Convince me of the upside: snake vs slow & sear

[Transit98]

I hope your all having a great week.
I have a question for ya!

Do you have a slow and sear?

I was using snake method, got a pay check, saw this cool new bbq tool, bought it!

I opened the box last night with the slow and sear and drip pan and than asked myself will this really be better than the snake method. It just looked cool in the pictures but is it have strong value over the indirect method of old?




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[addicted-to-smoke]

Don't have one but be ready to read hosannas from those that do ... it was on my short list last year but life got in the way.

Every method or good tool is another path to the same end. If how you like to work meshes with what the tool demands/offers, then yes it will be "the best." Make sense?

Learn how to use it, and let us know what YOU think.

[qwesthunter]

I hope your all having a great week.
I have a question for ya!

Do you have a slow and sear?

I was using snake method, got a pay check, saw this cool new bbq tool, bought it!

I opened the box last night with the slow and sear and drip pan and than asked myself will this really be better than the snake method. It just looked cool in the pictures but is it have strong value over the indirect method of old?




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My opinion is....the best feature of a SnS is that it is made of stainless steel which will last a lifetime and will protect your kettle porcelain and the bottom grate. As far as charcoal life -snake method and damper control do just as well. It is a cool item to have.


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[Dc_smoke309]

I have the SnS and I love it . The snake method works great as well . There's no wrong way .


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[qrczak1]

Have one and there is at least one advantage of S'n'S - the space you have for cooking. By a snake (of course depending on how long it is) you have IMHO less space. It might be however some kind of optical illusion as the cooking space when using S'n'S has simply a better shape.

[YardBurner]

Don't have a SnS but I made a 56MPG large charcoal basket
and have used it many times for low and slow.

Snake take lots of time to set up.
Hard to keep fuel off of bowl.
SnS you dump the fuel in,
light one end with a blow torch
and away you go.
Fuel never touches bowl.

Snake = Fiddly and time consuming.
SnS (or large Marty basket) = dump and go.

SnS is on my want list along with the drip pan/griddle.
But I'm Lovin' my big basket.

[HoosierKettle]

Love the Marty basket. I use it more for two zone medium or high heat cooking / searing. I use it for hot and fast ribs. It's also my go to for the rotisserie.  Best gadget I never bought!


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[Mike in Roseville]

Have one and there is at least one advantage of S'n'S - the space you have for cooking. By a snake (of course depending on how long it is) you have IMHO less space. It might be however some kind of optical illusion as the cooking space when using S'n'S has simply a better shape.

☝️ This.

I normally run a long snake for long cooks like a brisket...so the advantage to me is a set space without having to "chase the snake" and add more briquettes on the back.

Also...another advantage of the SNS is a dedicated 2 zone with a large surface area to sear if needed. I made a modified "Marty basket" and it got plenty hot for searing, but without some foil wrapped bricks it wouldn't make a proper 2 zone at all. If you're doing hot and fast, then it worked fine.

You don't "need" a SNS, but it is a very handy accessory to have. Anything that makes cooking less stressful and more fun, is great in my book!

Use it a few times.


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[Transit98]

Thanks guys for all of the input🏻 Looks like it will serve long cooks with less work. Added bonus for keeping the bowl cleaner- didn't think of that.

• So habit from using my UDS is lighting some coals and dumping them ontop of the coals in the basket. Saw afew vids where they light the coals in the slow and sear and pour coals on top.

• Also I don't understand why people pour hot water in the water basket rather than right from the tap before placing the coals in the basket


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[Firemunkee]

• Also I don't understand why people pour hot water in the water basket rather than right from the tap before placing the coals in the basket

Pouring in water that is already boiling (or even just hotter than tap water) saves from spending fuel (precious charcoal on long cooks) to heat the water. How much does it really save? who knows but that's the reasoning.

That would be an interesting experiment though. Maybe it could measured by how long it takes to get the water boiling. If it is only a few minutes then it's probably not worth the effort to pre-heating the water. I suspect though it takes longer than that since you'd typically only have a handful of coals lit and the grill would be running at low'n'slow temps (i.e. not too much hotter than the boiling point of water).

[YardBurner]

I DO put hot water in the water pan in my offset.
It's main job is as a heat sink to help maintain constant temps.
Also add hot water when I have to refill during a cook.

[indy82z]

I had a Slow and Sear but ended up selling it as I always had to refuel (with longer cooks). When I use the Snake method, it just runs and no refueling.  When I smoke with a kettle, I use a snake. Had someone who really wanted a Slow and Sear so I just sold it to him. It was nice for ribs or things that didnt need 7+ hours but, anything over that I was always re-adding fuel.

Just my .02

[Mike in Roseville]

I had a Slow and Sear but ended up selling it as I always had to refuel (with longer cooks). When I use the Snake method, it just runs and no refueling.  When I smoke with a kettle, I use a snake. Had someone who really wanted a Slow and Sear so I just sold it to him. It was nice for ribs or things that didnt need 7+ hours but, anything over that I was always re-adding fuel.

Just my .02

I think a lot depends on how you set up your snake and light it. I've done briskets on my 26.75" with a snake where I had to add some extra fuel to the end to get it across the finish line. The same snake configuration with ribs and I never have an issue running out.

For me...a SNS doesn't represent a convenient smoking option. For that I'll use a WSM. Don't get me wrong, I'd use a SNS for a smoke if I needed to, but wouldn't be my first choice.

What I feel it offers me as a cook is a large area that can be used as a warmer or for smaller indirect items (low and slow) and a larger surface area for searing than can be had with baskets or my vortex.




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[HoosierKettle]

A snake beats a charcoal holder all day long at low and slow in a kettle.


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[captjoe06]

A snake beats a charcoal holder all day long at low and slow in a kettle.

I believe this to be true.  It also doesn't have to be perfectly stacked and counted like many do.  I just dump the coals in and push them up against the side, light about ten briquettes and dump them on the start of the snake.  Haven't had one go out on me yet. Can hold 250-275 easily and confidently.