Tom, you are killing it with these great videos! The tall wall of the Smoke and Sizzle blocks the direct radiant heat from the hot coals causing the heat to gently cook the meat with convection heat just like an offset smoker. The drip pan directs the airflow from the intake vent, through the hot coals, and out through the exhaust vent which always is placed above the meat. Great airflow on this design.
Excellent video! I have been using the Smoke and Sizzle since January and really like it. You are correct that the water pan is a pain but I just use a disposable aluminum pan pushed up against the firewall instead. Also, like the slow and sear you can fill the charcoal side with coals and light one corner for 8 plus hours of low and slow. Enjoy!
LOL! My delivery guy always runs over my package with his brown truck and then throws it in reverse just in case the vendor did a really great job with packaging - US Mail, FedEx, and DHL for some reason don't seem so obsessed with running over my packages.
I was lucky enough to get one of the older Weber diffuser plates that was still made with thick gauge metals. I’ve heard that’s no longer the case, do you know if that’s true?
Nope. One of my favorite methods to cook is reverse searing. This is excellent for that and no water needed. However I do line it with foil just for super easy cleanup.
@@tomwadek I agree. I guess it just depends on what you’re looking to do for each and every cook. To me, the smoke and sizzle is the better device for 2 reasons….charcoal space and cost.
I don't understand the point. It's like a heat sink for when you want to cook at a lower temperature? Why not just put a disposable aluminum pan in? Or just light fewer coals to begin with, the time testion Minion Method.
The thick plate and steel helps defuse the heat which helps you better control the temps on a Weber kettle. It’s well made and I did notice a difference in controlling the temps. I think this is a solution to smoking that the slow n sear is also marketing just with a different approach of also diffusing
just ripping off the slow and sear. and it is not nearly as good. what is the point of having your water under the meat? it provides zero protection of the meat from the coals and does not add any moisture to the cook. being under the meat the water is useless. also because of what it is made of it does not add any kind of heat sink. y slow and sear with my cast iron drip and griddle works excellent the cast iron holds heat so you maintain temps well even after taking off the lid. this thing looks cheap and is made in china. not for me.
Tom, you are killing it with these great videos!
The tall wall of the Smoke and Sizzle blocks the direct radiant heat from the hot coals causing the heat to gently cook the meat with convection heat just like an offset smoker.
The drip pan directs the airflow from the intake vent, through the hot coals, and out through the exhaust vent which always is placed above the meat. Great airflow on this design.
thank you! It's a well made plate. I thought it did a great job overall.
Excellent video! I have been using the Smoke and Sizzle since January and really like it. You are correct that the water pan is a pain but I just use a disposable aluminum pan pushed up against the firewall instead. Also, like the slow and sear you can fill the charcoal side with coals and light one corner for 8 plus hours of low and slow. Enjoy!
Thanks for the info! Cheers!
I just ordered mine. Gets here tomorrow, can’t wait!
Exciting, hope you like it!
Looks great. You should review the Mallory cast iron fire wall and grate as well.
I'll second that!
I'll check it out!
Great video! I wanted to ask, how do you like the FOGO briquettes?? Do they burn for a long time??
Yes they do. Love them. I did a video on them. FOGO Charcoal Briquets Review
ruclips.net/video/LzJNRu3vN8M/видео.html
LOL! My delivery guy always runs over my package with his brown truck and then throws it in reverse just in case the vendor did a really great job with packaging - US Mail, FedEx, and DHL for some reason don't seem so obsessed with running over my packages.
Haha 😂
I bought one. It's really well made.
It’s very well made
I would prefer diffuser plate over this. If water is desirable, add a pan or drip tray. My two cents.
I was lucky enough to get one of the older Weber diffuser plates that was still made with thick gauge metals. I’ve heard that’s no longer the case, do you know if that’s true?
@@tomwadek cannot confirm, but there are other diffusers available for WSM's which would work with the kettles.
Is water necessary for cooking quick meats like steak, shrimp, small ribs? Still new to grilling 🥺
The water just acts as a heat sink for when you're doing low and slow barbecue.
Nope. One of my favorite methods to cook is reverse searing. This is excellent for that and no water needed. However I do line it with foil just for super easy cleanup.
Could you put a separate and smaller water pan on the large pan? Would it make it easier to use the tray as a drip tray only?
Yes
Can you sizzle/sear with the diffuser plate? That’s half the point of the device, right?
Very true but you loose the full space of the grill. So both have pros and cons
@@tomwadek I agree. I guess it just depends on what you’re looking to do for each and every cook. To me, the smoke and sizzle is the better device for 2 reasons….charcoal space and cost.
Great video, btw!
I don't understand the point. It's like a heat sink for when you want to cook at a lower temperature? Why not just put a disposable aluminum pan in? Or just light fewer coals to begin with, the time testion Minion Method.
The thick plate and steel helps defuse the heat which helps you better control the temps on a Weber kettle. It’s well made and I did notice a difference in controlling the temps. I think this is a solution to smoking that the slow n sear is also marketing just with a different approach of also diffusing
this is the "Walmart" version of a slow and sear. just pay the extra money and support the USA and have a better product.
Two bricks (laid end-to-end lengthwise) and a disposal aluminum foil pan accomplishes the same. 🤷🏻♂️🥴
just ripping off the slow and sear. and it is not nearly as good. what is the point of having your water under the meat? it provides zero protection of the meat from the coals and does not add any moisture to the cook. being under the meat the water is useless. also because of what it is made of it does not add any kind of heat sink. y slow and sear with my cast iron drip and griddle works excellent the cast iron holds heat so you maintain temps well even after taking off the lid. this thing looks cheap and is made in china. not for me.