sear!

[billg71]

That's why they call it the Slow'N'Sear!

But it does smoking Low'N'Slow really well, too.

[RonB]

Thanx all. I guess I asked the question wrong. Can the SNS replace my smoker? I'm fairly happy with the electric smoker, but I would prefer using charcoal to electricity, (and from what I read on this site, the answer seems to be yes) ~ Ron

[ribeyeguy]

I'd say if you're happy doing what you're doing then by all means, continue on. To answer your question though, yes, a Weber coupled with a Slow N Sear could replace your electric smoker. With the SNS you'd place the steaks on the cool side with the vent directly over them. That draws the charcoal flavor and your wood smoke over them. When they're about 10 degrees below your desired doneness temperature you throw them over the SNS hot coals to sear them off. Simple process that works amazingly well.

[Huskee]

Don't get rid of your electric if you don't have to. They are like any tool in the toolbox- good at things they're good at. They excel at smoked fish (IMO) and jerky. But if you only want to have one, then the SnS will be the one I'd pick hands down. As others have attested to, it's versatile and will do anything from salmon to chicken drumsticks to steak to a full packer brisket, and do it VERY well. Be sure to utilize Meathead's great recipes & techniques as well as www.ABCbarbecue.com 's Slow 'N Sear-specific cooking instructions when you get it and you'll be in tip top shape!

[RonB]

Thanx all for commenting. I almost ordered the SNS when I saw the first post about it here. However, I managed to hold off long enough to read a bunch of posts here, and then I asked the above questions. I ordered it from Amazon just before the announcement of the *New and Improved* version.
Ron

[Tim Clark]

Ron, don't stress about the new version. That's for a 26" Weber. What you're getting will work perfectly and you'll be thrilled.