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Slow N Sear

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  • jfmorris
    commented on 's reply
    I actually get 12+ at 225 with my original SNS, somehow...

  • Scuba steve
    replied
    Thank everyone for your response, I learned what I need to do from your support. Thanks

    Leave a comment:


  • FireMan
    commented on 's reply
    Eh shoot or ya could juss blow on it as yer knock in the ash.

  • FireMan
    commented on 's reply
    As Rusty says, it’s good to breath.

  • Mr. Bones
    commented on 's reply
    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.

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

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  • Steve R.
    replied
    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.

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  • Huskee
    replied
    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.

    Leave a comment:


  • LA Pork Butt
    replied
    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.

    Leave a comment:


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

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  • RonB
    replied
    Welcome to The Pit.

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  • RonB
    commented on 's reply
    That's the way to do it.

  • RustyHaines
    commented on 's reply
    Yep me too. It has to breathe. Happy your cook was successful.

  • DavidNorcross
    commented on 's reply
    What he said ^^^^

  • MBMorgan
    commented on 's reply
    Another +1

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