How to Light your Slow 'N Sear Kettle the Right Way!
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- เผยแพร่เมื่อ 21 ก.ค. 2024
- The Slow 'N Sear Kettle Grill was selected as one of the best new BBQ and grilling products of 2020 by AmazingRibs.com. We'll show you how to get the most out of your SNS Kettle using replicable lighting methods to cook low and slow pork butts, roast chicken, and sear some of the best steaks you've ever had. You'll be grilling and smoking amazing meals in no time!
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00:00 Introduction
00:28 Before You Cook
00:53 How to Setup the Slow 'N Sear for Low & Slow
04:20 Refilling the Slow 'N Sear During a Cook
05:09 How to Setup the Slow 'N Sear for Baking/Roasting
07:10 How to Setup the Slow 'N Sear for Searing
Check out our recipes on our website snsgrills.com/pages/recipes
Slow ’N Sear® Accessory tinyurl.com/y5838q24
Slow ’N Sear Kettle tinyurl.com/yxf6dssu
Slow ’N Sear Kamado tinyurl.com/yymxp7zf
Thermometers tinyurl.com/y6lstdg7
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After drying out a couple ribeye steaks last week, I watched this video and grilled a $10.79 N.Y. bone-in steak and it came out tasty and juicy! I seared the steak using Grill Grates to prevent burning for just about two minutes on each side, give or take a few secs, and finished the steak with indirect heat. Thank you!
The slow n sear has been a great addition to my Weber kettle. I do own a 22 WSM that I use for my really long and big cooks, but more often then not my kettle with the slow n sear is my go to for everything cooked outside.
My SNS is being delivered today! Killer video. Very helpful. Thanks for the info.
This will eventually become my most watched video. This video is gold
This was great, especially the tip about waiting on the vents. If you don’t have a video on baking bread that would be awesome!
Noted! Thanks
Thank you! Have had my SNS for a few weeks now. I have no trouble at higher temps, but lower temps have been hard for me to achieve (225-300). Now I see my issue was starting with too many coals and causing higher temps that vent settings can’t correct. Very informative video.
That's why we make these! Glad you found it helpful.
instablaster...
Paid comment much?
@@mateuszski5833 Nope. Just thanking a creator for posting helpful information. Believe what you want tho…makes no difference to me.
For me one of the biggest issues of trying to get constant low temp like around 225 was to not get too much charcoal started burning at one time.
Excellent tutorial. Great job!
Glad it was helpful!
Very thorough presentation!
Glad it was helpful!
Just bought a sns today. Great info for a first time user.
Nicely done! That is a great guide for set up! Cheers!
Thank you kindly!
Very good pointers thanks for sharing this with us
Glad it was helpful!
Great job Ryan.
He did a great job (as always), didn't he?!?
Thanks for the video!
You're welcome!
Another Great Video and Happy Holidays
Same to you!
Thinking of getting rid of my ceramic and getting a kettle. Offset will be delivered soon and also have 2 pellet grills. I'm 💯 sold on the SNS vs the weber
Great job!
Thank you! Cheers!
Excellent presentation
Glad you enjoyed it.
Very cool do you have one for the Travel Kettle? I assume it's close to the same BUT with the smaller size, maybe things would be different?
The man T-roy recommended a SNS. one of the best purchases ive made
So glad you are loving it so far! Cheers.
The kettle looks great very interested in it. Shame you don't ship it or sell it anywhere in Puerto Rico.
Merry Christmas Ryan
Thank you for watching, Scott.
When waiting to adjust each setting to stop wild swings in temp, do you mean adjust 1 vent, wait 15 minutes, adjust the other vent, wait 15 minutes etc ? Or do you mean between changing all vents to a certain setting ?
Can you cook on the drip and griddle deluxe when its on the bottom? I am hoping to cook 3 racks of ribs at once and havent seen any video's of this being accomplished in an SNS kettle.
Thanks!
No problem!
God video....this video is making truly consider this system.
Thanks for watching!
Why don’t you guys sale on Amazon?
With drip n griddle in there doesn't that restrict air flow? For example the bottom vent?
Great question. It actually forces the air that comes through the bottom vent through the slow n sear basket as that becomes the path of least resistance. This means better convection style cooking.
What is that fancy ash catcher?
How are folks dealing with dirty smoke from the subsequent chucks on a long cook? I know that they will have been preheated but they don't always light immediately when that part of the snake becomes lit...thus causing dirty smoke
How big is the chimney you use 🤔
Has anyone used the drip n griddle pan for pizza? I have a stone, but with intense heat only coming from one side of the kettle, idk if it will crack
Sorry to take so long getting back with you. I've never done it before but I checked with the team and we've seen customers cook half moon pizzas using the DnG. Basically it's a pan so it will do any "pan things" you need it to do. lol
You can use wood in these correct ?
Do y'all have a slow n sear for the ranch kettle??
We don't have a dedicated Slow N Sear for the ranch kettle BUT we do have one for the 26" which would be the best option for now. :)
Hello! What is the boiling water for? Love the video
To "boil" it down (har) it helps control temps in the pit and helps smoke adhere to the meat. Thanks for watching!
heat sink for low and slow
Where is the smoke port in relation to the coals? I am considering installing the smoke port cover on my existing kettle.
Ours is on the front right. The coals can go anywhere in the slow N sear but we suggest having them in the back.
@@SnSGrills isn't the smoke hole on the front left side? 🤔 And in this video the coals are on the left side, is there an advantage putting them in the back? Besides being able to point the thernometer towards you?
I think the point is that you don’t want the temp probe to go over your direct zone. If the port is in the front, then put the coals in the back so the temp probe only stays on the indirect zone. Those probes are known to fail quickly under the harsh conditions of the direct heat.
This guy is the best. I can watch him & the baby back maniac guy all day. So helpful.
I like to lay my wood chunks under the coals....Nice vid
Thanks for watching, Rydog
Is this made by Weber?
Why don’t you fill up the water revisor at higher temp ?
Great Question. You don't need water at the highest temps because you aren't smoking and you are spending more fuel to heat up the water.
Just to be clear for baking/roasting, its half a chimney of unlit charcoal, and then half a chimney of lit charcoal on top?
To reach that 300-350 goal🔥
wish they had a 26" model !
3:48 waited here seemed like dirty smoke forever. Aren’t the new unburned briquettes always going to produce some dirty smoke?
The heavy white smoke that was coming from the charcoal is what you want to avoid. When the grill is opened and you have a piece of wood that’s lit it will appear to be dirty smoke but that’s just the large amount of oxygen flaring it up. Cover the grill and adjust your vents and it will be back to normal🔥
@@SnSGrills Got what you mean. At the timestamp i mentioned it might have been coming from the wood.
What I have been doing of late (and seems to get good results), is keeping the lid off while the wood is doing its initial burn. Let that burning wood get past all of its initial heat up and flare up phase, a few minutes, then it'll be a small flame. When I see that then i put the lid back on.
Good smoke from the wood from then on out.
Do you put full chimney for steaks or half?
I go with a full chimney of lit charcoal when doing steaks and about half for hamburgers. You could go with less for steaks, but they'll spend a lot more time over the fire.
Ship them to Brazil pls
I wish they would sell their stuff in the EU
Good news. We have some retailers in Europe and we ship.
snsgrills.com/pages/shipping-where-to-buy?
Wow, one cube to light it. I need about 3-4 and still it’s hit and miss.
I love my SnS, but monetizing instructional videos with annoying ads is, well, annoying.
Unfortunately, ads are where the money is these days. I'm afraid we'll need to just deal with it.
👍💞💖🤝👌💟❤👍
isnt that bad smoke?
I agree. This never made sense to me why you wait for a chimney to burn clean before dumping into a kettle to cook but then use this method and put all that initial charcoal smoke on your food. So I tried it and it tasted like I put all that nasty initial charcoal smoke on my food.
"Lump charcoal can give lumpy heat." What!? There may be slight variations, but certainly nothing of a magnitude that would affect the temps at/on the grate or your cook. And, lump charcoal burns hotter/faster than briquettes and in my opinion, is better for searing.
Ironically it looks identical to a weber.
The shape of the kettle, yes, we waited over 70 years for them to improve it. That didn’t happen, so we made the necessary changes that were needed🔥
I heard there bbqs are made in china.....is that true??