Snake Method vs Slow 'N Sear Efficiency Test | Epic BBQ Showdown Ep #1
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Snake Method vs Slow 'N Sear Efficiency Test using identical kettles, amounts of charcoal, and thermostatic controllers to scientifically prove whether the Slow 'N Sear combined with a Kettle Charcoal Grill is more efficient than a Kettle Charcoal Grill set up to smoke meat using the "Snake" method.
Notes for this comparison.
Weather was Sunny and 96 F at 2 PM when test began. Temps maxed at 99 F at 6 PM then slowly drifted down to 75 F by 3 AM, which is when the Snake Method kettle ran out of charcoal. The weather continued to stay in the 73 F to 75 F range while the Slow ’N Sear equipped kettle maintained 225 F until it ran out of charcoal at 6:30 AM. We suspect the efficiency test difference would have been even more dramatic if the temperatures had not cooled off and remained cool after the Snake method kettle ran out of charcoal. We also suspect the difference would be more dramatic in cooler weather.
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Dave, you know my opinion on things on the cost side. That said, I am glad you made the video. It was nice to see the hours vs hours. I did some rough math and assume had left in the sns about 14 briquettes after the snake petered out. I only put that for those wondering how many were left after the snake died. I assumed consistent burn through out. I don't have a math major with a meteorology minor to figure out difference in atmospheric conditions across the cook. Great job and your assistant needs a raise.
Thanks brother! There are some factors here that make the test even more impressive than just the 14 briquettes. Here are my thoughts on the results:
1) The average temp was in the 90s while the snake was running. When it died at 3:30 in the AM the temps had dropped to 75 and stayed at or below that while the Slow 'N Sear kept chugging away. This skewed the results in favor of the Snake.
2) We took the lid off each kettle for 10 seconds once during the cook to check the probes. Other than that we never took the lid off. With the snake method that's a highly unlikely scenario. The indirect zone moves throughout the cook so you have to remove the lid to move the meat a few times. That lost heat results in reduced cook time that this test did not account for.
3) With the Slow 'N Sear you have a larger, more stable , and more even temp indirect zone which needs no maintenance during the cook. You can leave the lid on the whole time if you want which really extends cook times when you want to cook overnight... which means more sleep!
4) The Slow 'N Sear is vastly simpler to setup and in the event you do want to refill it can be done in 30 seconds without disturbing the meat.
So I agree the Snake method is a very legit way to smoke using a kettle... probably the best 0 cost solution... but for $275 "all in" the Slow 'N Sear equipped kettle demonstrated in this test that it is THE value proposition on the market for a great smoker. In the future we'll also prove how this combo is the best value for baking, and roasting, and beats all comers when it comes to searing. Stay tuned!
First off cool that you pinned my comment. I think that's a first for me. Second, I see everything you are saying and don't disagree with much. Mostly I enjoy the few times we have spoken / written like above....... the depth of conversations we have had on different things. I think most people don't get into the nerd level of bbq and the science behind cooking like I believe you and I do.I think the disconnect for a lot of people is the same I have. Anymore, I typically just bank some coals and go. I hangout in the garage while I cook. I don't have any major temp swings until the sun comes over the house and the kettle is out of the shade or I get some weather event like rain which causes an outside temp drop etc. If I gotta fiddle with the intake a micronudge than it is what it is. I like to lift my lid and see how things are going. What's my color look like / do i want to spritz, etc. If I want to add another piece of wood because I like to blend my woods sometimes and I like to know that each piece is burning when I want it to. For me, smoking meat is like a dance. I enjoy the process. My priority is not sitting in the house in the AC (or heat when it's dead of winter in Ohio) or taking a nap. I want to enjoy the time outside, smell and look at the smoke coming out of the vent. Outdoor cooking is my therapy to stress.Full disclosure for those reading this. David via Justin sent me one of the first model SNS's the one without the bottom grate in it I think back in March. It's built like a tank. I would have no fear throwing it across the driveway multiple times and it being ok. It works it does what it says. I read a lot of forums/facebook groups etc. Some folks have issues come up. I think David addresses things and helps folks to resolve those issues. He's a great sincere guy. I think he really cares and loves his product. I personally have had a weird thing happen once where the charcoal decided to run from the corner down the curved side and not up along the water reservoir. My water quit boiling. The only reason I knew so was because I like to look every hour or so and see how things are going. End of the day, nothing is fool proof. You gotta know how to run your cooker and understand that if you are using an accessory what that accessory does and how it changes your cooking environment. I get frustrated a lot of times when I see folks who are new to the weber game ask questions about how to smoke something in a kettle and the answer is "buy a slow n sear" That isn't a wrong answer, but they aren't being taught how to control their intake and exhaust. They aren't learning how atmospheric conditions affect things and how to adapt to those events. There is a completely different vent and exhaust setup using a SNS and not using a SNS. If you come from the non SNS world with a lot of cooks under your belt there is a slight learning curve on understanding vent placements compared to what you are used to. My point is I feel there is a strong value in understanding how to operate something as it sits before you go tinkering around with it. Understand it's perceived faults and then move forward. I know people who have never or only a handful of times cooked in a kettle low and slow without a sns and are your biggest fans and loudest cheerleaders. It's funny to me because they have never cooked without one or have only a few times and are the first to praise how great it is and how you gotta go get one. Based on what? Sometimes I think things like this are what irks a lot of people when watching TH-cam videos. This has to be the longest comment I have ever written on TH-cam, I will wrap it up right quick. I enjoy the science behind things. Matter of factly that's where my channel will be heading in September when I get done working these ridiculous hours at work. I want to help people better understand the what and why they are doing what they are doing. I want them to understand the process, the science, and the reasoning as to why TUV works and XYZ doesn't. I understand you are on this platform for a completely different reason. There is nothing wrong with that. You are here to make money by selling products. I respect that.
It's more than just the money. I got started 6 years ago helping others learn to BBQ at AmazingRibs.com and love the teaching/education aspect. I've always enjoyed that. Just thankful I now have a way to do what I love and make a living from it!
If you took that to mean that, that wasn't my intent. I know you care about the knowledge side too. Dave you know I am terrible with words / speaking lol.
Hobo Nichol BBQ math is good, math is wise.
after seeing this video I went to buy one and found out it's $255 - $280 Australian dollars.... snake method will do just fine for me
Over 1300 uses of the Slow and Sear would be required in order to break even vs Snake method, time wise. And you would also miss out on the therapeutic benefits of 5 minutes of building the snake. Think I'll stick with the snake method, too. (I'd rather spend the money on meat ;-) ).
@@tinkerscorner54 it doesnt even take 5 mins to set up a snake.. like 2 max unless you want to put individual pieces of charcoal with one hand slowly like this guy does..
I know, you are right. I used 5 minutes because that's what they used in the video. At 2 minutes for the snake, it would over 3400 uses to break even on the cost of the Slow & Sear. I still don't think it would last that many uses. I just shut down my smoker from the run last night. I went 11 hours and have about 1/3 of the snake left. I'll stick a tail on it and use it again tonight. Later!
LOL. I just typed my reply to this video and then started to read the comments. Glad I'm not the only one that thinks it's way over priced
He uses way too many ... that’s why it was running hotter plus he doesn’t stack them correctly
Dave the slow and sear has a 1in airgap between the back and the kettle, creating a cooler spot. the snake method has coals pressed right up against the wall so its going to read way hotter..
Less than an inch actually and this is one of the big reasons the SnS is so efficient. It prevents heat being lost to the outside of the cooker!
nice.
@@SnSGrills Ahh, wish you had explained this as I also thought it was an odd thing to report.
Without trying to sound like a snob, I knew exactly the point you were making when you deployed the gun to the sides of the kettles.
@@SnSGrills there's a reason we add insulation to the less that 1 inch air gap around doors and windows when we build homes. www.landmarkhw.com/resources/hvac/where-your-home-loses-the-most-heat/4/451
You had me until you said it’s physics with out any explaining yourself. Everything in this universe involves physics. Can you please explain what you are claiming is physics?
Coals resting on metal kettle wall...metal is a conductor.
There is an air gap between the basket and kettle wall...air is an insulator.
Physics
This comes as no surprise to me whatsoever! I've had my SlowNSear for a year and a half and am still a satisfied customer! I've never had a failed cook with it. Get one! You won't regret it!
Thank you! Please keep spreading the word!
I’ve got to talk my wife into letting me get a slow & sear. Great video guys, short and sweet. Straight to the point.
Thanks Rick. Good luck!
Very impressive demo guys. I love the attention to detail here. Should be interesting watching the conversation develop over this video. I think a lot of questions were answered though. Science wins anecdotal every time. Cheers!
Thanks Greg! This one was loooooong overdue!
At one moment you almost touch the top of the kettle did you burned your fingers?
Luckily, no!
How can an accessory for a grill cost more or almost as much as the grill itself? It's a small stainless steel basket worth $69 tops. There's not that much material in it. You can buy charcoal or propane smokers for the price they are selling it. I bought a smoke pro se pellet smoker at my local Wal-Mart in the fall for $97 on clearance and love it. Alot of hype over a over priced basket.
Randy N we get how it appears that way, but what you need to consider is that the Slow ‘N Sear truly transforms the way a kettle works. A kettle with SnS is under $300 and will smoke, sear, bake, roast better than anything anywhere near that price range. That’s why folks like it so much... the overall value it provides.
I purchased your Slow n Sear last week via Amazon and tried it out on a smoke for the first time yesterday. I also have a stickburner and a GMG pellet grill. I didn't have high hopes for the Slow n sear(compared to my other smokers) but at the price point figured it was worth a shot. The Slow n Sear blew me away! Super easy to use and I got 7 hours of smoke time(my chuck was done, still have 5-6 briquettes left). I also used the sear feature on a prime NY strip. Can't say enough good about this and can't wait to use it again!
Thank you! Keep spreading the word!
I’ve owned my Slow N Sear for just under a year and it is great. Anyone on the fence about buying one should definitely pull the trigger. You won’t regret it. I am now cranking out food that is better than most restaurants and this product has elevated my game. Nice video.
Awesome! Keep spreading the word!
they cost $250 in Australia I don't think it's worth it do you?
SL I would not hesitate...
You said it’s physics but no explanation, would be nice to hear what the physics are.
The IR Gun temp demo was the explanation. The snake method got the walls of the kettle hotter... That heat bled out of the cooker and caused the charcoal to burn more quickly.
Exactly, it makes more sense when you cook in colder weather. In winter, you must adjust the way you cook to maintain temp. With this device, (SNS), I would expect that temps would be maintained with more accuracy than without. I'm not speaking from experience, but it stands to reason that less external heat loss will yield more internal heat.
Awesome product but I didn’t like the way the laser temp test was performed. With the snake method you only have one barrier which is the kettle, and the SNS you have two which is the actual kettle itself plus the barrier of the SNS which of course will make a difference in temp. I have used the snake method myself and it has always worked out great for me however I have never used four stacked briquettes I only use three and I get my target temp every time which is anywhere between 225-275 depending on Mother Nature of course so in my opinion I don’t mind the set up time, I love convenience however the cost of the product is just about as much as I paid for my Webber kettle.
Your critique of the laser test basically proves our point. It's the extra wall of the SnS that holds the heat in and makes the kettle more efficient. The laser test and our cook duration test both prove that. Our snake ran just fine as a 2x2 and would have been too long set up as you suggest. Noodle this one some more.
Adrenaline Barbecue Company okay I can see how the temp makes sense however you really don’t need a 2x2 set up I think that’s to much plus a waste of charcoal all you need is 2x1 set up. And to be honest I really don’t know why anyone would be smoking longer than 14 hours anyways. Again great product but I just can’t see myself being able to justify the cost to my wife 😒 would love to have one though lol
Remember the SnS does MUCH more than make a kettle a better smoker. More videos to come!
Isn't the point of the SnS to be more efficient? if the snake requires 1/4 less charcoal to cook at our goal temp for the same time as an SnS (most videos of the SnS only seem to manage 8-10 hours of temp above 200f.) is there a secret to getting 16? Not only will a 2x1 snake burns less fuel it will maintain goal temp till it burns out. using less fuel in the snake should lower the temp on the outside of Weber and that should be closer to that of the SnS, although there is some loss it's not enough to effect the way it cooks my food or make the SnS more efficient. All the evidence is suggesting the SnS is just a way to make setup and regular easier and more convenient for people with limited time/patience and that's ok!
Slow n Sear initial cost in Australia is crazy. You could nearly buy a 2nd Kettle. Snake method and a water pan for now.
While I don't disagree that the Slow 'N Sear is a great product, the infrared thermometer test was a little misleading. Of course the SnS is going to read lower because there is an extra layer of metal and an air gap of insulation between the outside thermometer and the fire. The fire itself is going to be very close in temperature not 150 degrees different, the fire has to be at least over 225. Like you said. It's physics. I don't detract from the product and plan on buying one at some point just don't see a need to misguide people.
Your critique of the laser test basically proves our point. It's the extra wall of the SnS that holds the heat in and makes the kettle more efficient. The laser test and our cook duration test both prove that. Our snake ran just fine as a 2x2 and would have been too long set up as you suggest. Noodle this one some more.
Adrenaline Barbecue Company I guess I didn't get the point you were trying to make in the video. Seems we are on the same page but the way it was presented could have been more clear I think. A comment in the video about why the temperature was lower or why that was a benefit would have saved these few comments. Regardless. Great product. If I ever get around to buying a kettle I'll be sure to pick one up.
Nice test. I did my own test ( with a brisket and beef ribs) and my 26" kettle with the SLS and griddle products coupled with Kingsford Long Lasting Charcoal held 225 for 22 hours without a need to add more charcoal. The products are well worth the money.
I'd be interested to see the difference in the cook quality. The snake method has a rotating hot spot, but the slow and sear spreads that heat out across the whole side
Grill Top Experience that’d be an excellent test for your channel if we don’t get to it first ;). Thanks for watching!
Nice video but in a true backyard bbq scenario- how many home grillers will have a electric temperature controller fan set up on their kettle? Not saying that effected the outcome but when you start adding gadgets to turn your kettle into a smoker- might be better off just getting a WSM. I have a SnS and do use it because it creates a nice indirect/ direct cooking with zones and also added wall protection for my kettle.
We used the controllers to make the comparison as accurate as possible. Definitely don't need them to smoke using either method.
I've had my Slow and Sear for almost a year now and love it. The only thing I do differently after trial and error, is I don't use the built in water reservoir. I found that by placing a small shallow pan under the meat with some water works better and doubles as a drip pan and the meat comes out juicy and tender. I also found it's much easier to control the temp this way. Just my $.02 worth and I would buy it again. Thanks for sharing.
William you need to give that reservoir more use. It really is better than your drip pan/water pan setup.
I've experimented smoking ribs and other meats using both methods and I prefer using a water pan. I find it easier and safer to fill the water pan or refill it when necessary right through the grate. If I use the built-in water reservoir on the S&S I find it harder to replenish it through the grate without removing the meat and the grate first. I ended up almost putting my fire out a couple of times as it sloshed into the burning coals. It's just the way I like to use it especially on longer cooks over 4 hours. I really like my S&S in my Weber and I use it all year round even here in snowy northeastern Vermont. Cheers!
Great job guys. I especially appreciate the effort you put in to try to eliminate all of the variables that you could control. 👍
Cookout Coach Thanks brother, did our best to make it fair!
Fantastic video! I really like your back yard! ;-)
Thanks brother Baby!
Not a fan of HIS backyard... I like YOURS better... Ha Ha Ha
lol. Thanks, Bruce.
Nice yard lol 😂! Blessings to you guys.
Lol! Gotta love friendly trolling.
Awesome! Now when people comment on my Slow N Sear videos about how the snake method is better and cheaper, I can link this video as a reply! Great video! -EJ
Red Cow Entertainment those pesky snake zealots! Glad to give you some ammo!
I do like the look of the slow n sear, and I will get one when it’s available in the U.K. again. But I also love my time spent at the grill, including the routine of setting up a good snake which is all part of my ritual. I do like the look of that little fan you have too, if you can point me to where I can get one of those, that would be awesome.
The fan was a Party Q. We hope to be back in the UK very soon!
What's that contraption you hooked up?!
I've smoked brisket both ways, snake and SnS 2.0. With the snake method, I had the issue of not knowing where the "head" of the burning snake was at any given time, and I wanted the brisket to never be above the actively burning coal. I didn't really know my weber well enough that I could, at hour 4, know where the coals might be lit. So the result was that I had to open the top and rotate the meat (and the lid's vent) away from the burning snake head about every hour or two. It was actually for this reason I bought the SnS, because at least I know that my brisket was not above the coals. Less of a problem with a pork shoulder, which is smaller and you could contain it, above a water pan, more or less in the "horseshoe" of coals so you knew it wasn't above it...but a brisket takes up a lot of real estate, and you have to rotate the grill away from the flame because for the meat to not cover the starting of the snake, it pretty much overs the back half of the snake.
Dave, I assume they were both 22" kettles, but you didn't say. If you got 16 hours at 225 degrees with the SnS, that means anyone should be able to cook an average packer brisket without adding more charcoal, right? There's an idea for a video a lot of folks could sink their teeth into.
With the right charcoal, and amount of charcoal, you can definitely cook a packer on one load. Check this out! th-cam.com/video/adtc7F_wCMY/w-d-xo.html
Thanks, Dave. I watched T-Roy's video that you linked. I bet that I could even get through a packer with a SnS full of Kingsford Original (which I already have a couple bags of). I'll have to give it a try in a week or two for my Dad's birthday. I'll try to remember to report back on how it worked out.
Had SnS for a couple of years now. And yes one can cook a whole packer brisket without adding more charcoal. I set it all up, put brisket on by midnight and go to bed. Get up and wrap Texas crutch , and pull it off at 201 - 205 degrees. Let it rest and invite friends over. I have cooked at lest 10 brisket s this way
As an update, I'll have to say that it came pretty close. I added a little more charcoal after about six hours, BUT I started the burn with about a quarter-chimney of half-burned coals from the previous cook (yes, I'm cheap). My 13.5 lb packer was done after eleven hours on the grill - but I had some coals left; maybe a couple hours worth. I just used the Kingsford Original briquettes, which are found virtually everywhere. I only added water to the SNS once, and it was still half-full at the end of the cook. The brisket was delicious; I couldn't be happier with the results.
Biased opinion 100% also that snake is not properly stacked. You need it to be like dominoes. I understand you’re trying to sell a product thought. You’re Weber’s are already smokers. No need to buy any extras.
Nicolas you are welcome to recreate the test to validate our conclusion. We are VERY confident in the results and feel in a lot of situations the difference would be even more dramatic.
Even still it lasted 13 hours and you didn't need to spend $130.
@@Karishin32 I imagine the point is that if you have a SnS for several years, and use it regularly, it will pay for itself eventually in the charcoal you don't have to buy. Even in 4 or 5 hour cooks, it's that much less charcoal, not to mention it preserves the finish of your kettle better. I'm not even a SnS owner (yet) and have used the snake method many times with great success, but I feel like while both are quite useable, the SnS is indeed a more efficient way to cook, not to mention you can't sear using snake method. After seeing this and several, several other videos I'm pretty sold on it and will probably get one at some point.
@@adamcoe it also allows more cooking space in your grill. I did the snake for ever. Broke down and spent $60 on the slow n sear. It is worth it if you smoke often.
What was the product you screwed into the bottom of the kettle and what is that add-on that allows you to screw it into the bottom?
Great video! Beside the obvious difference in the setup time, that heat difference on the kettle wall on the Snake kettle has to be bad long term for the kettle's finish. Glad that there is finally a true head to head to be able to talk about ease of use and fuel efficiency.
Agreed! This video has been a looooooong time coming. Too long!
I’ve never tried the snake method, thankfully I never will since I have the SNS. Even if the snake method lasted longer, I don’t have the patience to stack them. Dump and light is the way to go😂Thanks for sharing😃
Totally agree! Once and DONE with that technique.
Awesome comparison Dave! Near perfect science with almost all variables accounted for. Couldn't ask for a better experiment. Slow N' Sear is at the top of my wish list for my kettle! Great video guys!
Thank you, much appreciated!
Would there be a shift in duration time using lump charcoal? I ask as I am planning on cooking a brisket using a new Slow 'N Sear insert and curious if briquets vs lump matters.
Not to mention you can't sear in a stsndard kettle the way you can with the SnS. I got the SnS so I could smoke some things but what really amazed me was the searing ability.
I came for the slow, stayed for the sear. And the slow as well...
Thanks for your feedback!
Great accessory for the kettle.It rarely leaves mine!Thanks for the efficiency test.Awesome video!
Brad Woods thanks Brad! Your cooks are always impressive!
Would love to see a follow up with wood chunks added into the mix. I assume most people will NOT smoke meat with just brickets for fuel.
Majority of people use mostly charcoal with a chunk or 2 of wood added. Wouldn’t change the results, just the flavor🔥
The slow n sear requires gravity? Is that an extra cost? Loving mine so far and my XR-50 came in yesterday. Sucker is beautiful!
Yes gravity required. Glad you like the XR-50!
What did people do for all those years without the Slow 'N Sear???
Good morning I curious about lump charcoal? Is slow and sear for briquettes only? Lump has many shapes and sizes
Jay Carter The Slow ‘N Sear works great with lump. If the fuel works in a kettle it’ll work better in a kettle with the Slow ‘N Sear
This is a very convincing argument to me since I've been using the snake method with great success. I get 12 hour burns regularly and sometimes find that it's not enough time. Refilling is a hassle so I can see this is clearly better. I'll be making my next BBQ equipment purchase to be the SNS.
Awesome. You'll love the SnS!
I've calculated an 8% return on investment based on 13 hours vs 16 hours. Charcoal costs me $.0.44 per lb. you used 89.88 grams which equals 5.625 lbs if my math is correct means that I saved 8% of 5.625 lbs which is 0.45 lbs which equals $0.20 rounded. So I'm saving $0.20, every time I cook with SNS based on the experiment given. But remember that I have to resupply the charcoal when 13 hours is up. Ok. I don't resupply, I wrap the meat in tin foil, put it in my 300 degree oven and wait until I see 203 on the thermometer. I think I just talked myself out of buying the SNS. Sorry, but whether or not I run the grill longer, I still wrap and stick the meat into a cooler. I'm not going to buy your product. It's not cost effective based on saving $0.20 per cook. Your product costs $126.95 plus s&h I can estimate I the average cook will do 30 cooks per year times a savings of $0.20 per cook will take over 20 years before you will equal your investment. I'll stick with what I'm doing sorry, but your invention doesn't make economic sense. Prove me wrong
A gram is approximately the weight of a raisin. If someone tries to sell to sell you a 5 1/2+ pound bag of raisins that only has 90 in it, they are grossly misrepresenting their product. Don't buy them.
handcannon I agree. I believe there are other qualitative advantages to the slow and sear beyond the cost like winter cooks will be more predictable temperature wise. And therefore easier to maintain temps. I think there are other means like fire bricks that add mass to help maintain temp, which I'm already using. I think the product is a luxury that I will buy one day but for now, I do just fine without it.
I don't think anyone would find fault with that logic; the SNS seems here to stay and should be available should you decide to buy one in the future.
Way to go Dave! I have a YS 640 and a 26” Weber with SnS. I can’t tell you how many times I use the kettle to cook with! Great product!
You can't argue with physics and data. Aside from that, Dave is my friend and I kinda like the demo guy too...lol! Just kidding Justin. I think very highly of the both of you!! GREAT VIDEO!!
Psh, could've told you the winner before watching! Hands down. Great job guys! You know I love that editing! 😉💪👊
Thanks Steve. Much appreciated!
NOT ANOTHER COOKING SHOW Yeah Dave is a fantastic editor. You’ll see. LOL
haha, looks like you guys have fun doing these! Can't wait.
At 16 hours, did the slow and sear require any charcoal briquettes replenishment during the cook to extend the life of the cook?
I think the advantage here is the quickness of the setup and the increased surface area of the slow n sear. Not many of us spend 16 hours smoking so I am not sure how big the advantage the SNS has for smoking VS the snake method for a cook of 3-6 hours if both hold a steady 225 temperature in this case. I think the benefits are mentioned above with surface area and set up. What is the Party Q?
16 hours?!? Wow!
What a great product!
Great demonstration too using the infared thermometer to demonstrate the heat loss through the side of the kettle with the snake method, hence greater efficiency with the Slow'N Sear!
Thanks! We waited toooooo long to make this vid!
Yes, you did!
Still doesn’t convince me to spend 120$ on 20$ worth of labor and materials, the charcoal baskets work just as good and possibly will even last a bit longer
Very interesting. I guessed the snake would have gone longer but you lose the real estate for meat using snake vs SNS. I guess it's a good thing I have 4 SNS's and haven't used a snake in a few years! Great video guys!
I'll send you the address you need to ship that Rancher too. Please install the CGT handles on the grate before shipping!
Thanks for the reminder...I do want to put some handles on my Ranch Kettle cooking grate today!
Great video... and good to see Justin back in ABC videos.
Question:
Do the Kingsford Professional briquettes last longer than the standard Kingsford briquettes?
And what are other pros of the professional briquettes?
Thanks.
David Miller professional is more sensitive to air and will run hotter than blue bag. They burn faster when they’re hotter. That’s the main difference. For low and slow I usually stick with blue bag.
Lmao totally biased review in favour of the S n S
David Smith actually the cards were stacked AGAINST the SnS for this cook, but maybe you thought of something we missed?
My only concern is why was the temp reading under 200 degrees with the sns considered better. I realize you want to maintain a slow steady temp when smoking but it seemed like the snake was better on this particular test, except for the hot spots. Not knocking your product, I am genuinely asking because I have considered buying one anyway. Thanks
James those temps were were reading were on the side of the kettle where the charcoal was burning, not where you'd place the food. What that demonstrated is the Slow 'N Sear focuses the heat inside the kettle and keeps heat from leaking out and being wasted. That's why the Slow 'N Sear will outlast a "snake method" cook in any scenario, all the while provided a larger more stable indirect cooking zone.
So if the snake would have won would a video be posted?Would like to see a neutral party post a comparision...however im sure the SnS is a good tool to add to Kettle cooks but not needed imho.Kudos to Dave & ABC for being creative with Kettle options;)
David, maybe you were expecting a promotional video where Dave says "this thing is terrible, don't buy it"? Every TH-cam video I've watched that claims you don't need a S-N-S are so poorly done that they do more to convince me to buy one. In fact, I'm headed over to the Toilet Paper Store right now. Hang on Jason, here I come. (You'll never live that down).
WOW!! this is a great video to show how awesome that slow n sear works!! I really like it!!
Thanks James!
Great video! I love my SnS and it pretty much has lived in my kettle since I’ve gotten it. My question is about the Kingsford Professional briquettes. Do they produce less ash than original Kingsford briquettes?
Yes, a little bit less. Their main benefit is SUPER high heat when searing though.
Been using my SNS for some time now but I’m still skeptical on the 16 hours at 225. My probes at the grill level read 225 but at 6 inches higher I’m around 325 using my ET-732. And the dome thermometer is around 400, which I know is not reliable. I have a 22 WSM but trying to just use the kettle now. When you had 225 with the Q, do you know what your temperature gradients were?
there's more to it ... you always have the same direction of heat and a bigger zone to place your meat. Also, the smoke always travels in the same direction with the SnS.
All good points! Thanks for watching Florian!
I have an SNS and it stays in the Weber all the time. Regardless, the smoke heads for the upper vent. Place it over the meat.
I'm not knocking the Slow n Sear but all you people in this comment section saying you "don't have the patience" to do the snake method should just stick to the microwave then. Do you people realize how stupid you sound when you complain about taking the time to set a few coals yet are amazed at a possible 16 1/2 hr cook? Typical hypocrites.
jhitt79 the point is the SnS cooks longer, more evenly, with less effort. That deserves a little excitement!
jhitt79 the point is the SnS cooks longer, more evenly, and with less effort. That deserves a little excitement!
Adrenaline Barbecue Company I made no suggestions otherwise.
But if I were to make the statement: "I love to barbecue,
I just don't like the time, effort, skill and art that it requires." "I really love to barbecue I just want to spend my time doing something besides barbecuing." We could agree that would sound foolish.
I'm not really making a point about your product. I'm making a point about the people who self admit, they don't have patience involved in an activity that inherently requires patience! Those people should just eat at a restaurant if they want rewards with no effort.
I have not tried the snake method. But I feel it would expose the meat to direct heat. I build a brick-wrapped- in-foil wall between coal and meat. It works great but I'm constantly adding coal and stirring coal. It's a bit of a pain for a long smoke.
The reason for the temp difference using the pistol grip thermometer is there is a small air gap and metal of the slow-n-sear between the kettle and the actual burning charcoal. The snake method has the burning fuel in direct contact with the kettle. A burning charcoal briquette is a burning charcoal briquette. With very little variation it will produce so many BTU’s. That’s physics. For an accurate test you would need to measure the temp on the side of the Slow-n-sear, where the fuel is in direct contact. I predict they would be nearly identical.
Yes, the Slow 'N Sear keeps the heat in the kettle vs allowing it to exit through the body of the cooker. That air gap is part of the design because (like you said)...physics!
Great video as always Dave. Knew what the result would be from the start! Issue is getting the SNS in South Africa for a decent price. One day I will get my grubby hands on one!
Every day we look for a better way to serve folks outside the US. Lately it's gotten worse rather than better unfortunately.:(
Sucks, but the world we live in. Thanks for the great content!
That was a great test David! Who was your stooge counting out all of those briquettes for the snake method? LOL
Thanks Troy! Ah, that stooge was a guy hard up for work. Felt bad for him!
T-ROY COOKS He sure was good looking, wasn’t he?!? And Very smart. Lol
Very impressed David! No more snakes for me! Jason did a great job stacking those briquettes though 🤣
Jason may have missed his calling in life... BRICK LAYER! Thanks brother!
Umm, all we saw was your hand.
Would love to no how you keep it at low temps cause I bought my sns from y’all about a month ago and it will not stay under 300. I’ve done everything your instructions says. Snake method works great. That’s my opinion
I would look to see if any of the components were installed wrong - sounds like there is some air sneaking in from somewhere. If you continue to have struggles you can reach out to our great customer service team :)
I think the slow and sear is a good product but the temperature reading on the outside of the kettle is poor information. The slow and sear has a barrier between the coals and side of the kettle whereas the snake method places the coals directly against the kettle. Good comparison overall though!
Matt Swick that’s exactly the point! The hotter kettle walls with the snake method means more heat is bleeding out of the kettle instead of staying inside the pit to smoke the meat. It’s a clear indicator the Slow ‘N Sear is more efficient!
@@SnSGrills why don't u just leave a small gap between the coals and the kettle wall with the snake?
What device were you using to control the temps?
It's a temperature controller by bbq guru. I don't know if that model is still made but you should be able to find something online with a google search.
What a great video! Entirely confirmed my view that the Slow n Sear is the best way to cook low and slow on a Weber.
Points I hadn't really considered before that were definitely really interesting from the video are:
1. The proximity of the coals to the side of the kettle in the snake method clearly is losing a significant amount of heat energy directly do the kettle and the outside air, reducing its efficiency.
2. The huge amount of real estate for indirect cooking with the SnS vs the snake - can easily cook multiple racks of ribs or a brisket in that space, entire width of the kettle and at least half of its area - whereas with the snake you can't easily cook from side to side without being over the lit part of the coals at some point.
3. The time it takes to make a nice neat snake... I really couldn't be bothered with that faff! With the SnS you just pile the coals in and let it burn.
Great points and all correct! Thanks for your comment!
... How many free S&S’s did you receive?
Hah! I wish! Just a very happy customer... my SnS has hardly left my Weber since I bought it. Just annoying it's so tricky to buy in the UK at the moment, but hopefully that'll be sorted soon with the new owner of the UK distributor.
I’ve been wanting one for years but I dropped 2k on the kamado joe big joe and doubt it’ll ever get used
Setting up a snake is actually fun for me. I run 4 charcoal thick snake for 275 and a 3 charcoal thick for 225. Never need to tend to the grill at all. Throw on a pork butt at night before bed
mike morse if 5,000 piece LEGO sets are your thing then YEAH you’ll love the snake method. :)
Adrenaline Barbecue Company ok. I broke down and bought a slow and sear online today.
@@SnSGrills How is spending 5 minutes stacking charcoal equivalent to assemblying 5,000 piece LEGO sets? A straw man argument Obama would be proud to utter.
A fantastic video!
Thank ya Big Lew!
Hey big lew do you sns?
shortyme55 Yes! I have an SNS+
S&S (1.0) brilliant product. I close vents after cook, and Weber Briquettes seem to last forever! I Highly recommend the custom 'grillgrate' also, the grate is reversible so can be used as a griddle, awesome product also.
What is that airgun you have hooked up to it? I'd doesn't look like it needs to have power plugged in, is it battery operated?
16 hrs is a long time!!! Wow, that Slow 'N Sear is amazing!
Thanks Brother Postal!
hey david way to keep proving the slow n sears ability to out shine the old way but I want to know how much beer did you offer the non drinker that helped you do the great test,,LOL,, like the XR50 but why the use of the party Q ?
Dude, why didn't you at least cook something during the test :)... Was water added to both? Not sure if that could have made a difference.
This was meant to be as scientific as us backyard hicks can get. We can only handle one variable at a time!
I will make my own SLOW N SEAR and I’m going to expend no more than 30dlls ! Greetings from Monterrey Mexico 🇲🇽
Hey, you could probably build your own kettle grill and make your own charcoal briquettes too! No telling how much you would save!
Polar Shaving Ofcourse I will ! 😂 Already have my kettle and a BGE 😎😎😎😎
Nice! I wouldn't have the patience to set up the snake method.
Yeah once and DONE with that technique!
It's way quicker and easier then they make it to be
I really like video's from baby backmaniac (subscribed) and have no opinion about the slow n sear.
That being said.
You don't have 5 minutes patience when you're cooking a peace of meat for hours and hours??? :'D
Did you have water in the reservoir for this test? If so, di you have to refill it and how many times?
Hofy we kept water out of this test. Straight charcoal longevity test. Future episode!
WOW, seeing is believing for sure. I believe more now than before watching this. The snake method does work, but the SnS works better, and that's the point. Enjoyed. David & JW
Phil N Florence Thanks brother!
Awesome test! Love these great tips
Mark McCaleb thank you!
Hey your at Baby Back Maniac's place, great video guys!!
Thanks Shawn!
Baby Back Maniac is a scientific genius!
He's something alright!
and incredibly good looking!
Not to mention Olympic quality physique.
Love my slow n’ sear! Just got my Maverick XR-50 and planning to check it out this weekend. I’ve had good success with snake. Sn’S is WAY WAY better in my book. Well worth the $$. My 2 cents...
Thank you! Hope you love that XR-50 as much as we do!
I found the snake method used to give an uneven cook as it went around the outside of the meat. You’re pros, but i struggled to get it lit and balance temperatures. Slow n sear feels like cheating - but I love it
Thanks! We agree!
Michael Shanks that doesn’t make sense as the slow and sear is coming from only one direction so it too should be uneven with your reasoning.
Actually the heat on the indirect side is very even because practically all radiant heat is blocked by the water reservoir of the Slow 'N Sear.
Adrenaline Barbecue Company even though the the heat source sits much higher than the pan?
Mike that question doesn't really make sense to us. The fuel is held in the SnS at the same level as the water.
What a joke !!! What kind of comparison is this you never opened neither hood and let us see how either charcoal was burning down.
This is an OUTSTANDING video! Nuff said...
Thanks Mike!
Hi ! very illustrative video between SM vs SnS, but what about using the cheap Weber Charcoal-Basket and a pan with water vs SnS ? wouldn't be more close comparison ? how far/close is one to the other, would it be worth to pay the $ difference of the SnS ? (not stating SnS is not worthy, just wondering one vs the other) Thanks !
Did he say larger indirect zone than the snake method?
Yes but the snake method cost me nothing and tending to my grill is the fun part of the hobby. JMO
If putting together 5,000 piece lego sets is your thing then yeah, go with the Snake!
Yes yes it is.
Just to be clear, you didn't add any coals to the sns, right?
Once you add in the cost of that party q along with the slow and sear you're going to have to burn a whole hell of a lot of charcoal to make up for the difference,
Particularly if you're smart about your charcoal purchasing and buy on sales and clearance.
I think the biggest boon of the slow and sear is that your meat is never really the direct heat. With the snake, if you're doing something like ribs and never turning your grates (or just moving the meat) you're going to have flame directly under it at a point or two in your cook. This you can just effectively set and forget.
Loved this video and loving my slow n sear! Have you found any difference using Kingsford blue in the sns vs Kingsford competition briquettes?
Jonathan Chen professional is a little less forgiving of air leaks. I use KBB over Pro when smoking.
Why is the longer cook time for one brisket so important to you?
I would like to know what the thing you hooked up on the lower section of the kettle was. I don't have an extra port for whatever that was. How can the use of some added device help regular guys (and gals) believe this is approachable in cost to us when you throw in other contraptions that I have not seen before.
George Reid it’s a device to keep the temp controlled. If it senses the temp is falling, it will turn on a fan and get the temp back up to your set point. There are many different ones you can buy.
What was the contraption you connected to both Webber's? Had a hose and something attached?
It's a temp controller. I don't think that model is sold anymore but you can find them if you search.
I got a slow and sear and LOVE IT. Get one, you won't regret it.
Thanks for the shout out!
Thank you for making it. Beats the heck out of a water pan and blocking the coals to control cooking.
The infared comparison doesn't really seem right. Of course the wall of the kettel is hotter on the snake, the coals are touching the wall. Slow and sear is double walled, so the only way this could be an accurate useable measurement, would be the measure the inside wall of the slow and sear kettel.
I'm not Dave or Justin (obviously) but I think the point of that measurement was proving insulation. The same reason insulated smokers, or fireboxes are so good. It's better to have the temperature inside of the cooker, rather than bleeding off outside. My opinion here, not an official statement.
Ballistic BBQ, got it thanks for clarifying that.
Ron Daszkiewicz Yes that’s the whole point. The heat stays in the kettle.Thanks, Greg.
Also the part that isn’t possible to show in a video like this is the slow n sear is big enough that you don’t have to add fuel or rearrange your meat and/or your snake when using the SM where again you lose heat.
It’s all about keeping the heat in the kettle longer.
Baby Back Maniac, ya I got it thanks. I thought the the point was the Sear runs cooler.
Ron Daszkiewicz it does run cooler. The cooker is insulated so the fire doesn’t have to be as hot to maintain the same temps. So you were oright...you were just looking at a different side of the elephant. Lol.
What about Grill damage if you cook on direct heat? I heard that the ceramic coating of the kettle chips off over time due to the concentrated heat of the slow n sear basket?
No, it's actually the opposite. The slow N sear actually keeps the concentrate heat off the side wall of the kettle and protects it with an air gap (vs banking hot coals on the wall of the kettle.) It's a great product if we do saw so ourselves. lol. Thanks for watching.
Awesome Video!!!!!!
Thanks for watching!!
Just going to point out the SnS setup (grate, SnS and drip tray) costs more than the actual weber kettle 🤦
You didn’t prove anything besides having two kettle’s in a video
I would like to see the comparison without the use of a temperature controller.
The controllers made it even more accurate. That's the only reason we used them.
Adrenaline Barbecue Company
Yes it was an accurate fair test for anyone using a temp control. For everyone else I think it’s irrelevant.
I spent 4 mins waiting to see the end product of something smoked then it just ended, put a piece of meat in it an make another video
I appreciate that some would like us to have cooked something, but this was a straight up endurance test. Other tests to follow!
The degree difference is mainly because of the steel plates but I have a slow m seat and love it lol
Exactly! That steel increases the efficiency of the cooker!
Adrenaline Barbecue Company agreed
I rarely smoke more than 10-11 hrs and snake is free. If I need to smoke longer, I'll use my drum smoker and it will run 22hrs on same charcoal as that slow and sear.
Ok, ridicule me for my inexperience, but WHAT is that thing he stuck in the side of each kettle at the 1:24 mark? Someone educate me!
Looked interesting, until I saw the price of them