Just trying to get some opinions, I love my slow and sear, but I have experimented and it seems that the snake method is more of a set it and forget it method then the slow and sear... I have noticed that the slow and sear does hold the temp pretty steady, but at different points in the 8 hours more charcoal is ignited in the middle of the cook then at the beggining and end of the of 8 hour session, due to the fact that the slow and sear is wider in the middle and more briquettes become lit in the middle of the cook, as where the snake method usually just keeps five or six briquettes lit at once. Don't get me wrong I absolutely love my slow and sear, nothing does a steak better. And it is great for making chicken and holding the grill at rock steady temps for 90 min. But after about 3 hours there are minor adjustments that have to be made when doing long cooks, any advice or opinions would be greatly appreciated
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Because of the larger quantity of briqs held, you do get some more briqs lighting as the cook progresses, but proper minor attention to your vents will compensate. You'll also get a bit more ash buildup anywhere from the 3-5hr mark, most commonly 4hrs in my experiences, depending on weather of course, and this will require a gentle stir and sweep to clear the ash to keep the efficiency of the cook up to snuff. But you may find despite this the SnS gets you some more efficiency than a standard snake or Minion method. -
I've used the snake method to great success before - but I have also had the snake stop burning "mid fuse" on me too, and woke up once to a 140F grill temperature when I expected the meat to be near done. The fuse on the snake can burn longer than the SNS if you go almost all the way around the kettle, but I'm probably going to stick with the SNS and just set an alarm to wake up in 6 hours, versus going back to the snake method. Especially since I found a home for it and am giving away the 1997 22" kettle, since that takes me down to one kettle and one SNS.Comment
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