Posted: 6/6/2026 6:39:40 PM EDT
It is the truth. Wow, I am really impressed by this thing. I cooked a slab of baby back pork ribs today, set it up and lit it exactly as the instructions said and by gawd if it didn't deliver. After about 30-45 minutes of heating up and playing with the vents, it settled in at about 240 degrees and held that with no tinkering for the duration of the cook, about 4 - 4-1/2 hours. I had the bottom vent barely open, and the top vent about half way open. I got the drip pan to go along with it as well to make clean up easier. SnS Grills makes very good products, I recommend them.
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"O God, thy sea is so great and my boat is so small."
Keep your eyes open for the local garage and estate sales. I picked up a used once grill for $5 one day. I have a WSM and a gas grill, but sometimes you need a burger or steak grilled on charcoal and wood.  Attached File |
Politicians Prefer Unarmed Peasants
Caddyshack
Some men are morally opposed to violence. They are protected by men who are not.
Caddyshack
Some men are morally opposed to violence. They are protected by men who are not.
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Originally Posted By LoudLyle: Hey op what sns item do you have there ? I'm seeing several different options on Amazon  
And the carbon steel drip pan: 
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"O God, thy sea is so great and my boat is so small."
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Originally Posted By Quintin: I bought the Slow N Sear original for the 22" kettle: www.amazon.com/dp/B084ZWJ2J1 And the carbon steel drip pan: www.amazon.com/dp/B07N957DPH Cool Thanks |
Joined:
Mar 2026
Posts:
327
EE: 100% (1)
OH, USA
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Smoke and Sizzle > Slow and Sear But both are fantastic. The smoke and sizzle (Amazon) has the drip/water tray built in (a separate purchase for the SnS) and holds a little more charcoal because the water tray is horizontal and it lacks an outer liner. The drip tray (for both) is really nice because in addition to being a drip tray (obviously) it also forces all the airflow from the bottom vents to flow through the charcoal bed. Some say the outer liner makes the SnS more efficient… who cares? Charcoal is cheap and I can still run 10+ hours on the smoke and sizzle and you can always just add more charcoal during the wrap for a long brisket or butt cook. 
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