Hows everyone doing? I wanted to share a product I have had living in my mind for the past couple months.
This morning I sent this email SNS grills explaining this new product Idea and I thought I would like to share my idea here also.
That way any questions that come up I may have an answer for.
Hello David and the rest of the SNS team,
My name is Travis Lucas,
On Instagram @grilling_with_redbeard. Anyway I'm on a mission.
I recently sold off my Primo Xl for the Weber Summit E6. I have had very successful cooks on this thing in every configuration. That being said I really like the work flow of the SNS Low Profile. I use that thing easily 80% of the time. I understand the SNS turns the Summit into a top down cooker. It doesn't seem to be quite as effective as its use in a kettle with an offset vent, to direct the airflow over the meat before exiting the top vent. At least that is a point made by James of Smoking Dad BBQ. His point being the smoke becoming stale and giving his cooking a stagnant smoke profile. Again I'm not onboard with this. I use the SNS alot. I do however think I have a product in mind that I think can really ramp up the smoke quality as well as being a perfect compliment to your already fantastic product. I'd like to try to describe it to you and I will try to do that here. I'm happy to speak on the phone if you would like further clarification. So I came up with this Idea Watching a Brisket cook on Smoking Dad BBQ. He used a DoeJoe in A Kamado Joe Big Joe to "improve airflow" which looked like a lot of work but offered up great results. So here's what I'm thinking.
Please try to imagine a wedge shape like a DoeJoe or a rotisserie
but the difference being on the front there is a kamado style vent control used to effectively negate using the dome's exhaust vent.
So how I envision this set up would be I would install the SNS Low Profile On the hinge side of the grill. I would then utilize the easy spin grate however I would remove the hinged portion for easier charcoal access. By doing this at least in my mind's eye I would retain the ability to open the dome and tend to my cook as easily as before, unlike Smoking Dad's implementation of a DoeJoe. As well as I would have greater temp control through that kamado style vent control and superior airflow with the smoke being drawn over the meat to exit a vent that is basically at grate level, very much like an offset smoker. I hope you take a moment to read this over. If I can help further clarify any part of my idea please give me a call ***-***-****.
This morning I sent this email SNS grills explaining this new product Idea and I thought I would like to share my idea here also.
That way any questions that come up I may have an answer for.
Hello David and the rest of the SNS team,
My name is Travis Lucas,
On Instagram @grilling_with_redbeard. Anyway I'm on a mission.
I recently sold off my Primo Xl for the Weber Summit E6. I have had very successful cooks on this thing in every configuration. That being said I really like the work flow of the SNS Low Profile. I use that thing easily 80% of the time. I understand the SNS turns the Summit into a top down cooker. It doesn't seem to be quite as effective as its use in a kettle with an offset vent, to direct the airflow over the meat before exiting the top vent. At least that is a point made by James of Smoking Dad BBQ. His point being the smoke becoming stale and giving his cooking a stagnant smoke profile. Again I'm not onboard with this. I use the SNS alot. I do however think I have a product in mind that I think can really ramp up the smoke quality as well as being a perfect compliment to your already fantastic product. I'd like to try to describe it to you and I will try to do that here. I'm happy to speak on the phone if you would like further clarification. So I came up with this Idea Watching a Brisket cook on Smoking Dad BBQ. He used a DoeJoe in A Kamado Joe Big Joe to "improve airflow" which looked like a lot of work but offered up great results. So here's what I'm thinking.
Please try to imagine a wedge shape like a DoeJoe or a rotisserie
but the difference being on the front there is a kamado style vent control used to effectively negate using the dome's exhaust vent.
So how I envision this set up would be I would install the SNS Low Profile On the hinge side of the grill. I would then utilize the easy spin grate however I would remove the hinged portion for easier charcoal access. By doing this at least in my mind's eye I would retain the ability to open the dome and tend to my cook as easily as before, unlike Smoking Dad's implementation of a DoeJoe. As well as I would have greater temp control through that kamado style vent control and superior airflow with the smoke being drawn over the meat to exit a vent that is basically at grate level, very much like an offset smoker. I hope you take a moment to read this over. If I can help further clarify any part of my idea please give me a call ***-***-****.
