Interesting, this is actually the second attempt from Weber to market an accessory to make the entire cooking surface viable, the first one was the char ring and diffuser plate combo, which never really got popular in the US. This is basically the same but with thinner sheet steel. Weber are a bit too stubborn for their own sake, and SnS seized the opportunity for an improved design. I don’t own a kettle anymore since I moved to a PK, but the SnS accessory was the best upgrade to the kettle bar none. Hard to say this new accessory will be just as good, as the heat is still radiating from underneath the food and that comes with its disadvantages. Thank you for the content as usual!
I find Weber confusing as well here. But the char ring and diffuser plate was not unpopular; Weber didn't generally sell it as a stand alone accessory and when they did it was very obscure. I think they didn't sell it separately b/c they wanted people to upgrade to the model that came with it. But yeah, I'm also confused on whether the char ring with coal *inside* the ring vs this with coal *outside* the dome provides the same results. A water pan with this though will be a bigger pain as there may be limited options to fit within the circumference of the dome. Not sure why they developed this when they already had the char ring and diffuser plate ready to go. Ry, what is the clearance between this diffuser plate and the grate?
The Hunsaker air flow director is a great and less expensive option to the SNS. Just put a water pan on the bottom of the air director and save $$$$ over the SNS. I am sold on all Hunsaker high quality products.
Hello and thank you for this info! As someone getting back into the grill game (20 years), which SNS accessory is comparable to this particular part? TIA
I pulled the trigger and bought one, and I am so glad I did! I already do the snake method a lot, and this tool means I don’t have to move the meat around to protect it from direct heat. Plus it gives the kettle more useable cooking space, so two racks of ribs were easy to cook without the need for a rib rack. I think if Weber sold these for a more reasonable price, these things would be more popular. The Weber Tax is real.
Received the temp control package as a birthday gift earlier this month. Decided to follow your lead and do some BB ribs. I wrapped at 3 hours and left them in the Weber another 3 hours as I had a meeting. Fall off the bone tender and juicy. Best ribs I’ve had in a while. Thanks. Darlington, South Carolina
I do basically the same thing with a stainless steel cake ring and a stainless steel pizza pan on my jumbo joe to fit pork butts, brisket and ribs. I've got a short laying around somewhere showing how i do it. Good to see weber has released something to make this more turn key. Cool accessory!
I think if you row stack the snake and make it about 4/5ths around you would probably get about 25/30 more briquettes, It will get a 10hr cook. I really Don't believe any more smoke effectively helps the flavor after 3 to 6 hours(depending on the meats) & finish off in the oven. I find that I can get a few more cooks from a bag of charcoal than the average.(250/275 sweet spot) 👍
I’ve always put mine in the oven at the wrap point to save on coals and not to get too much smoke. Works out great for me. I’m gonna have to get that heat controller/vortex. Looks like a pretty good accessory to have on hand.
I have one but have only used the cone as a vortex so far , should be handy though to fit 3 racks of baby backs down flat if you don't want them on their sides in a rack . Will be getting some ribs soon to use it as intended
I just started dabbling with a Weber Kettle, first charcoal grilling in over 30 years, but this looks like it can certainly make the kettle a much more viable cooking tool by enlarging your surface area to cook more evenly. Definitely something to consider if I decide to do a longer cook on charcoal vs. our pellet.
Weber should come up with an insert that lets you cook tandoor style. Just an insulated cylinder you can place on the coal grill and some steel skewers.
You say you want to try your own idea of using it as a diffuser. But that is what did do, isn’t it? I am confused as to what your instinctive idea was. Thanks ! Your style is great
Nice review. I think they called it that because they already have a diffuser with the newer model kettle with the smoking option.i even think it's called a weber diffuser
I been using a pizza sheet pan sitting on the charcoal baskets. It would be nice to add 4 more inches of distance from the coals to the cooking grate. Nice video
Good and honest review. Hard pass on the Weber insert. I'll stick with my tried and true indirect method, where I've also added four bricks laid on their sides, end-to-end, two on the lower grate and two on the cooking grate, to further diffuse the direct heat.
The ribs looked great. It would be nice if the controller was all once piece instead of clipping 4 pieces together. I love my slow n sear but you have more grill space with this one
Interesting but not something I'd personally spend money on. I like the way my ribs turn out now. Takes about 5 hours but totally worth it. I use my SnS insert quite a bit and that was worth the money. Ribs looked great though. 👍
@@sipzter I do recommend it especially since the small charcoal baskets that came with my Weber are to small. Add in that the SnS has a water trough and I think it's ideal.
@@sipzter SNS works really well for slow cooking, including ribs. But the advantage of a diffuser plate is that you have more surface area so if you need more ribs for a big party you can use all of the grate but wouldl be limited on the SNS.
I have a slow and sear and would love to have more grilling space. I’ve been on the hunt for the Weber diffuser plate accessory, but it’s so hard to find. This accessory though seems like it would work well.
Napoleon sells the exact same char ring and plate heat diffuser as a stand alone accessory. Except it has Napoleon stamped into the plate instead of Weber.
I thoroughly enjoy all your videos and explanations. I am requesting your input. I’ve been lobbying hard for a heat diffuser for my 22” Weber for Christmas. I’m asking for your recommendation for a budget friendly gauge to help measure the grill surface temp. Thank s a lot.
If you’re handy, you can just drill a hole in the lid and mount a Weber thermometer at a lower position like I did on my Weber Performer. I think the gauge cost $20 on Amazon. I’ve found this gauge position to be very helpful.
Most weber folks have a vortex. Either a pizza pan or a circular piece of stainless will work. I went to a metal shop and had a circular disk of Stainless Steel cut for $20. I think the stainless cutout has more thermal mass and its a big savings. I think Weber could have done a better job. Maybe a ceramic circular disk for $100.
Ry: If you wanted to lengthen the cooking time, couldn’t you simply add more coals to the back end of the snake and run them past the point where you initially lit the snake? You would have to do this sometime during the cook after some of the coals have burned out.
I’m really curious to know how this will perform in the long run. It may work great at diffusing the heat when it’s brand new and shiny but what about after it’s turned dark from smoke and burned food bits? The thermal emissivity will go way up after it’s turned dark. Ask any baker about the difference between a shiny pan and a dark pan when baking cookies!
If you were just smoking 1 or 2 ribs on the Weber kettle, would you use Weber's new heat controller, or opt for the SNS? I've been using the SNS for a number of years now and it's been great for a couple of ribs, but I can see where this new item from Weber would be good for 3 ribs. (note: I'm only referring to laying the ribs flat on the grill as I realize using a rib rack would allow for cooking multiple ribs).
Ry, which do you feel does a better job in general, the SnS or the Weber Heat Controller? I have an SnS, and as you know, it's hard to beat. However, the notion of having considerably more grill space by using the Heat Controller is worth looking at.
@@CookingWithRy ahhh, I was thinking of getting an SnS Deluxe but since you showed "The Controller" (hilarious name) now I'm on the fence! I love that it basically includes a free vortex with it. I'd love to know how it works out with a water pan full of hot water in the middle, if that would add even more temp stability. I want to try experimenting with some winter cooks later in the fall toward Thanksgiving and Christmas
That's a neat item but over 100 dollars for what's basically a vortex and a steel donut is ludicrous. You can make a vortex out of a dollar store stainless steel bowl and a Dremel, and I can't imagine it would be difficult to fashion a deflector plate either. If this was 50 bucks or less, perhaps, but the price point is beyond laughable. Nice lookin ribs!
Where are you seeing $100? Right now it’s $65 on Amazon. As for making it, true, with skill and tools you can make anything. Not everyone has those. Any accessory is really a choice for the person to decide if it will work for them. I’ve made stuff out of old coffee cans that worked great.
Hey RY! It’s 111 bucks on Amazon in Canada. Love the video! Good accessory! Wish it wasn’t so pricey here on the Canadian market! All the best keep up the great videos @@CookingWithRy
That is what I did when I made my own vortex. Bought a stainless-steel bowl at Goodwill for a couple bucks and cut out the bottom with a Dremel tool. Also made my own side basket out of tin from Home Depot for a few bucks instead of buying one. I will be making one of these too. Probably do a little experimenting with gap size around the outer edge to see if I can close the gap and still get good heat and smoke displacement.
$100, I only paid $120 for my brand new Kettle Premium, 22-in Copper, 4 years ago. I think I’ll pass on this expensive accessory. Looks like a great concept but the diffuser looks fairly cheap looking. Does the diffuser feel solid?
Another review I watched the guy was really dissapointed that the ring wasn't one solid piece instead of 4 bits clipped together. What's your thoughts does it feel flimsy?
Nope. Vent settings change based on conditions, cookers, type of fuel. You have to adjust based on your own situation. There are no universal vent settings.
8h cook at 250F for babyback ribs and you will ruined them as they will be tight and hard as a shoe sole. 4h is good, but the real ticker is when your meat reaches 205F and falls from the bone, now you know you have perfects ribs!
Gadgets. OR, 2 large bricks on the side enclosing a limited (this important) but replenishable charcoal/wood source leaving 3/4 of the grill indirect. Maybe cost me $1.50 now using this for 10+ years, no cleaning, so many cooks, works really well. Believe me, "gadgets" will be eventually thrown in the trash, but I know doing BBQ, I'm still even tempted by them!
That's pretty much what I do as well. 2 fire bricks, with a large foil pan on top to catch grease, and a slow n sear style (I think my particular one is made by Onlyfire and has the water reservoir around the outside edge rather than across the middle but is otherwise pretty identical) coal basket/holder on the other side. Large indirect zone, minimal grease buildup in the bottom, so the ash always falls out readily, super easy to dial in and maintain temp.
This guy knows what he is doing. It is a learned skill, but you still need talent to make it work. No longer own a kettle grill as I moved on to an egg, cook shack, flat top, pizza oven, etc. However, I really, really like kettle grills n the crust/flavor they produce. What I grew up on. In fact, except for brisket, not sure if the extra money for an egg is worth it. Love kettle grills.
Interesting, this is actually the second attempt from Weber to market an accessory to make the entire cooking surface viable, the first one was the char ring and diffuser plate combo, which never really got popular in the US. This is basically the same but with thinner sheet steel. Weber are a bit too stubborn for their own sake, and SnS seized the opportunity for an improved design. I don’t own a kettle anymore since I moved to a PK, but the SnS accessory was the best upgrade to the kettle bar none. Hard to say this new accessory will be just as good, as the heat is still radiating from underneath the food and that comes with its disadvantages. Thank you for the content as usual!
I find Weber confusing as well here. But the char ring and diffuser plate was not unpopular; Weber didn't generally sell it as a stand alone accessory and when they did it was very obscure. I think they didn't sell it separately b/c they wanted people to upgrade to the model that came with it.
But yeah, I'm also confused on whether the char ring with coal *inside* the ring vs this with coal *outside* the dome provides the same results. A water pan with this though will be a bigger pain as there may be limited options to fit within the circumference of the dome. Not sure why they developed this when they already had the char ring and diffuser plate ready to go.
Ry, what is the clearance between this diffuser plate and the grate?
The Hunsaker air flow director is a great and less expensive option to the SNS. Just put a water pan on the bottom of the air director and save $$$$ over the SNS. I am sold on all Hunsaker high quality products.
Hello and thank you for this info! As someone getting back into the grill game (20 years), which SNS accessory is comparable to this particular part? TIA
I might be in the minority but I love my ribs more on the fall off the bone side. Not completely disintegrating or anything but super tender!
I'm with you 👍🏾
In memory of Slim Pickins, "Ditto!"
My brother from another mother. 🤙🤟
I pulled the trigger and bought one, and I am so glad I did! I already do the snake method a lot, and this tool means I don’t have to move the meat around to protect it from direct heat. Plus it gives the kettle more useable cooking space, so two racks of ribs were easy to cook without the need for a rib rack. I think if Weber sold these for a more reasonable price, these things would be more popular. The Weber Tax is real.
Received the temp control package as a birthday gift earlier this month. Decided to follow your lead and do some BB ribs. I wrapped at 3 hours and left them in the Weber another 3 hours as I had a meeting. Fall off the bone tender and juicy. Best ribs I’ve had in a while. Thanks. Darlington, South Carolina
That Kinder's ' "mild " sauce is a sleeper. Do not mistake the word mild for weak taste. It is surprisingly good stuff.
True👌
I do basically the same thing with a stainless steel cake ring and a stainless steel pizza pan on my jumbo joe to fit pork butts, brisket and ribs. I've got a short laying around somewhere showing how i do it. Good to see weber has released something to make this more turn key. Cool accessory!
I think if you row stack the snake and make it about 4/5ths around you would probably get about 25/30 more briquettes, It will get a 10hr cook. I really Don't believe any more smoke effectively helps the flavor after 3 to 6 hours(depending on the meats) & finish off in the oven. I find that I can get a few more cooks from a bag of charcoal than the average.(250/275 sweet spot) 👍
I’ve always put mine in the oven at the wrap point to save on coals and not to get too much smoke. Works out great for me. I’m gonna have to get that heat controller/vortex. Looks like a pretty good accessory to have on hand.
But in the summer, when it is 105°, using the oven is a no go! 😂
I have one but have only used the cone as a vortex so far , should be handy though to fit 3 racks of baby backs down flat if you don't want them on their sides in a rack . Will be getting some ribs soon to use it as intended
I just started dabbling with a Weber Kettle, first charcoal grilling in over 30 years, but this looks like it can certainly make the kettle a much more viable cooking tool by enlarging your surface area to cook more evenly. Definitely something to consider if I decide to do a longer cook on charcoal vs. our pellet.
Weber should come up with an insert that lets you cook tandoor style. Just an insulated cylinder you can place on the coal grill and some steel skewers.
Great video! I’ve used the snake method several times and it’s such a simple no nonsense method to smoke a small amount of meat.
You say you want to try your own idea of using it as a diffuser. But that is what did do, isn’t it? I am confused as to what your instinctive idea was. Thanks ! Your style is great
Nice review. I think they called it that because they already have a diffuser with the newer model kettle with the smoking option.i even think it's called a weber diffuser
Looks good. I think it would be useful if you want to load the kettle up with more racks of ribs. With two zone, the space gets tight.
I haven’t purchased that defuser yet but have considered it!!! Ribs looked good, Ry
I been using a pizza sheet pan sitting on the charcoal baskets.
It would be nice to add 4 more inches of distance from the coals to the cooking grate.
Nice video
Good and honest review. Hard pass on the Weber insert. I'll stick with my tried and true indirect method, where I've also added four bricks laid on their sides, end-to-end, two on the lower grate and two on the cooking grate, to further diffuse the direct heat.
Very interesting. I have the Vortex and the Slow n’ Sear Deluxe. I like both of them very much but i’m not sure about this one.
Same here, I don't need another accessory laying around.
Vortex now sells their own baffle diffuser plate. It's also one solid piece instead of the 4 flimsy ones Weber gives.
The ribs looked great. It would be nice if the controller was all once piece instead of clipping 4 pieces together. I love my slow n sear but you have more grill space with this one
The 4 piece thing is just for shipping. It’s fairly permanent once snapped together 😊
Fantastic review!
This something I've been thinking about getting for a camping grill.
Great test. Great lookin rib.
Thanks for puttin in the work for us.
Interesting but not something I'd personally spend money on.
I like the way my ribs turn out now. Takes about 5 hours but totally worth it.
I use my SnS insert quite a bit and that was worth the money.
Ribs looked great though. 👍
Question for you. I bought an SNS but have yet to try ribs with it. Do you recommend it for them? Thank you.
@@sipzter I do recommend it especially since the small charcoal baskets that came with my Weber are to small.
Add in that the SnS has a water trough and I think it's ideal.
@@sipzter SNS works really well for slow cooking, including ribs. But the advantage of a diffuser plate is that you have more surface area so if you need more ribs for a big party you can use all of the grate but wouldl be limited on the SNS.
Using B&B charcoal, we can get 14+ hours with the snake method. And still have coals leftover. No refueling when using B&B.
Excellent information.
I put one on my Amazon wish list, looks great sir!
I might need one of these things.
I never did a brisket because it would cover the snake and get too hot, so this gadget looks interesting.
I have a slow and sear and would love to have more grilling space. I’ve been on the hunt for the Weber diffuser plate accessory, but it’s so hard to find. This accessory though seems like it would work well.
Napoleon sells the exact same char ring and plate heat diffuser as a stand alone accessory. Except it has Napoleon stamped into the plate instead of Weber.
I thoroughly enjoy all your videos and explanations. I am requesting your input. I’ve been lobbying hard for a heat diffuser for my 22” Weber for Christmas. I’m asking for your recommendation for a budget friendly gauge to help measure the grill surface temp.
Thank s a lot.
If you’re handy, you can just drill a hole in the lid and mount a Weber thermometer at a lower position like I did on my Weber Performer. I think the gauge cost $20 on Amazon. I’ve found this gauge position to be very helpful.
Most weber folks have a vortex. Either a pizza pan or a circular piece of stainless will work. I went to a metal shop and had a circular disk of Stainless Steel cut for $20. I think the stainless cutout has more thermal mass and its a big savings. I think Weber could have done a better job. Maybe a ceramic circular disk for $100.
Great video.
I have the Vortex and have seen a baffle/deflector for the Vortex
I could see a benefit in using this as an improved snake method.
A vortex and pizza pan would work great.
Why am I suddenly smelling ribs. Those were beautiful sir.
Great video Ry, they ribs look good man👍 Mark in Scotland🏴
Thanks 😊
Have you tried the diffusor with foil? Otherwise it looks like a potential clean up nightmare
I just scrape it off. Not really worried with keeping it pristine. But foil might be an alternative.
Ry: If you wanted to lengthen the cooking time, couldn’t you simply add more coals to the back end of the snake and run them past the point where you initially lit the snake? You would have to do this sometime during the cook after some of the coals have burned out.
Yes. It’s just that adding once you’re already cooking requires removing the food and diffuser plate. A bit of a hassle but certainly doable.
Can’t wait to see all your cooks on this new gadget, seems like you can never have too many! I think this is webers answer to the SNS kettle!
I’m really curious to know how this will perform in the long run. It may work great at diffusing the heat when it’s brand new and shiny but what about after it’s turned dark from smoke and burned food bits? The thermal emissivity will go way up after it’s turned dark. Ask any baker about the difference between a shiny pan and a dark pan when baking cookies!
Yes, definitely something to keep in mind 👍
One could always wrap the plate in foil. I do that with my diffuser plate.
@@drzoidberg1 or paint it black with bbq paint! If it still works great then it's not a problem
That's a nice accessory, but more importantly the ribs looked excellent.
Need to make videos on the snake method using that weber heat control
If you were just smoking 1 or 2 ribs on the Weber kettle, would you use Weber's new heat controller, or opt for the SNS? I've been using the SNS for a number of years now and it's been great for a couple of ribs, but I can see where this new item from Weber would be good for 3 ribs. (note: I'm only referring to laying the ribs flat on the grill as I realize using a rib rack would allow for cooking multiple ribs).
I did 3 racks of baby backs arranged in a triangle with this accessory. Tight fit but it worked.
Nice review and good looking ribs! 👍🔥🍻
Test the new only fire ceramic heat deflector for the kettle
I'd love it for my chicken and rib cooks. Brisket and pork butts in my WSM.
Awesome review !!
Thanks!
im wondering about Where did you have your vents set at?
Have you seen or heard a out weber accessory called All In 1 for 22inch
Ry, which do you feel does a better job in general, the SnS or the Weber Heat Controller? I have an SnS, and as you know, it's hard to beat. However, the notion of having considerably more grill space by using the Heat Controller is worth looking at.
Can’t really tell yet. I need more cooks on it.
Was wondering the same. Would free up a lot more space to do more racks of ribs, without having to use a “rib rack.” Interested to see your results.
@@CookingWithRy ahhh, I was thinking of getting an SnS Deluxe but since you showed "The Controller" (hilarious name) now I'm on the fence! I love that it basically includes a free vortex with it. I'd love to know how it works out with a water pan full of hot water in the middle, if that would add even more temp stability. I want to try experimenting with some winter cooks later in the fall toward Thanksgiving and Christmas
Great video
Just picked up a used kettle. What do you recommend to polish the outside after cleaning?
RY have you tried the Spider Grills Venom controller?
this will be great for smoking a turkey
You should redo the test with 3 full racks of ribs and we can see if u get even cooking for the full 6 hrs.....
That's a neat item but over 100 dollars for what's basically a vortex and a steel donut is ludicrous. You can make a vortex out of a dollar store stainless steel bowl and a Dremel, and I can't imagine it would be difficult to fashion a deflector plate either. If this was 50 bucks or less, perhaps, but the price point is beyond laughable. Nice lookin ribs!
Where are you seeing $100? Right now it’s $65 on Amazon. As for making it, true, with skill and tools you can make anything. Not everyone has those. Any accessory is really a choice for the person to decide if it will work for them. I’ve made stuff out of old coffee cans that worked great.
Hey RY!
It’s 111 bucks on Amazon in Canada. Love the video! Good accessory! Wish it wasn’t so pricey here on the Canadian market!
All the best keep up the great videos @@CookingWithRy
@@Justinkekosz Wow! That's a crazy increase just across the border.
That is what I did when I made my own vortex. Bought a stainless-steel bowl at Goodwill for a couple bucks and cut out the bottom with a Dremel tool. Also made my own side basket out of tin from Home Depot for a few bucks instead of buying one. I will be making one of these too. Probably do a little experimenting with gap size around the outer edge to see if I can close the gap and still get good heat and smoke displacement.
$100, I only paid $120 for my brand new Kettle Premium, 22-in Copper, 4 years ago. I think I’ll pass on this expensive accessory. Looks like a great concept but the diffuser looks fairly cheap looking. Does the diffuser feel solid?
Not really.
So do you typically use the thermometer on the grill itself to monitor temperature? Was wondering how accurate it is
In this case since the heat is diffused I'm comfortable using the lid thermometer.
Nice accessorie ! Do they have for 26"?
I haven’t seen one for the larger kettle.
Another review I watched the guy was really dissapointed that the ring wasn't one solid piece instead of 4 bits clipped together. What's your thoughts does it feel flimsy?
The 4 pieces are just so it can ship more easily. Once it was snapped together it felt fine for its purpose.
1 piece might warp badly too
You gotta always show vent settings
Nope. Vent settings change based on conditions, cookers, type of fuel. You have to adjust based on your own situation. There are no universal vent settings.
@@CookingWithRy you’re very right on that. As a viewer, I can tell you that it’s nice to see those things still. Maybe I’m just OCD
Yeah I used to show settings a while back but people would then message me that those didn't work for them.
8h cook at 250F for babyback ribs and you will ruined them as they will be tight and hard as a shoe sole. 4h is good, but the real ticker is when your meat reaches 205F and falls from the bone, now you know you have perfects ribs!
The 8 hours was just a total run time. And I find tenderness is a better test than temp in ribs because the bone radiates more heat.
Neat, but not $100 neat. Weber's pricing for accessories is unreasonable, especially for thin sheet metal.
cant see any advantage to the simple snake method..
It's so flimsy for what it costs
It’s just a heat deflector with a hole in the middle? Makes no sense….
If you want a heat deflector with a hole in the middle it makes perfect sense.
Gadgets. OR, 2 large bricks on the side enclosing a limited (this important) but replenishable charcoal/wood source leaving 3/4 of the grill indirect. Maybe cost me $1.50 now using this for 10+ years, no cleaning, so many cooks, works really well. Believe me, "gadgets" will be eventually thrown in the trash, but I know doing BBQ, I'm still even tempted by them!
That's pretty much what I do as well. 2 fire bricks, with a large foil pan on top to catch grease, and a slow n sear style (I think my particular one is made by Onlyfire and has the water reservoir around the outside edge rather than across the middle but is otherwise pretty identical) coal basket/holder on the other side. Large indirect zone, minimal grease buildup in the bottom, so the ash always falls out readily, super easy to dial in and maintain temp.
The kettle is technically a gadget compared to just digging a hole and building a fire to cook.
Great video
This guy knows what he is doing. It is a learned skill, but you still need talent to make it work.
No longer own a kettle grill as I moved on to an egg, cook shack, flat top, pizza oven, etc. However, I really, really like kettle grills n the crust/flavor they produce. What I grew up on. In fact, except for brisket, not sure if the extra money for an egg is worth it. Love kettle grills.