Slow 'N Sear
- Enter your model number to make sure this fits.
- Hand made in the USA from 5+ pounds of heavy-duty 304 stainless steel. It will last a lifetime! US and International patents pending.
- The Slow ‘N Sear used in a 22” kettle grill you already own is a great way to make delicious, competition-winning barbecue and better-than-restaurant-quality meals in your own back yard. It’s a versatile outdoor cooking solution – low ‘n slow, high-heat sear, even baking all in one!
- Cook low 'n slow (225F) for 8+ hours on a single load of charcoal - enjoy stable temperatures with minimal vent adjustments. That means less time babysitting the grill and more time with friends and family!
- The contoured charcoal basket creates insulation between coals and the outside of the kettle making charcoal burn much more efficiently. The integrated water reservoir helps maintain stable temperatures across the cooking surface and provides steady moisture for 5+ hours during low 'n slow cooks for enhanced smoke flavor/smoke ring.
- 30-day 100% satisfaction guarantee or your money back. (Note: does not fit 22" Jumbo Joe or CharBroil Kettleman grills)
Customers who bought this item also bought
Customers who viewed this item also viewed
|Item Dimensions||4.75 x 8.5 x 21 inches|
|Item Weight||5 pounds|
|Material Type||Stainless Steel|
|Shipping Weight||6 pounds|
The Slow 'N Sear is the revolutionary new kettle grill accessory that turns your kettle grill into a smoker and a blistering hot sear machine - all in one. From low 'n slow pulled pork/brisket/ribs, to juicy burgers and chicken, to a perfectly seared steak, the Slow 'N Sear brings it ALL (even baked items!) to your backyard. And this is all without having to spend hundreds or thousands on a fancy smoker. Just use your 22" or 26" kettle grill! Simple and cost-effective. The Slow 'N Sear's patent-pending design provides a true 2-zone environment within your kettle producing the perfect environment for low & slow barbecue. Its built-in water reservoir separates your charcoal and wood from the cooking zone. This creates both a thermal barrier that keeps temperatures stable across the entire cooking surface as well as a humidity source to help deliver the best texture to your food right from the start of the cook.
Top Customer Reviews
I've been BBQing and smoking for about 18 months now - starting with a vertical gas smoker, then using various methods on my Weber. My skill level is somewhere above novice, but I'm no expert by any means. I have cooked just about everything using the SnS: pulled pork, brisket, steaks of all kinds, beef ribs, pork ribs, salmon, fish tacos, fajitas, leg of lamb and rack of lamb, etc.. The SnS makes it all easier to come out with a better product.
Once you try a few cooks on your particular equipment - sort of calibrating for the tightness of your seal, your weather, wind patterns, vents, etc., - the ease of doing a long cook is incredible. For example, I did a 3.5 hour beef back rib cook without any adjustment, simply following the lighting directions and watching my thermometers. I've also done a 7-hour brisket cook without needing to add any additional charcoal, and an 11 hour 12-pound pork shoulder by only adding 12 coals after 9 hours and fiddling with the vents because it began raining..
I don't know what else I can say about the SnS - it's raised my food product a hundredfold and I always get raves on the food I grill and smoke. Here are some pics of a recent brisket, beef back ribs, and pulled pork.
I wanted to learn to use it correctly, cook good food, and even try slow cooking.
So in my research on how to improve, I found out about the Slow N Sear. Since it promises to do what I was missing, and the reviews were exceptional, I decided to get one.
This changed everything!!
I did some of the best thick porkchops on the grill, using the new indirect method along with searing them at the finish.
Everyone was pleased with the juicy outcome. My temps were perfect, I had none of the issues I did in previous attempts
So now I want to do the real test, the slow cooked Pork Butt. Long cook story short, I started the fire like I read about, hit 235 temp, put the butt on the fire, and over five hours later I checked it and it was at 228 or so. Half the charcoal remained. After about 8 hours I wrapped the butt in foil, added a little more charcoal, and let it cook. When we shredded the pork later for street tacos, everyone agreed that it was the best pulled pork they have had. On my first attempt I had created the best pulled pork I have ever tasted. Effortlessly.
Now I am wanting to really expand my options and feeling confident, so I go get the Weber Rotisserie. I try my first chicken, but using the 2 trays instead of the Slow N Sear. I have a hard time keeping the temps up, and had to add charcoal to make it finish. Not bad, but not great.
So I decided to put the Slow N Sear back in, and try 2 chickens on the spit. Temps were easily maintained, finished with charcoal left over, and the chickens were nothing short of AMAZING.
Summary: Without Question the Slow N Sear has changed my grilling abilities overnight. Now I have the control over the charcoal temperature that I couldn't seem to do on my own, and the Searing ability was lacking from my previous attempts. That alone would have made me happy to be able to now properly grill meats. But the real Bonus is that I can now use my Kettle as a Slow Cooker and get outstanding pulled pork!!!
I am beyond pleased with my purchase, and would happily recommend it to anyone that has a Weber Grill to purchase immediately and get to smoking!!
Enter my Weber and the Slow N Sear. 8 full hours of 200-250 degree heat without adding coals. 8 full hours of smoke from the apple wood chunks without adding any more wood (I started with 8 tennis ball sized chunks). 8 full hours of nothing but checking the temperature and adjusting the vents accordingly (I only used the thermometer on the lid, which I placed over the coals (the sear side) which read a constant 300-350 (I guessed the "slow" side would be 100 degrees lower due to the water) for 8 full hours).
After 8 hours I had the best pulled pork I've ever made. Not only that, it was by far the easiest.