How to Light the Slow 'n Sear for Low and Slow, Roasting, and Searing
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- Опубліковано 17 січ 2019
- This video will show you how to light the Slow 'n Sear for low and slow (225 F), baking or roasting (325 F) and high temperature searing (HOT!). Once you've mastered setting up your Slow 'n Sear for these three different temperature ranges, you'll be ready for any kind of cook.
This video is meant to be a tutorial for new slow n sear owners and anyone who just wants a refresher. Did you just give someone a Slow 'n Sear? Share this video with them so they know how to use it right!
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Find more info on the Slow 'N Sear here: www.abcbarbecue.com/slow-n-sear
Like the thermometer we used? Find out more here:
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I love this guy's chill
This is an excellent video. Very to the point without unnecessary dialogue. Pretty much information I already knew, but it's nice to have it all in one place. Thanks!
Got it as a gift. Love it. Still learning how
Nice tutoril! Glad to see Mr.Parish bringing aboard lots of different pros
He has gathered a great group of people and I'm excited to be among them. I feel like I'm still working on my pro card though ;)
This is in my favorites folder. Go to tips for the slow n sear. Nice work.
Thanks!
Good stuff! Thanks for the information!
Great overview! Thanks!
Fantastic video, clear and concise. I just bought my nephew his first Weber kettle, and his first SNS. He is a complete newbie this video is going to help him a great deal.
That was extremely helpful!
I just want to say thank you for this awesome device along with the drip pan. These two accessories have made my kettle grilling experience even better. I plan on buying the spin grate also.
Our pleasure! Thanks for the feedback, Ming.
Love this channel. Bought my Mav 50 thermometer and used it xmas morning with a 20 pound stuffed turkey and having that remote in the house while it was 20 degrees outside was awesome! Dialed in a perfect 325 degree heat for 5 hours and the bird was perfect. I need to get my slow and sear next!
I'm in the same boat. It was about 20 degrees one of the days I shot the video and the XR-50 let's me stay nice and warm on a long cook! That sounds like a great bird. Keep on grilling.
Long overdue video! Clear, concise and to the point. Love the Slow and Sear!
Thanks Tom. It was good to get them all in one video. The community asked and David made it happen.
Great video, thanks. I love my slow & sear.
Thanks, I love mine too. That's one reason I was happy to help the Adrenaline BBQ Company show people how to use it.
Thank you for mentioning waiting for the smoke to clear before putting the meat on! I failed to do this on my first cook and the meat was too sooty tasting! I learned from my mistake and this video validated it!
Glad you found it helpful, Rob!
Thanks! As a new owner of the SnS I appreciate this compilation of all the methods so I can easily refer to it.
Several people asked for this video and we made it happen. Now you ready for anything! I hope you enjoy your Slow 'N Sear like I have.
Great tutorial Bro! I'm coming to play in your field :) Thanks for this video.
Hey, one of my favorite new channels. Really on the rise
Great 👍 video...thanks!
Clear and concise but completely covers the topic. Great video, Ryan!
Thank you Justin! I always enjoy the humor you put in your videos.
@@GrillTopExperience Thanks man. Have a great weekend.
Oh hi there! Funny to see you here. Lol. Hope you all are having a fantastic day!
Thanks for the great video Ryan. Great advice and very concise.
great video
I just purchased the SnS Bronze deluxe package. I have a WSM 22 as well, but looking to this for smaller and shorter cooks along with Reverse searing needs. Looking forward to testing it out.
Question: At 250F, how long would you estimate a full basket will last on low n slow method? I know temp and wind can make a difference, but what is the range?
Great Vid. Great product. Thanks for sharing this.
I love the Slow 'N Sear too and wanted to make sure people know how to use it. Thank you for the support.
Great video!
Thank you for watching. Smoke on!
Love this video, glad to see Ryan joined your crew. This should help everyone that owns a SNS. Thanks for sharing😃
Thank you for the support Christy. I hope it saves people some time and effort.
Nice summary. Thank you!
We appreciate you checking it out and for the feedback. Keep on grilling!
I just got my S&S 2.0. I am using a Napoleon Pro Rodeo, the kettle is slightly deeper because it has three setting for the cast iron grate. I was using my brand new Fireboard to monitor grill temp both in front of the roast and behind. I set my S&S up like this. Set my roast in when it hit 225 f. The temp just kept climbing. I was trying not to lift the lid but when it hit 300 I had to look. All of the coals were lit! No wonder the temp was climbing, I had to quickly start removing coals till I could get the heat under control. I am not sure why all the coals lit up. The Napoleon is brand new and this was my second cook on it. Knowing how your equipment cooks is most important and it was stupid of me to try a prime rib when I had not even cooked on it enough times with the S&S to know how it burns coals and how many I need to get to a certain temp. I am actually going to do some testing with no meat and get back to you. Every piece of equipment is different my Napoleon cooks different than a Weber Kettle, this was something I did not expect. Your video is well done, just wanted to remind people that if they are using anything that is different than a Weber you need to experiment first! By the way once I got all the coals pulled out of there the cook went just fine. Totals coals I needed was about 20 - 30 but I am going to do a test on that because I want to do a Boston Butt soon.
Thank you!!! I just pulled that trigger today for my Slow-n-Sear!!
Hi, how has the SNS treated you?
Yea boi!!! This was a really fantastic video! This will clear things up for a lot of people! Well done sir
Thanks Steve. It doesn't quite have the pizazz of your videos though. I've got lots to learn!
Great video, your a pros pro!!
@@GrillTopExperience both of you guys contribute greatly to cooking.
Super video on some SnS fundamentals. Great job!
Thanks Steven, I'm just trying to share the SnS love.
Great video! I learned most of these the hard way but nice to see a video for start up bbq fanatics. We dont all live down south with 3 generations of bbq experience. Nice set of tips wrapped up in an easy to understand video. Bravo Zulu
Thank you! We were hoping to save a few people from learning the hard way. I want as many people grilling good Q as possible.
Thanks good stuff
Great video Ryan, I know this one will help a lot of people out for sure 👍!
Thank you Steve. Hopefully it will help somebody nail their big cook.
Mine is arriving tomorrow with the griddle/drip pan. Great heads up on use. Thanks from Antrim Glens NI
Awesome! Are you a member of our Facebook group? facebook.com/groups/slownsear/
Got it, love it, especially that the griddle is a dream to clean. Inspired, so going for the hinged grill and raised one too. Just makes everything so much less faff, especially when you have dexterity issues with grip and really struggle with fiddly stuff that others manage easily.
Brilliant quality. Can't wait to go for the real low and slow cook now. Ribs ordered, then brisket. Really handy to have this go to video for set up Thanks.
Ryan could use a little adrenaline. That's a lot of chill! Haha.
Thank you
I would LOVE to see this for your Slow N Sear Travel Kettle because the smaller size means lower temps are more challenging. AND for some reason, y'all didn't include the water reservoir so things are a bit wonky when trying to maintain 225.
Keep up the good work i had already subscribed to your own channel awhile ago and liked your detailed reviews and cooks!
Thanks David. I really appreciate the support and your time!
Great video Ryan! I think you were the one who told me to remove the water from the trough when searing? Good tip there too. Thanks brother
Thank you CJ. You are right, leaving the water in the trough steals the heat from the sear, but you need it for low 'n slow. It adds extra moisture and helps keep your temps from spiking. I'm excited to see your face off this weekend.
Absolutely love my Slow & Sear! Best investment I’ve ever made in regard to my passion for outdoor cooking. However, what I DON’T love, is the way the hinged grate separates, and literally falls off, every time I open it to add or adjust charcoal. Turns an amazing product into a nuisance!
You’ll be happy to know it doesn’t come off anymore. Having said that, with the one you have the idea was to remove it entirely for low and slow cooks (when you might add coal) for unrestricted access and leave it on for searing on cooks that usually last so quickly that you don’t need to add coals once you get them set up.
Hope that makes sense.
Great video! I use my Slow n sear for all of the different types of cooking that were mentioned. I’ve even baked a cake!!!
You know you are a pro when you can bake a dessert in your kettle. Nicely done!
Grill Top Experience it’s just an outdoor oven!!! 🤔🤣😂🤣
@@thekettlecookers That's true, but it takes better fire control to bake a cake that's evenly cooked and not overly smoked than it does to smoke a pork shoulder.
Thanks for the info, I've been loving my slow n sear. I also just bought the maverick thermometer in the video, is it a problem that the wire is pinched when the lid is closed?
Put it through the top vent
Instead of the briquettes can you use lump charcoal in the S&S.
If I wanted to do reverse sear method on burgers, should I light the Slow 'n Sear using method 3 and just move them to the hot fire for the finishing sear?
Awesome video guys! Love my SNS 2.0!
Being able to remove the reservoir to sear meat was a big plus in my book. Thanks for watching.
Hmm.... I use my Slow 'N Sear 2.0 very often and when I use org. WEBER briquettes it runs a way to hot with 12 starter coals. I normally uses with WEBER 6-8 for 225°F. Good video, as always! Regards from Germany
Thanks for the tip and testing on the Weber briquettes. Kingsford blue bag is available all over the US, which is one reason why we use it as an example. Weber briquettes are much bigger, so it makes sense that 6 or 8 would be enough. Regards, from Utah.
Same here. I can’t use chunks of wood either from what I’m seeing with my slow n seat. Chunky cause more briquettes to light and again temp shoots up. I can’t run my kettle 26” w chunk below 250. And it’s tough to do that.
Excellent video. Would be nice to do one using the gas jet lighting system.
hi!! sorry i try to do this setup but if i close both vent whe i reach the 89° the temp stop rising!! i need to close the vent about 105° it is normal?
I like adding a temp probe to the grill surface using the low and slow method... but it was never mentioned what temp we should be looking for?
One minor point, I find if you put the Slow N Sear on the same side as the wheels it can make the grill a bit tippy. It changes the weight distribution a bit, I now keep it on the handle side. Again, a minor point.
Enjoyed the video! Any chance you could let me know where you got the grease tray that works with your slow and sear?
They sell it on the slow n sear website under grill accessories, it's the drip n griddle deluxe
I have the SNS deluxe with removable water tray. I set mine up per the low and slow instructions and it always seems to burn really hot and fast? Im starting with 12 charcoals, so what can I do better?
Thanks for the presentation.
I'm looking for tips on baking bread and rotisserie chicken both with the slow 'n sear.
Not simultaneously, of course.
Both of those sound amazing! Fresh baked bread is good any day of the week. We'll add it to the ideas list
using it the first time shortly, the recipe calls for a 2 hr cook at 275 degrees (Wings). Am a tad nervous, as I can't stand when the coals go out and the temps aren't right. Any suggestions? Thank you in advance.
I was very close to purchasing this for my Weber Summit Kamado. However, there are just too many bad reviews regarding warpage and flimsiness. You can even see warping of the water trough in this video. UP the gauge of steel on these, and I’m a buyer.
Mine works great, and it is 10 years old. It can move around some with heating and cooling. Everything expands and contracts with temperature.
I tried reverse sear method and I'm confused because after I've finished slow cooked with the water reservoir and I want to sear with higher temp, my water reservoir still has water. Should I try emptying the water first? Because with the water still there, the temperature can't reach as high? Or do I just add more lit charcoal?
you think the oval's minor axis of where the charcoals sit is about 5 inches?
I see on your website that the Slow N Sear low profile for the Webber Summit is no longer available, can you tell me if there is another product in your line to use as a substitute?
Rodger our Slow 'N Sear Charcoal Basket doesn't have a water reservoir, but fits great on the WSCG lower grate and also comes in handy on the top charcoal grate.
Don’t let the wife catch you using her hairdryer! 😂
Why did SnS stop making the grey grills? Black looks just like Weber.
Ryan would I be able to locate a roast grill for the drip pan on your website for purchase?
You can find the roasting rack here: abcbarbecue.com/product/roasting-rack
How hot can a weber 26" get in the sear zone? "Steakhouse quality sear" is a little vague. I've heard its in the 500-550 range, and that seems low to me for steakhouse sear. Or can only a kamado style handle getting upto 650-700?
Using lump charcoal and getting the coals stoked, REALLY HOT. Is that vague? Probably hotter than most steakhouses. When I get my grill this hot, after I sear the steaks and put the lid on, the thermometer skyrockets and gets maxed out...so over 600, easy. Especially since the needle just jumps past 600. I have an expensive infrared gun and I'd bet money that the zone above the lump charcoal that just got stoked is at least 800, maybe up to 1000 degrees.
A good kamado grill can sustain higher average temperatures than a weber kettle, but it's not going to peak any higher than a weber with a SnS. I literally sear steaks 1" above roaring coals lol...the heat from the coals is what limits the peak temp for searing.
I think lump charcoal can actually get hotter, but haven't tested it.
Hey Ryan, how do you get it down to 225? have followed all of your steps and my grill is still running too hot, around 250. Any idea why that might be? I feel like i have closed my vents even more than you have described in your video. Appreciate any help!!!
Hey Matt. The way Ryan described how to light is a typical setup BUT the can vary depending on elevation, outside temperatures, winds etc. Live fire/coals is affected but a number of factors. That’s said, if you are running 250 just chock back your bottom vent slightly and that should do the trick.
Similar here but went way above 250 for me - choked back the vents and still grill stayed way above 225 / 250. To safe the prime rib, i had to empty the slow and sear basket of charcoal and shift the grill’s lid covering the meat but exposing the slow and sear to control the temp. It was about 5 degrees outside so wasn’t thrilled i had to spend so much time out there tweaking this setup.
Sorry if I missed it, but could you please explain the purpose of the water reservoir; is it to maintain a steady temperature or to moisten the meat? Thanks
Both
Can you get me some of the grates? They seem to be sold out.
My lid thermometer is just below the lid air vent on my Weber performer
The 2.0 is bad ass
Glad you're loving it!
Why is it that in the second method you say you don't want the initial smoke from the charcoal but in the first method all the unlit charcoal smoke will be on the food as it slowly lights. What's the difference?
I would love to know the answer to this question as well!
I noticed he hasn't answered, so if you would allow I'd like to give my input.
Initial startup produces "white smoke", and is a bad tasting smoke. After a warmup period, it will produce a "blue smoke". Even if you add additional charcoal, the heat from existing, in my experience, kept it lit with that blue smoke, which tastes way better.
If you want to cook a full chicken, how much charcole would you put on sns and what would you put vents at please
Experiment with it , chicken is cheap, and so is charcoal, fill up the basket, Jeeeezzzz people , can we think for ourselves a bit ,, no you rather wait 3 weeks for his reply than to look at other people’s videos on your topic and get your answer in 30 minutes
@@danielc.1169 iv looked at plenty of videos, perhaps in not flush with my money or can afford to burn it. No need to be snippy was just asking a question
Everytime I fill my sns that much for low n slow the temps sky rocker and I can't bring them down without removing some charcoal.
So what about ignition smoke and off putting taste from low n slow method?
You won't get much ignition smoke if you wait to put the meat on until the temp is at 225 and the smoke coming off the kettle goes from white to nearly clear. At that point the unlit charcoal is hot enough that it lights quickly.
I would recommend to put the (hair)dryer underneath the kettle through the holes. It is maybe a bit tricky because the way is a little bit blocked but it works better and its safer.
The warm air is rising through the fire by its self and feeding the fire with warm air.
Form above you take the risk that you send sparks and smoke through the dryer what could end in a desaster for you...
I just cooked my first ribeye using the Slow 'n Sear and reverse sear technique. It was about an inch and a half thick. Cooked it at ~250 until 115 and then added chimney of hot coal for the sear. The meat temperature was fantastic and the fat was very buttery, but the crust on the steak had a smoked jerky flavoring to it. Can anyone let me know what I'm doing wrong?
Sean,
There is a natural smoke flavor that should happen when using the SNS but if it's bitter, there are a few possible reasons. Either the coals were not fully lit when you started the sear or you put the lid on during the sear (my suspicion is the latter).
If that's not it, then it's possible you put the steak on before the charcoal had a chance to settle in at temp.
Hopefully this helps.
where do you put the meat when you are doing HOT? opposite or above ?
Typically set it opposite the coals, but know you can quickly sear at anytime but moving it directly over the coals.
For a 26", should we do 3/4 chimney instead of 1/2? Thanks!
Use about 20% more charcoal for a 26" kettle. 3/4 is a pretty good place to start.
If you put unlit charcoal with lit charcoal, doesn't that cause it to smoke?
While true, the rate that the unlit charcoal lites, is low enough that it does not effect taste.
Match light charcoal or regular?
Never match light. Thanks for watching.
if you do the low and slow this way (225), handful of lit coals + a chimney of un-lit coals...how long would this last maintaining 225-250? this is good for ribs, brisket, and chicken right?
My nickname in college was lumpy heat.
When is Meat Cranium doing a guest spot? /s
Likely too busy 'bitching' on and on and on elsewhere lol.
I'm absolutely disappointed in the SnS. I am struggling every smoke to keep temps down. I watched this video over and over. Followed your instructions to a T and I'm lucky to keep temps below 350. Any tips would be welcome otherwise I'm gonna have to look for another smoking option.
Gave up after numerous inconsistent cooks. Sold it and bought a new pellet smoker. Save the cash and invest in a good smoker.
@@Brandondrumkc gave up and got an easy bake oven… weird way to admit you can’t run a smoker 😂
It does take a lot of cooking space though, my only complaint
Why not run that water pan empty, or just take it out, to get longer burn times for larger cuts of meat?
We tell folks to do this all the time. The meat will be in the stall by then so water in the reservoir isn't really necessary anyways.
@@SnSGrills Thanks! No issues with direct, radiant heat? Convection pull it all up and across?
@@encinosarah the double wall barrier created by the water reservoir kills almost all radiant heat such that the ENTIRE indirect side is available for convective cooking, and the temps are quite stable across the entire area!
@@SnSGrills Thanks for the reply! What about pulling it out altogether? Is that something one only wants to do for a larger sear area?
Doesn't the unlit coal mess up the taste of the meat?
No the unlit coal burns clean as it gets preheated by the small bunch of coals in the corner
Great vid but every SnS critic is turning up in ABC ads?! Smart marketing
Brett Robertson not sure what you’re talking about.
how do you justify 125 dollars for a metal basket that holds charcoal and water?
Not sure if this is an honest question or if you're just trolling, which sadly is all too common nowadays. If you really want to understand the value of our products, talk to our customers. Find many of them here: facebook.com/groups/slownsear/
I don't get...I've followed this to the point and my weber won't stay under 400
If you're grill is getting too hot, it's getting too much air. Keep the vents closed more and lid down (and do all this sooner.) If this still doesn't work, your kettle may have an air leak.
Blow drier should be a man tool, dewalt 20 volt blower...
The slow and Sear is a gimmick. The Weber grill doesn’t need it. It is like adding a baseball card to your frames and letting the spokes touch. Nice affect but does not do a thing.
Slow n sear pizza
HELLO IS ANYONE THERE?? Have a question to ask
Hi Casey,
We are here. However, just in case we miss a question, send any questions you have to info@SnSgrills.com and they will get back with you.
@@SnSGrills thanks for replying so quickly just bought a grill I saw that he lit coals and put them on a pile of unlit coals. Please tell me why he did that and what is helps to do? Will they eventually get lit??
@@caseyaddison2014 Yes, that's exactly right.
Lumpy heat lol
You lost me as soon as you put safety glasses on.
😅
It's a cheap fix for a bigger problem. Save the cash and invest in a good smoker.
Weber is tried and true. Great cooker for someone who wants one grill for grilling and smoking on a budget. Also great if you don’t make a ton of food at a time.
You talk way too fast!! SLOW DOWN.
You can change the speed on the videos. Slow it down to .75x. I actually like to watch these videos st 1.25x or 1.5x!
Your prices are ridiculous. Laughable.
No need for this way overpriced piece of metal. The same thing can be accomplished using the 2 weber charcoal baskets that come with the kettle. Use a couple empty tin cans or a disposable aluminum pan for the water and you can get a better quality cook and even the same or better sear. See the videos by MeatCranium BBQ where he proves it.