The amount of time it takes for the grill to swing temps up or down 15 degrees with mild changes to the vents will drive you crazy. Most of my cooks are right in the 265 range except for chicken.Ĭooking at 225 to me has no real benefit unless you are just trying to bbq all day and drink beer with friends or whatever.Ģ25 also will keep you working your butt off to achieve. I always leave the top vent 100% aying with both top and bottom just leads to more confusion and you can cook indirect at 250 if you wanted with the top vent fully open anyways. I like a real hot small fire, this allows me to swing it back a few degrees or make it big and hot fast if needed. The size and intensity of the fire started directly affects what kind of cook you are going to get. Things to do to achieve this include loading it with charcoal so it can achieve a constant burn, same with smoking wood if you are doing that. I did a smoke on boneless beef ribs on the weekend and didn't have to adjust it once.checked it maybe hourly and it never went over or under by 10 degrees. Personally the amount of babysitting is extremely low. The water tray barely gets used so it gets me a bit more real estate. I purchased the second gen SNS with removable water tray. Am I not approaching this right? My cooks always take too long so I might benefit from letting it settle at 250 instead, but I'd be happy if I can just walk away and trust it will stay between 225 and 275. The rest of the day was spent watching the temp on my digital thermometer and adjusting the vents - open a little, close a little, open, close. I clamped the lid tight with three binder clips. Once it settled around 230 (or so, I'm going from memory here) I put my cast iron Drip 'n Griddle on the fuel grate with some beans in a pan, added the meat to the food grate, and the wood for smoke. Once it got to 200 degrees, I constricted the intake to the "smoke" setting and the top vent to about 1/2. Once they were lit, I put them to one side of the SnS, filled the rest of it up with more Kingsford, and added 1 qt of boiling water to the reservoir. My procedure was to light about 10 briqs of Kingsford original in my Weber chimney using a starter cube. I'm wondering, just how "hands-off" can one get with the kettle/SnS combo? The less attention necessary the better, without sacrificing food quality. It was a cloudy, windy, and miserable time. The meat turned out great, but I spent the whole day, from church until after kickoff, outside staring at the digital thermo and fiddling with the vents. I made some spare ribs and trimmed off the rib tip meat, and smoked them all at once. That SnS does a lot of duty in my kettle, but I haven't tried anything low-n-slow since the Super Bowl.
I own a 22" Original Kettle Premium (in green!) and a Slow 'n Sear 1.0.
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