The wife got me a Slow N Sear for my birthday last week. Used it this weekend to smoke a bone in turkey breast and omg, it was easily the best breast I've ever smoked (prior experience was using both the charcoal baskets and the snake method). I couldn't get over how much more moist and juicy the bird was compared to prior attempts even though I used water pans previously.
One thing though, has anyone noticed the grill staying hot a lot longer with the SnS? Usually I shut the bottom and the top vent and after maybe an hour the lid thermometer will drop significantly. But with the SnS the lid still read around 200 degrees Fahrenheit 4-5 hours later (having smoked at 225-250 range for the most part). Seemed noteworthy. I have no idea how that would be true beyond somehow sort of providing additional "insulation" or a heat sink to hold additional heat in the bowl.
Topic: Slow and Sear stays hot longer even after shutdown (Read 968 times)