Hey everybody, I'm Mike with SnS Grills, and today we're talking all about cooking efficiency using the Slow ‘N Sear® insert. It's a chilly day out, so we couldn't pick a better time for this demonstration.
I've been using the Slow ‘N Sear® insert for years, and it has completely changed my charcoal game. The even cooking and searing capabilities are second to none, and it's incredibly efficient with charcoal. Today, we'll illustrate this with low and slow temperatures. Let me show you how I set this up.
Lighting Technique
Whether you're a beginner or an experienced user of the Slow ‘N Sear®, here's my go-to low and slow lighting technique.
- Start with 12 to 15 coals stacked in one corner of the Slow ‘N Sear® and a fire starter.
- Light the fire starter and surround it with coals, letting it burn for a few minutes until the coals begin to ash over.
- Put the lid on and open all vents wide, including the smoke hole.
Our target temperatures for today are 225°F to 250°F. Once we get within 50-100°F of our target, we'll start choking back and dialing in the vents.
Temperature Management
We started with just a few coals to keep temperatures from getting away from us. Once dialed in, fill the Slow ‘N Sear® with unlit coals. I didn't count the coals; I just filled it until I could close the grate evenly.
For today's cook, I left the water reservoir in but didn't use water. My top vent was about a third open, the bottom vent fully closed, and the smoke hole opened halfway. This setup helps maintain low and slow temps.
Testing
We began the test around 9:15 a.m. and it’s now about 1:15 p.m. After the initial vent adjustments, the cooker stayed in the 225-250°F range. Outdoor elements like wind and sunlight can affect this, so be ready to tweak the vents accordingly.
I've noticed that my Slow ‘N Sear® runs very efficiently. We've done polls on this with other users in our Facebook group. We'll put a link down below so you can check it out for yourself.
Vent Adjustments
As the day goes on and temperatures fluctuate, be prepared to make slight vent adjustments. Remember to give each adjustment about 10 minutes to take effect. We're dealing with oxygen and fire, so it takes a natural amount of time to adjust.
Our website says we can hold these temps for about 8 hours or more. We'll see how long this takes, but I’ll come back later with a final report.
Final Report
Several hours later, it’s 5:30 p.m. We've been going for well over 8 hours and the cooker is still cranking along. The chart shows no lid openings, and temperatures maintained in the 225-250°F range.
Winter vs. Summer: In winter, the weather can be more temperamental, requiring more vent adjustments. Whether your cooker is in direct sunlight or away from the wind can also affect your ability to hold temps.
Despite dealing with the elements, I maintained the target range with a few vent tweaks. We're not using any automated temperature maintenance devices—just man, grill, and the elements. If I can do it, you can too!
Conclusion
We finally reached around 10 hours of burn time on one Slow ‘N Sear® full of coal. It’s a success! I hope you got something out of this video.
Remember, two zones are better than one.