Single greatest kettle add-on?

[order66]

To provide versatility, and enhance cooking and overall Kettle enjoyment.
SnS? Roti? Vortex? GrillGrates?
Tell me what any why!
Go!

[brewtownbeatdown]

ROTI

Juiciest hams, poultry, loin done on Roti. Can use ring as a stacker.

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[kettlebb]

Although I don't have any of those I'd vote SnS. I hope to get one for Christmas this year. It would be nice to sear really high heat and setup low n slow with one accessory. I'm the type that doesn't want a lot of accessories and attachments. It's more stuff to store and make room for when not in use. I liked it when I borrowed my buddies rotisserie but I don't think I'd use one enough to warrant buying and storing one.  With the SnS I think it would be nice for low n slow to not have to reload and mess with fuel as frequently as I do today.


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[Travis]

ROTI

Juiciest hams, poultry, loin done on Roti. Can use ring as a stacker.

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In my best beavis and butthead voice, "he he, Brew said juicy hams"


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[firedude5015]

I'll second the roti...very worthwhile investment.

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[1ROW]

Roti for me as well, so versatile. Close second would be the kabob ring.

[Travis]

BTW- Roti for me as well. Hands down , incredible investment. Juicy Hams


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[Normal_J_Bird]

Love my vortex. Currently looking for a roti....and I and a juicy ham fan.


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[Cellar2ful]

Although it was not mentioned in your question, for me my Thermapen has been the item I use the most and has had the biggest impact on elevating my culinary skills.  Prior to getting one, I used a metal dial/probe type thermometer that was not very accurate and took a while to get a true reading.  Now what comes off the grill is consistent and never overcooked.  It travels with me when I go on vacation and cook at friends homes.

If the question was for just the items mentioned in your question, +1 on the rotisserie. I got one earlier this year for the first time. I am amazed at how evenly meats are cooked when done on a rotisserie. Did a rib eye roast a couple of weeks ago on the rotisserie and it was amazing. Been doing turkeys on the Weber for 30+ years and after spinning my first one on the rotisserie, will never cook one on a grate again.  Super moist and you don't have to build shields of foil to protect wings and legs from overcooking/drying out.

[Jason]

If you were to get just one item on your list, I would recommend the rotisserie. I have a rotisserie and use it very frequently. Rotisserie cooked chicken is, by far, my families favorite kettle cooked meal. I just store it on my least used kettle.

Troy has loaned me both sizes of the Slow 'N Sear to try out and now, I really want the XL for my 26". If I do end up getting one, it will just permanently stay in that kettle, as it perfect for day to day cooks too.

[Old Dave]

Rotisserie for sure...

[Garvinque]

I don't have the SNS, but I have everything else and I love my vortex makes the best wings period! Should use my roti more often then I do now.

[Geezer]

Another vote for the vortex.  We really enjoy vortex wings around here.

[Vwbuggin64]

The single greatest add on to a kettle is...another kettle next to it. seriously though, the rotisserie is the best. That or a cajun bandit (both of which i do not have, yet). 


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[TheDude]

Although it was not mentioned in your question, for me my Thermapen has been the item I use the most and has had the biggest impact on elevating my culinary skills.  Prior to getting one, I used a metal dial/probe type thermometer that was not very accurate and took a while to get a true reading.  Now what comes off the grill is consistent and never overcooked.  It travels with me when I go on vacation and cook at friends homes.

If the question was for just the items mentioned in your question, +1 on the rotisserie. I got one earlier this year for the first time. I am amazed at how evenly meats are cooked when done on a rotisserie. Did a rib eye roast a couple of weeks ago on the rotisserie and it was amazing. Been doing turkeys on the Weber for 30+ years and after spinning my first one on the rotisserie, will never cook one on a grate again.  Super moist and you don't have to build shields of foil to protect wings and legs from overcooking/drying out.

+1 Thermapen is used even more than my kettles.