Why do I need a SnS?

[SoCal Chris]

At the risk of being ostracized, I have to ask what makes the SnS so great? I routinely bank charcoal along the sides of my Weber kettle to create an indirect heating zone. Other than providing a "water wall" between the charcoal and the meat, what else does the SnS do to justify the price? I see everyone on here raving about them but I have never tried one and would like to know if this is truly something I shouldn't be doing without?

[Huskee]

You won't be ostracized here. We're not that kind of site. You're a smart person for asking. Less than intelligent people do not question things, but throw their money at stuff just to follow the crowd.

Two important functions (aside from the built-in water res. for humidity and 2-zone separation) are served by the SnS, versus banking coals (which I used to do with great results too):
1. The SnS' charcoal basket is the outer barrier of the coals, not the kettle wall. This allows an insulating layer of air between the coals and the kettle wall, which allows more heat to stay inside your kettle instead of bleeding out into the environment. This improves your efficiency in fuel use.
2. The slanted shape of the SnS' charcoal basket groups the coals tighter to each other, so as they burn and settle downward, they're huddled tight. This is great to use up the coals instead of them scattering and dying out prematurely. Plus, this shape also concentrates heat more than a regular pile, for the searing aspect with steaks and roasts.

Whether or not it's worth the money for you cannot be answered by anyone here. I think it's a great tool for me, and countless others think so too. But you have to weigh the facts and decide if you think so. ABCbarbecue.com offers a 30-day money back guarantee if you don't think it's worth it.

[kmhfive]

I agree Huskee. There are so many ways to make great food on a Weber. For me the SnS works.

[SMOG MAN]

Huskee I do think you may be wise beyond your years, well stated, I agree.

[Gooner-que]

There really is something special about how the design keeps the coals together and burning more efficiently than the Weber charcoal rails or baskets do. I love the integrated water reservoir as well, it makes for great smoking environment. I was an early adopter of the SnS and I love it. Like Huskee said, only YOU can determine if you need one.

[SoCal Chris]

Makes sense. Thanks. Let me ask something though. One of the things I like to do best in the kettle is the slow cook a turkey. I typically place the turkey in the middle with a drip pan underneath and a thin bank of coals on either side. I can see that the SnS would allow me to have enough coals to last for the entire cook as opposed to having to add a few part way through, but would it cook both sides of a turkey or other large piece of meat evenly or would I need to turn the meat part way through? I know that most of the cooking should be from the convection action of the heat rising and curving around the lid but would it cause the far side to be somewhat colder that the side close to the SnS? Also, how much space does the SnS take up?

[Gooner-que]

It cooks evenly, the design of the kettle does that part very well as long as you put the lid vent directly across from the SnS it pulls the heat across the entire bird. I spatchcock chicken and turkey most of the time.

[Thunder77]

I have cooked a 14 lb spatchcocked turkey on my 22" kettle with SnS. It barely fit, but I got it in there. I think the SnS takes about 1/3 of the room in the 22. Probably no more than a pile of coals.

[SoCal Chris]

Thanks. I do have Fathers Day and a birthday coming up. Maybe its time to start dropping some not to subtle hints.

[Huskee]

Here's a pic of both the 26" w/ SnS XL (left) and the 22" with the regular SnS for perspective, and their footprint as well as the indirect cooking surface is visible. The 22" I outlined in red since it's a little harder to see the SnS in it. I have foil down on the bottom grate of the indirect side on both as a drip catcher.



As far as turkeys (or chickens) yes it cooks them evenly. We recommend spatchcocking them, but rotating isn't necessary although you can do that if you want to of course.

If you do pull the trigger, be sure to visit ABCbarbecue.com and check out their videos and lighting instructions. They walk you through it all.

[Henrik]

I absolutely love this thread. So based on facts and respectful attitude both ways. It's a beautiful thing. Awesome forum!

[FireMan]

I think you SoCal Chris may have answered your own question in your statement of "I have never tried one". We have & know the difference, let me count the ways. Maybe a just a little help would be Dave's videos. Then............. We are not hosing you here bro, the SnS is for real.

[Craigar]

SoCal Chris I was just as skeptical when it first came out since I was using a couple of firebricks in my 26 to fence off the coals and a catch pan under the meat and water pan over the coals. For me this setup seemed to work great. Then I started reading all of the reviews and how they were able to get a longer burn with fewer coals (they only made one SnS at that time). So I said what the heck and drop a few bucks on the SnS...and I haven't looked back since its arrival. I have since went out and bought a 22" (Lil' Red) and they both share the SnS depending on what I am planning on cooking. After moving the original size SnS to the 22" its efficiency really comes to light. Now I am planning on get the SnS XL for the 26" to round out the family. Go ahead an bite the bullet, I guarantee you won't be disappointed. If you are, I will buy it from you.

[SoCal Chris]

Thanks everyone. I love all the feedback. The reason I joined this site was because of the honest feedback that I saw without people calling you stupid. Virtually 100% of the reviews I have read here and elsewhere all say the SnS is great. I just think it is at a price point where I question the need. That being said, I would think nothing of dropping $100 on many other items that may only be good for a single use. I will very likely grab an SnS soon. I'm a big proponent of having the right tool for the job. This is why I have a Weber kettle, a 3-burner gasser, and a new charcoal vertical smoker. I truly believe that there are certain things that I will always cook on one of those 3 and never the other 2. I just love to over-analyze things and this is just another example.

[Huskee]

In the spirit of brutal honesty, I feel the original SnS gives you the exact same end result as the SnS Plus, for a few less bucks....and it's even easier to clean the ash from the coals with the original.. Just my $0.02 FWIW in case I can save you some cash. Others may disagree and that's ok too.

[lonnie mac]

Personally brotha, I have been right where you are for a LONNNNNG time with the SnS. I have the SnS now and love it. Honestly, I still use it mainly as a fancy charcoal basket. I have banked my charcoal so many times for so many years I have blown out a few bad rust spots in my old performer bowl and fixed them. (If anybody needs to know how I fix smaller rust holes, well I can show you what I do.) Now it helps to prevent that happening any more. I have not used water in it yet because I don't do long and slow in the Performer. I use a long and slow pit for long and slow. But man, when it comes time to sear, Jebus does it sear!

Don't feel on the outs for wondering. I do too. You will love the thing I am sure. I know I am learning to love it!

[tbob4]

SoCal Chris - Your question was a really good one. The only time I have caught any flack here was for starting with "I know this is a dumb question" or "I'm sorry for asking". This site is not like others. There is no bashing and you may ask something that has been answered before but people here are really nice to answer it again. You also get the type of debate that people appreciate. I once "admitted to" using a SV machine for steaks here and thought I was going to get pelted. I received the opposite responses. Always just ask away! I really liked Huskee 's advice about which model you may like. I had seen that before but I don't think from him. That sounds like great advice.

[Beefchop]

You don't need it.

For $100, here's what you do get. 1) it protects your kettle wall, 2) it's well built and will last a long time, and 3) it makes controlling temperatures in your kettle easier than the bank or brick method. In a nutshell? Convenience and consistency. Two things a busy dad loves! I have one and it seems like money well spent, but I don't really need it. It's a bit of a luxury, and it just makes life a little easier for grilling during the week or between birthday parties and soccer games on busy weekends.

If I were on a tight budget I'd buy the cheaper Weber kettle (the $99 silver) and the SnS. I'd prioritze the SnS over the ash catcher as a kettle accessory.

[JPGators17]

To offer a smart@$$ analogy: it is possible to eat spaghetti with your bare hands instead of a fork, but there are forks out there if you want one.

[Mosca]

Truth be told, we don't need hardly any of this stuff. Turn your meat on a spit over a fire. But it is human to be pulled forward by technology!

[hogdog6]

Don't tell my wife most of this stuff isn't NEEDED or my MCS "needs" will end. Haha.

[Breadhead]

True Dat Mosca ... cavemen baked sourdough bread 2000 years ago. That was the ONLY type of bread in those days. They didn't have convection steam ovens or Kamado ovens. They baked their bread in what we would call a fireplace today.