SnS Grills Patented Slow ‘N Sear Original Insert - Stainless Steel Charcoal Basket with Built-In Water Reservoir for Low ‘N Slow Smoking & Charcoal Grilling for Weber & Other Kettle Grills - 22 in

I had been grilling on a gas grill for the past few years, and it was getting boring. Somehow a Weber 22" kettle that I had given away years ago, ended up making its way back to me and restarted my passion back on on charcoal, wood grilling. And I had been looking around online for smoking and charcoal grilling recipes using the Weber kettle, and this "Slow 'N Sear" accessory came up a lot. I am so glad that I took the leap of faith and acquired it.After using it for a few months now, I have to say that this gadget is the single best upgrade/accessory one can get if you have a Weber 22" kettle. This "Slow 'N Sear" charcoal insert literally convert my kettle into a "smoker". I had used "the snake" method before, but I never had too good a result, and it took quite a bit of work to set that up correctly. But using this "Slow 'N Sear", my success rate is 100% start from my very first try; just put a starter at one corner, and fill up the rest of the container with charcoal, and just start the fire! With the "Slow 'N Sear", and just by controlling the air vents (air flow) from the bottom and the top, I am able to maintain stable cooking/smoking temperatures (which is a crucial thing for smoking success). One full fill of charcoals (started as mentioned above), can easily burn/smoke for 8 to 12 hours (depending on temperature).The "Slow 'N Sear" effectively split your kettle into 2 cooking zones: direct heat (searing) and indirect heat (convection); while concentrating your charcoals so that they burn hot, consistent and clean. Plus there is an integrated "water container" where you can add moisture to your cook (this helps those long smoke sessions. The end cook results are nothing short of epic (and versatile too); I can smoke for hours (16-hours texas style brisket @ 225F), or I can do reverse sear steaks (first indirect heat until the internal temperature is close to your doneness target, and then put them onto your sear zone for a quick high heat finish), or I can use high indirect heat to convection cook the perfect crispy chicken wings (with smoke). The possibility is endless! With this, there is really no need for a smoker (like a Traeger) or the other popular kettle accessory (the vortex). Right now, I am basically permanently set up my kettle to use the "Slow 'N Sear" (that is how much I love this gadget) and I tin-foiled the "indirect heat" area to funnel all the air to the bottom of the charcoal to support the burn.Get this, you won't regret it, and happy grilling/smoking! Smoked & charcoal grilled is hard to beat!My unit do become a little "wave-y" (near the water compartment) after a few high heat cooks, without having water in the water compartment, but it doesn't seems to affect the performance a bit, so I am not even going to ding them for any stars, the unit still works perfectly.Thank you for reading this review, I hoped that this review & the pictures are helpful to you in support of your purchase decision.

This is the right size for my Member’s Mark kettle grill (very similar to Weber). It’s a different way to grill, helps turn your kettle grill into an oven; a combo of direct and indirect heat. You can fill the reservoir with water so as to add moisture for longer cooks. No complaints thus far.

Have had this over a month, and really Loving the results. Have done pork babyback ribs, steaks numerous times, and smoked two briskets. This does everything I need it to do. From searing steaks to low & slow smoking.Searing area is big enough for for 2-3 large steaks, which is good for my needs. If I was having a large group BBQ might be a little challenging, but still very doable. Just sear, then move away from heat while doing next three. This gives lots of 'zones' of temperature. Yesterday I put three chicken breasts on the grill farthest from the heat for 30 min, then threw steaks on searing/hot section. Everything was done about the same time.I could see searing/flipping burgers, moving to center of grill to finish cooking, then to farthest away from heat to melt cheese. Constant rotation of patties would really pump out some burgers,Had to reload once during for 12hr brisket smoke, but I have the hinged grill so was a snap. Water section worked surprisingly well. Filled up three times.

I have been using the slow n sear for a few weeks and it has worked great. The slow side of my kettle has already cooked ribs, ham, and a turkey breast with excellent results. The sear side has been used for chicken, steaks, and burgers. Very happy with the results and the product.

I love that this piece of metal allowed me to competently smoke meats in my existing round Weber grill. I was really disinterested in buying a separate, specialized, bluetooth-powered smoker, and this nifty device kept me from needing to. It's holding up well to all the seasons and weathers, and I appreciated the thorough instruction manual for unfamiliar cooks.

I was skeptical about this fitting my 22” Weber grill. However, don’t sweat it, it fits perfectly. I smoked a brisket the weekend that this item arrived. Make sure to keep an eye on the water level making sure to not let it run dry. If you use this to hold charcoal to grill with be aware that it will warp and deform but don’t sweat it, once t cools down it retracts back to its normal shape.The only thing I don’t like about this slow-n-sear is it’s open bottom. It would be better if it had a grate at the bottom. Personal preference.