SNS Low Pro'

[fzxdoc]

Happy to be able to contribute to your MCS addiction. There's nothing like the right tool for the job, and the LoPro with the WSCG is perfect.

Kathryn

[Jessterr]

OK…OK…OK... I held off as long as humanly possible, but in the end, succumbed. I blame you all, especially Kathryn. When help was desperately needed to conquer my MCS, it was alas not to be found here. And as a consequence, in a day or two a white FEDEX truck with colorful lettering will drop off a recyclable cardboard box containing within it the fruit of my personal weakness, in all its stainless steel glory. All that can be done now is to love it….as I always do. Can’t wait to play with my new toy!

[Old Glory]

I will add that using the S&S also makes clean up easier. You can pull out the leftover coals in the S&S rather than having to scoop up the loose leftover coals. It is a good add.

[fzxdoc]

My photos disappeared! I'll re-load them.
Kathryn

[GoDuke]

I know that I could continue to do fine without it, but I went ahead & ordered the low profile for my Summit Kamado. I love this kettle so adding another useful accessory was a no brainer & I didn’t want to be left out in case they disappear again.

Never doubt the motivating force of FOMO! I'm still learning the SnS. Going to reverse sear this sucker tonight! 1.5" dry aged ribeye. What a fun way to learn! 🥩🤣

[au4stree]

One thing I've discovered since using my WSCGC, is that I much prefer smoking in kettle mode with either the snake or my SnS. I just don't care for the volatized grease dropping on the diffuser. I've tried placing water pans underneath to catch them, but that quickly evaporates and I'm stuck with same problem. Just another thing to consider in your purchase.

[fzxdoc]

The SnS is really great for smoking in kettle mode on the WSCGC. It holds a nice steady temperature throughout long cooks. The only time I smoke in kettle (vs. kamado) mode on it is for smaller cooks like meatloaves, a brisket flat or a couple of chuck roasts, etc., since the SnS takes up a piece of the real estate. Plus it uses less charcoal than smoking in kamado mode. I think the steady performance of the SnS is its best selling point.

Kathryn

[kenrobin]

I know that I could continue to do fine without it, but I went ahead & ordered the low profile for my Summit Kamado. I love this kettle so adding another useful accessory was a no brainer & I didn’t want to be left out in case they disappear again.

[fzxdoc]

It's really nice to use one that fits, but you can certainly use the SnS Deluxe without major issues.

I think you'll be happy with your purchase, and even happier when the WSCG shows up on your doorstep in the future.

Kathryn

[fzxdoc]

Tony asked me on a PM about whether the SnS for the WSCG holds more charcoal than the SnS Deluxe for the 22" kettle. I thought I'd put my answer to him here as well:

FYI:
I set the SnS Deluxe for my 22" kettle grill next to the SnS for the WSCGC and filled them both to the top with Kingsford Professional charcoal. The SnS for the WSCGC holds about 10% more: 110 briquettes vs 100 briquettes for the SnS Deluxe.

I would say that it's not a noticeable difference with respect to burn time.

Where you will see a difference is that the WSCG is so well insulated that a load in the SnS (whichever one you use) will last much longer through a cook.

Here are side by side photos. The WSCG SnS is on the Right. Note that the WSCG SnS does not have the removable water reservoir that SnS Deluxe models have. Its water reservoir is a bit smaller (noticeably narrower chamber) than the SnS Deluxe. I haven't filled each with water to verify this observation, though.




Hope this helps!

Kathryn

Edited to add: for comparison sake, it takes 144 Kingsford Professional Briquettes to fill the PBC's basket to the top edge.

[GoDuke]

Excellent! Now you're committed!

[Tony Funge]

I just ordered one and don't even have a WSCG yet LOL!

[GoDuke]

Still debating on getting the Slow N Sear for my WSCGC. Is it worth it? For reverse searing, is it appreciably better than just stacking coals on 1 side of the grill? For lower temperature cooks/smokes, is it better than just using coals at the lower level with/without the baffle (i.e. Kamado style) - especially since you lose some grill real estate with SnS?

if you're just going to do a long, low smoke, I think Kamado mode is better (based on my relatively little experience). But if you want to be able to do a reverse sear or cook some things high heat to go along with your smoked entree, then it's better than Kamado mode I think. I don't think there's a handy way to move the center charcoal grate from the bottom to the top adjustment.

Another nice thing vs just stacking the coals is that the SnS takes the abuse, not the side of your grill. I've read elsewhere that banking coals against the wall of the cooker can damage the grill over time

[glitchy]

Most of the time with steaks I don’t use it. If you find my post in SUWYC from today, I just piled the coals to the side and did a front sear. I have problems getting the right amount of smoke on low and slow, so I like it for that where I can line 2-3 chunks on the top and know better when they are likely to burn. That’s mostly because I only smoke on the WSCG occasionally and usually use the pellet grill. You definitely give up some space though.

[ckoshkarian]

Still debating on getting the Slow N Sear for my WSCGC. Is it worth it? For reverse searing, is it appreciably better than just stacking coals on 1 side of the grill? For lower temperature cooks/smokes, is it better than just using coals at the lower level with/without the baffle (i.e. Kamado style) - especially since you lose some grill real estate with SnS?