Great video. I just received my SNS. I am using it this Friday for doing 3 racks of ribs. I also have a copper kettle...love that color. Keep up the great videos!
I've smoked two briskets and a pork butt with the SnS, it works great! I've also done a brisket using the "snake method" when I didn't have it (basically make a C shaped fuse of charcoal around the kettle, leaving the center empty and light one end). It's not necessary, but I feel that it helps me control the temperature by making temp swings slower (the water helps a lot) plus it helps with positioning the meat.
i managed to fit 3 racks of baby backs on my kettle with a sns last weekend...turned out great i had to coil them and pin with bamboo skewers but once i foiled them they flattened out.
I dont know how many times I've seen this? People that have just got their grill dont Know that The Weber grill lid has a hook to hang the lid on the side, instead of setting it on the dirty floor or grass so you don't drop dirt or grass on your food .
The Slow n Sear XL is for 26" Weber kettles the Original & Deluxe will work in 22" units: the Slow ‘N Sear® Original & Deluxe: Length: 21” Depth: 8½” Height: 4¾” Slow ‘N Sear® XL: Length: 23¾″ Depth: 9½″ Height: 4¾″ Slow ‘N Sear® Charcoal Basket: Length: 15¾” Depth: 8⅜” Height: 3⅜”
Enjoyed it Brian. If Tom hadn't said something about you starting a channel and send me over, I would have thought same as Justin. lol Now what is that about an apple and a tree? You are doing a great job. You had a good teacher. That guy cooks about 20 times a week I think. lol Nice job on the ribs. SnS is great. I've got other plans for it. Stay Tuned
Always put wood under coal, wood will produce gasses if it doesn’t burn (with flame), this gives your food bitterness, however if wood is under coal gasses will burn while passing over coals. You had a lot of dirty smoke especially at begging, smoke should be barely visible.
If your burn is correct, one do not need sauce...other than that, looked delish. Love the sns, Friday, cooked a bone in Prime Rib Eyes , dry brined them first for 24 hours, got it up to 118, pulled it, then put it over HOT coals, to sear, Best steak ever, neighbors were in awe....wish I had filmed the cook and their reaction when taking the first bite...cya out by the grill Bro
Man you know I don’t like people that say stuff like that just cause people like sauces on their meat don’t mean they didn’t do anything right that is a personal decision I do my ribs at 227 about 6hours and they taste good with or without sauce but I like sauce so I sauce them lots of the pros on sauce theirs as well what makes bbqin great is that everybody dose it their own way not just yours
HMB, What's not entirely obvious from looking at the Slow N Sear (and I wouldn't have noticed had he not told me a bagillian times over the last year) is Dave designed the SnS to hold the coals away from the wall of the kettle to create an air gap which functions as an insulator. That's why you'll noticed a lot of times in first cook videos, the kettles will run a little hot. But once you make the vent adjustment, it runs forever on a load of coals. (that's hyperbole...it actually runs "pleasantly longer" on one load.) That's also why they have me specifically mention the vent settings in every single video. You'd be surprised how thoroughly the Slow N Sear design is thought out. In fact, I don't know if you guys know each other but I think you and Dave would really like each other. Both of you love to experiment and create things out of bent metal.
Hey Justin! I don't know Dave….. But thanks to You, all of us are learning about who he is. For Me….. anyone associated with Amazing Ribs, knows his shit! And anyone into Metal…. is a friend of mine! \m/
Great video and love your channel, friend! :) New subscribers (Weber Grill Masters) from Canada!
Maddie & Kiki thanks girls! You 2 do a great job as well! Love the energy! Thanks for the sub!
Great vid, ribs look awesome.
It's amazing what one can do with the standard 22-1/2 " Weber.
Great video. I just received my SNS. I am using it this Friday for doing 3 racks of ribs. I also have a copper kettle...love that color. Keep up the great videos!
Anthony Riggio SnS rocks!
Haha, ‘as you can see I already ate 1.’ Brilliant.
Haha thanks. I’m a hungry boy lol
I've smoked two briskets and a pork butt with the SnS, it works great! I've also done a brisket using the "snake method" when I didn't have it (basically make a C shaped fuse of charcoal around the kettle, leaving the center empty and light one end).
It's not necessary, but I feel that it helps me control the temperature by making temp swings slower (the water helps a lot) plus it helps with positioning the meat.
Vincent Lok nice! The SnS is by far my favorite grill accessory out of all of my grills. Wouldn’t go without it.
i managed to fit 3 racks of baby backs on my kettle with a sns last weekend...turned out great i had to coil them and pin with bamboo skewers but once i foiled them they flattened out.
Nice video! I've been considering this but hadn't pulled the trigger. Now I will!
Ronnie Palmer slow n Sear is da bomb diggity.
Would it be better to wait to receive a stable temp before putting meat on rack
Yes.
Seems that would make sense to have the “bad smoke” gone.
Love the slow and sear! nicely done!
Tom Horsman thanks chief!
I dont know how many times I've seen this?
People that have just got their grill dont Know that The Weber grill lid has a hook to hang the lid on the side, instead of setting it on the dirty floor or grass so you don't drop dirt or grass on your food .
Haha ya I didn’t know what that was at first lol
what was the company named mentioned from which you purchased
Danny Padilla snsgrills.com/
I'm sure those were good. I'm glad i stumbled on your channel
No Hippie BBQ & Cooking thank you so much!!!
The Slow n Sear XL is for 26" Weber kettles the Original & Deluxe will work in 22" units:
the Slow ‘N Sear® Original & Deluxe:
Length: 21”
Depth: 8½”
Height: 4¾”
Slow ‘N Sear® XL:
Length: 23¾″
Depth: 9½″
Height: 4¾″
Slow ‘N Sear® Charcoal Basket:
Length: 15¾”
Depth: 8⅜”
Height: 3⅜”
G Osmond ok
Good video! I love my Slow 'N Sear!
Great Video.........been looking at getting one of those for my weber......
BUMMERS BAR-B-Q AND SOUTHERN COOKING thank you! And the SnS is money!! Works flawlessly
Did you have to add any charcoal
I did not!
SnS is awesome. Did a 3 bone prime rib that came out fantastic.👍⭐️⭐️⭐️⭐️⭐️
What kind of charcoal did you use is it the instant light?
Jackson Vang regular kingsford blue bag.
Enjoyed it Brian. If Tom hadn't said something about you starting a channel and send me over, I would have thought same as Justin. lol Now what is that about an apple and a tree? You are doing a great job. You had a good teacher. That guy cooks about 20 times a week I think. lol Nice job on the ribs. SnS is great. I've got other plans for it. Stay Tuned
Looks great. Nice!
WookieLove1 thank you! 🍻
Always put wood under coal, wood will produce gasses if it doesn’t burn (with flame), this gives your food bitterness, however if wood is under coal gasses will burn while passing over coals. You had a lot of dirty smoke especially at begging, smoke should be barely visible.
Ok
2 bricks can be used instead of a slow and sear. last a lot longer too
Dave Lafontaine you are correct. I’ve gone that route before but I prefer my SNS.
Too much charcoal and you overcooked TF out of those ribs .....
Ok Jiv thanks for watching!
If your burn is correct, one do not need sauce...other than that, looked delish. Love the sns, Friday, cooked a bone in Prime Rib Eyes , dry brined them first for 24 hours, got it up to 118, pulled it, then put it over HOT coals, to sear, Best steak ever, neighbors were in awe....wish I had filmed the cook and their reaction when taking the first bite...cya out by the grill Bro
joey b who cares what you did! And he can sauce his ribs if he likes!
italianrelic XOXO
Man you know I don’t like people that say stuff like that just cause people like sauces on their meat don’t mean they didn’t do anything right that is a personal decision I do my ribs at 227 about 6hours and they taste good with or without sauce but I like sauce so I sauce them lots of the pros on sauce theirs as well what makes bbqin great is that everybody dose it their own way not just yours
Great video.....SKOL !!!
ALRIGHT!!!!!
BURN. BURN 6:00 HOUR WOW...
Those looked overcooked
NO MONEY SHOT WHAT A SHAME!!
Hey Tom... I mean Brian, where's the tater tots? Maybe you two could do a colab vid? Thanks.
Random Acts of Cooking haha ya next time we get together we'll have to do that.
Random Acts of Cooking you'll have to checkout my latest meatloaf video...I have a special guest.
After all that time, still some charcoal left…… the SnS seems to do it's job.
HMB,
What's not entirely obvious from looking at the Slow N Sear (and I wouldn't have noticed had he not told me a bagillian times over the last year) is Dave designed the SnS to hold the coals away from the wall of the kettle to create an air gap which functions as an insulator. That's why you'll noticed a lot of times in first cook videos, the kettles will run a little hot. But once you make the vent adjustment, it runs forever on a load of coals. (that's hyperbole...it actually runs "pleasantly longer" on one load.) That's also why they have me specifically mention the vent settings in every single video.
You'd be surprised how thoroughly the Slow N Sear design is thought out. In fact, I don't know if you guys know each other but I think you and Dave would really like each other. Both of you love to experiment and create things out of bent metal.
Hey Justin! I don't know Dave….. But thanks to You, all of us are learning about who he is. For Me….. anyone associated with Amazing Ribs, knows his shit!
And anyone into Metal…. is a friend of mine! \m/
You don't have to add hot water. The water can be at room temperature and it heats up in no time, anyways.
Gen X Murse70 needs to be hot water to avoid stress to the metal of mixing hot and cold.
Shame
I think they tasted good if I remember right.