I'm very interested in this setup but I have some questions to the folks that have experience with this accessory. I've only been cooking with lump charcoal since I switched from gas grilling. Does anyone here use lump with their slow n sear and if so what are the burn times before having to add more fuel or adjust vents? I'm looking into buying 2 of these which would be about $230. Would I be better off saving for a WSM or is this just as easy and effective?
Lump works great in the Slow 'N Sear, but I'll be honest I prefer briquettes. A load of briquettes will burn 30 minutes to an hour longer than lump (both are good for 8+ hours), they are easier to measure, there's less dust and tiny pieces to deal with, and it's easier to make your briquettes level when you're getting ready to sear and want even heat under the meat.
Lump works great, I just prefer briquettes. You'll want the Slow 'N Sear Plus for your kettles as the plate holds lump better than the stock grate. Personally I think two kettles with SnS kicks a WSM's butt. They produce the same quality food but the kettle/SnS is easier to use and clean up, and you can sear!