Slow ‘N Sear Efficiency In Winter Grilling - Best Winter Grilling Accessory

Slow ‘N Sear Efficiency In Winter Grilling - Best Winter Grilling Accessory

Winter is always a bit more challenging when it comes to grilling, especially low 'n slow cooking BUT it doesn't have to be! In this video we will show you have efficient it is to cook using the Slow 'N Sear insert in the winter grilling months which means even greater efficiency come the warmer months!

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[Shrider_]

I just got my SNS kettle a few days ago. I smoked ribs today and was completely impressed with how easy it was. The hot zone was around 350, but the cold zone stayed around 250-275 for about 3.5 hours. I was using bickettes, and had to add more, but i didnt hurt the temp much. Ive always messed up cooking ribs, and damn near had perfect ribs. Hamds down the best grilling lurchase ive ever made. Well done gentleman

[troyv]

I've always said my Slow and Sear kettle is almost as set and forget as my pellet grill. That smoke hole was genius. Nice test Mike!

[danimarino]

What great experiment video. Truly showed how efficient this grill can be😊

[SnSGrills]

Slow ‘N Sear Efficiency In Winter Grilling - Best Winter Grilling Accessory

[fkfk]

I learned early how to cook meat on a flame. It was not till I was in my 40s and had learned patience that I started doing long cooks.
My wife is a phenomenal cook in the kitchen, but almost everything I do on the gill is better than she can do. (ok, she still preps the meat, but I do cook it)
From offset cooking to snaking the coals, there is a large variety of ways to enhance the meat.
Btw, my favorite features is the smoke hole.

[oldtomplatz]

Love it! Any tips on putting out the coals if you want to use them again? The closed all my vents but they still burned for most of the night

[pipcop]

I wish you would do a video on how to add charcoal during a long cook and not get bad smoke, how to control a grill that tries to over heat, and if you can control the temps by using just one air source ( top vent vs bottom vent) . Where to place a grill temp probe to match the lid thermometer, ect.

[denniskatinas]

Looks very good, encouraging! As a side note, I’m wondering, the more mass you have in the kettle, the meat, the more difficult it becomes to reach the temps. Less empty space is less air and oxygen that easily heats compared to a large pork butt or whatever that slowly comes to temp, this presses the inside temp of the kettle. How will 4 or 8 butts in a 26 do for example? Like to see that test in the cold also. I’m sure if anyone can do it, that you guys can, great stuff!

[darklordlc]

Do you recommend igniting a chimney of coals and letting it burn off before the first cook with food? I got my grill in the Fall and it’s been too busy and a lot of not good weather here in the Northeast for me to get this going. I’m looking forward to finally getting to use this grill!