Looking at buying a 22in kettle and already thinking about "upgrades"
- Thread starter GarciaWork
- Start date
AndyK
TVWBB Wizard
I will be the Devils advocate here.
I like the slow n sear (S n S) I always have.
It filled a need I once had but,
One of the reasons for me giving the S n S a lower rating than some other mods on my kettle was that adding a WSM into the mix took a good portion of the S n S’s work load away or rather basically replaced it.
I mean I still use the slow n sear for a reverse sear on steaks and tri tips but the truth is I sometimes add additional hot coals to help get a better sear temperature when it’s time to sear and I’ve never enjoyed doing that.
Also most of the S n S cooks can easily be done other ways if you think about it, like using baskets with a few fire bricks, the snake method w/a water pan (which used to be my “go to”) or whatever but mods like a vortex or a rotisserie are not easily replaceable if at all.
Currently most all of my low and slow cooks like ribs, pork shoulders, and briskets are done on the used WSM I picked up rather than my S n S.
Last but not least used WSM is about the same price as a S n S.
I like the slow n sear (S n S) I always have.
It filled a need I once had but,
One of the reasons for me giving the S n S a lower rating than some other mods on my kettle was that adding a WSM into the mix took a good portion of the S n S’s work load away or rather basically replaced it.
I mean I still use the slow n sear for a reverse sear on steaks and tri tips but the truth is I sometimes add additional hot coals to help get a better sear temperature when it’s time to sear and I’ve never enjoyed doing that.
Also most of the S n S cooks can easily be done other ways if you think about it, like using baskets with a few fire bricks, the snake method w/a water pan (which used to be my “go to”) or whatever but mods like a vortex or a rotisserie are not easily replaceable if at all.
Currently most all of my low and slow cooks like ribs, pork shoulders, and briskets are done on the used WSM I picked up rather than my S n S.
Last but not least used WSM is about the same price as a S n S.
GarciaWork
TVWBB Member
I gotcha, and would love a WSM someday, but we don't have the space at the moment, and I am NOT getting rid of my redhead Genesis
Richard Garcia
TVWBB Wizard
I always line my Stainless DripNGriddle Pan with heavy duty aluminum foil which makes clean-up a breeze. IME lining the inner bowl with solely aluminum foil created a mini disaster a few times due to my tearing or punchering the foil when lifting off the bowl creating a greasy mess. I have never used it as a griddle due to the possible warping issue, however, IMO the “Drip” part in catching all that Chicken/Pork/Beef Drippings/Grease is what makes this an outstanding kettle accessories in protecting/cleaning the “inners” of the kettle bowl. Used in conjunction with the SlowNSear it also helps in maintaining a consistent lower temperature when going LowNSlow.
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John K BBQ
TVWBB Wizard
I don't think anyone else has mentioned this "upgrade" yet but having some good thermometers if you don't already have them is highly recommended. Thermoworks has a bunch of really good options. I have used several of them and they all work great. I've not tried any of the wireless meat probes yet but they look cool.
If you do a lot of indirect cooking/smoking, with longer cook times, something that will monitor meat temp and cooking temp is a great idea. The Thermoworks Dot, or square dot would be good entry level items. The "Smoke" or "Smoke X" models offer more features/functionality at a higher price.
If you do a lot of indirect cooking/smoking, with longer cook times, something that will monitor meat temp and cooking temp is a great idea. The Thermoworks Dot, or square dot would be good entry level items. The "Smoke" or "Smoke X" models offer more features/functionality at a higher price.
GarciaWork
TVWBB Member
Oh don’t your worry, long time thermoworks convert. But to anyone else reading this, yes, buy a good thermometer.
John K BBQ
TVWBB Wizard
The t-works dot and thermopop make great gifts for friends who aren't converts yet! I've probably given at least 4 of the thermo-pops away to friends and family. I think they have their own wireless probes now but I'm on a spending slow down right ... wireless probes fall into the "don't need" category for me since I have a Smoke X, a Thermapen, and non-thermorks Maverick temp probe set that still works...
GarciaWork
TVWBB Member
I have the two probe wireless which is fantastic, but if I had to pick one, the thermapen one is the best gadget I own i think.
You kettle guys probably missed this because I posted it in the gasser thread....
I finally got around to making my 'redneck sloNsear' the other day --- I can't bring myself to spend a good chunk of money on something that I don't really know if I need/like/would use, so I make things out of scrap laying around....
Scrap SS doors off a Silver B ----
I was planning on using both doors to make this, but the one door came within ~1" of being just right.
I really just wanted this to direct the airflow towards the basket and hopefully more smoke over the food.
I'll be trying it out soon on a pair of chickens.
I made a 'vortex' out of a SS bowl that worked quite well - but I find the basket and a lower/slower cook is what I prefer.... Plus my older performa deluxe doesn't have a heat shield on the handle and it really sucks having to open the lid when its raging 500+.
I finally got around to making my 'redneck sloNsear' the other day --- I can't bring myself to spend a good chunk of money on something that I don't really know if I need/like/would use, so I make things out of scrap laying around....
Scrap SS doors off a Silver B ----
I was planning on using both doors to make this, but the one door came within ~1" of being just right.
I really just wanted this to direct the airflow towards the basket and hopefully more smoke over the food.
I'll be trying it out soon on a pair of chickens.
I made a 'vortex' out of a SS bowl that worked quite well - but I find the basket and a lower/slower cook is what I prefer.... Plus my older performa deluxe doesn't have a heat shield on the handle and it really sucks having to open the lid when its raging 500+.
Kevin L (NKY)
TVWBB Diamond Member
I bought the complete set and it works real well. I buy the wide foil and wrap the drip pan so clean up is a 2 minute job. I really like how I forces the air over to and up through the SNS which allows for better heat control.
I just need a easy spin next
TonyUK
TVWBB Guru
The TW Dot & Square Dot are my go-to's.
I have been using the Dot, (with needle meat probe & silicone cable), & the Tel-Tru BQ225, which is mounted on the Bullet, for my last few cooks. One wire. Golden Arches.
The TW Smoke & ThermoPro TP20 are languishing in my gizmo box. Granted, I don't have the remote temp reading(s) option, but that doesn't bother me one bit. I'm not one to check the temps every 5 minutes. Maybe once an hour after things have settled. The Dot & T-T combo work for me, & they are relatively cheap.
Edit: Sage advice by @Bob Bailey in post #2.
EricV.
TVWBB Guru
Straight from their website, note that the primary reason for the pan is air flow, clean-up is secondary.
The Drip ‘N Griddle Pan is contoured to fit perfectly next to the Slow ‘N Sear on the charcoal grate and helps with airflow. The air from the bottom vents is forced to exit through the bottom of the Slow 'N Sear, which makes the fuel hotter. Also say goodbye to messy foil – even the biggest messes are contained by the Pan’s raised edges and the easy-access side handles make cleaning up after a cook a breeze!
Darryl - swazies
TVWBB Diamond Member
I've read these tales before........unless it seals itself in there....there won't be much for air deflection going on.
I do understand the theory on it of course. I have really tried to "seal it " with tin foil before.....to the point it looked quite good......didn't seem to change much......I should giveit a go perhaps.....its just sitting there and it really wasn't a cheap item.
I do understand the theory on it of course. I have really tried to "seal it " with tin foil before.....to the point it looked quite good......didn't seem to change much......I should giveit a go perhaps.....its just sitting there and it really wasn't a cheap item.
GarciaWork
TVWBB Member
I ain't no scientist, nor do I own the drip tray (yet). But I think its more about the air taking the path of least resistance. Sure, it may not seal anything fully, but with it in the way, the largest and easiest place for air to go will be through the slow n sear. Some may leak through, sure, but I would expect most wouldn't. But I could be 100% wrong and would have no idea. I honestly just really like the idea of having a spot to collect juices that isn't disposable, that also doesn't have to hold water, since the SnS is going to take care of that.
Darryl - swazies
TVWBB Diamond Member
I understand completely.....the bottomof the SNS has slots in it as well......so by your statement the tray itself would be blocking some air flow.....but for sure not all of it.....would the SNS block some air flow too?
The venturi effect would be what comes to my mind when I think of trying to seal the indirect side of the bbq.....you got the tray down in there but it really isn't sealed.......the same amount of air is still going to pass by, it's just going to do it differently. A complete seal which isn't really possible would in fact incease air flow through the heat source if you could do it.
SNS
Pan
Those gaps are not going to do anything that would be able to be recorded as much improvement.
I have put mine in to see....its just like this.
Not trying to argue, just pointing out the facts......
If anything was to work better it would be the vortex...it would be the most impressive to produce a hotter heat.
It does do a pretty good job.....but again if you could seal all the way around it, I would work insanely good.
Again I have tried to seal all around it with foil and the results again were not that much better than without the foil.
I have this tool as well and I am cooking chicken with it tomorrow.....If I remember to grab pics I will post them.
Lots of us have the vortex and pictures do show us really good food.....KFC looks good too...I have the stuff but havent tried it yet.
Now collecting the juices is a different story......the pan is a gift from the gods in that respect.
vortex
I am sure we all already understand, but here it is as well.....
en.wikipedia.org
The venturi effect would be what comes to my mind when I think of trying to seal the indirect side of the bbq.....you got the tray down in there but it really isn't sealed.......the same amount of air is still going to pass by, it's just going to do it differently. A complete seal which isn't really possible would in fact incease air flow through the heat source if you could do it.
SNS
Pan
Those gaps are not going to do anything that would be able to be recorded as much improvement.
I have put mine in to see....its just like this.
Not trying to argue, just pointing out the facts......
If anything was to work better it would be the vortex...it would be the most impressive to produce a hotter heat.
It does do a pretty good job.....but again if you could seal all the way around it, I would work insanely good.
Again I have tried to seal all around it with foil and the results again were not that much better than without the foil.
I have this tool as well and I am cooking chicken with it tomorrow.....If I remember to grab pics I will post them.
Lots of us have the vortex and pictures do show us really good food.....KFC looks good too...I have the stuff but havent tried it yet.
Now collecting the juices is a different story......the pan is a gift from the gods in that respect.
vortex
I am sure we all already understand, but here it is as well.....
Venturi effect - Wikipedia
I finally got a chance to try out my homemade deflector this week!!!
Two 6# yard birds..... not quite finished - it got dark quickly and I didn't get a final pic.
Its been a while since I've done birds, but I was quite happy with the results --- it seemed like the birds picked up color a bit faster... but more importantly much more uniformly. Usually the neck and the butt/legs would get much darker than the rest - this time it was much more evenly colored. Smoke uptake was better than usual with less wood (burgundy oak stave and a bit of cherry) and I did notice a much more uniform skin crispiness even tho I should have taken them a bit longer --- coaling out and got dark so I pulled them at ~160.
I'm pretty happy with it and I think I'm just gonna roll with it the way it is. I'm surprised that I got a pretty good 'fit' so there is not that much of a gap between the pan and the kettle -- even the small flat was quite tight - not enough to actually worry about. I can't complain for basically a free deflector - and it was actually kinda fun and satisfying to play with the angle grinder/cutoff wheel.
I'm looking forward to more cooks! I can't wait to do a meatloaf with this!
In case anyone is wondering ---- I used the top grate of my 18 WSM to trace out the circle on the door - I think I measured it at 17.5" - I was really shooting for 18" but I couldn't find anything that size and the grate was as close as I could come without trying to make a circle on card board. I should have 'left the line' instead of 'taking the line' when I cut it....
Two 6# yard birds..... not quite finished - it got dark quickly and I didn't get a final pic.
Its been a while since I've done birds, but I was quite happy with the results --- it seemed like the birds picked up color a bit faster... but more importantly much more uniformly. Usually the neck and the butt/legs would get much darker than the rest - this time it was much more evenly colored. Smoke uptake was better than usual with less wood (burgundy oak stave and a bit of cherry) and I did notice a much more uniform skin crispiness even tho I should have taken them a bit longer --- coaling out and got dark so I pulled them at ~160.
I'm pretty happy with it and I think I'm just gonna roll with it the way it is. I'm surprised that I got a pretty good 'fit' so there is not that much of a gap between the pan and the kettle -- even the small flat was quite tight - not enough to actually worry about. I can't complain for basically a free deflector - and it was actually kinda fun and satisfying to play with the angle grinder/cutoff wheel.
I'm looking forward to more cooks! I can't wait to do a meatloaf with this!
In case anyone is wondering ---- I used the top grate of my 18 WSM to trace out the circle on the door - I think I measured it at 17.5" - I was really shooting for 18" but I couldn't find anything that size and the grate was as close as I could come without trying to make a circle on card board. I should have 'left the line' instead of 'taking the line' when I cut it....
AndyK
TVWBB Wizard
I can weld stainless steel.
I always thought having a skirt welded onto the bottom vortex would be interesting.
Maybe an additional lip at the outside edge to catch any mess.
Having an very small gap on the outside edge instead of no gap should increase flow too if my thinking is correct.
I always thought having a skirt welded onto the bottom vortex would be interesting.
Maybe an additional lip at the outside edge to catch any mess.
Having an very small gap on the outside edge instead of no gap should increase flow too if my thinking is correct.
Timothy F. Lewis
TVWBB 1-Star Olympian
Yes! I like the idea! But, I might just make the skirt extend “under the edge of the Vortex with a couple of “tabs” to keep it in place, that would ensure the Vortex would not shift. I really like that idea a LOT Andy!! I want one!
Sorry, just re read, you are going to make the whole thing one piece.
Kevin L (NKY)
TVWBB Diamond Member
So lets go back about 10 years ago when two zone cooking was done with fire bricks! we would foil have the grate not used by the fire bricks to force air up under the coals, this allowed for better heat control as all the air or most of came up through the coals which means a more even steady air flow which can be regulated much better, and allowing you to hold that 225/250 temp with less fuss.I understand completely.....the bottomof the SNS has slots in it as well......so by your statement the tray itself would be blocking some air flow.....but for sure not all of it.....would the SNS block some air flow too?
The venturi effect would be what comes to my mind when I think of trying to seal the indirect side of the bbq.....you got the tray down in there but it really isn't sealed.......the same amount of air is still going to pass by, it's just going to do it differently. A complete seal which isn't really possible would in fact incease air flow through the heat source if you could do it.
SNS
View attachment 103039
Pan
Those gaps are not going to do anything that would be able to be recorded as much improvement.
I have put mine in to see....its just like this.
View attachment 103040
Not trying to argue, just pointing out the facts......
If anything was to work better it would be the vortex...it would be the most impressive to produce a hotter heat.
It does do a pretty good job.....but again if you could seal all the way around it, I would work insanely good.
Again I have tried to seal all around it with foil and the results again were not that much better than without the foil.
I have this tool as well and I am cooking chicken with it tomorrow.....If I remember to grab pics I will post them.
Lots of us have the vortex and pictures do show us really good food.....KFC looks good too...I have the stuff but havent tried it yet.
Now collecting the juices is a different story......the pan is a gift from the gods in that respect.
vortex
View attachment 103041
I am sure we all already understand, but here it is as well.....
Venturi effect - Wikipedia
This the same idea behind the SNS system the drip acts as the foiled grate, or you can just foil the grate to get same type of air flow. Air and liquids will seek the path of least resistance, and trust me there is plenty of gaps between the coals for airflow, just put your hand over the the two sides to test it.