Excellent content as always. I have had a slow and sear and pan for the last 8 months and it really holds the heat at a stable temp in the Weber. I have done brisket, beef shorties, reverse sear and pichanna as recommended by this channel. All turned about juicy.Highly recommend.
I recently purchased a Santa Maria grill attachment from Ash and Amber that I like very much. You can also mount a caldron on there for cooking stews or a disc blade wok.
just bought a weber 22 inch premium from kogan for 299 it was on sale delivered, gonna get a slow n sear much better than the snake method i used to use
All of these are great additions to the Weber Kettle grill. I have the 18 inch and also I think it's the twenty six inch. I did look into the slow n sear, but I can't justify paying one fifty or forty for what it is. I bought some charcoal trays and they work fine for me. Thanks for the video man.
@@LownSlowBasics I imported mine years ago from the US when they first came out - never needed to use the snake method ever again and did some amazing briskets with it - less time spent maintaining the coals meant more quality time for beer!
I bought a weber with a difuser plate and had trouble with temps but then got a slow n sear and is so much easier. Obviously weber works great but for a beginner the slow n sear for me has been a treat. Love your work man!
The nice thing about the Rotisserie Kit is you can use the extension ring for indirect grilling a real big Turkey, without using the Rotisserie Motor. An Accessory he didn’t mention is the MEATER Thermometer. It monitors the Meat Internal Temperature, and the Ambient Temperature, IE Temperature of the Kettle Grill. You monitor with your iPhone, iPad Computer or Android Device. It will estimate the cooking time left, do a standing time. The Ambient Monitor, will help in controlling the cooking temperature and when you need to add more charcoal. Also Inkbird has something similar.
I would like to see a slow n sear vs the Weber charcoal dividers set up to a smilair size as the charcoal area on the slow n sear and do a burn test like you did with the slow n sear and offset plate
Should I buy the Queetensils full hot plate or the the half hot plate/half crate? I suppose you get more smokiness from the half/half. Also, how about maintenance? Is it anything similar to cast iron? In the Queetensils site it reads to better prep them before use.
Hey mate just thought I would ask. So yesterday went to do a bbq normal bbq I love to do. Which is some thin cut pork loins, marinated lamb chops, some rump steak and about a kg of marinated wings. So i tried the 1 basket but was not hot enough. So went back to the old briquettes all round the lower grill tray and turned out beautiful. But the mess. Should I be doing a normal bbq like this. Or should I be running two baskets. Also how do I sear a steak. I have a matador webber which is quite deep and searing looks very hard to be able to do. Yesterday even with both vents wide open I had a constant temp of 150. Everything was lovely. But yea any tips or am I doing it right?
Hey mate can always lay foil down for the mess. If you are searing a steak, leave the lid off so there’s lots of oxygen in there. If you really want you can stack a basket up on a brick too. There’s no real right or wrong just find what works for you.
High all. Love the content of this channel. Im in West Australia and would like to purchase a slow and sear. Any recommendation on where to buy them please?
I have a 27 inch diameter kettle and that means no Weber rotisserie for whole chickens or leg of lamb on the spit. I would like to find a source for accessories my grill. A company named Canjun Bandit in the USA say they make one but it has been out of stock for over two years.
Hi mate, just on the topic of pizza ovens which you raised at the end there... I've been looking at a plancha similar to the one have in the video and have been wondering if this might double up as a pizza steel? Any thoughts on how that might work out?
I have been using a JG bbq plate in my weber for a few years now highly recommend for low and slow , what's your opinion on pellet smokers ,would like your view
For some reason Weber isnt selling the char ring and diffuser plate separately here in the US. My guess is they would rather push people to buy the premium kettle that has it included instead of selling it separately :(.
If you are new to our channel, please consider subscribing so you don’t miss our future videos.
Another great vid mate! You can only have one. Char ring or Slow n Sear. What's your choice?
Mate, I'm impressed how you keep your gear so clean. Well done.
Excellent content as always. I have had a slow and sear and pan for the last 8 months and it really holds the heat at a stable temp in the Weber. I have done brisket, beef shorties, reverse sear and pichanna as recommended by this channel. All turned about juicy.Highly recommend.
I was very pleased with how good the slow n sear is.
Very informative! Never even heard of the flat plate before watching. Thanks!
You’re welcome.
I recently purchased a Santa Maria grill attachment from Ash and Amber that I like very much. You can also mount a caldron on there for cooking stews or a disc blade wok.
just bought a weber 22 inch premium from kogan for 299 it was on sale delivered, gonna get a slow n sear much better than the snake method i used to use
Nice 🤟
All of these are great additions to the Weber Kettle grill. I have the 18 inch and also I think it's the twenty six inch. I did look into the slow n sear, but I can't justify paying one fifty or forty for what it is. I bought some charcoal trays and they work fine for me. Thanks for the video man.
I had the Slow n Sear, I highly recommend it - so simple to use and the cooks come out great!
They are a fantastic unit hey!
@@LownSlowBasics I imported mine years ago from the US when they first came out - never needed to use the snake method ever again and did some amazing briskets with it - less time spent maintaining the coals meant more quality time for beer!
Use the rotisserie set-up all the time. Love doing porchetta! Might have to get the flat plate, that will be perfect for doing cevapcici.
I bought a weber with a difuser plate and had trouble with temps but then got a slow n sear and is so much easier. Obviously weber works great but for a beginner the slow n sear for me has been a treat. Love your work man!
The nice thing about the Rotisserie Kit is you can use the extension ring for indirect grilling a real big Turkey, without using the Rotisserie Motor. An Accessory he didn’t mention is the MEATER Thermometer. It monitors the Meat Internal Temperature, and the Ambient Temperature, IE Temperature of the Kettle Grill. You monitor with your iPhone, iPad Computer or Android Device. It will estimate the cooking time left, do a standing time. The Ambient Monitor, will help in controlling the cooking temperature and when you need to add more charcoal. Also Inkbird has something similar.
I am so tempted to get the char ring lol. I don’t need any more accessories but I just want one lol. Great video mate
Treat yourself 😎
@@LownSlowBasics I probably will 😂
I would like to see a slow n sear vs the Weber charcoal dividers set up to a smilair size as the charcoal area on the slow n sear and do a burn test like you did with the slow n sear and offset plate
I’ll see what I can do
I picked up a Vortex. Works like a dream. Love my Slow and Sear too. I subscribed. Cheers from Canada.
Thanks mate! Both great accessories.
Should I buy the Queetensils full hot plate or the the half hot plate/half crate? I suppose you get more smokiness from the half/half.
Also, how about maintenance? Is it anything similar to cast iron? In the Queetensils site it reads to better prep them before use.
Kill it on all your uploads, keen too see more of your of your work background skills 👍🏻
Thanks mate! All the video stuff has been self taught. My only certified background skills are butchery and leadership/management.
Same here in the UK
Hi Aaron
Can you supply a link for the four prong thermometer
Also your top 3 rubs
Hey mate, check the video descriptions in our recent vids :)
Got it on most recent lol. Thanks
The charcoal basket and the tray at the beginning of the video looks good. Unfortunately, as far as I looked, it is not available in Europe. :/
Hey mate is that the Napoleon charcoal ring diffuser plate?
I think so
Hey mate just thought I would ask.
So yesterday went to do a bbq normal bbq I love to do. Which is some thin cut pork loins, marinated lamb chops, some rump steak and about a kg of marinated wings.
So i tried the 1 basket but was not hot enough. So went back to the old briquettes all round the lower grill tray and turned out beautiful.
But the mess. Should I be doing a normal bbq like this. Or should I be running two baskets.
Also how do I sear a steak. I have a matador webber which is quite deep and searing looks very hard to be able to do.
Yesterday even with both vents wide open I had a constant temp of 150. Everything was lovely.
But yea any tips or am I doing it right?
Hey mate can always lay foil down for the mess. If you are searing a steak, leave the lid off so there’s lots of oxygen in there. If you really want you can stack a basket up on a brick too. There’s no real right or wrong just find what works for you.
Excellent video mate
High all. Love the content of this channel. Im in West Australia and would like to purchase a slow and sear. Any recommendation on where to buy them please?
www.bbqspitrotisseries.com.au/SNS-Weber-Kettle-BBQ-Smoker-Conversion-Kit
You can also use code “lownslowbasics” to get 10% off 😀
I have a 27 inch diameter kettle and that means no Weber rotisserie for whole chickens or leg of lamb on the spit. I would like to find a source for accessories my grill. A company named Canjun Bandit in the USA say they make one but it has been out of stock for over two years.
Would love to see a video on cleaning advice for the kettle
Here’s the video we’ve done previously ruclips.net/video/mfTdHzYdiZ0/видео.html
Hi mate, just on the topic of pizza ovens which you raised at the end there... I've been looking at a plancha similar to the one have in the video and have been wondering if this might double up as a pizza steel? Any thoughts on how that might work out?
Hey mate! I’m not actually too sure on that sorry.
Hi,
Where did you get the flat plate grill or what is name of the brand?
Thanks
The rotisserie setup is awesome. I got mine from Kettle BBQ Bits right here in SA
I bought a chicken leg hanging rack for my kettle. Holds 16 legs. They hang, meat end down and work fantastic
very nice!
Where we Can find the hot plate? THX!
Can u use the offset drip tray for the slow n sear as a searing plate as well? When reverse searing a steak
You can and they do a cast iron one too.
@@LownSlowBasics sweet I have the stainless plate and wasn’t sure if you could use directly over coals or not
I made a rotisserie out of a 205 litre drum , works really well.
Good info
weber char ring or slow and sear? what would you recommend??
If you don’t mind the slightly less cooking space, the slow n sear.
A few aide by side tests on this site ahowed the weber baskets outperformed the pricey slow n sear
I have been using a JG bbq plate in my weber for a few years now highly recommend for low and slow , what's your opinion on pellet smokers ,would like your view
Heard good things on the JGs. Pellets aren’t something we use, but for time poor people they are a great option.
For some reason Weber isnt selling the char ring and diffuser plate separately here in the US. My guess is they would rather push people to buy the premium kettle that has it included instead of selling it separately :(.
Frustrating hey.
i need to get me one of those flat plates
Awesome
Do you recommend gas smokers
What size Weber is that?
👍
🤟
😎
🍻
My problem is none of this is made for the 26" Weber
Your problem is the 26" kettle!
Are smash-burgers, burgers that have been smashed?
I’ve been on the fence about a slow and sear for years
The char ring is NON EXISTENT anywhere on the internet
Bugger