Been using SNS for years on my 22 and 26 weber. I used to fret and meticulously research and document before every cook all the way down to counting coals. I realized over the years it's really fool proof. You really can't go wrong. The SNS does it job very well.
It's pretty normal, but I suggest a slight change to Jabin's instructions for low and slow. You should add the hot water to the reservoir before you light the coals. If you do it after, the metal is ripping hot and you'll cool it quickly and that adds extra stress on the metal. That hot water can spatter too. Neither will happen if you add the hot water first.
My SNS doesn't have a removable water reservoir so I fill with water every time. In my head, it helps keep the the steel right next to the coals from overheating and warping.
It would depend on the entire menu, charcoal needs, and how many burgers. When i'm making burgers for the family I'll set it up often for a 250F-275F low n slow so that I can get some smoke on the burgers and then when they are mostly done, I'll open the lid, mix the coals around and let the coals get roaring hot which only takes a few minutes. Then I'll spin the grate around and sear them making sure to rotate the burgers around the direct heat if needed to get a good final sear. If burgers are the only thing you are doing then you could remove the SNS insert and pour the coals directly into the kettle's lower grate.
That’s interesting as water is a heat sync and will help stabilize temps making it harder for the temps to spike. What are your vent settings and how many coals do you have going when adding?
@@SnSGrills I dont manually count the coals out. I just light a few coals in the corner of the slow n sear. I use a torch gun to speed up the process. Then add the unheated coals and then add the hot water. I've tried boiling water and in another cook tried cold water. hot water spiked up into the 300s. cold water took forever to get up to temp. Bottom vents about about half open time vent approximately 1/4 open.
@@brianscott3021 is your prejudice against the kingsford brand or just briquettes in general? Don’t a fair amount of competition cooks use briquettes (if not the majority)?
@@frfsolrac77 I’m not saying they don’t get good results but kingsford never burns clean along with almost all brands b&b is the only brand in my area that is readily available that burns clean if you are low and slow smoking you must have a clean burning fire but I can even taste kingsford nasty flavor on burgers or hotdogs although this flavor is what some people believe is charcoal flavor in their cookout food I along with some others am just not a fan try some b&b and see if you can tell a difference
Been using SNS for years on my 22 and 26 weber. I used to fret and meticulously research and document before every cook all the way down to counting coals. I realized over the years it's really fool proof. You really can't go wrong. The SNS does it job very well.
Thanks Jabin! I appreciate the details!
Glad it was helpful!
Very polished instructions. Thx Jabin!
Good tips! 👏👍🍻
Glad it was helpful!
I just got my SNS and did a few cooks on it. I noticed my water reservoir is warped like yours in the video. I take it this is normal?
Mine is pretty bad warped, but after 3 years of use it hasn’t given me any trouble
It's pretty normal, but I suggest a slight change to Jabin's instructions for low and slow. You should add the hot water to the reservoir before you light the coals. If you do it after, the metal is ripping hot and you'll cool it quickly and that adds extra stress on the metal. That hot water can spatter too. Neither will happen if you add the hot water first.
Wait... With a SNS full of lit charcoal and both vents open, you only get 350°F?
I think he means the cooking area temperature not direct on top of coal.
For a low n slow cook, once I have reached 250 degrees, where do i set the top and bottom vents to maintain it?
A quarter of the way on both. Weather plays a role too so you’d have to adjust accordingly🔥
FOGO and a Grill Gun works amazingly well too. I only leave the water reservoir in for smoking things these days.
Yeah, a grill gun will speed up the setup/lighting process for sure. Glad this was helpful.
My SNS doesn't have a removable water reservoir so I fill with water every time. In my head, it helps keep the the steel right next to the coals from overheating and warping.
I find when I put a smoking chunk on when doing the low n slow method that it seems to choke my fire. How do I overcome this?
Temp will drop briefly but it'll be fine.
I don’t fill it with water. It always leaks or boils over and puts out the coals. It makes a good heat shield on the grates or to save on coals.
Are you adding 1 quart of boiling water? As far as leaking, please contact customer service at info@snsgrills.com about that issue🔥
Why do you need sns inserts in a Weber grill? Aren’t Weber inserts good enough?
Then what would you spend your $100 on? Steaks? Pffft 😅
Can you please upload a video on how the Slow n Sear works with searing steaks with the grill lid on?
I sear with the lid open, then bring the steaks up to temp on the indirect side with the lid closed.
If you are cooking something like burgers do you just remove the sns completely?
It would depend on the entire menu, charcoal needs, and how many burgers. When i'm making burgers for the family I'll set it up often for a 250F-275F low n slow so that I can get some smoke on the burgers and then when they are mostly done, I'll open the lid, mix the coals around and let the coals get roaring hot which only takes a few minutes. Then I'll spin the grate around and sear them making sure to rotate the burgers around the direct heat if needed to get a good final sear. If burgers are the only thing you are doing then you could remove the SNS insert and pour the coals directly into the kettle's lower grate.
When I add boiling water to the reservoir my temps are skyrocketing. Then it takes forever to bring them down. not sure what I'm doing wrong.
That’s interesting as water is a heat sync and will help stabilize temps making it harder for the temps to spike. What are your vent settings and how many coals do you have going when adding?
That's really weird
@@SnSGrills I dont manually count the coals out. I just light a few coals in the corner of the slow n sear. I use a torch gun to speed up the process. Then add the unheated coals and then add the hot water. I've tried boiling water and in another cook tried cold water. hot water spiked up into the 300s. cold water took forever to get up to temp. Bottom vents about about half open time vent approximately 1/4 open.
@@quetimporta213 Yes it is. very frustrating. I'm sure its something I'M doing wrong just cant figure out what it is.
@@SnSGrills even with the vents open all the way, boiling water shouldn't make the temps spike
What bbq is that? I like it
It’s our Slow ‘N Sear, we sell them at snsgrills.com🔥
Cant you just add cold water during the charcoal startup? You would think that the water would heat up while the coals are lighting.
You definitely could, but we've found that this method provides the best results🔥
2:48 Went to close the flap, and then went Nope! don't need to close the flap. I do it constantly too.
Good video . . . but an abrupt ending!
Just don’t use kingsford original
👍🏻
Why not?
@@frfsolrac77 because it’s nasty and Smokey b&b is so much better
@@brianscott3021 is your prejudice against the kingsford brand or just briquettes in general? Don’t a fair amount of competition cooks use briquettes (if not the majority)?
@@frfsolrac77 I’m not saying they don’t get good results but kingsford never burns clean along with almost all brands b&b is the only brand in my area that is readily available that burns clean if you are low and slow smoking you must have a clean burning fire but I can even taste kingsford nasty flavor on burgers or hotdogs although this flavor is what some people believe is charcoal flavor in their cookout food I along with some others am just not a fan try some b&b and see if you can tell a difference