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By: Bill McGrath
The SnS Grills SnS-100 instant read thermometer is a full-featured food thermometer that exhibits good accuracy and fast response times. It has a min-max feature, as well as a temp hold button and a bright backlight. The display automatically inverts for left-handed users. It cannot be left inside a hot cooker.
The SnS-100 is the popular folding probe variety. The hinge allows the user to extend the probe only to the straight-out position. The thermometer turns on when the probe is unfolded, and it will power itself off in ten minutes if no buttons are pressed.
There are three buttons that provide the min/max functionality, the temperature hold feature, and activate the display backlight. The backlight can be turned on and off with the button, or will time out in 30 seconds if left alone. The user can choose Fahrenheit or Celsius by long pressing the backlight button.
The thermometer can be calibrated easily to 32°F or 0°C for improved accuracy. It read accurately right out of the box.
The manufacturer claims the thermometer is waterproof, but doesn’t supply an IP number. To crudely test the claim, I submerged the unit in about two inches of lukewarm water for about 15 minutes. It wants to float, but the magnet on its back held it down in the cast iron saute pan. It continued to work properly. The manufacturer does warn against submerging it (in very small print on the package exterior) or putting it in a dishwasher, however.
The instruction sheet is clear and well-written. The warranty is one year. The manufacturer’s contact info, including snail-mail and e-mail addresses, is found in the instructions.
There really isn’t anything to dislike about this product. It performs well at a competitive price point. Gold Medal!
Manufacturer:
In 2019 Adrenaline Barbecue Company changed their name to SnS Grills. A Slow ‘N Sear by any other name is still 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 Weber kettles. SnS is the brain child of our own Huskee Lyons and David Parrish. Dave was our first Pit Boss, manager of the AmazingRibs.com Pitmaster Club, and when he moved on to run ABC, he was succeeded by Huskee. But we don’t love SnS because we love Huskee and Dave, we love it because it is the best of breed and works better than any similar device we’ve tested.
In 2019 they introduced The Slow ‘N Sear Kamado, specially designed to integrate Slow ‘N Sear for 2-zone cooking.
Published On: 3/3/2021 Last Modified: 4/21/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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