Thanks to the Slow ‘N Sear insert, 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 device also makes an awesome searing tool for steaks and burgers. We have even baked brioche buns with it. We have used ours extensively and hereby crown it “The Single Best Accessory For The Weber Kettle Ever”.
If you have a limited budget or limited deck space, or even if neither is a concern, the Slow ‘N Sear can turn your trusty rusty kettle into a smoking, grilling, and baking powerhouse. Read on for more info. And here is a direct link to order. A word of caution. Buy ONLY from the link below. There are cheap Chinese knockoffs on Amazon.
The Slow ‘N Sear is made of laser cut 16 gauge 430 stainless steel that is machine formed and hand welded/polished in the USA. Formed into a charcoal basket with a water reservoir, it weighs about 5 pounds and it turns your kettle into a perfect 2-zone cooker.
Without a doubt, 2-zone cooking is the single most important technique a backyarder needs to master. On the indirect convection heat side you can bake or smoke roast food that rivals the output of a big rig for thousands of dollars. On the direct radiant heat side the Slow ‘N Sear creates a searing zone that rivals steakhouse temps. It creates the hottest sear zone we’ve ever tested on any grill.
You can smoke for more than 8 hours on one Weber chimney of charcoal (80 or so briquets). A quart of tap water in the well will give you 5 or more hours of smoke enhancing steam. Some readers report the Slow ‘N Sear overdelivers with 10 hours of cook time at 225°F and 5 hours of steam from a quart of water.
The owner of the company, David Parrish knows his stuff. He has a degree in physics and was the founding “Pit Boss” of our Pitmaster Club. But we don’t love the SNS because we love David, we love this tool because it is the best of breed. And it works better than the other kettle add-on on the market.
To smoke with the Slow ‘N Sear you simply place it on the charcoal grate and fit the curved charcoal basket almost flush against the side of the grill. You can place meat on the lower and the upper rack so it is possible to cook multiple large hunks of meat at once. If you have something drippy like a pork butt, put a drip pan or aluminum foil shaped boat on the charcoal grate under the meat. There is no need to add water to the drip pan.
Now we’re ready to fire things up. Wad up a two sheets of newspaper or place a parafin starter in one corner of the charcoal basket. Pour 12 charcoal briquets on top, pile them into one corner, and light them in place like you would light a chimney.
Once the hot coals are white, fill the remainder of the basket with unlit charcoal, place two or three wood chunks in the charcoal, add a quart of water to the reservoir, and close the lid. Leave the top vent fully open and the bottom vent cracked about 1/2″. In a few minutes, as the temperature passes 200°F close the top vent until it’s about 1/3 open and the bottom vent to 1/4 open. Your grill will settle at a stable cooking temperature in 15 to 20 minutes. At this point if the temperature is not where you want it to be you can further adjust the vents as needed (we like 225°F for most low and slow cooks). Once you’re at your desired temp add the food to the indirect side. You now have an ideal 2-zone setup, and the food will slow roast with indirect heat, just like the big boys.
Put the lid on and go drink a beer. The Slow ‘N Sear will pump out aromatic 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.
The Slow ‘N Sear is the perfect way to cook thick steaks with the reverse sear. I start the meat on the indirect side, just a few wood pellets in the Slow ‘N Sear with the coals, and I slowly warm the meat to about 115°F, getting the interior perfectly even colored. Then I take the steak off for a few moments, let the grill heat up with the vents open, and place the steak right over the hot coals, lid off. You need to stand right there and flip every minute or the meat will burn. Perfect seared exterior. Perfect wall to wall medium rare interior. Click here to learn more about the reverse sear.
For thin steaks, I just fill the charcoal basket with hot coals and throw the steak right on the grate above the coals. Turn often to prevent burning and you will have a deep dark exterior and a medium rare interiors.
But you don’t have to smoke or sear on it. Check out these delicate brioche hamburger buns we baked on it on the very first cook after we got it.
Keep in mind that this is a “hot” smoker so it can’t do cold smoking for things like lox or cheese. But it can do just about anything else the fancy-schmancy smokers do.
Slow ‘N Sear has some nice add-ons, including a half moon shaped stainless drip pan (below) that you can place on the bottom grate on the indirect side to catch drips for making sauces or just for keeping the bowl of your grill clean. I put a little water in it to make sure the drips don’t burn. It can also be used as a griddle.
They also offer GrillGrates, a special cast aluminum grate that makes perfect sear marks and keeps small foods from falling through.
Here are some tips for success. Special thanks to David “Pit Boss” Parrish for several of these tips. He created the thing. He should know how to use it!
We referenced a Weber Original 22″ Charcoal Grill for Primary Cooking Capacity listed below.
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. They conintue to expand their catalog.
Published On: 11/15/2018 Last Modified: 3/19/2021
These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.
A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs
Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.