Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing

This is an excellent product. Can you do the same using the snake method around the base of the kettle? Yes, but it won't be as easy to set up and you won't have a water reservoir for keeping the chamber somewhat humid during the cook. I've smoked several briskets, pork bellies, and racks of ribs and this works perfectly every time. Each cook requires maybe two fill-ups of charcoal and wood chunks to get the job done, depending on the size/weight involved. Overall, it's a great add-on to a kettle that allows you to smoke meats with no headache/babysitting.

The Slow N Sear is amazing! I have the Slow N Sear Plus for a 22.5 Weber Kettle. I just completed my first BBQ using the Slow N Sear. I used kingsford blue bag and a few pieces of hickory and apple. I have never smoked a pork shoulder in my life on a BBQ Smoker or anything for that matter. However, I have been cooking on my Weber with indirect heat for things like beer can chicken, chicken thighs, chicken drums, chicken wings, brats, steaks, burgers and dogs. I followed Slow N Sears simple directions, that came in the box, on how to light the grill for a 225 cook. Next, I put the meat, a 7.78lb pork shoulder, on at 10:51pm. I set my digital thermometer to wake me up if the grill got anywhere above 290F or below 200F. It was a little windy and the air temp was 62F. I got the temp dialed in between 225F-230F and fell asleep around midnight. My low air temp alarm did not go off until 6:00am that morning. I brushed the ash out of the way, moved the remaining coals to one side, refilled the Slownsear back up with coals. I was just reversing the process. Cooked for 3.5 more hours before I had to open the lid again. My temps were dropping a little and I think it was because I needed to get some more of the ash out of the way and through the bottom of the grate. I think it was clogging the airflow. As soon as I made sure the the ash was cleared I closed the lid and I got it ack to temp around 245-250. I only had to open the lid twice during the entire 13.5 hour cook. I Cooked it until 12:23pm. I took the pork shoulder off the grill when it had an internal temperature of 203F. I never wrapped the Pork Shoulder for the entire cook so I could get a great bark. I also only filled the water pan once right at the beginning. The water ran out and I didn't need it after it emptied from the initial fill. I let the pork shoulder rest for 1.5 hours with a tinfoil tent over top. The bone pulled right out and I could shred it with my hands. The family loved it. My neighbors could smell it from blocks away. I had some friends stop by to try it after I sent them some pictures and they all loved it. It turned out amazing! It was so easy. Two friends stopped by, tried the pork and immediately went home and ordered the SlowNSear for their own Weber Kettles. The bark was delicious, I had a great smoke ring and the meat was moist. What more could I ask for? A side note, I called Adrenaline BBQ during the cook, left a message and a real human called me back to answer my question. They were so polite, very helpful and happy to hear my cook was going well. They seem like a great company located in NC. I paid full price for my Slow n Sear and I do not work for them in anyway. I am just a man trying to elevate my skills on my Weber Kettle. The Slow N Sear is worth every penny. I am so happy with the purchase.

I bought the Slow 'N Sear Plus several weeks ago from Amazon.com. I cannot yet comment on longevity, but the build quality of the product looks very good. It is made from heavy gauge stainless steal, fits my kettle grill perfectly and has not warped over several cooks (including hot sears). I have cooked on it five times now, and have smoked ribs and chicken, and slow roasted steak (with a very hot sear to finish). The results of using the Slow 'N Sear Plus have been excellent. I followed the instructions provided (even though I was initially concerned about having a lot of unlit briquettes), and it has worked very well. I measure the temperature of my cooks using a ThermaQ k-type thermocouple, which is a reasonably high precision device (+/- 1F), and I am easily able to maintain temperature between 220F and 235F over several hours (I have only cooked up to 5 hours thus far, but do not doubt the 8 hour claims at this point given the amount of leftover coals). Smoke levels are easily controlled by the addition of appropriate amounts of wood chunks (I have used 8 oz for ribs, 2 oz for chicken and 1 oz for steak). The food itself has come out great every time, and I look forward to my future cooks. Before I bought the Slow 'N Sear Plus, I had considered buying a dedicated smoker. However, this proves to be a much, much cheaper alternative for a high quality product, and I believe that the results will be as good. The only reason I may still get a dedicated smoker in the future is that the cooking capacity of a kettle grill is insufficient for large groups of people. One area where I think this could be improved slightly, is that I think the holes in the bottom could be, perhaps, 1/8th or 1/12th of an inch wider, to give a slightly better rate of ash falling through. This is obviously a balancing act between keeping the lit coals in place and not obstructing airflow with ash, and without experimentation it would be difficult to know what is optimal. However, I have not seen any ill effect of the current design in terms of temperature stability. TL;DR: If you want to do indirect cooking on a kettle grill, buy this product. It's great.

Bought to refine smoking on my weber premium kettle grill that has been getting little use compared to my propane grill. I normally do not smoke meats because Ive been dreading baby sitting the grill for hours on end and tweaking vents. With this kit, Im abke to maintain safe twmps under 275 with ease and for long durations compared to a weber charcoal basket or the fuse method. Also, steaks have been seared better than ever and with fewer coals. I would say this gives about 6 hours of heat before refuel is needed which is perfect for being able to walk away to tend to other matters with a temp probe and alarm. Just right for ribs and small briskets (refuel at the stall or toss in oven). I will attempt large briskets now Ive had some experience. The unit itself is well made, most impressive is the water pan. Big enough to provide water for hours, welded stainless looks good and should last, and is optional, so can take out if you do not need water. The mesh screen keeps small coals from falling through. The rounded side matches or is close enough of a curve that the smoke n sear maximizes its space closest to the kettle so it tapers looking down at the SnS, very well done. Looks to be lazer cut so no sharp corners. Keeping hot voals off the walls inside the grill will save your paint too. One tip, when using, do not cook withouy a foil pan or the stainless drip tray for the SnS would be a good purchase because this gets the inside full of gunk thats hard to clean. One complaint I have is minor and not enough to take a star off, is that the straight side is riveted on vs welding. Im sure this will last either way, but would like to see a weld vs a rivet. Brisket or rib prices have been high here in Texas, probably more in most states, so do yourself a favir and instead of spending $15 to $20 a pound on bbq, buy this instead and learn a relatively easy and rewarding skill that will have family coming back for more! Typical schedule for smoking 1 hr before meat start 12 coals (I use small weber chimney starter and needs 15 or 16 coals so toss the excess out) Fill up water reserve (burns in about 3 to 4 hrs) Load hot coals up to top and load charcoal to top and put grill in Cover and maybe 1/2 max open vent both top and bottom Let get up to temp of 200-225 and uncover, clean grates and put foil pan under indirect side Put meat in quick on indirect side with a probe and you are ready to go!

I was gifted this for my birthday and I've loved using it from day one. My family loves all things BBQ, and when I mentioned I wanted BBQ toys this was one that I was excited to try. After unboxing I went to their site and read/watched all about the SNS to better acquaint myself with how to use it. Build quality - Very well made, 16 gauge steel that has held up to several 8+hour smokes and a few high heat sear sessions for my Father's Day Rib Eyes. Ease of use - Watch the videos on ABC BBQ's site and they will show you exactly how to use it and what to pay attention to. Most importantly is just doing it yourself, trying it and seeing how quickly you can set up a full smoke session for some ribs. (Pics attached) Clean up - Very easy to clean as the ash just falls through the bottom slots and into your kettle's ash catcher. Tips - I didn't need the griddle part as I have a Blackstone griddle. While it looks nice you can replicate what it does by simply wrapping the lower grate in foil, and inserting a foil wrapped aluminum pan (fits perfectly next to the SNS) and achieve the same results. This helps direct the incoming cool air directly to the bottom of the SNS and away from your food atop the grate. When doing pork belly, this is essential due to how much fat renders out of the cubes. In conclusion, this is an accessory - not a magic wand. You get what you give, and in this case I feel from my personal experience that it's easy to get great BBQ from it the first time and every time. I've watched the videos where people call it out as a joke, even going as far as throwing it away in the trash because they managed to get an extra hour out of the snake method? I mean everyone wants to be famous, and if that's their only way then let them have their 5 minutes of fame. #whysosalty Is the SNS better than Weber Char-Baskets / snake method + water pan? You can get great results no matter what you use, and I choose the SNS!

LOVE this thing! I honestly wanted one for years but never bought one until recently when it was time to replace our rusted old Weber kettle with a new one. I used the snake method with coals for years but this makes it a lot easier since you don’t need to periodically move what you’re cooking to get it away from the hot zone. So far I’ve done prime rib, pastrami, various types of chicken, and yellowfin tuna. Everything came out great and made it much easier to maintain a constant temp. Holds more than enough fuel and hasn’t warped at all.

A very durable item; it performs its function perfectly.

I have a Weber 22" and I use this EVERY TIME I grill. Mainly I do chicken pieces like thighs and drumsticks. I'll cook them indirectly with the lid on then put them over the heat for some char. The construction is solid, mine hardly has a dent after hundreds of uses. This fits inside my grill snugly. If one takes out the water trough, the capacity is a little more than one chimney full of charcoal, which is more than enough for an afternoon of grilling.

An alle Grillfreunde , es ist eine Offenbarung was man aus dem Webergrill noch rausholen kann, 14 Std. Smoken und lecker Pulled Pork zubereiten ist kein Thema, genauso mit großer Hitze Steak Grillen ist super.

Hubby loves it and it does an excellent job at assisting the low n slow bbqing. A new staple in our summer bbq repertoire we wldnt want to be without

great add on for your grill. must have. very high quality

Works fantastic for smoking brisket adds moisture and enables me to control temp on charcoal Weber grill.