Weber Char Ring VS Slow n Sear
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- Опубліковано 6 сер 2021
- Which is the best smoking accessory for the Weber? The Char Ring? The Slow n Sear? Or something else? In this video we'll be doing a side by side comparison!
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There are heaps of different accessories out there for the Weber but I think these 2 are up there with the best for smoking accessories. They both have great burn times, easy to set up and efficient too!
In this video we'll go through the set up for the Slow n Sear and Weber Char Ring, run them side by side and have an in depth look at how they compare.
I have no affiliation with the Slow n Sear or Char Ring, so if you are looking to purchase these units, i'd recommend looking online or talking to a Weber dealer.
Here's some of my most commonly used prodcuts:
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Jaccard (meat tenderizer): amzn.to/3QaUBET
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Smoking wood: www.naturalsmoke.com.au/produ...
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Meat: www.australmeat.com.au/
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I have been using a Weber kettle to BBQ for a long time....i use the snake method for long smokes, the banked minion method for shorter smokes, and just bank a full chimney of lit charcoal to one side for 2 zone grilling. No need for all these fancy accessories, other than a digital thermometer and chimney starter. P.S. Pieces of the charcoal bag make for the best charcoal chimney kindling.
For the snake method, I use the "reverse char ring" instead: put the char ring inside the kettle, but fill the outside of the ring (instead of inside like you did in the video) and you dont have to worry about placing each briket manually - you can also put even more of them at the same time and thus a longer burn time.
That’s exactly what I thought he was going to do. That ring looks like a great idea for the snake method to save a lot of time.
You can hardly find anything more beautiful than a classic red Weber grill ❤
I just picked up a slow n sear for my kettle and luckily I found your channel! Thanks for the knowledge!
I’ve been researching the best accessories for the Weber for low indirect cooking and this video has really helped me out. Thanks mate
Most welcome mate
Thanks for making me aware this exists. Just purchaced from Weber - love your work
You couldn't of made this video any clearer.
Excellent 👍👍👍👍🏴🇬🇧
Excellent excellent video!! I’ve got a char ring and can’t wait to use it now. Thank you!
Thanks :)
SNS is a pretty nice tool.
If you have a grate with a hinge on it you can add charcoal when needed without a lot of trouble.
If you want a lil more room you can easily create a divider for the SNS charcoal area. Simply use half the basket.
Water trough helps regulate temp and provide moisture.
hey this is really a well done and thorough video on the various methods used for indirect low and slow weber smoking. i have the sns 22inch slow and sear but have only been using the hot and fast method. will try low and slow before i go to bed and see how it does all night. thanks
Enjoy mate.
Great video mate. Just got the Weber master touch plus that comes with the ring and plate, looking forward to using it after watching this!
Nice mate enjoy.
I use a homemade charcoal ring and steel plate and it works perfect. I had a slow and sear but it didn’t work so well. Thanks
Great video. So clear! I am new to the Weber family and have been struggling to get my charcoal burning. What kind of charcoal are you using in this video please? They look like they have better surface area than the last briquettes I had.
Never heard of the Char ring, looks really cool. Great comparisom
Thanks mate.
I use the Hunsaker Air Grill Diverter which comes in two different sizes (22" and 26.75") and use a water pan under the cooking grate. It is difficult to find 26" accessories other than SNS, but this works great for me and a hell of a lot cheaper.
Hi mate, love the channel. It’s saved me a number of times!
Quick question please, where would you place the smoking wood in the char ring?
And how would you distribute it?
Cheers
Great video and comparison. Are the Char Ring and Deflector Plate available anywhere?
Hey Aaron, what do you think of starting the coals in the char ring at the outer edge of the ring as opposed to in the middle? Do you think that would result in lower cooking temps?
Awesome video mate.
Thanks mate.
Great experiment. I prefer a Weber Smokey Mountain for my dedicated smokes. Same results as the char ring in the kettle, but more cooking surface. If you only have room for 1 grill, the Weber kettle is the way to go.
Definitely mate the WSMs are great!
Love ya work Aaron 👍I think that Char Ring Setup makes the Kettle so much more useful since you can use the entire surface of the grill. It's also less than half the price and of the Slow n Sear and free delivery. To me it's a no brainier.
Thanks mate 👌
Did you need to top up the water tray on the char ring? I find I need to refill almost every two hours during a cook
Great Video Thaks
Thanks for the great comparison. I've thought of buying slow 'n sear, but as the smoking area is smaller with it, I've bought a char ring and a heat deflector plate. Watching the video it seems to me that both methods are good enough depending on the meat size :)
Thanks mate! Yep both incredible accessories!
I think the ring is better as it seems to be more efficient and distributes the heat more uniformly. Saves usable cooking area!
Having the heat delivered only from one side most likely stratifies the air inside the grill and most of the heat bypasses the food and escapes through the vents.
I agree however because of the defuser you can’t take a quick look at how much charcoal has burnt
@@georgegalea1937 Yes, that's true. You will need few cooks, so that you get better feeling and practice how much charcoal should be used, how to set the air flow, how much water should you add to the pan if you use one, what kind of meet you cook...
Anybody else here for the accent?? Jk, been following you for a while now and have done several of your cooks.. Best kettle cooker on UA-cam hands down!!
Thanks mate! Appreciate it 😝
What briquettes would you suggest using. The ones I get locally don't last anywhere close to that.
I've been using the Slow 'N Sear for about 18 months and it's great. Very convenient and versatile. However, there are times when it would be nice to have some extra cooking space. For example, I need to smoke a brisket and pork shoulder next week. With the SNS, I would have to do them separately. The Char Ring might be worth a look.
You sure it can fit both???
I have both the slow-n-sear and the charcoal ring with heat diffusor and they both have their strengths. The SNS accessory is a 2 zone cooker that does a fantastic job with reverse searing steaks and can easily get to 350+ degrees. The charcoal ring and diffusor allows you to use the entire 22' grill and is better suited for low and slow cooking as I have run at 235 degrees for 10 1/2 hours on a single load of briquets. Its not an either or but a both/and. Another must have accessory is the Vortex which will get your kettle to 500 degrees does a phenomenal job on hot and fast chicken or ribs #The RightToolForTheJob
Awesome video mate. I love my slow n sear but if the char ring lasts that long I may need to get one if I want to do say an overnight cook or if I have a bigger brisket. Something to think about
Thanks legend.
Got char ring, didn't have such a good time controlling temp tho. It just took off
Curious to your thoughts on temp controllers? Cheaper one being INKBIRD ISC-007BW Automatic Food Thermometer
You explain things very clearly. Great video.
Any recommendations for a probe thermometer? I bought a cheap one from local supermarket $12 but not really accurate and takes ages to get a reading.
Thanks mate, any of the inkbird range is good, check them out on eBay and Amazon :)
Great video, I prefer to use the SNS, I’m cheap and I hate wasting charcoal
Plus, if you have a grate that allows you to add charcoal during your cook, then you can extend the cook indefinitely (as long as you have charcoal).
I hoped you added the same amount or weight of charcoal to each tests to make it more even, other than that I really like your channel and all the tips you give out, keep it up!
such a good cure.
wonder how these compare to temperature controller. Seen some mixed reviews, I ordered my 1st weber master touch and got the new controller. a bit worried
Any hints on best place to grab these? I have seen so many varying prices online. Thank you for all of your videos, they are always so helpful.
BBQ Spit Rotisserie’s website should still have them 😀
@@LownSlowBasics cheers Mate will check it out.
The Char Ring is also available from Weber directly. Just give them a call and they will send you one free delivery.
Looks to me that the Slow & Sear method offers you space for wood smoking if needed?
How high is the charcoal basket and the gap between the charcoal basket and top.
Where can I buy that “half moon” tray ? Thanks
Thanks for another helpful video! I’ve used the char ring a few times but find it hard to get clean smoke happening in a reasonable amount of time when compared to other methods, such as the snake method for example. I’ve tried different size chunks and various kinds of wood but get the same dirty smoke pluming out for too long….I have the top vent full open, and control temp with bottom vent…. Any tips? Cheers
Have you tried using lump coals?
@@Disastrousmedia thanks for the reply. no I haven’t due the size of the chunks. Guess I could split them down so they fit. Have you had success with lump in the chat ring?
@@steven7876 Try this. Fill up your char ring. Take out about 6-8 briquettes from the the center and light them separately. Once they are fully lit and ashed over dump them right back onto the center of the ring. Add your wood chunk or chunks relatively close to the lit coals. Now place your lid back on and keep both vents wide open. Now just keep an eye on those temps, that's key. When you are getting close to your target temperature(which can take anywhere from 10-20 minutes) dial back the vents to regulate it. And as long as your getting a healthy color smoke you should be good to throw your meat on. I hope this helps.
Thanks for the videos.
Your channel has really helped my journey into bbq-ing.
I just have a content request. If possible I would like to see some videos on using a weber go where.
great video, mate... if you had to choose between SNS, Ring or Snake for a long smoke in the Weber... what would you choose? also, what were your bottom vents set at for each method in the Vid?
I really liked the stability of the sns, bottom vents were both just a crack open.
Hey mate what fuel are you using?
Hey man another sweet vid. To hold 250 where is your bottom vent usually and how do you avoid ash blocking it up? Good I do about 1/4. Mine always needs less for some reason.
Depends what I’m cooking and how big it is, but usually just a crack open.
@@LownSlowBasics yeah the new Weber plus looks optimised with a P shaped vent. Are you doing more masterbuilt videos? I bought one and would like to know about smoking and temps. Seems to me the best smoke in the MB happens at around 275. Very ‘white’ before that temp.
Been watching lots of yor webber vids recently. I'm looking to buy one either the master touch or master touch premium. The premium comes with the diffuser plate which would you recommend? I also have an offset I can use for smoking might use the webber for smoking small cuts tho
I’d go the premium if it’s in your budget :)
I like using the char ring but find it awkward to fit in and add more smoking wood during a cook.
What are your thoughts on the sns kettle mate? I was thinking of preordering the combo kit
I really liked it! Superb bit of kit.
Have you done a video using the chat ring for a long cook?
No I haven’t
Have you ever used the snake method with the char ring diffuser plate?
Not personally
Do you have any videos showing a cook with the slow and sear?
Not yet mate sorry.
Great vid mate, where did you buy your Slow n Sear
This one was from the bbq spit rotisserie’s site
Hi Aaron, recently bought oklahoma rambler. Tried smoking a small brisket using snake method by placing the meat on one side and the briquettes on the other. Didnt work very well presuming due to the shape and size of the rambler.
Any particular method u d recommend? I am thinking of placing lit up 10-12 briquettes in one layernext time on one side, put smoking wood on top and keep topping up the briquettes.
Hey mate! Check our beef cheek video out from a while back when we used the rambler for a long smoke. I’d follow that method :). Small briskets are hard to get right at the best of time too.
@@LownSlowBasics fantastic thank you Aaron!
On separate note - tried your roast lamb recipe on indirect heat in my rambler... man the smoked cheery flavour was insane! Thank you!
@@muzatashpulatov8675 most welcome mate! Great work.
The slow n sear looks amazing but it is so expensive and hard to find in Australia. Have you seen the Bro n Sear? Very cheap alternative. Unsure how good it is
I’ll have to look into it.
In Australia, the SnS for Weber is bloody expensive. I bought one a few weeks ago but I’m having trouble controlling the temperature. I’m up n down like a yo-yo trying to keep it stable. Any tips? Anyone?
Hey mate, I'm new to cooking in a weber. What brand of coals do you recommend??
100% olive pip co briquettes.
what kind of drip tray is this, ive seen it in a few videos and cant seem to find it
It’s the one that comes with the SNS
Best part about the char ring is the whole surface of the grill is useable.
agreed
The problem I see with the char ring is that it’s obviously a pain to access should you need to add more coals or in fact smoking wood. If you want to put your wood in at the start and spread it out then you’ve got limited space with the diffuser plate sitting directly on top. I’ve got one but use snake method because I can easy make changes through the cook that way.
I found flipping the diffuser plate you can get a bit more in too. But yeah it almost needs a flip up section in it or something.
Where can you find/buy the char ring? I can't find it online. And slow and sear pretty exy $$$
Only Weber dealers I believe
Is the char ring new? I really like the slow and sear on my weber
Yeah it’s a pretty recent accessory.
It must not be available yet in the US. I can't find it on the website
@@richarddaley6403, I've see this char ring floating around on youtube and doesnt seem to be available in the US yet.
The red Webber looks similar to the minion method which I use in my pro q all the time
It pretty much is the minion.
Why not compare the slow n sear to the Weber baskets? Much more similar product but Weber being way cheaper.
Too bad weber won't sell the ring and diffuser in the states. Have to buy the specific kettle that comes with them.
I just use 2 regulat bricks. Stack them long ways to one side and have the vent over the opposite side of the hot coals. Great for heat absorbing.
Am I nuts? Where can I find the charcoal ring and plate??
BBQ spit rotisserie’s have a Napoleon one, I think only Weber dealers have the actual brand rings.
@@LownSlowBasics found it man, thanks. Thanks for the video.
If you were to pick which method would you go for ?? 👍🙂😁
I have used the char ring twice. First time had to fill the water tray about 5 times as it went dry. Brisket was OK. Second time I did the water pan on the grill with the Brisket. Absolutely ruined the cook. 5kg Brisket into the bin. I'll never use the ring again. Snake method is all I'll use now. Should have just bought the master touch not the touch plus. 🤦🏻♂️
That’s unfortunate mate, I haven’t cooked with the char ring, but I’m thinking a big water pan under the brisket just filled once might do the trick.
@@LownSlowBasics yeah it was a tray that held 2L of water. It sat at 250f but it was creating so much heat on the plate surface it was just boiling the water off at a fast rate. That's why I tried something different on the second cook and stuffed it up haha. Oh well live and learn.
So the key to temperature control is water? I get that.
When there’s nothing in there to absorb heat, yes. But does also help stabilise if out of control when cooking.
My kids have got to the point that they hate the idea I want to grill out. They say it takes too long, even for a steak and some asparagus. Grilling is for adults, mac and cheese is for kids. The way of the world.
I’ve only gotten 9 hours max using my char ring with heat beads briquettes. Running at 250 to 275f. I must be doing something wrong 🤣
It could be the fuel, olive pips are very efficient.
I got 14hrs with heat beads
@@bradwiseman6597 I’ve spoken to a few others and they have also only gotten 8 to 10 hours from them. I’m not sure what I’m doing different
@@NungaxRum I nearly got the 4kg bag in the ring.
@@bradwiseman6597 No room for wood then though!
I’ve had way better results with neatly stacked beads in the smoke ring. Can fit heaps more beads in for long burns.
I run a small cake rack under a drip tray, stops the diffuser plate boiling the water too quick.
How much longer did you burn when stacking? Was it the snake method in the ring???