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    #16
    Welcome to The Pit Gintzu! We’re glad you joined! Excellent choice on the SnS. I've used it for low and slow pork butts, ribs and chuck roast; hot for steaks, flank steaks, chicken and shrimp to name a few. I have (3) SnS, (2) DnG, and (2) sets of grill grates custom cut for the SnS, and only 2 Kettles - go figure.

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      #17
      Nov 2016 I picked up a new Weber Premium 22 Kettle, SnS, and Drip N Griddle. It's an amazing combination IMO. All the airflow runs up through the SnS and no drippings in my ash pan. Once I got my lid fitting correctly I no longer need binder clips, I can hold 250 forever with this setup. Finally utilized the sear part of the SnS about 3 weeks ago and it's awesome. You are going to love your SnS. Read the Recipes section of slownsear.com. You get the exact lighting directions for each cook you want to do. Enjoy and welcome to The Pit.

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        #18
        phoccer Sounds like the drip pan was made to go with SnS. Thanks for the tip. That will be my next purchase

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          #19
          Welcome to th' Pit! Yea, there's some folks hereabouts that uses th' SnS!!!
          Lookin' forward t' hearin' more from ya'!

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            #20
            Congrats and welcome! Check out the those David Parrish videos (he invented the sns and his how to videos are very helpful) Your going to have a very nice, tasty, spring cooking. Watch the amazement of your friends and family.

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              #21
              Just checking in since y'all kept mentioning me =)

              Welcome Gintzu! We're glad you're here. You're gonna love that SnS!

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                #22
                David Parrish thank you! Received my SNS yesterday. Love the weight of this bad boy. I'm pretty sure I've been watching more videos and reading up on technique mate than my job allows time for but hey everyone's got their priorities, right ??!! I'll giv'er a dry run next Saturday and throw a shoulder on Sunday. Can't wait! Thanks again for the shout out.

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                • Michael Brinton
                  Michael Brinton commented
                  Editing a comment
                  Be sure to share some pictures, that's a must here. :-)

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  Glad you like so far. Dry run is a great idea. Always helps to learn your grill before you cook with it.

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