Slow and Sear is not a cooker. It is an add on device for kettles that is hitting the charcoal world like a supersonic barbecue bolt. For about $80 you can easily convert a standard Weber Kettle into a much better grill as well as a smoker capable of making restaurant quality smoked ribs, pulled pork, beef brisket, turkey, salmon, or whatever you want to smoke. This revolutionary new device also makes an awesome searing tool for steaks. We have even baked brioche with it. Meathead himself dubbed it "The Single Best Accessory For The Weber Kettle".
SNS is a 16 gauge 304 stainless steel charcoal basket with a built-in water reservoir that effectively divides a kettle into two very distinct heat zones for direct and indirect cooking. Check out the chicken humming away on the indirect zone (above).
If you have a limited budget or limited deck space, there is no need to buy a standalone smoker. Moreover, it is very easy to setup and use, particularly if you already own a kettle and know your way around charcoal. It comes in one size and is designed to work with 22" and 26" Weber kettles. SNS fits in place effortlessly and intuitively without need of bolts or tools. No other device or method for creating 2-zone set ups on a charcoal kettle is easier to use or more effective.
As Meathead observes, once the coal is hot and the meat is on all you have to do is, "Put the lid on and go drink a beer. The Slow 'N Sear will pump out aromatic BBQ smoke and just the right low and slow temp for hours. We've had no trouble keeping the temp between 225°F and 250°F in all kinds of weather. The thick steel double walled water reservoir blocks your meat from direct exposure to the radiant heat and flames of the coals. The water puts moisture in the air that condenses on the meat and wet surfaces attract smoke."
Weber kettles are already searing machines, but Slow 'N Sear brings the red hot coal up just inches beneath the cooking grate for tremendous searing power. The effective zone separation enabled by SNS is perfect for reverse seared steaks: slowly bring the internal meat temp up to about 115° on the indirect side then blast it over the direct side to create an even brown finish. Be sure to flip often as the Slow 'N Sear will likely produce higher temps than you're accustomed to.
We have a whole page devoted to the Slow 'N Sear with detailed info about setups for smoking, searing and baking. Click here to Read More.
We referenced a Weber Original 22" Charcoal Grill for Primary Cooking Capacity listed below.
Cooked On It
We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners and other reliable sources.
Adrenaline Barbecue-Company, aka ABC, manufactures the best accessory we've seen for the Weber Charcoal Kettle. Their Slow 'N Sear is a high quality stainless steel insert that instantly upgrades the smoking and searing power of 22" and 26" Weber kettles. SNS is the brain child of our own David Parrish who runs the AmazingRibs.com Pitmaster Club, but we don't love SNS because we love Dave, we love it because it is the best of breed and works better than any similar device we've tested.