Dave, you know my opinion on things on the cost side. That said, I am glad you made the video. It was nice to see the hours vs hours. I did some rough math and assume had left in the sns about 14 briquettes after the snake petered out. I only put that for those wondering how many were left after the snake died. I assumed consistent burn through out. I don't have a math major with a meteorology minor to figure out difference in atmospheric conditions across the cook. Great job and your assistant needs a raise.

@SnSGrills

6 жыл бұрын

Thanks brother! There are some factors here that make the test even more impressive than just the 14 briquettes. Here are my thoughts on the results: 1) The average temp was in the 90s while the snake was running. When it died at 3:30 in the AM the temps had dropped to 75 and stayed at or below that while the Slow 'N Sear kept chugging away. This skewed the results in favor of the Snake. 2) We took the lid off each kettle for 10 seconds once during the cook to check the probes. Other than that we never took the lid off. With the snake method that's a highly unlikely scenario. The indirect zone moves throughout the cook so you have to remove the lid to move the meat a few times. That lost heat results in reduced cook time that this test did not account for. 3) With the Slow 'N Sear you have a larger, more stable , and more even temp indirect zone which needs no maintenance during the cook. You can leave the lid on the whole time if you want which really extends cook times when you want to cook overnight... which means more sleep! 4) The Slow 'N Sear is vastly simpler to setup and in the event you do want to refill it can be done in 30 seconds without disturbing the meat. So I agree the Snake method is a very legit way to smoke using a kettle... probably the best 0 cost solution... but for $275 "all in" the Slow 'N Sear equipped kettle demonstrated in this test that it is THE value proposition on the market for a great smoker. In the future we'll also prove how this combo is the best value for baking, and roasting, and beats all comers when it comes to searing. Stay tuned!

@elHobo

6 жыл бұрын

First off cool that you pinned my comment. I think that's a first for me. Second, I see everything you are saying and don't disagree with much. Mostly I enjoy the few times we have spoken / written like above....... the depth of conversations we have had on different things. I think most people don't get into the nerd level of bbq and the science behind cooking like I believe you and I do.I think the disconnect for a lot of people is the same I have. Anymore, I typically just bank some coals and go. I hangout in the garage while I cook. I don't have any major temp swings until the sun comes over the house and the kettle is out of the shade or I get some weather event like rain which causes an outside temp drop etc. If I gotta fiddle with the intake a micronudge than it is what it is. I like to lift my lid and see how things are going. What's my color look like / do i want to spritz, etc. If I want to add another piece of wood because I like to blend my woods sometimes and I like to know that each piece is burning when I want it to. For me, smoking meat is like a dance. I enjoy the process. My priority is not sitting in the house in the AC (or heat when it's dead of winter in Ohio) or taking a nap. I want to enjoy the time outside, smell and look at the smoke coming out of the vent. Outdoor cooking is my therapy to stress.Full disclosure for those reading this. David via Justin sent me one of the first model SNS's the one without the bottom grate in it I think back in March. It's built like a tank. I would have no fear throwing it across the driveway multiple times and it being ok. It works it does what it says. I read a lot of forums/facebook groups etc. Some folks have issues come up. I think David addresses things and helps folks to resolve those issues. He's a great sincere guy. I think he really cares and loves his product. I personally have had a weird thing happen once where the charcoal decided to run from the corner down the curved side and not up along the water reservoir. My water quit boiling. The only reason I knew so was because I like to look every hour or so and see how things are going. End of the day, nothing is fool proof. You gotta know how to run your cooker and understand that if you are using an accessory what that accessory does and how it changes your cooking environment. I get frustrated a lot of times when I see folks who are new to the weber game ask questions about how to smoke something in a kettle and the answer is "buy a slow n sear" That isn't a wrong answer, but they aren't being taught how to control their intake and exhaust. They aren't learning how atmospheric conditions affect things and how to adapt to those events. There is a completely different vent and exhaust setup using a SNS and not using a SNS. If you come from the non SNS world with a lot of cooks under your belt there is a slight learning curve on understanding vent placements compared to what you are used to. My point is I feel there is a strong value in understanding how to operate something as it sits before you go tinkering around with it. Understand it's perceived faults and then move forward. I know people who have never or only a handful of times cooked in a kettle low and slow without a sns and are your biggest fans and loudest cheerleaders. It's funny to me because they have never cooked without one or have only a few times and are the first to praise how great it is and how you gotta go get one. Based on what? Sometimes I think things like this are what irks a lot of people when watching KZread videos. This has to be the longest comment I have ever written on KZread, I will wrap it up right quick. I enjoy the science behind things. Matter of factly that's where my channel will be heading in September when I get done working these ridiculous hours at work. I want to help people better understand the what and why they are doing what they are doing. I want them to understand the process, the science, and the reasoning as to why TUV works and XYZ doesn't. I understand you are on this platform for a completely different reason. There is nothing wrong with that. You are here to make money by selling products. I respect that.

@SnSGrills

6 жыл бұрын

It's more than just the money. I got started 6 years ago helping others learn to BBQ at AmazingRibs.com and love the teaching/education aspect. I've always enjoyed that. Just thankful I now have a way to do what I love and make a living from it!

@elHobo

6 жыл бұрын

If you took that to mean that, that wasn't my intent. I know you care about the knowledge side too. Dave you know I am terrible with words / speaking lol.

@DavidBaileyMinistries

6 жыл бұрын

Hobo Nichol BBQ math is good, math is wise.

after seeing this video I went to buy one and found out it's $255 - $280 Australian dollars.... snake method will do just fine for me

@tinkerscorner54

5 жыл бұрын

Over 1300 uses of the Slow and Sear would be required in order to break even vs Snake method, time wise. And you would also miss out on the therapeutic benefits of 5 minutes of building the snake. Think I'll stick with the snake method, too. (I'd rather spend the money on meat ;-) ).

@britk3224

5 жыл бұрын

@@tinkerscorner54 it doesnt even take 5 mins to set up a snake.. like 2 max unless you want to put individual pieces of charcoal with one hand slowly like this guy does..

@tinkerscorner54

5 жыл бұрын

I know, you are right. I used 5 minutes because that's what they used in the video. At 2 minutes for the snake, it would over 3400 uses to break even on the cost of the Slow & Sear. I still don't think it would last that many uses. I just shut down my smoker from the run last night. I went 11 hours and have about 1/3 of the snake left. I'll stick a tail on it and use it again tonight. Later!

@Smashed__Crab

4 жыл бұрын

LOL. I just typed my reply to this video and then started to read the comments. Glad I'm not the only one that thinks it's way over priced

@calehlers6051

4 жыл бұрын

He uses way too many ... that’s why it was running hotter plus he doesn’t stack them correctly

Dave the slow and sear has a 1in airgap between the back and the kettle, creating a cooler spot. the snake method has coals pressed right up against the wall so its going to read way hotter..

@SnSGrills

6 жыл бұрын

Less than an inch actually and this is one of the big reasons the SnS is so efficient. It prevents heat being lost to the outside of the cooker!

@ScottysBackYardBBQ

6 жыл бұрын

nice.

@Sven126

5 жыл бұрын

@@SnSGrills Ahh, wish you had explained this as I also thought it was an odd thing to report.

@David-burrito

5 жыл бұрын

Without trying to sound like a snob, I knew exactly the point you were making when you deployed the gun to the sides of the kettles.

@billsexton8073

4 жыл бұрын

@@SnSGrills there's a reason we add insulation to the less that 1 inch air gap around doors and windows when we build homes. www.landmarkhw.com/resources/hvac/where-your-home-loses-the-most-heat/4/451

Very impressive demo guys. I love the attention to detail here. Should be interesting watching the conversation develop over this video. I think a lot of questions were answered though. Science wins anecdotal every time. Cheers!

@SnSGrills

6 жыл бұрын

Thanks Greg! This one was loooooong overdue!

@marpaf7331

6 жыл бұрын

At one moment you almost touch the top of the kettle did you burned your fingers?

@SnSGrills

6 жыл бұрын

Luckily, no!

Awesome comparison Dave! Near perfect science with almost all variables accounted for. Couldn't ask for a better experiment. Slow N' Sear is at the top of my wish list for my kettle! Great video guys!

@SnSGrills

6 жыл бұрын

Thank you, much appreciated!

Been using my SNS for some time now but I’m still skeptical on the 16 hours at 225. My probes at the grill level read 225 but at 6 inches higher I’m around 325 using my ET-732. And the dome thermometer is around 400, which I know is not reliable. I have a 22 WSM but trying to just use the kettle now. When you had 225 with the Q, do you know what your temperature gradients were?

Would there be a shift in duration time using lump charcoal? I ask as I am planning on cooking a brisket using a new Slow 'N Sear insert and curious if briquets vs lump matters.

What was the product you screwed into the bottom of the kettle and what is that add-on that allows you to screw it into the bottom?

Great video! I love my SnS and it pretty much has lived in my kettle since I’ve gotten it. My question is about the Kingsford Professional briquettes. Do they produce less ash than original Kingsford briquettes?

@SnSGrills

6 жыл бұрын

Yes, a little bit less. Their main benefit is SUPER high heat when searing though.

Great video! Beside the obvious difference in the setup time, that heat difference on the kettle wall on the Snake kettle has to be bad long term for the kettle's finish. Glad that there is finally a true head to head to be able to talk about ease of use and fuel efficiency.

@SnSGrills

6 жыл бұрын

Agreed! This video has been a looooooong time coming. Too long!

Way to go Dave! I have a YS 640 and a 26” Weber with SnS. I can’t tell you how many times I use the kettle to cook with! Great product!

Nice test. I did my own test ( with a brisket and beef ribs) and my 26" kettle with the SLS and griddle products coupled with Kingsford Long Lasting Charcoal held 225 for 22 hours without a need to add more charcoal. The products are well worth the money.

Hi ! very illustrative video between SM vs SnS, but what about using the cheap Weber Charcoal-Basket and a pan with water vs SnS ? wouldn't be more close comparison ? how far/close is one to the other, would it be worth to pay the $ difference of the SnS ? (not stating SnS is not worthy, just wondering one vs the other) Thanks !

I’ve got to talk my wife into letting me get a slow & sear. Great video guys, short and sweet. Straight to the point.

@SnSGrills

6 жыл бұрын

Thanks Rick. Good luck!

I purchased your Slow n Sear last week via Amazon and tried it out on a smoke for the first time yesterday. I also have a stickburner and a GMG pellet grill. I didn't have high hopes for the Slow n sear(compared to my other smokers) but at the price point figured it was worth a shot. The Slow n Sear blew me away! Super easy to use and I got 7 hours of smoke time(my chuck was done, still have 5-6 briquettes left). I also used the sear feature on a prime NY strip. Can't say enough good about this and can't wait to use it again!

@SnSGrills

6 жыл бұрын

Thank you! Keep spreading the word!

Great accessory for the kettle.It rarely leaves mine!Thanks for the efficiency test.Awesome video!

@SnSGrills

6 жыл бұрын

Brad Woods thanks Brad! Your cooks are always impressive!

What's that contraption you hooked up?!

WOW!! this is a great video to show how awesome that slow n sear works!! I really like it!!

@SnSGrills

6 жыл бұрын

Thanks James!

This comes as no surprise to me whatsoever! I've had my SlowNSear for a year and a half and am still a satisfied customer! I've never had a failed cook with it. Get one! You won't regret it!

@SnSGrills

6 жыл бұрын

Thank you! Please keep spreading the word!

I’ve never tried the snake method, thankfully I never will since I have the SNS. Even if the snake method lasted longer, I don’t have the patience to stack them. Dump and light is the way to go😂Thanks for sharing😃

@SnSGrills

6 жыл бұрын

Totally agree! Once and DONE with that technique.

Great job guys. I especially appreciate the effort you put in to try to eliminate all of the variables that you could control. 👍

@SnSGrills

6 жыл бұрын

Cookout Coach Thanks brother, did our best to make it fair!

I would like to know what the thing you hooked up on the lower section of the kettle was. I don't have an extra port for whatever that was. How can the use of some added device help regular guys (and gals) believe this is approachable in cost to us when you throw in other contraptions that I have not seen before.

@bsmoovekutdr

4 жыл бұрын

George Reid it’s a device to keep the temp controlled. If it senses the temp is falling, it will turn on a fan and get the temp back up to your set point. There are many different ones you can buy.

Good morning I curious about lump charcoal? Is slow and sear for briquettes only? Lump has many shapes and sizes

@SnSGrills

6 жыл бұрын

Jay Carter The Slow ‘N Sear works great with lump. If the fuel works in a kettle it’ll work better in a kettle with the Slow ‘N Sear

Awesome test! Love these great tips

@SnSGrills

6 жыл бұрын

Mark McCaleb thank you!

Great video... and good to see Justin back in ABC videos. Question: Do the Kingsford Professional briquettes last longer than the standard Kingsford briquettes? And what are other pros of the professional briquettes? Thanks.

@SnSGrills

6 жыл бұрын

David Miller professional is more sensitive to air and will run hotter than blue bag. They burn faster when they’re hotter. That’s the main difference. For low and slow I usually stick with blue bag.

What is that airgun you have hooked up to it? I'd doesn't look like it needs to have power plugged in, is it battery operated?

Did you have water in the reservoir for this test? If so, di you have to refill it and how many times?

@SnSGrills

6 жыл бұрын

Hofy we kept water out of this test. Straight charcoal longevity test. Future episode!

Hi there what size kettles are these?

Nice video but in a true backyard bbq scenario- how many home grillers will have a electric temperature controller fan set up on their kettle? Not saying that effected the outcome but when you start adding gadgets to turn your kettle into a smoker- might be better off just getting a WSM. I have a SnS and do use it because it creates a nice indirect/ direct cooking with zones and also added wall protection for my kettle.

@SnSGrills

6 жыл бұрын

We used the controllers to make the comparison as accurate as possible. Definitely don't need them to smoke using either method.

What about Grill damage if you cook on direct heat? I heard that the ceramic coating of the kettle chips off over time due to the concentrated heat of the slow n sear basket?

@SnSGrills

3 жыл бұрын

No, it's actually the opposite. The slow N sear actually keeps the concentrate heat off the side wall of the kettle and protects it with an air gap (vs banking hot coals on the wall of the kettle.) It's a great product if we do saw so ourselves. lol. Thanks for watching.

hey david way to keep proving the slow n sears ability to out shine the old way but I want to know how much beer did you offer the non drinker that helped you do the great test,,LOL,, like the XR50 but why the use of the party Q ?

What was the contraption you connected to both Webber's? Had a hose and something attached?

@SnSGrills

3 жыл бұрын

It's a temp controller. I don't think that model is sold anymore but you can find them if you search.

I’ve owned my Slow N Sear for just under a year and it is great. Anyone on the fence about buying one should definitely pull the trigger. You won’t regret it. I am now cranking out food that is better than most restaurants and this product has elevated my game. Nice video.

@SnSGrills

6 жыл бұрын

Awesome! Keep spreading the word!

@Sim.L

5 жыл бұрын

they cost $250 in Australia I don't think it's worth it do you?

@esmith1225

5 жыл бұрын

SL I would not hesitate...

I do like the look of the slow n sear, and I will get one when it’s available in the U.K. again. But I also love my time spent at the grill, including the routine of setting up a good snake which is all part of my ritual. I do like the look of that little fan you have too, if you can point me to where I can get one of those, that would be awesome.

@SnSGrills

6 жыл бұрын

The fan was a Party Q. We hope to be back in the UK very soon!

The slow n sear requires gravity? Is that an extra cost? Loving mine so far and my XR-50 came in yesterday. Sucker is beautiful!

@SnSGrills

6 жыл бұрын

Yes gravity required. Glad you like the XR-50!

I've had my Slow and Sear for almost a year now and love it. The only thing I do differently after trial and error, is I don't use the built in water reservoir. I found that by placing a small shallow pan under the meat with some water works better and doubles as a drip pan and the meat comes out juicy and tender. I also found it's much easier to control the temp this way. Just my $.02 worth and I would buy it again. Thanks for sharing.

@SnSGrills

6 жыл бұрын

William you need to give that reservoir more use. It really is better than your drip pan/water pan setup.

@TheFlatlander440

6 жыл бұрын

I've experimented smoking ribs and other meats using both methods and I prefer using a water pan. I find it easier and safer to fill the water pan or refill it when necessary right through the grate. If I use the built-in water reservoir on the S&S I find it harder to replenish it through the grate without removing the meat and the grate first. I ended up almost putting my fire out a couple of times as it sloshed into the burning coals. It's just the way I like to use it especially on longer cooks over 4 hours. I really like my S&S in my Weber and I use it all year round even here in snowy northeastern Vermont. Cheers!

Loved this video and loving my slow n sear! Have you found any difference using Kingsford blue in the sns vs Kingsford competition briquettes?

@SnSGrills

6 жыл бұрын

Jonathan Chen professional is a little less forgiving of air leaks. I use KBB over Pro when smoking.

Great video as always Dave. Knew what the result would be from the start! Issue is getting the SNS in South Africa for a decent price. One day I will get my grubby hands on one!

@SnSGrills

6 жыл бұрын

Every day we look for a better way to serve folks outside the US. Lately it's gotten worse rather than better unfortunately.:(

@BiggerTheT

6 жыл бұрын

Sucks, but the world we live in. Thanks for the great content!

16 hours?!? Wow! What a great product! Great demonstration too using the infared thermometer to demonstrate the heat loss through the side of the kettle with the snake method, hence greater efficiency with the Slow'N Sear!

@SnSGrills

6 жыл бұрын

Thanks! We waited toooooo long to make this vid!

@llamawizard

6 жыл бұрын

Yes, you did!

You had me until you said it’s physics with out any explaining yourself. Everything in this universe involves physics. Can you please explain what you are claiming is physics?

@jzahirniak

5 жыл бұрын

Coals resting on metal kettle wall...metal is a conductor. There is an air gap between the basket and kettle wall...air is an insulator. Physics

Just to be clear, you didn't add any coals to the sns, right?

What was the device mounted to the outside of the grill?

@SnSGrills

6 жыл бұрын

It's a thermostatic controller.... kept the temps even in the cooking zone of both pits so the test would be even.

I'd be interested to see the difference in the cook quality. The snake method has a rotating hot spot, but the slow and sear spreads that heat out across the whole side

@SnSGrills

6 жыл бұрын

Grill Top Experience that’d be an excellent test for your channel if we don’t get to it first ;). Thanks for watching!

What device were you using to control the temps?

@SnSGrills

3 жыл бұрын

It's a temperature controller by bbq guru. I don't know if that model is still made but you should be able to find something online with a google search.

S&S (1.0) brilliant product. I close vents after cook, and Weber Briquettes seem to last forever! I Highly recommend the custom 'grillgrate' also, the grate is reversible so can be used as a griddle, awesome product also.

I think the advantage here is the quickness of the setup and the increased surface area of the slow n sear. Not many of us spend 16 hours smoking so I am not sure how big the advantage the SNS has for smoking VS the snake method for a cook of 3-6 hours if both hold a steady 225 temperature in this case. I think the benefits are mentioned above with surface area and set up. What is the Party Q?

Very interesting. I guessed the snake would have gone longer but you lose the real estate for meat using snake vs SNS. I guess it's a good thing I have 4 SNS's and haven't used a snake in a few years! Great video guys!

@SnSGrills

6 жыл бұрын

I'll send you the address you need to ship that Rancher too. Please install the CGT handles on the grate before shipping!

@mike9779

6 жыл бұрын

Thanks for the reminder...I do want to put some handles on my Ranch Kettle cooking grate today!

You said it’s physics but no explanation, would be nice to hear what the physics are.

@SnSGrills

6 жыл бұрын

The IR Gun temp demo was the explanation. The snake method got the walls of the kettle hotter... That heat bled out of the cooker and caused the charcoal to burn more quickly.

@DavidBaileyMinistries

6 жыл бұрын

Exactly, it makes more sense when you cook in colder weather. In winter, you must adjust the way you cook to maintain temp. With this device, (SNS), I would expect that temps would be maintained with more accuracy than without. I'm not speaking from experience, but it stands to reason that less external heat loss will yield more internal heat.

Fantastic video! I really like your back yard! ;-)

@SnSGrills

6 жыл бұрын

Thanks brother Baby!

@foodformen3170

6 жыл бұрын

Not a fan of HIS backyard... I like YOURS better... Ha Ha Ha

@BabyBackManiac

6 жыл бұрын

lol. Thanks, Bruce.

@EverydayBBQ

6 жыл бұрын

Nice yard lol 😂! Blessings to you guys.

@davidmiller8281

6 жыл бұрын

Lol! Gotta love friendly trolling.

At 16 hours, did the slow and sear require any charcoal briquettes replenishment during the cook to extend the life of the cook?

Is the airflow controlled by the fans that are plugged into the bottom of the kettle?

@SnSGrills

3 жыл бұрын

Yes. We did that to ensure both grills ran at the same temperature for the entire time.

@milomilo9739

3 жыл бұрын

Cheers!! What a great set up! The level of temp control must be amazing with that

Does an impartial version of these tests exist?

@SnSGrills

3 жыл бұрын

If there is another unbiased comparison the results will be similar. Thanks for watching.

Hey your at Baby Back Maniac's place, great video guys!!

@SnSGrills

6 жыл бұрын

Thanks Shawn!

That was a great test David! Who was your stooge counting out all of those briquettes for the snake method? LOL

@SnSGrills

6 жыл бұрын

Thanks Troy! Ah, that stooge was a guy hard up for work. Felt bad for him!

@BabyBackManiac

6 жыл бұрын

T-ROY COOKS He sure was good looking, wasn’t he?!? And Very smart. Lol

@SmokyRibsBBQ

6 жыл бұрын

Very impressed David! No more snakes for me! Jason did a great job stacking those briquettes though 🤣

@SnSGrills

6 жыл бұрын

Jason may have missed his calling in life... BRICK LAYER! Thanks brother!

@David-burrito

5 жыл бұрын

Umm, all we saw was your hand.

Awesome Video!!!!!!

@SnSGrills

6 жыл бұрын

Thanks for watching!!

This is a very convincing argument to me since I've been using the snake method with great success. I get 12 hour burns regularly and sometimes find that it's not enough time. Refilling is a hassle so I can see this is clearly better. I'll be making my next BBQ equipment purchase to be the SNS.

@SnSGrills

6 жыл бұрын

Awesome. You'll love the SnS!

@DavidBaileyMinistries

6 жыл бұрын

I've calculated an 8% return on investment based on 13 hours vs 16 hours. Charcoal costs me $.0.44 per lb. you used 89.88 grams which equals 5.625 lbs if my math is correct means that I saved 8% of 5.625 lbs which is 0.45 lbs which equals $0.20 rounded. So I'm saving $0.20, every time I cook with SNS based on the experiment given. But remember that I have to resupply the charcoal when 13 hours is up. Ok. I don't resupply, I wrap the meat in tin foil, put it in my 300 degree oven and wait until I see 203 on the thermometer. I think I just talked myself out of buying the SNS. Sorry, but whether or not I run the grill longer, I still wrap and stick the meat into a cooler. I'm not going to buy your product. It's not cost effective based on saving $0.20 per cook. Your product costs $126.95 plus s&h I can estimate I the average cook will do 30 cooks per year times a savings of $0.20 per cook will take over 20 years before you will equal your investment. I'll stick with what I'm doing sorry, but your invention doesn't make economic sense. Prove me wrong

@handcannon1388

6 жыл бұрын

A gram is approximately the weight of a raisin. If someone tries to sell to sell you a 5 1/2+ pound bag of raisins that only has 90 in it, they are grossly misrepresenting their product. Don't buy them.

@DavidBaileyMinistries

6 жыл бұрын

handcannon I agree. I believe there are other qualitative advantages to the slow and sear beyond the cost like winter cooks will be more predictable temperature wise. And therefore easier to maintain temps. I think there are other means like fire bricks that add mass to help maintain temp, which I'm already using. I think the product is a luxury that I will buy one day but for now, I do just fine without it.

@handcannon1388

6 жыл бұрын

I don't think anyone would find fault with that logic; the SNS seems here to stay and should be available should you decide to buy one in the future.

Awesome! Now when people comment on my Slow N Sear videos about how the snake method is better and cheaper, I can link this video as a reply! Great video! -EJ

@SnSGrills

6 жыл бұрын

Red Cow Entertainment those pesky snake zealots! Glad to give you some ammo!

Slow n Sear initial cost in Australia is crazy. You could nearly buy a 2nd Kettle. Snake method and a water pan for now.

You can't argue with physics and data. Aside from that, Dave is my friend and I kinda like the demo guy too...lol! Just kidding Justin. I think very highly of the both of you!! GREAT VIDEO!!

A fantastic video!

@SnSGrills

6 жыл бұрын

Thank ya Big Lew!

@shortymeller55

6 жыл бұрын

Hey big lew do you sns?

@BigLewBBQ

6 жыл бұрын

shortyme55 Yes! I have an SNS+

Not to mention you can't sear in a stsndard kettle the way you can with the SnS. I got the SnS so I could smoke some things but what really amazed me was the searing ability. I came for the slow, stayed for the sear. And the slow as well...

@SnSGrills

6 жыл бұрын

Thanks for your feedback!

Hey Dave. Its a nice Video. 👍👍👍. Greetings from us

@SnSGrills

6 жыл бұрын

Thank you!

While I don't disagree that the Slow 'N Sear is a great product, the infrared thermometer test was a little misleading. Of course the SnS is going to read lower because there is an extra layer of metal and an air gap of insulation between the outside thermometer and the fire. The fire itself is going to be very close in temperature not 150 degrees different, the fire has to be at least over 225. Like you said. It's physics. I don't detract from the product and plan on buying one at some point just don't see a need to misguide people.

@SnSGrills

6 жыл бұрын

Your critique of the laser test basically proves our point. It's the extra wall of the SnS that holds the heat in and makes the kettle more efficient. The laser test and our cook duration test both prove that. Our snake ran just fine as a 2x2 and would have been too long set up as you suggest. Noodle this one some more.

@AlexEberhart

6 жыл бұрын

Adrenaline Barbecue Company I guess I didn't get the point you were trying to make in the video. Seems we are on the same page but the way it was presented could have been more clear I think. A comment in the video about why the temperature was lower or why that was a benefit would have saved these few comments. Regardless. Great product. If I ever get around to buying a kettle I'll be sure to pick one up.

Why is the longer cook time for one brisket so important to you?

Awesome product but I didn’t like the way the laser temp test was performed. With the snake method you only have one barrier which is the kettle, and the SNS you have two which is the actual kettle itself plus the barrier of the SNS which of course will make a difference in temp. I have used the snake method myself and it has always worked out great for me however I have never used four stacked briquettes I only use three and I get my target temp every time which is anywhere between 225-275 depending on Mother Nature of course so in my opinion I don’t mind the set up time, I love convenience however the cost of the product is just about as much as I paid for my Webber kettle.

@SnSGrills

6 жыл бұрын

Your critique of the laser test basically proves our point. It's the extra wall of the SnS that holds the heat in and makes the kettle more efficient. The laser test and our cook duration test both prove that. Our snake ran just fine as a 2x2 and would have been too long set up as you suggest. Noodle this one some more.

@tbagger50

6 жыл бұрын

Adrenaline Barbecue Company okay I can see how the temp makes sense however you really don’t need a 2x2 set up I think that’s to much plus a waste of charcoal all you need is 2x1 set up. And to be honest I really don’t know why anyone would be smoking longer than 14 hours anyways. Again great product but I just can’t see myself being able to justify the cost to my wife 😒 would love to have one though lol

@SnSGrills

6 жыл бұрын

Remember the SnS does MUCH more than make a kettle a better smoker. More videos to come!

@HamRadioCast

5 жыл бұрын

Isn't the point of the SnS to be more efficient? if the snake requires 1/4 less charcoal to cook at our goal temp for the same time as an SnS (most videos of the SnS only seem to manage 8-10 hours of temp above 200f.) is there a secret to getting 16? Not only will a 2x1 snake burns less fuel it will maintain goal temp till it burns out. using less fuel in the snake should lower the temp on the outside of Weber and that should be closer to that of the SnS, although there is some loss it's not enough to effect the way it cooks my food or make the SnS more efficient. All the evidence is suggesting the SnS is just a way to make setup and regular easier and more convenient for people with limited time/patience and that's ok!

Dave, I assume they were both 22" kettles, but you didn't say. If you got 16 hours at 225 degrees with the SnS, that means anyone should be able to cook an average packer brisket without adding more charcoal, right? There's an idea for a video a lot of folks could sink their teeth into.

@SnSGrills

6 жыл бұрын

With the right charcoal, and amount of charcoal, you can definitely cook a packer on one load. Check this out! kzread.info/dash/bejne/k5ioxZl_j9qpfbw.html

@handcannon1388

6 жыл бұрын

Thanks, Dave. I watched T-Roy's video that you linked. I bet that I could even get through a packer with a SnS full of Kingsford Original (which I already have a couple bags of). I'll have to give it a try in a week or two for my Dad's birthday. I'll try to remember to report back on how it worked out.

@glenngagliardi9611

6 жыл бұрын

Had SnS for a couple of years now. And yes one can cook a whole packer brisket without adding more charcoal. I set it all up, put brisket on by midnight and go to bed. Get up and wrap Texas crutch , and pull it off at 201 - 205 degrees. Let it rest and invite friends over. I have cooked at lest 10 brisket s this way

@handcannon1388

6 жыл бұрын

As an update, I'll have to say that it came pretty close. I added a little more charcoal after about six hours, BUT I started the burn with about a quarter-chimney of half-burned coals from the previous cook (yes, I'm cheap). My 13.5 lb packer was done after eleven hours on the grill - but I had some coals left; maybe a couple hours worth. I just used the Kingsford Original briquettes, which are found virtually everywhere. I only added water to the SNS once, and it was still half-full at the end of the cook. The brisket was delicious; I couldn't be happier with the results.

What's that thing you hook on the front at 1:25?

@SnSGrills

6 жыл бұрын

It's a Party Q. We used those to keep the temps the same on both cookers so the test would be as fair as possible.

@1itoasif

6 жыл бұрын

Adrenaline Barbecue Company is there another name for it? looking online and cant find it.. perhaps a linky :)

@ayesamson

6 жыл бұрын

Ha! Was just about to ask the same question!! Thank you.

@jopriga

6 жыл бұрын

How do you attach it to the kettle?? Did you drilled the hole yourself or do new kettles come with the hole as the summit?? I really want a couple for my family of kettles

I’ve found my slow and sear not as easy to use as shown in this video. I have to add charcoal every 4 hours and that is with the pit temp being between 225-250 and constant vent adjustments. I would love to get 6 hours let alone 13. Also what was the component you hooked up to the outside to set Temp

@SnSGrills

6 жыл бұрын

Jedi give us a call and we'll help you out with some temps. The "thing" we used was a thermostatic controller. It monitors temps and blows air into the pit to keep the temps even. We felt that was the best way to guarantee the field was even for both cookers.

@ssj_jedi9255

6 жыл бұрын

Adrenaline Barbecue Company sounds good- I will do that! Appreciate the response

I have not tried the snake method. But I feel it would expose the meat to direct heat. I build a brick-wrapped- in-foil wall between coal and meat. It works great but I'm constantly adding coal and stirring coal. It's a bit of a pain for a long smoke.

I've smoked brisket both ways, snake and SnS 2.0. With the snake method, I had the issue of not knowing where the "head" of the burning snake was at any given time, and I wanted the brisket to never be above the actively burning coal. I didn't really know my weber well enough that I could, at hour 4, know where the coals might be lit. So the result was that I had to open the top and rotate the meat (and the lid's vent) away from the burning snake head about every hour or two. It was actually for this reason I bought the SnS, because at least I know that my brisket was not above the coals. Less of a problem with a pork shoulder, which is smaller and you could contain it, above a water pan, more or less in the "horseshoe" of coals so you knew it wasn't above it...but a brisket takes up a lot of real estate, and you have to rotate the grill away from the flame because for the meat to not cover the starting of the snake, it pretty much overs the back half of the snake.

Very cool

@SnSGrills

6 жыл бұрын

Thanks for watching Mack!

WOW, seeing is believing for sure. I believe more now than before watching this. The snake method does work, but the SnS works better, and that's the point. Enjoyed. David & JW

@SnSGrills

6 жыл бұрын

Phil N Florence Thanks brother!

Love my slow n’ sear! Just got my Maverick XR-50 and planning to check it out this weekend. I’ve had good success with snake. Sn’S is WAY WAY better in my book. Well worth the $$. My 2 cents...

@SnSGrills

6 жыл бұрын

Thank you! Hope you love that XR-50 as much as we do!

there's more to it ... you always have the same direction of heat and a bigger zone to place your meat. Also, the smoke always travels in the same direction with the SnS.

@SnSGrills

6 жыл бұрын

All good points! Thanks for watching Florian!

@handcannon1388

6 жыл бұрын

I have an SNS and it stays in the Weber all the time. Regardless, the smoke heads for the upper vent. Place it over the meat.

What a great video! Entirely confirmed my view that the Slow n Sear is the best way to cook low and slow on a Weber. Points I hadn't really considered before that were definitely really interesting from the video are: 1. The proximity of the coals to the side of the kettle in the snake method clearly is losing a significant amount of heat energy directly do the kettle and the outside air, reducing its efficiency. 2. The huge amount of real estate for indirect cooking with the SnS vs the snake - can easily cook multiple racks of ribs or a brisket in that space, entire width of the kettle and at least half of its area - whereas with the snake you can't easily cook from side to side without being over the lit part of the coals at some point. 3. The time it takes to make a nice neat snake... I really couldn't be bothered with that faff! With the SnS you just pile the coals in and let it burn.

@SnSGrills

6 жыл бұрын

Great points and all correct! Thanks for your comment!

@jackp9589

6 жыл бұрын

... How many free S&S’s did you receive?

@mrbennett1

6 жыл бұрын

Hah! I wish! Just a very happy customer... my SnS has hardly left my Weber since I bought it. Just annoying it's so tricky to buy in the UK at the moment, but hopefully that'll be sorted soon with the new owner of the UK distributor.

@jackp9589

6 жыл бұрын

I’ve been wanting one for years but I dropped 2k on the kamado joe big joe and doubt it’ll ever get used

I got a slow and sear and LOVE IT. Get one, you won't regret it.

@SnSGrills

6 жыл бұрын

Thanks for the shout out!

@gregoryjamesaustin

6 жыл бұрын

Thank you for making it. Beats the heck out of a water pan and blocking the coals to control cooking.

Psh, could've told you the winner before watching! Hands down. Great job guys! You know I love that editing! 😉💪👊

@SnSGrills

6 жыл бұрын

Thanks Steve. Much appreciated!

@BabyBackManiac

6 жыл бұрын

NOT ANOTHER COOKING SHOW Yeah Dave is a fantastic editor. You’ll see. LOL

@NOTANOTHERCOOKINGSHOW

6 жыл бұрын

haha, looks like you guys have fun doing these! Can't wait.

Nice!

@SnSGrills

6 жыл бұрын

Much appreciated!

16 hrs is a long time!!! Wow, that Slow 'N Sear is amazing!

@SnSGrills

6 жыл бұрын

Thanks Brother Postal!

What did people do for all those years without the Slow 'N Sear???

How can an accessory for a grill cost more or almost as much as the grill itself? It's a small stainless steel basket worth $69 tops. There's not that much material in it. You can buy charcoal or propane smokers for the price they are selling it. I bought a smoke pro se pellet smoker at my local Wal-Mart in the fall for $97 on clearance and love it. Alot of hype over a over priced basket.

@SnSGrills

6 жыл бұрын

Randy N we get how it appears that way, but what you need to consider is that the Slow ‘N Sear truly transforms the way a kettle works. A kettle with SnS is under $300 and will smoke, sear, bake, roast better than anything anywhere near that price range. That’s why folks like it so much... the overall value it provides.

Would love to no how you keep it at low temps cause I bought my sns from y’all about a month ago and it will not stay under 300. I’ve done everything your instructions says. Snake method works great. That’s my opinion

@SnSGrills

2 жыл бұрын

I would look to see if any of the components were installed wrong - sounds like there is some air sneaking in from somewhere. If you continue to have struggles you can reach out to our great customer service team :)

Dude, why didn't you at least cook something during the test :)... Was water added to both? Not sure if that could have made a difference.

@SnSGrills

6 жыл бұрын

This was meant to be as scientific as us backyard hicks can get. We can only handle one variable at a time!

Biased opinion 100% also that snake is not properly stacked. You need it to be like dominoes. I understand you’re trying to sell a product thought. You’re Weber’s are already smokers. No need to buy any extras.

@SnSGrills

6 жыл бұрын

Nicolas you are welcome to recreate the test to validate our conclusion. We are VERY confident in the results and feel in a lot of situations the difference would be even more dramatic.

@Karishin32

6 жыл бұрын

Even still it lasted 13 hours and you didn't need to spend $130.

@adamcoe

5 жыл бұрын

@@Karishin32 I imagine the point is that if you have a SnS for several years, and use it regularly, it will pay for itself eventually in the charcoal you don't have to buy. Even in 4 or 5 hour cooks, it's that much less charcoal, not to mention it preserves the finish of your kettle better. I'm not even a SnS owner (yet) and have used the snake method many times with great success, but I feel like while both are quite useable, the SnS is indeed a more efficient way to cook, not to mention you can't sear using snake method. After seeing this and several, several other videos I'm pretty sold on it and will probably get one at some point.

@amurdock18

4 жыл бұрын

@@adamcoe it also allows more cooking space in your grill. I did the snake for ever. Broke down and spent $60 on the slow n sear. It is worth it if you smoke often.

Why are you not using lump charcoal?

@SnSGrills

6 жыл бұрын

Why would we? Especially with a snake...

@handcannon1388

6 жыл бұрын

I think briquettes, with a more uniform size and structure, help keep temps more even during low and slow cooks. Lump may be as good or better if you are strictly searing, though, as I believe it burns hotter on average than briquettes.

I found the snake method used to give an uneven cook as it went around the outside of the meat. You’re pros, but i struggled to get it lit and balance temperatures. Slow n sear feels like cheating - but I love it

@SnSGrills

6 жыл бұрын

Thanks! We agree!

@MichaelRei99

6 жыл бұрын

Michael Shanks that doesn’t make sense as the slow and sear is coming from only one direction so it too should be uneven with your reasoning.

@SnSGrills

6 жыл бұрын

Actually the heat on the indirect side is very even because practically all radiant heat is blocked by the water reservoir of the Slow 'N Sear.

@MichaelRei99

6 жыл бұрын

Adrenaline Barbecue Company even though the the heat source sits much higher than the pan?

@SnSGrills

6 жыл бұрын

Mike that question doesn't really make sense to us. The fuel is held in the SnS at the same level as the water.

Once you add in the cost of that party q along with the slow and sear you're going to have to burn a whole hell of a lot of charcoal to make up for the difference, Particularly if you're smart about your charcoal purchasing and buy on sales and clearance. I think the biggest boon of the slow and sear is that your meat is never really the direct heat. With the snake, if you're doing something like ribs and never turning your grates (or just moving the meat) you're going to have flame directly under it at a point or two in your cook. This you can just effectively set and forget.

Lmao totally biased review in favour of the S n S

@SnSGrills

6 жыл бұрын

David Smith actually the cards were stacked AGAINST the SnS for this cook, but maybe you thought of something we missed?

@jamesstewart1794

6 жыл бұрын

My only concern is why was the temp reading under 200 degrees with the sns considered better. I realize you want to maintain a slow steady temp when smoking but it seemed like the snake was better on this particular test, except for the hot spots. Not knocking your product, I am genuinely asking because I have considered buying one anyway. Thanks

@SnSGrills

6 жыл бұрын

James those temps were were reading were on the side of the kettle where the charcoal was burning, not where you'd place the food. What that demonstrated is the Slow 'N Sear focuses the heat inside the kettle and keeps heat from leaking out and being wasted. That's why the Slow 'N Sear will outlast a "snake method" cook in any scenario, all the while provided a larger more stable indirect cooking zone.

@DavidSmith-vg2bn

6 жыл бұрын

So if the snake would have won would a video be posted?Would like to see a neutral party post a comparision...however im sure the SnS is a good tool to add to Kettle cooks but not needed imho.Kudos to Dave & ABC for being creative with Kettle options;)

@David-burrito

5 жыл бұрын

David, maybe you were expecting a promotional video where Dave says "this thing is terrible, don't buy it"? Every KZread video I've watched that claims you don't need a S-N-S are so poorly done that they do more to convince me to buy one. In fact, I'm headed over to the Toilet Paper Store right now. Hang on Jason, here I come. (You'll never live that down).

Baby Back Maniac is a scientific genius!

@SnSGrills

6 жыл бұрын

He's something alright!

@BabyBackManiac

6 жыл бұрын

and incredibly good looking!

@kabir412yt

6 жыл бұрын

Not to mention Olympic quality physique.

The degree difference is mainly because of the steel plates but I have a slow m seat and love it lol

@SnSGrills

6 жыл бұрын

Exactly! That steel increases the efficiency of the cooker!

@tabeyloccs8682

6 жыл бұрын

Adrenaline Barbecue Company agreed

Would love to see a follow up with wood chunks added into the mix. I assume most people will NOT smoke meat with just brickets for fuel.

@SnSGrills

4 күн бұрын

Majority of people use mostly charcoal with a chunk or 2 of wood added. Wouldn’t change the results, just the flavor🔥

Did Baby Back Maniac have to get a new 22 inch kettle for this comparison? #poorguy

@SnSGrills

6 жыл бұрын

We covered the cost ;). Don't feel bad for him. #spoiledbaby

@BabyBackManiac

6 жыл бұрын

Dave wanted them to be the same color so heat from the sun wouldn't effect the outcome. I stuffed it in his suitcase when he wasn't looking.

@llamawizard

6 жыл бұрын

I have and like the green one too, though I'd prefer it to be a brighter John Deere style green.

I will make my own SLOW N SEAR and I’m going to expend no more than 30dlls ! Greetings from Monterrey Mexico 🇲🇽

@randyshaves7956

3 жыл бұрын

Hey, you could probably build your own kettle grill and make your own charcoal briquettes too! No telling how much you would save!

@joseeduard

3 жыл бұрын

Polar Shaving Ofcourse I will ! 😂 Already have my kettle and a BGE 😎😎😎😎

Yes but the snake method cost me nothing and tending to my grill is the fun part of the hobby. JMO

@SnSGrills

6 жыл бұрын

If putting together 5,000 piece lego sets is your thing then yeah, go with the Snake!

@1965BamaBoy

6 жыл бұрын

Yes yes it is.

This is an OUTSTANDING video! Nuff said...

@SnSGrills

6 жыл бұрын

Thanks Mike!

Did he say larger indirect zone than the snake method?

Still doesn’t convince me to spend 120$ on 20$ worth of labor and materials, the charcoal baskets work just as good and possibly will even last a bit longer

Ok, ridicule me for my inexperience, but WHAT is that thing he stuck in the side of each kettle at the 1:24 mark? Someone educate me!

The reason for the temp difference using the pistol grip thermometer is there is a small air gap and metal of the slow-n-sear between the kettle and the actual burning charcoal. The snake method has the burning fuel in direct contact with the kettle. A burning charcoal briquette is a burning charcoal briquette. With very little variation it will produce so many BTU’s. That’s physics. For an accurate test you would need to measure the temp on the side of the Slow-n-sear, where the fuel is in direct contact. I predict they would be nearly identical.

@SnSGrills

3 жыл бұрын

Yes, the Slow 'N Sear keeps the heat in the kettle vs allowing it to exit through the body of the cooker. That air gap is part of the design because (like you said)...physics!

Nice! I wouldn't have the patience to set up the snake method.

@SnSGrills

6 жыл бұрын

Yeah once and DONE with that technique!

@scotthendo

6 жыл бұрын

It's way quicker and easier then they make it to be

@ddevries6406

6 жыл бұрын

I really like video's from baby backmaniac (subscribed) and have no opinion about the slow n sear. That being said. You don't have 5 minutes patience when you're cooking a peace of meat for hours and hours??? :'D