Slow n sear or pbc or plain weber kettle?

[Danjohnston949]

Anthony, Welcome to "The Pit"❗️ You are Now Enrolled in the BBQ Univ.❗️ Attendance and Participation are Mandatory❗️
Enjoy "The Pit"‼️
Another Weber 22 1/2" Kettle, S 'N S User Here❗️ In addition I use a Drip & Griddle (Better Temp Control, IMHOP❗️), I also use a BBQGURU DigiQ DX-2 Temp Conttrol for Low and Slow Smokes‼️ Like RonB I credit Amazing Ribs.Com and the Members of "The Pit Club" for My Recent (2014-Now) Improvements❗️ IMHOP❓ 👍👍👍👍👍‼️
Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

[Troutman]

Look at you Mr. Bacon Weave!!! Nice looking roast there buddy! OK back to your regularly schedule program

[Thunder77]

I would definitely recommend both the PBC and the SNS! The advantages to the SnS over plain Weber kettle are that you that you have essentially a "double wall" where the SnS is. This gives you a small air gap, allowing more heat to stay in the kettle, and not drift into the atmosphere. This helps stabilize temps. And the water trough, in addition to providing steam, also provides temp stabilization. The SnS also provides a monster searing machine! Even if you buy the PBC, I would definitely keep the kettle, and get the SnS. As has already been said, they complement each other well.

[HawkerXP]

I also have both the kettle with SnS and PBC. Both do a great job. I agree with what was said above. I don't think anyone mentioned your temp swings. Some kettles leak pretty bad around the lid area. I use 3 of the large binder clips and this was a big help in stabilizing my temps.
Between finding your kettles lower and upper vent settings and the clips you show be pretty stable. Grill temp wise that is....

[fzxdoc]

A game plan involving getting the SnS with the DnG first, mastering small to medium smokes on your kettle, then later on getting a PBC next for higher volume cooks seems to me to be a comfortable learning curve. There are so many people here with a kettle/SnS combo and/or a PBC that you'll have plenty of input to any question that comes up.

The SnS with DnG will definitely up your kettle experience. Since you already have the kettle, optimizing its performance with the SnS/DnG makes sense. And the PBC puts out such great tasting food with minimal effort and cleanup that you can't go wrong with it either.

Kathryn

[phoccer]

Good point. Forgot to mention my setup is Kettle/SnS/DnG. All the airflow is right over the coals. Incredibly efficient cooking.

[jacmac422]

my vote (I dont own a PBC so take it for what it's worth) is to start with the SnS. It is really versatile. It has changed the way I use my kettle and made not only my smoking better but my hot and fast cooks as well.

[JeffJ]

If it hasn't already been said: Get the Slow n Sear. Not only does it make smoking a breeze in the kettle, it's also optimal for 2-zone cooking (just about all other cooks).

You can always add a PBC later.

[droopie69]

I have a Masterbilt analog 30" electric smoker and picked up a kettle and got a SNS for it back this summer. The electric is stupid easy, but seems to lack a little of the smoke flavor. My first 3 weekends I had the SNS, I smoked my first brisket, some ribs and chucks, and another brisket. The SNS is almost as stupid simple as the electric. My only real issue was when I got to the stall, I wanted to power thru it and I kinda lost control of the temp for a while. I was at 225 for 8 hrs straight, then tried to get it up to 275/300. It shot up to 350, then down to 175. But I made some notes and some marks on the vents with my sharpie, so I know not to open too far now.
I'm going to do a butt this weekend. I can't wait. Get the SNS and the DNG. They are worthwhile purchases.

The big advantage the kettle has is you can still use it as a grill if you are short on space, you only need one device to do conventional grilling and also do some smoking.

[Mudkat]

For what it's worth here are my next three purchases in order.

SnS
DnG
Grill Grates for Weber 22
PBC

Okay. Four. So I forgot about the Grill Grates.

Wecome to the Pit!

[TripleB]

Here are my two cents.... FWIW

I own the SnS (and DnG... just bought them a couple weeks ago), PBC and of course the weber Kettle. Still playing with the SnS/DnG, but I have added an ATC (BBQ Guru) to it as well. This allows for that "no baby sitting" inclination which I think is highly desirable. Of course the PBC allows for the same "hands free" feature.

Personally, if I had to go with one or the other, I would go with the PBC. You can load up to 3x more food in it or just do a couple racks of ribs. You can always "jerry rig" the weber to impersonate the SnS. Also, there is gonna be that time when you got a group of people over and you want to smoke some butts or a bunch of ribs and the SnS won't be able to accommodate that many people.

Again..... FWIW

[JeffJ]

I see some people propping the Drip n Griddle.

Simply, yes. And I don't even use mine as a griddle (I have the drop in griddle for the Weber Gourmet BBQ system for the Performer and have the Arteflame for the 26, so, no need for that piece of its functionality). My point is, as a drip pan alone it's worthwhile IMO.

[Anthonyf]

Why is the drip n griddle useful or needed? I've been using disposable aluminum foil pans with some water in them. I put one beside the charcoals, beneath the indirect side, and an oven bread-pan filled with water on top of the direct side above the charcoals when cooking the ribs and the brisket.

[JeffJ]

What Dan said - it is designed specifically for the kettle.

[RonB]

The DnG is easier than foil, but foil the part of the charcoal grate not covered by the SnS and you will get the same results. If you know someone who works with sheet metal, have them cut you an 18.5" circle from non galvanized sheet metal and cut off the part that would go under the SnS.

[Polarbear777]

Foil works fine with the advantage that you don’t have to clean it. Foil or a DNG is needed if you want to use an ATC effectively. There are several ATCs that can be hand for under $175. Almost all will work great.

[Mudkat]

Hey troymeister ! Do you have some pics of your DnG in action for Anthonyf ? I can't do it justice with the seafood and such you cook.

[fzxdoc]

Why is the drip n griddle useful or needed? I've been using disposable aluminum foil pans with some water in them. I put one beside the charcoals, beneath the indirect side, and an oven bread-pan filled with water on top of the direct side above the charcoals when cooking the ribs and the brisket.

For me, (I have a WSCGC, so I use the SnS and DnG while using it in kettle mode), the DnG is most useful because it acts as the perfectly-designed baffle that diverts the airflow directly to the coals for more even heat circulation. That way the temps across the indirect side of the kettle more rock solid. It's also great as a drip pan and as a griddle. It's made with a really nice quality of stainless steel too--easy to clean and designed to do the job. I like the added temperature predictability it brings to the party in it's drip pan/baffle role.

If you have an SnS you can eliminate that water-filled aluminum pan, since the SnS has a great water reservoir included.

Kathryn

[Dadof3Illinois]

You have a ton of great advice already here. IMO you can’t go wrong with any of these choices. You already have a kettle so I think getting the SNS is a must even if you get the PBC.
I’ve been cooking on my weber 26 kettle for a few years and just bought the SNS earlier this year and man what a difference it’s made for me. Sometimes it takes me a little time to get it stabilized but once I do I can forget about it for 6-7 hours. I don’t use a D&G just put foil over the open section of the lower grate.
The biggest thing to remember is have fun and just enjoy yourself.

[Huskee]

I too use foil as the drip catcher. I figured I'd just cover my DnG with foil to aid in cleanup anyway, so I just never got around to using it for that. I use it as a griddle and it's great.

[Dadof3Illinois]

heavy foil seems to work great and forces a good amount of air through the SnS. Plus the foil is easy to just wad up and throw away when your done.

[PJBowmaster]

You've gotten a lot of great advice here. Just to add my two cents. I would definitely add the SNS to your 22" Weber Kettle. It's a fantastic tool, and really does turn that kettle into a world class smoker. I think you will find it easier to control the temp. And the added moisture from the water reservoir really makes the set-up shine for slow cooks like Ribs, Butt, Chuckie, Brisket, etc. But it is also great for hot and fast cooks like chicken and burgers. I LOVE it!!