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Slow 'N Sear

4.8 out of 5 stars 283 customer reviews
| 41 answered questions

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  • 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)
1 new from $99.90

Makita

Technical Details

Product description

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.


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on October 13, 2015
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on March 21, 2016
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on March 21, 2016
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on February 20, 2017
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on July 5, 2016
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on March 5, 2017
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0Comment| 2 people found this helpful. Was this review helpful to you?YesNoReport abuse

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