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Slow N Sear

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    Slow N Sear

    Hey everybody, this is my first time posting a question,
    I just got a weber 26in kettle grill and I smoked a 10lb pork butt using the slow n sear for my first cook. Everything went great for the first 6 hours, I went to add more coals to the slow n sear, i was going to power through the stall. I was maintaining a temp of around 275. My question is has anybody ever have a problem add more charcoal to the SnS and the temperature start to drop. I could figure out what was going on until I looked at the SnS and the coals weren't burning. It turned out I had to push down all the ash from the SnS to get air flowing through it. Has anybody had this problem.

    #2
    Oh yeah I wrapped the shoulder with foil and finished the cook in 10 hours and it came out perfect.

    Comment


      #3
      I’ve run into this. When I refuel I rap something hard against the slow and seat to clear the ash and then rake the lit coals into a pile one one side and then fill in the unlit charcoal.

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      • RustyHaines
        RustyHaines commented
        Editing a comment
        Yep me too. It has to breathe. Happy your cook was successful.

      • RonB
        RonB commented
        Editing a comment
        That's the way to do it.

      • FireMan
        FireMan commented
        Editing a comment
        As Rusty says, it’s good to breath.

      #4
      Welcome to The Pit.

      Comment


        #5
        What he said, I knock that ash down around hour #3 and add a few unlit if needed.

        Comment


          #6
          This isn’t a knock on the SlowNSear, because I think it a great tool. But, prefer the fuse or snake method when cooking something that will take longer than 6-8 hours, because you don’t have to refuel. Admittedly it is a little more trouble to set up with the water pan.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            You are spot on, Brother. I have 4 ea V1.0 SnS, 1 XL 1.0 (One 2.0 XL) spare as a backup, tucked away. fer my 26, an no knock was ever perceived, even by our most sensitive scientific equipment that we currently possess, here at FBB. FWD.

          • jfmorris
            jfmorris commented
            Editing a comment
            I actually get 12+ at 225 with my original SNS, somehow...

          #7
          I will second the above advice to stir or knock the ash down at about the 3-4 hr mark, then do a sweep/clear with the handle if you have the Premium kettle with the ash sweep vent handle. A re-fuel is usually needed around the 7 or 8 hr mark if memory serves, and an ash knock and sweep then as well. This used to be on SnSGrills' website in their instructions, I am surprised to see it missing.

          Comment


            #8
            The key is to clear some ashes and refuel before the temperature drops too much. It's a long hard climb when you get to where the charcoal is almost depleted and you are still hours from being done with the cook.

            Comment


              #9
              I also like to put some foil over the food to shield it from ash when I do a sweep and add fuel.

              Comment


              • FireMan
                FireMan commented
                Editing a comment
                Eh shoot or ya could juss blow on it as yer knock in the ash.

              #10
              Thank everyone for your response, I learned what I need to do from your support. Thanks

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