Something else is going on because I almost never have temp issues. Like stated, on occasion I have a temp drop.
I have never used a slow n sear. I’ve also never had fuel run out after 4 hours. Nor have I used anything other than cold tap in a pan. I’ve also never temped my ribs🤣
Having looked at pics of SNS stuff, you definitely need the larger to go with the larger grill. And from reports I’ve read you should be able to get 6 hours EASY with that setup.
My suggestion would be ditch the crutch and go old school and see what happens. Use a foil pan with water on one side, and put your unlit charcoal on the other and dump some lit. This is the exact principle the SNS is using only with walls. See what shakes.
The issue is in the process, not the grill. We just need to nail down the process that works for YOU
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