Great Job Jack, Enjoyed watching and all the good tips. Love that country life ! Pool, Dogs, little drinkee, little shade, and lots of good BBRibs. Be checking back. Phil in Florence,SC
Jack, thanks much for the video, you teaching how to slow smoke using the same equipment I have, first video I’ve seen where someone explains the whole process, I subscribed to your channel so I can continue to learn how to do this, again thanks
Thanks for the video, Jack. I just got a Weber grill a few weeks ago and I can appreciate what you said about learning curves with charcoal grilling equipment. It is going to take a little dedication to learn the skills needed to make awesome food.
Thanks for the review Jack, I just bought a Slow N Sear Plus like yours for my Weber. One suggestion that I wanted to pass along would be to run your grill temp probe cable through the bottom vent so you get a better seal on your lid.
I love my Slow-N-Sear 2.0 with the removable water trough. Use it for ribs, pork shoulders for pulled pork. Still have not done a brisket as of yet but it's on my to-do list very soon. I even love using it to slow cook and reverse sear large steaks.
Jack, I like where your mind it at on your cook in the video. A couple quick tips that I used on my Weber. First, I run my thermo cables through a couple small holes I drilled in the bottom part of my kettle near where the lid and bottom meet. It works great and saves your cables, but I can see why somebody wouldn't want to do that. Also, I use four office supply store binder clips around the outside of the grill where the lid meets the lower kettle half. You're getting a lot of air in the crack that the probe cables create. These two things will restrict airflow to only the bottom vent and will give you a lot more consistency and control over your temp. Not tryin' to piss in your pool just sharing some experience. Great video keep up the good work!!
Great to hear, man! I hope you have good luck with the BBQ gasket they look pretty legit. I have finally got a Slow n Sear and it is working great. I wish you many good cooks and tasty BBQ!
Excellent video. Temp gauge is definitely located in the wrong place. Mines exactly opposite the vent which is even worse. Thinking about taking the gauge out and replacing it closer to the vent and blocking the original hole with a nut and washer. I did get the same dual remote meat and grill thermometer.
Great video. What would be the temperature of the ribs if I'd want to make them sort of "fall of the bone" style? I like ribs when they're nice and soft. Thank you.
My opinion, this is better than the Smokenator. I have both and I don't use the Smokenator anymore. This works really well and it really easy to setup and keeps the temp for hours without needing to tend to it.
Yep. I use to love the Smokenator, minus the need to poke to coals and fill the water pan every 30 - 40 minutes. With the SNS, you can let it run for hours and not even touch it. The only thing I like better with the Smokenator os that it takes up less room in the grill which gives yo more cooking area.
I've been roasting whole trays of halved tomatoes , with cloves of garlic, some onion, olive oil drizzed over then some basil. man oh man. might be worth preparing a tray to stick in your smoker, for when you take the meat out.
it's pricey but it does work pretty good and makes the job really really easy. But you can also stick with the brick method and get good results. I do that with my 18 Jumbo Joe. I no longer use my Smokenator. Also, You DO NOT need to SNS Plus model. The original cheaper versions works just as well. That is the one I got.
don't lift the lid! if your looking your not cooking :-) instead of the foil pan smart & final sells a round pan for about $7.99 - you can use it for a water pan / sauteed onions / ham / and mine is atleast 4year's old (thank You GREAT video )
Great Job Jack, Enjoyed watching and all the good tips. Love that country life ! Pool, Dogs, little drinkee, little shade, and lots of good BBRibs. Be checking back. Phil in Florence,SC
You're a true pitmaster, Jack! That was wonderfully inspiring! From your longtime follower in Kamakura, Japan.
Jack, thanks much for the video, you teaching how to slow smoke using the same equipment I have, first video I’ve seen where someone explains the whole process, I subscribed to your channel so I can continue to learn how to do this, again thanks
Thinking about getting a Webber Kettle for smoking. This video was very comprehensive and helpful. Thank you for sharing.
Thanks for the video, Jack. I just got a Weber grill a few weeks ago and I can appreciate what you said about learning curves with charcoal grilling equipment. It is going to take a little dedication to learn the skills needed to make awesome food.
Thanks for the legitimate information. I did my 3rd cook yesterday and it came out perfect thanks to your tips 👍🏼
Thanks for the review Jack, I just bought a Slow N Sear Plus like yours for my Weber. One suggestion that I wanted to pass along would be to run your grill temp probe cable through the bottom vent so you get a better seal on your lid.
That's a great idea, thanks
I run mine through the lid vent. Is the bottom vent better?
Then you can't close the vent if you need to, if you do youll chop tge wire
Slow 'N Sear Plus is the version you tested Jack, looks great!
I love my Slow-N-Sear 2.0 with the removable water trough. Use it for ribs, pork shoulders for pulled pork. Still have not done a brisket as of yet but it's on my to-do list very soon. I even love using it to slow cook and reverse sear large steaks.
My girls ordered the Slow n Sear for me for Father's Day, should be here Thursday! Great video! I'm subscribing
Jack, I like where your mind it at on your cook in the video. A couple quick tips that I used on my Weber. First, I run my thermo cables through a couple small holes I drilled in the bottom part of my kettle near where the lid and bottom meet. It works great and saves your cables, but I can see why somebody wouldn't want to do that. Also, I use four office supply store binder clips around the outside of the grill where the lid meets the lower kettle half. You're getting a lot of air in the crack that the probe cables create. These two things will restrict airflow to only the bottom vent and will give you a lot more consistency and control over your temp. Not tryin' to piss in your pool just sharing some experience. Great video keep up the good work!!
Great to hear, man! I hope you have good luck with the BBQ gasket they look pretty legit. I have finally got a Slow n Sear and it is working great. I wish you many good cooks and tasty BBQ!
Excellent video. Temp gauge is definitely located in the wrong place. Mines exactly opposite the vent which is even worse. Thinking about taking the gauge out and replacing it closer to the vent and blocking the original hole with a nut and washer. I did get the same dual remote meat and grill thermometer.
you got yourself a true little paradise over there sheeesh
This is a fantastic how to video. Thank you!
So, is it really worth the price, or does the old brick method, or charcoal basket work just as well?
Anyone know what thermometer that is?
Thanks man. I couldn't figure out how to get my ribs out of the stall, the tin foil is a game changer!
Great video. What would be the temperature of the ribs if I'd want to make them sort of "fall of the bone" style? I like ribs when they're nice and soft. Thank you.
200-225 for about 4 hrs
This man is amazing he knows his shit..bbq pit master. .
nice pointers about the sharpie marks for vent openess, how do you like your digital thermometer, i have redi check and it sucks
Is there a rattle snake in the background?
cicadas
what sizes are available for the smoke n sear?
what temperature is safe for meat to cook so you dont get poisoning damn they look good work hope ya had a safe 4th love the dogs cheers david peace
Never heard of ribs stalling
So which do you prefer?
The Slow n Sear or the Smokenator 1000?
My opinion, this is better than the Smokenator. I have both and I don't use the Smokenator anymore. This works really well and it really easy to setup and keeps the temp for hours without needing to tend to it.
I agree, in fact I would say the Slow N Sear isn't just better it quite honestly curb stomps the Smokenator and I really like the Smokenator.
Yep. I use to love the Smokenator, minus the need to poke to coals and fill the water pan every 30 - 40 minutes. With the SNS, you can let it run for hours and not even touch it. The only thing I like better with the Smokenator os that it takes up less room in the grill which gives yo more cooking area.
You made a believer in me!!!!
Jack put the thermometer on tspaz if possible. I've had bad luck with the bed bath and beyond specials in the past. Keep up the good work brother
www.thesurvivalpodcast.com/aiotd-8-1-16
I've been roasting whole trays of halved tomatoes , with cloves of garlic, some onion, olive oil drizzed over then some basil. man oh man. might be worth preparing a tray to stick in your smoker, for when you take the meat out.
neiallswheel Damn that sounds good
Fantastic tip to know the wrap temp us 160! Not the wrap ut after 2 hours crap
Is this a 22.5" Kettle? Is it big enough for slow cooking or is it better to get the 26"?
I use this with the 22.5". There's a decent amount of room and when I need to add more meat, I use a hover rack or a warmer rack.
at 1:08 was that a bottle of coal lighter fluid?! tsk tsk tsk Lol
there is nothing wrong with lighter fluid.
Tought the same thing
Maybe I should pay closer attention! Thanks
"a four cup pyrodex deal"? someone had black powder season on the brain
Dimensions of drip pan.
Saw the Furminator brush and knew you had a German Shepherd! It’s the only brush worth using on a GSD.
Great vid, Thank you.
Need more "wife floating in the pool". Lol
Face down
Guess it's cause I'm laid off, but a $100+ for that seems a bit steep. Enjoyed the video.
it's pricey but it does work pretty good and makes the job really really easy. But you can also stick with the brick method and get good results. I do that with my 18 Jumbo Joe. I no longer use my Smokenator. Also, You DO NOT need to SNS Plus model. The original cheaper versions works just as well. That is the one I got.
agree looks real nice and well made but that is alot of money
mmmm looks great. Damnit now I'm huungry
Bro... just tell Dorthy to "just sit with it hun". Use those spices man
Daaaaang!
Do you got human ribs for cooking 😨
Don't see any reason to give up my smokenator in this video, or any more of my money for that matter.
It’s just.... 😋juicy lol ummm I think he at it all and max and the wife are 🤨😠 lol they better come and get it!
don't lift the lid! if your looking your not cooking :-) instead of the foil pan smart & final sells a round pan for about $7.99 - you can use it for a water pan / sauteed onions / ham / and mine is atleast 4year's old (thank You GREAT video )