Smoke and Sizzle is a great device to turn your Kettle Grill into a Kettle Smoker! Their sale has ended and the original price is $74.99. With your 10% discount you can still get it for less than $68.00! Incredible price! Get yours here: flametechgrills.com/?ref=Grumpy
Good comparison. The Slow & Sear has modularity; you can use the drip pan as a stainless steel griddle over top of the charcoal basket, you can use the charcoal side without the drip pan for different air flow in a two zone, and you can also remove the water channel and use the drip pan as the water reservoir, allowing more charcoal. Whether that justifies the higher initial investment is up to the individual, of course; both look like excellent solutions. Great brisket off the kettle!
First, thanks for watching. Very insightful ideas and thoughts. Love it when people have helpful comments like this. I think what I love about the smoke and sizzle is that it’s just so easy….grab it and go….I don’t know about other people, but when I start having to look for 2 or 3 different parts in my garage…uh oh. lol. All joking aside, I like both products and use both. It’s just the simplicity of smoke and sizzle that does it for me….and of course, cost doesn’t hurt! Thanks again!
I am all about the slow and sear I love mine. I bought the cast iron drip pan and it helps hold heat at a stable temperature very well. this other product looks cheap to me , I do like the simplicity of a one peice thing but I dont think having the water under the meat makes any sense at all and it cant be used as a griddle so all in all the slow and sear is the winner for me. the cost difference is something to consider for sure especially if you do not grill often, but for me it was worth the extra $ I use my grill a few times a week and have done so for many years.
The Slow and Sear will protect your kettle from burnout caused by piling hot coals against the side of the kettle. A large piece of heavy-duty foil will cover the other side of the bottom completely. That's the side where all the grease will fall depending on what you're cooking. When the Pitt is completely cool after the cook you can dump all the ashes in with the grease and wrap it up in the foil. Stick it in the trash bag and throw it away. Easier to keep the kettle clean if you don't mix grease and ashes in the bottom of it.
I cooked two large Picanhas on my Weber Performer with my Smoke and Sizzle yesterday. No water in the tray was necessary, GREAT fire control, lots of room, and came out fine. I use lump charcoal exclusively and had lots of unburned left over after the cook which will go for the next time. I always wrap the Smoke and Sizzle tray with foil to make cleanup WAY easier, even when using water.
@@grumpysgreatoutdoors The drip pan and up the drip pan side of the divider. I don't bother wrapping the charcoal side as I really don't care about normal use metal discoloration, I just want grease cleanup to be easier.
First, great job they both looked on point. When speaking of functionality they're so closely aligned to deliver the same end result it's hard to separate. However you did well finding those nuances to separate what appeared as the better piece. For me that Smoke and Sizzle acting as a drip pan and holding water is doubly functional saving you the cost of buying a drip pan as well the quanity of coals to make it through the cook. Then your backyard is magnificent, what better setting could you have to relax in for such a long cook, good luck cutting the grass. Add me tour list
Thank you for watching! I agree, the pros of the smoke and sizzle make it the obvious choice! I appreciate your kind words. We are blessed with a great view, no doubt. And the mowing isn’t all that bad…especially since Mrs Grumpy loves to help! Again, thanks for watching and for your channel support!
Howdy! I really appreciate the video. I have a question. I don't have a warming cabinet, cooler and my oven. Is too small(it only fits a small chicken). If I plan to smoke and rest and reserve, how do I rest and for how long before serving? Thanks for the advice.
First, thanks for watching! I always try and work my way backwards when determining start and rest times. Ideally a 4 hour rest for brisket is needed. Since you don’t have a way to rest it enclosed (cooler or oven) I would wrap it in towels (assuming it’s wrapped in foil or butcher paper already) and then rest it on the counter, in open air, until it cools to an internal temperature in the mid 140’s. You’ll need a temp probe to monitor it. You just want to make sure it stays out of the “danger zone” which is below 140. Without a way to rest it. It’s hard to determine how quickly it will get to mid 140s because there are so many variables involved….is it wrapped in foil? Is it wrapped in butcher paper? What is the ambient temperature in your house? How big is the brisket? Variables like that. It will take a while to come down to mid 140s after removing it from the smoker, I would just probe it every once in awhile and monitor. That way you have an idea how long to rest for future cooks. And if it’s 156 and it’s time to eat, that’s fine! It will be great…it’s just the ideal slicing temp is in the mid 140s. I’ve sliced in the 160s before, or maybe even higher. As long as it rests for awhile to allow for redistribution of all the juices, you’re good! Thanks again for watching and smoke on!
@grumpysgreatoutdoors I would like to say "Thank you" for getting back to me as quickly as you did. I am making a brisket this weekend for good friends and want to impress them. The resting process is what worries me. Again, thanks for the education, I feel confident that I will surprise my group of friends. 👍
@@joeadler179I would suggest at least getting an inexpensive styrofoam cooler to rest the brisket and wrap in it towels in there. Coleman also has a party stacker that’s great for briskets for $25 and it will not take up a lot of real estate in your home. Edit…the reason why is because your flat will cool off a lot faster than your point otherwise. You really need the 4 hour rest to keep the brisket from drying out.
Assuming the Slow&Sizzle didn’t require more vent adjustments I’d pick it for bbq, and the SlowNSear for two zone grilling since its chimney effect boosts searing temps tremendously. I’d just try to remember that the water pan in the Slow n Sizzle only needs to be filled about halfway which is what I forgot yesterday with the pan under my pork butt in my Pk grill. Used it since it was so windy and I didn’t want to tend a fire all day in the offset. Turned out great but the pan was completely full since the drippings evidently kept up with evaporation, and I even used a foil boat once IT was about 165*.
Hey David, thanks for sharing your experiences! And for watching the video. Yeah, I agree...the Smoke and Sizzle water pan can fill way up...making it somewhat difficult to remove from the grill without spilling. But the job it does is so worth it. I have both devices and I need help to understand your comment about the chimney effect of the SNS. I'm not sure what you mean. Tell me more!
@@grumpysgreatoutdoors I’m no expert in thermodynamics but what I’m calling the chimney effect is why my Vortex and my old SlowNSear burned through charcoal so fast and seared so well. What they have in common (as opposed to Weber or other charcoal baskets and the SlownSizzle) is they’re all enclosed to work like a chimney and draw in air from the bottom.
Okay, I see what you mean. So you think the slow and sizzle would sear better if it had a piece that went up the oppsosite wall of the kettle from the divider? Besides the actual wall of the kettle? You may have a point. I’ve not used it to sear yet…. I mainly use it as a “turn my kettle into a smoker” device, when I don’t feel like getting my offset going. Thanks David!
@@grumpysgreatoutdoors correct. This is also directly related to another efficiency factor that the Slow N Sear and charcoal baskets have compared to the SlowNSizzle (or banking coals to one side of the grill.) When the charcoal is enclosed there’s no loss of conductive heat to the wall of the kettle. In addition, another interesting efficiency comparison is that the SlowNSear cooks more evenly on the indirect side by blocking the heat with simmering water between two walls of SS whereas the SlowNSizzle only blocks with one wall. However, by blocking the undesirable radiant heat both sacrifice convective heat since air flow beneath the cooking grate is almost totally blocked. All that said I agree that the Slow n Sizzle looks to be the clear winner, at least for low n slow. And oh yeah, great use of aluminum foil, by the way! 👍
Why does no Weber aficionado ever evaluate the Smokenator. I have been smoking very effectively with it for years. Also, no one seems to ❤see the benefit if clamping the rim to seal off the airflow better. This has helped me maintain the temp much more accurately.
Fair question. I own a Smokenator…well, I ownED one…..gave it to my son and he’s moved away. I’ll see if I can get him to bring it to me one day and I’ll do a video on it. I’m guessing it’s because it’s a bit of an older device and folks have moved on from it. I have clamped my lid before but just using smoker gasket works great for me. But if you’re having success clamping then good for you! Whatever works best for you! Thanks for watching!
Thanks for this, what a good test! I see both devices do a very similar job. I’m still not convinced about that slow technique though! I do my briskets hot and fast in the centre of my Weber kettle, a disposable foil pan from Costco goes underneath, I use a Weber char basket on either side and let it rip! I wrap once I get a good bark. I make a nice jiggly brisket in five hours or so, once it probes as tender as sticking the probe into peanut butter it’s ready! What say you?
Thanks for watching and for the kind comments! I’ve done hot and fast briskets before but I can’t seem to get them to render as much fat as I can when I do them low/slow. But many people do them the way you describe and, like you, have great results. I say whatever works for you, keep doing it!
@@grumpysgreatoutdoors I do wrap in heavy duty foil, perhaps that makes a rendering difference😇? I learned the technique from Harry Soo. I know guys are winning major competitions with hot and fast. It’s clear that low and slow works really well too! I do love Weber kettles, they are so versatile, I feel as though we can do anything anyone else can do and more, all on one kettle, with all kinds of techniques that suite our individual preferences!
@@WhatWeDoChannel Harry Soo is legend! I love the Weber kettle too….its versatility is crazy hard to beat. Its only downside is space. I often times will have jobs where I need to smoke 3 briskets and 4 butts….have one coming up in 3 weeks as a matter of fact. So, I’ll use all 3 of my performers for the briskets and then put all 4 butts on the offset. I need one more performer and I keep watching FB marketplace thinking I may find one as summer comes to an end and some poor soul realizes they don’t cook out as much as they’d like to. I may try the hot and fast method again when I have an occasion to just cook for the family. Like I said, people are having great success doing it, just like you!
Thanks for watching! That’s a great question and something I struggled with at first too. But it’s not bad at all actually. Keeping in mind that most, if not all, of the charcoal will be gone, you can grasp the top of the barrier of the smoke and sizzle and lift it straight up. I just have a foil pan there handy and pour the contents into it since it has higher edges. You have to pay attention while you’re doing it but it’s not bad. In actuality, you can just put a small pan of water on that area of the smoke and sizzle and solve the problem that way too!
Absolutely! It just won’t cover the bottom grate up completely. I’m comparing the base of the Smoke and Sizzle, which fits into the bottom of the kettle perfectly, with the Slow n Sear…so to make sure I’m comparing apples to apples, I discuss the purchase of a drip pan that also fits the bottom of the kettle completely. But yes, you absolutely can just use a disposable aluminum pan. To me, it’s just something else to make sure I have handy, as opposed to just grabbing the smoke and sizzle and get going. Thanks for watching and and if you haven’t subscribed I’d love it if you’d consider it!
I have the slow 'n'sear and bought the cast iron drip'n'griddle to use as a drip pan. I have found it to be excellent , the cast iron drip griddle helps to hold heat , it banks up the heat so that when you take the lid off the grill for a minute to check on things then put it back on it returns to the temp you had it at pretty quickly. also like the slow and sear water pan being between the coals and the food, this helps to prevent charring on the edges of the meat on longer cooks and adds a lot of moisture inside because the water gets heated up and steams off. having the water pan below the meat doesn't make much sense to me, not sure how that is in any way beneficial aside from maybe making it easier to clean the drip pan. its not steaming up (clearly so because you didnt have to add water to that one the while time...) and it is not offering a barrier from the coals. so for me the slow nd sear is 100% the choice to make and it is worth the money.
Thanks for watching another one! I like both options and use both regularly. Both turned out a great product and that’s ultimately what we want. It just boils down to personal preference….and I can happily use either. I’m just happy to be smoking! Thanks again!
There is a cost difference, but I tell you, the SNS Slow n Sear combined with the Drip n Griddle is a more versatile combo. I cook on my Drip n Griddle and use it to catch drippings. Its one of my most used BBQ accessories
Thanks for watching! I see your point, no doubt. I used my slow n sear a lot but when I’m looking to slow cook something I like the smoke and sizzle because I also get more charcoal in there. I don’t think one does a better job than the other as far as outcome of the meat. What all do you cook on the drip pan?
Fantastic question! Yes, you could. I didn't know if they would both fit in the 22" kettle, but I just checked and yes, they do fit. It might be overkill to use both but you would have a fantastic drip pan if you used the Smoke and Sizzle for that. If you have a SnS already and need a drip pan, then heck yeah..the Smoke and Sizzle is great option. Then, you'd also have another smoking device if your needs grew!
@@grumpysgreatoutdoors Awesome! I have the SnS already without a drip pan. Instead of buying a sns drip pan I will buy the Smoke and Sizzle to use as the drip pan. Thanks for answering, nobody else in the reviews never mentioned this.
First, thanks for watching! And hey, whatever works for you! I Iike the smoke and sizzle and use it often. As long as you have something that works for you, that’s what it’s all about! Happy smoking! If you’re not subscribed I hope you’ll consider it!
First, thanks for watching! Second, yes very comparable. It’s odd though, it feels like the smoke and sizzle can hold more charcoal. I don’t know that to be fact or anything. It just seems like it does.
@@grumpysgreatoutdoors Since the charcoal compartment isn’t partially taken up by the water chamber like the SnS then it makes sense that the Smoke & Sizzle would hold more charcoal. I guess some people would say the placement of the water on the SnS provides an extra barrier between the fire and the meat. I’m sure there is some merit to that. I already have a SnS so I will keep using it, but if a friend just starting out asked me for advice I might say the Slow & Sizzle.
@@shumardi1 Yes, exactly. The water trough does cut down some of the charcoal capacity. I agree 100%…stick with sns….no need to buy anything else. If you have bigger needs, meaning cooking with multiple kettles then maybe try a smoke and sizzle. Otherwise you’re good to go. I see no differences in the end result of your cook. It doesn’t make you a better cook…lol.
We are on the east coast. I would figure that it would be a bit cheaper in Texas because of better supply. Of course, the demand is higher too I guess. These were bought at Sam’s…we don’t have Costco or HEB here. Thanks for watching and if you haven’t subscribed I hope you’ll consider it. Would love to get feedback from all things Texas!
So you think cutting meat immediately produces the same result as letting the meat rest? You should do a video showing that! Do 2 briskets and cut one immediately and let the other rest and see if the first one is drier.
Smoke and Sizzle is a great device to turn your Kettle Grill into a Kettle Smoker! Their sale has ended and the original price is $74.99. With your 10% discount you can still get it for less than $68.00! Incredible price! Get yours here: flametechgrills.com/?ref=Grumpy
I will have to say you sure do know your stuff!
I bet you ate the butcher’s best friend!
Thanks for watching and for the kind words! I hope I didn’t eat the butchers best friend…he might get mad at me! Ha!
Can’t get over how beautiful it is where you live 💛 (and your cutting board game is strong, too!)
enjoyed the video, Grumpy!
@@LauraLancasterArcher Thank you so much for watching! And for the kind words!
Good comparison. The Slow & Sear has modularity; you can use the drip pan as a stainless steel griddle over top of the charcoal basket, you can use the charcoal side without the drip pan for different air flow in a two zone, and you can also remove the water channel and use the drip pan as the water reservoir, allowing more charcoal. Whether that justifies the higher initial investment is up to the individual, of course; both look like excellent solutions. Great brisket off the kettle!
First, thanks for watching. Very insightful ideas and thoughts. Love it when people have helpful comments like this. I think what I love about the smoke and sizzle is that it’s just so easy….grab it and go….I don’t know about other people, but when I start having to look for 2 or 3 different parts in my garage…uh oh. lol. All joking aside, I like both products and use both. It’s just the simplicity of smoke and sizzle that does it for me….and of course, cost doesn’t hurt! Thanks again!
I am all about the slow and sear I love mine. I bought the cast iron drip pan and it helps hold heat at a stable temperature very well. this other product looks cheap to me , I do like the simplicity of a one peice thing but I dont think having the water under the meat makes any sense at all and it cant be used as a griddle so all in all the slow and sear is the winner for me. the cost difference is something to consider for sure especially if you do not grill often, but for me it was worth the extra $ I use my grill a few times a week and have done so for many years.
The Slow and Sear will protect your kettle from burnout caused by piling hot coals against the side of the kettle. A large piece of heavy-duty foil will cover the other side of the bottom completely. That's the side where all the grease will fall depending on what you're cooking. When the Pitt is completely cool after the cook you can dump all the ashes in with the grease and wrap it up in the foil. Stick it in the trash bag and throw it away. Easier to keep the kettle clean if you don't mix grease and ashes in the bottom of it.
Very valid points! Thanks for watching!
I cooked two large Picanhas on my Weber Performer with my Smoke and Sizzle yesterday. No water in the tray was necessary, GREAT fire control, lots of room, and came out fine. I use lump charcoal exclusively and had lots of unburned left over after the cook which will go for the next time. I always wrap the Smoke and Sizzle tray with foil to make cleanup WAY easier, even when using water.
Thanks for watching! Great info! When you wrap the smoke and sizzle, do you wrap the entire thing or just the drip pan part?
@@grumpysgreatoutdoors The drip pan and up the drip pan side of the divider. I don't bother wrapping the charcoal side as I really don't care about normal use metal discoloration, I just want grease cleanup to be easier.
That Smoke & Sizzle looks like a good idea!
It’s great. I love it.
First, great job they both looked on point. When speaking of functionality they're so closely aligned to deliver the same end result it's hard to separate. However you did well finding those nuances to separate what appeared as the better piece. For me that Smoke and Sizzle acting as a drip pan and holding water is doubly functional saving you the cost of buying a drip pan as well the quanity of coals to make it through the cook. Then your backyard is magnificent, what better setting could you have to relax in for such a long cook, good luck cutting the grass. Add me tour list
Thank you for watching! I agree, the pros of the smoke and sizzle make it the obvious choice! I appreciate your kind words. We are blessed with a great view, no doubt. And the mowing isn’t all that bad…especially since Mrs Grumpy loves to help! Again, thanks for watching and for your channel support!
SNS, you have a non water filled drip pan to roast your root veggies in under the drippings while the Protein cooks.
Solid point. Thanks for watching!
Howdy! I really appreciate the video. I have a question. I don't have a warming cabinet, cooler and my oven. Is too small(it only fits a small chicken). If I plan to smoke and rest and reserve, how do I rest and for how long before serving? Thanks for the advice.
First, thanks for watching! I always try and work my way backwards when determining start and rest times. Ideally a 4 hour rest for brisket is needed. Since you don’t have a way to rest it enclosed (cooler or oven) I would wrap it in towels (assuming it’s wrapped in foil or butcher paper already) and then rest it on the counter, in open air, until it cools to an internal temperature in the mid 140’s. You’ll need a temp probe to monitor it. You just want to make sure it stays out of the “danger zone” which is below 140. Without a way to rest it. It’s hard to determine how quickly it will get to mid 140s because there are so many variables involved….is it wrapped in foil? Is it wrapped in butcher paper? What is the ambient temperature in your house? How big is the brisket? Variables like that. It will take a while to come down to mid 140s after removing it from the smoker, I would just probe it every once in awhile and monitor. That way you have an idea how long to rest for future cooks. And if it’s 156 and it’s time to eat, that’s fine! It will be great…it’s just the ideal slicing temp is in the mid 140s. I’ve sliced in the 160s before, or maybe even higher. As long as it rests for awhile to allow for redistribution of all the juices, you’re good! Thanks again for watching and smoke on!
@grumpysgreatoutdoors I would like to say "Thank you" for getting back to me as quickly as you did. I am making a brisket this weekend for good friends and want to impress them. The resting process is what worries me. Again, thanks for the education, I feel confident that I will surprise my group of friends. 👍
@@joeadler179 I’m sure you’ll make fantastic brisket! Low and slow with great patience will do you well! Have fun!
@@joeadler179I would suggest at least getting an inexpensive styrofoam cooler to rest the brisket and wrap in it towels in there. Coleman also has a party stacker that’s great for briskets for $25 and it will not take up a lot of real estate in your home. Edit…the reason why is because your flat will cool off a lot faster than your point otherwise. You really need the 4 hour rest to keep the brisket from drying out.
Assuming the Slow&Sizzle didn’t require more vent adjustments I’d pick it for bbq, and the SlowNSear for two zone grilling since its chimney effect boosts searing temps tremendously. I’d just try to remember that the water pan in the Slow n Sizzle only needs to be filled about halfway which is what I forgot yesterday with the pan under my pork butt in my Pk grill. Used it since it was so windy and I didn’t want to tend a fire all day in the offset. Turned out great but the pan was completely full since the drippings evidently kept up with evaporation, and I even used a foil boat once IT was about 165*.
Hey David, thanks for sharing your experiences! And for watching the video. Yeah, I agree...the Smoke and Sizzle water pan can fill way up...making it somewhat difficult to remove from the grill without spilling. But the job it does is so worth it. I have both devices and I need help to understand your comment about the chimney effect of the SNS. I'm not sure what you mean. Tell me more!
@@grumpysgreatoutdoors I’m no expert in thermodynamics but what I’m calling the chimney effect is why my Vortex and my old SlowNSear burned through charcoal so fast and seared so well. What they have in common (as opposed to Weber or other charcoal baskets and the SlownSizzle) is they’re all enclosed to work like a chimney and draw in air from the bottom.
@@grumpysgreatoutdoorsjust edited my comment from earlier to be more clear.
Okay, I see what you mean. So you think the slow and sizzle would sear better if it had a piece that went up the oppsosite wall of the kettle from the divider? Besides the actual wall of the kettle? You may have a point. I’ve not used it to sear yet…. I mainly use it as a “turn my kettle into a smoker” device, when I don’t feel like getting my offset going. Thanks David!
@@grumpysgreatoutdoors correct. This is also directly related to another efficiency factor that the Slow N Sear and charcoal baskets have compared to the SlowNSizzle (or banking coals to one side of the grill.) When the charcoal is enclosed there’s no loss of conductive heat to the wall of the kettle. In addition, another interesting efficiency comparison is that the SlowNSear cooks more evenly on the indirect side by blocking the heat with simmering water between two walls of SS whereas the SlowNSizzle only blocks with one wall. However, by blocking the undesirable radiant heat both sacrifice convective heat since air flow beneath the cooking grate is almost totally blocked. All that said I agree that the Slow n Sizzle looks to be the clear winner, at least for low n slow. And oh yeah, great use of aluminum foil, by the way! 👍
Why does no Weber aficionado ever evaluate the Smokenator. I have been smoking very effectively with it for years. Also, no one seems to ❤see the benefit if clamping the rim to seal off the airflow better. This has helped me maintain the temp much more accurately.
Fair question. I own a Smokenator…well, I ownED one…..gave it to my son and he’s moved away. I’ll see if I can get him to bring it to me one day and I’ll do a video on it. I’m guessing it’s because it’s a bit of an older device and folks have moved on from it. I have clamped my lid before but just using smoker gasket works great for me. But if you’re having success clamping then good for you! Whatever works best for you! Thanks for watching!
Thanks for this, what a good test! I see both devices do a very similar job. I’m still not convinced about that slow technique though! I do my briskets hot and fast in the centre of my Weber kettle, a disposable foil pan from Costco goes underneath, I use a Weber char basket on either side and let it rip! I wrap once I get a good bark. I make a nice jiggly brisket in five hours or so, once it probes as tender as sticking the probe into peanut butter it’s ready! What say you?
Thanks for watching and for the kind comments! I’ve done hot and fast briskets before but I can’t seem to get them to render as much fat as I can when I do them low/slow. But many people do them the way you describe and, like you, have great results. I say whatever works for you, keep doing it!
@@grumpysgreatoutdoors I do wrap in heavy duty foil, perhaps that makes a rendering difference😇? I learned the technique from Harry Soo. I know guys are winning major competitions with hot and fast. It’s clear that low and slow works really well too! I do love Weber kettles, they are so versatile, I feel as though we can do anything anyone else can do and more, all on one kettle, with all kinds of techniques that suite our individual preferences!
@@WhatWeDoChannel Harry Soo is legend! I love the Weber kettle too….its versatility is crazy hard to beat. Its only downside is space. I often times will have jobs where I need to smoke 3 briskets and 4 butts….have one coming up in 3 weeks as a matter of fact. So, I’ll use all 3 of my performers for the briskets and then put all 4 butts on the offset. I need one more performer and I keep watching FB marketplace thinking I may find one as summer comes to an end and some poor soul realizes they don’t cook out as much as they’d like to. I may try the hot and fast method again when I have an occasion to just cook for the family. Like I said, people are having great success doing it, just like you!
Excellent comparison. If you put water in the Smoke and Sizzle plus the protein's juices, how does one take it out without spilling everywhere?
Thanks for watching! That’s a great question and something I struggled with at first too. But it’s not bad at all actually. Keeping in mind that most, if not all, of the charcoal will be gone, you can grasp the top of the barrier of the smoke and sizzle and lift it straight up. I just have a foil pan there handy and pour the contents into it since it has higher edges. You have to pay attention while you’re doing it but it’s not bad. In actuality, you can just put a small pan of water on that area of the smoke and sizzle and solve the problem that way too!
Smoke And Sizzle for me ... I love mine
I do too. They work great! Thanks for watching!
Great comparison brisket is one of the toughest things to master when it comes to bbq
Yes it is! Each brisket is different and cooks differently it seems. But that’s also what makes them so good! Thanks for watching!
could you use a cheap foil pan for the drip?
Absolutely! It just won’t cover the bottom grate up completely. I’m comparing the base of the Smoke and Sizzle, which fits into the bottom of the kettle perfectly, with the Slow n Sear…so to make sure I’m comparing apples to apples, I discuss the purchase of a drip pan that also fits the bottom of the kettle completely. But yes, you absolutely can just use a disposable aluminum pan. To me, it’s just something else to make sure I have handy, as opposed to just grabbing the smoke and sizzle and get going. Thanks for watching and and if you haven’t subscribed I’d love it if you’d consider it!
I have the slow 'n'sear and bought the cast iron drip'n'griddle to use as a drip pan. I have found it to be excellent , the cast iron drip griddle helps to hold heat , it banks up the heat so that when you take the lid off the grill for a minute to check on things then put it back on it returns to the temp you had it at pretty quickly. also like the slow and sear water pan being between the coals and the food, this helps to prevent charring on the edges of the meat on longer cooks and adds a lot of moisture inside because the water gets heated up and steams off. having the water pan below the meat doesn't make much sense to me, not sure how that is in any way beneficial aside from maybe making it easier to clean the drip pan. its not steaming up (clearly so because you didnt have to add water to that one the while time...) and it is not offering a barrier from the coals. so for me the slow nd sear is 100% the choice to make and it is worth the money.
Thanks for watching another one! I like both options and use both regularly. Both turned out a great product and that’s ultimately what we want. It just boils down to personal preference….and I can happily use either. I’m just happy to be smoking! Thanks again!
I have the Slow n sear with the cast iron drip pan too, I love it! I run a 22" Performer Deluxe also. I love Weber equipment.😊
Water is steaming at 212f whether you see it or not.
There is a cost difference, but I tell you, the SNS Slow n Sear combined with the Drip n Griddle is a more versatile combo. I cook on my Drip n Griddle and use it to catch drippings. Its one of my most used BBQ accessories
Thanks for watching! I see your point, no doubt. I used my slow n sear a lot but when I’m looking to slow cook something I like the smoke and sizzle because I also get more charcoal in there. I don’t think one does a better job than the other as far as outcome of the meat. What all do you cook on the drip pan?
@@grumpysgreatoutdoors Can you use the SnS with the Smoke n Sizzle instead of buying the SNS drip pan?
Fantastic question! Yes, you could. I didn't know if they would both fit in the 22" kettle, but I just checked and yes, they do fit. It might be overkill to use both but you would have a fantastic drip pan if you used the Smoke and Sizzle for that. If you have a SnS already and need a drip pan, then heck yeah..the Smoke and Sizzle is great option. Then, you'd also have another smoking device if your needs grew!
@@grumpysgreatoutdoors Awesome! I have the SnS already without a drip pan. Instead of buying a sns drip pan I will buy the Smoke and Sizzle to use as the drip pan. Thanks for answering, nobody else in the reviews never mentioned this.
@@dpok69 Glad to help! Be sure and use the code word GRUMPY when you buy the smoke and sizzle…gets you 10% off! Thanks again for watching!
Or, for less than 30 bucks you can get a Kick Ash charcoal divider and a piece of foil you don't have to wash. Does the same thing.
First, thanks for watching! And hey, whatever works for you! I
Iike the smoke and sizzle and use it often. As long as you have something that works for you, that’s what it’s all about! Happy smoking! If you’re not subscribed I hope you’ll consider it!
Do they both offer the same usable cooking area?
First, thanks for watching! Second, yes very comparable. It’s odd though, it feels like the smoke and sizzle can hold more charcoal. I don’t know that to be fact or anything. It just seems like it does.
@@grumpysgreatoutdoors
Since the charcoal compartment isn’t partially taken up by the water chamber like the SnS then it makes sense that the Smoke & Sizzle would hold more charcoal. I guess some people would say the placement of the water on the SnS provides an extra barrier between the fire and the meat. I’m sure there is some merit to that. I already have a SnS so I will keep using it, but if a friend just starting out asked me for advice I might say the Slow & Sizzle.
@@shumardi1 Yes, exactly. The water trough does cut down some of the charcoal capacity. I agree 100%…stick with sns….no need to buy anything else. If you have bigger needs, meaning cooking with multiple kettles then maybe try a smoke and sizzle. Otherwise you’re good to go. I see no differences in the end result of your cook. It doesn’t make you a better cook…lol.
Under $5 a pound that's excellent.What state are you in. We in texas😢
We are on the east coast. I would figure that it would be a bit cheaper in Texas because of better supply. Of course, the demand is higher too I guess. These were bought at Sam’s…we don’t have Costco or HEB here. Thanks for watching and if you haven’t subscribed I hope you’ll consider it. Would love to get feedback from all things Texas!
Looks like you live in God's country ... beautiful looking land
Thanks! Yeah, we have a small farm out in God’s country no doubt. But we love it. Thanks for the kind words!
Resting is a lie...
So you think cutting meat immediately produces the same result as letting the meat rest? You should do a video showing that! Do 2 briskets and cut one immediately and let the other rest and see if the first one is drier.