TVWBB Diamond Member
Tim - You were up late writing this;-) Great write up. That SNS looks really nice. After coming back to charcoal cooking (thanks TVWBB) my first 2 long cooks were briskets on the kettle using a home made Bro-N-Sear. Keeping steady temps drove me crazy, but my cocoa / coffee rubbed briskets were out of the world fantastic! I then picket up a WSM cheap to flip. I decided to try it out before selling it and wound up keeping it for quite some time because with the water bowl it kept temp fantastic. It sat at about 250° and I did not have to touch it. With the WSM I now had a 3rd grill as I had a gasser, Performer, and now WSM (soon a 4th with a griddle). It's probably me, but I got fantastic smoke, but a lot of it was dirty. To get nice clean smoke I think it was about an hour from lighting the first few coals in a chimney using the minion method. I am just not the patient type, so as soon as the smoker hit temp I just put the meat on. When I moved I sold off the Performer, WSM, and griddle and bought a Masterbuilt Gravity 800. With the 800 it is up to temp rolling clean smoke in 10-15 minutes. I put chickens on either the rotisserie or beer can and start off at 250° for some smoke and end up at 475° for crispy skin while sitting inside watching TV. Smoking other things even easier. I really like the 800 but know it is not a "forever grill". I think when / if we move again or the grill eventually falls apart, I would go with a used kettle, Spider Viper, rotisserie ring, and Kettle Zone setup to give me the same functionality at the same or lower cost. If the Viper fit the SNS kettle it would be awesome. Guga does a great review and comparison of the SNS.