You have made the right choice. The SNS is boss. dbschoo
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Father's Day present for myself - Weber Smoker or Slow'n'Sear?
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Charter Member
- Jun 2015
- 1314
- S. E. Wisconsin
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
You made the right decision. I have both (22.5" Weber Performer, 18.5" WSM) and I bought a SnS late last year. So far this year my WSM still has the cover on it from last winter and I don't foresee it coming off unless I start feeling guilty about not using it. My experience has been that they both put out excellent results in roughly the same time with equal amounts of fuel. If you're like me and tend to go overboard with the wood, adding new chunks is infinitely easier with the SnS.
I'm by no means knocking the WSM, it's a great smoker but I just don't see a reason to use it anymore. Buy the SnS and spend the saved 200 bucks on your wife (LOL!) or some cool grill accessories.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36รขโฌย Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
richinlbrg it turns out that I lied. My wife "did not" get me the SnS for Father's Day. She was just throwing me off the scent. DERN!! Now she will give no hint at all. Errrr...... False alarm. Looks like I'll have to work it in another way. What ever it is it came off the AR site because I forwarded the email from AR as a hint to the SnS. I need to,know.......๐ข๐ข
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LOL
Kinda funny! Sort of.
Or maybe she did get it for you, and is now throwing you off.?.?
When is your b'day, HouseHomey ?
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It's July 7. Awe..... Didn't think of that. richinlbrg
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Now your head is REALLY screwed up, eh?
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My XL SnS arrived last week... but my family insisted on sticking a bow on the cardboard box and making me wait until Father's Day to open it. Damn it!
But well worth it so far... smoked some sausages and then reverse-seared some strip steaks for dinner last night (along w/ some shrimp and veggies) and did some chicken tonight. Next weekend ribs and/or brisket is on the menu!
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
My new kettle with S&S is just as effective and just as much fun to use as my BGE. The BGE will last longer, so it will still be my go-to for briskets and pork butts. But the kettle/S&S is effective, easy, and fun.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36รขโฌย Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
richinlbrg Well, I have to wait I guess. I knew my wife bought my gift from the AR email I forwarded to her. It was not the SnS but a new Maverick 732. Nice! I am now hinting for my birthday the SnS and she is ignoring me. However.... It's funny how she said "that thing is a hundred bucks!" How did she know that if she only bought me the 732 for Father's Day? AHAAA! Hmmm, I think some snooping is in order.
I'm with Mosca The Webern are a great amount of fun and ribeyeguy that it's a good decision and you save some bucks and what can I say, I like ribyeyes. And besides if you "load up" on the essentials for the kettle you can safely move on to the next thing when you are ready knowing that you got all you can out of the kettle. That's what I'm trying to do anyways. We just bought a new van and put on a roof so I'm shy about the extras these days.
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
I currently have a 26 with the SnS and I am totally satisfied with the combo...except...except I am now wanting more cook space. The wife and I are empty nesters, but the flock keeps coming back to roost on the weekends, hence the need for more room. Can I get 5 slabs of ribs plus a couple of other items on the grill when smoking? Yes, but it is tight. Now I am looking at getting a dedicated smoker or an XL kamado to expand my arsenal (leaning more to the latter thanks to CeramicChef and Breadhead). While there is plenty of real estate on a 26, the more you start doing sides along with the main course you will soon realize that more space would be welcome. Plus, if you are like me you can't have enough toys. Enjoy the SnS dbschoo!
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Craigar ...
The "More Cooker's Syndrome" is a Pit club affliction that develops slowly right after joining the Pit community.๐ There is No, Zero, Zilch known cure or 12 step program to rehab it either.๐ณ
Obviously you are in the advanced stage of this syndrome and you are trying to decides what cooker will satisfy this deep need/desire to acquire more equipment for your corral of cookers.
Trust me... Whichever you decide on will only be a temporary fix.รฐลธหย You will be able to relax for a while, while you are taming your new cooker and learning to use it to its fullest capability. Case history dictates that as soon as you've mastered the new cooker this evil syndrome will reactivate and the cycle will start again.๐ก
The extremely afflicted start acquiring storage sheds, expanding patio space, building bigger decks, lying to their wives, missing days at work when they hit a double stall. I'm telling you it's a serious situation.๐ณ
Now that you have been professionally diagnosed... It doesn't really matter what type of cooker you buy now, the others will follow when your affliction reactivates.๐
I think you will enjoy learning to use a Kamado to its fullest capability... Which entails a lot more than grilling and BBQ. Think pizza & bread baking. Think woking killer Chinese food. Think baking your wife's, kids, and grandkids birthday cakes in your new outdoor oven, that is better than your kitchen oven. They will ALL feel special because you made them the best birthday EVER, on your outdoor oven. Think about having a smoker that you can perform a 16 hour brisket or pork butt cook on "without ever lifting the dome" to check on it and spending half of that time getting your beauty sleep.
One other hidden advantage of selecting a Kamado when you know you have advanced MCS is it will take you years to really understand it enough to feel like you've really tamed it. Your MCS could actually go into remission and you would save a fortune.๐ No sheds, no new deck, no need to lie to your wife... We're talking protecting your integrity and saving big bucks Sir.๐
No charge on the diagnosis by the way. This ones on the house.๐๐Last edited by Breadhead; June 21, 2016, 04:04 PM.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinadeโ
Light My (Hasty Bake) Fire
Eric
Once upon a time I told my wife that if she would let me splurge on a Hasty-Bake Gourmet that would be the only cooker/grill that I would ever need. Which she did. But then there was the set of high end grill utensils. Then a Maverick ET-732 and a Thermapen. The patio cover to go over the Hasty-Bake. The patio cooler for beer and wine. And this Father's Day she finally gave in and got me a 22.5" WSM .... It's only a matter of time until there is no room on the patio because of all my gear :-D That said .... The Hasty-Bake is an amazing do anything rig which I have decided to complement with a dedicated smoker. Also, it didn't seem to make sense, to me, to have a smoker that was smaller than the Hasty-Bake. I've done 3 10 pound pork butts on there. Which is why the 22.5 WSM .... Christmas will be done entirely outside. Turkey and ham on the WSM and rib roast on the Hasty-Bake. I don't really have any good advice on Weber plus SnS vs. WSM. I have started using the WSM and love it, for what that's worth.1 PhotoLast edited by ecowper; June 21, 2016, 01:54 PM.
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ecowper ... Yes, gadgets are Short term fix. Even just buying a new charcoal starter will give a MCS patient a rush.
You probably make it a point to cruise the BBQ department in ALL Big Box stores you enter, even though you are there for goods not related to BBQ too, right? You go to the store to buy gardening tools and leave with a $100 of BBQ supplies.๐ That's definitely part of the MCS affliction.๐
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinadeโ
Light My (Hasty Bake) Fire
Eric
Breadhead I've come back from the hardware store with a bag of lump that I want to try out and forgotten to get what I originally went to get in the first place. My wife has bought 8-10 new cookie sheets because I have "stolen" hers
- Likes 1
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinadeโ
Light My (Hasty Bake) Fire
Eric
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๐ that's a classic MCS symptom for sure. I've committed that act numerous times.๐ Hide your Thermapen! She will steal it for sure as payback for her cookie sheets.๐Last edited by Breadhead; June 22, 2016, 08:59 AM.
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