IS THE SLOW N SEAR WORTH IT?/SLOW N SEAR REVIEW/SLOW N SEAR COMPARISON/SLOW N SEAR TESTING PART1

IS THE SLOW AND SEAR WORTH IT? IN THIS SERIES I TEST THE "MAGIC" OF THE SLOW N SEAR. I CONDUCT 2 DIFFERENT TEST. I COMPARE THE SLOW N SEAR TO A PAIR OF 304 STAINLESS STEEL CHARCOAL BASKETS. THIS IS A MUST SEE IF YOU ARE IN THE MARKET FOR A SLOW N SEAR. ALWAYS MAKE EDUCATED DECISIONS ON PURCHASES. HOPEFULLY THIS HELPS YOU OUT. THANKS FOR WATCHING. LIKE, SUBSCRIBE, HIT THE BELL.
#PUTUPORSHUTUP #SLOWNSEAR #SLOWNSEARREVIEW #PRODUCTTESTING #IAMACREATOR #ISTHESLOWNSEARWORTHIT #HONESTTESTING #WEBER #WEBERPRODUCTS #WEBERKETTLE #WEBERTESTING #EXPERIMENTING #MEATHEAD #MEATHEADTEST #SLOWNSEAREXPERIMENTS #MUSTSEE #PRODUCTCOMPARISON #BRUTALREVIEWS #MEATHEADREVIEWS #MEATCRANIUM #MEATCRANIUMTEST
CHECK OUT MY AMAZON STORE: www.amazon.com/...

[@JoshBenware]

To those who gave a thumbs down...its ok. You're just going through the beginning stages of grief. Show us on the doll where meathead offended you 🤣

[@meatcranium4280]

Josh Benware channel SOMEONES GOT A BOO BOO!! Hurt FEELIOMAS ARE BEING PASSED AROUND. Dude this is The funniest comment I’ve read probably ever. Lmao. Thanks for the support and watching Brother

[@LazyCookPete]

Quality!

[@GorillasGuns]

Josh Benware channel lmao.. it hurt them in their BOOM BOOM

[@calzadafamily6204]

Gorillas & Guns ABC slow and sear does a fine job, that either banking coals (zero cost) or 9 dollar baskets from Amazon can also do. If people want to argue this then let them. if they don’t want to be questioned then stop posting marketing videos, with the sole purpose of separating good people from their money. Seriously 150 bucks for a charcoal basket? What kettle manufacturer recommends the slow and sear?

[@GorillasGuns]

@@calzadafamily6204 oh.. I'm not arguing that point... I use propane. .. cuz I am a cheap prick... lol

[@Random_Things1001]

I have a SNS. It's very useful and convenient but there are many ways to do the same thing but cheaper. People act like it's the greatest thing ever.

[@meatcranium4280]

I would have to agree. The SNS IS a well constructed product but I’m not treating it as anything more than a charcoal basket. Thanks for the support and watching

[@murderinc.hunting7686]

I'm not in the market for one but I'm liking this series. There needs to be a series like this for all consumer products. Thanks for all your time and effort on this. It's noticed and appreciated.

[@meatcranium4280]

That Murder Inc. I do appreciate Brother. It’s been fun. Thanks for the support and watching Brother

[@BigLewBBQ]

I watched the first test this morning and the second half This this evening. I have not read any other comments yet. Therefore the comments I make are mine. Remembering the Slow ‘N Sear is designed to do two things well, “Slow” and “Sear”. The reason you were surprised by the first test is because you had the Slow ‘N Sear in sear mode not slow mode. What you proved by having the vents wide open is that the SNS does a better job of searing than the standard baskets. The second test was similar, the SNS is designed to burn very hot when vents are wide open. It did exactly as it was supposed to do. It burned hotter and faster than the Weber Baskets. Now, do a test with both top and and bottom vents barely open. That way it will be in slow mode. You will see that it will hold temps between 225°F and 275° for eight hours with out wild temp swings. Did your used SNS come with an instruction manual? That is explained in the manual. The reason you were surprised at the results of the first test is because you didn’t realize what you were testing. You were testing the sear mot the Slow. Your test proved the SNS sears better than standard baskets. Ok now to read the others comments.

[@meatcranium4280]

I’ve had this comment a few times. It didn’t come with a manual. I may revisit this one more time before closing it out for good. Thanks for the support and watching Brother

[@handcannon1388]

Actually, Meathead probably didn't get the little pamphlet that is issued with the SNS. I believe that he bought a used one at a much lower price than new - most owner's probably don't save the instructions to later be passed on to a future owner.

[@BigLewBBQ]

handcannon Yes I know, he bought it used. I didn’t save mine either. But I read it. It is designed to burn very fast with vents wide open.

[@handcannon1388]

I read my instructions when I got mine, too. I have the same model that Meathead does; I still have the instructions. I also agree with your comment; you may have read mine. Meathead says he is game for a head-to-head collaboration video with Dave on the "cold-grate" sear technique. I invited Dave to participate, just minutes ago. That would be an interesting video, wouldn't it?

[@BigLewBBQ]

handcannon that certainly would.

[@paulsq_]

Awesome job with this testing so far. I’m really loving the fact that your doing this for us. Who ever doesn’t agree with this so far and doesn’t own one should put there money where there mouth is and do it differently. I think you’re doing a great job bringing us the real facts. Cheers brother can’t wait for the next 2 tests

[@nigel8499]

Paul’s Q but the Experiment is 'Skewed', due to the lack of 'bottom' grate on S&S that would have reduced air flow.

[@paulsq_]

Nigel I don’t believe it would’ve reduced air flow I believe it just would’ve held the ash in more though which might slow the burn time down but I’m not testing it MeatHead is and I’m agreeing with his findings thus far. I wouldn’t waste my money on something I can do already with the charcoal baskets that came with my proformer

[@meatcranium4280]

Nigel maybe it should have been designed better from the get go

[@easybackyardbbq]

I watched this video several times before I made the mistake of buying a slow and sear. I’ve had it a few weeks and they show it’s easy to keep temps at 225-250 with no problem. That’s not the case for me. I start it just like they say and it always runs up to 275-300. I have to almost have both bottom and top vent closed to get to 250. It doesn’t save on charcoal either. I will use the Weber baskets or the snake method cause it really works better in my opinion. Wish I would have saved my money and maybe watched your video one last time before buying one.

[@meatcranium4280]

Damn I hate hearing that

[@easybackyardbbq]

@@meatcranium4280 I guess we live and learn. Appreciate your video though. Speaking real truth.

[@thenikonjones]

I really appreciate this video. I just got a Weber Performer and was looking at the SNS, but the price was a sticking point. Your video proves to me that I don't need to spend the money on it. Thanks!

[@meatcranium4280]

Jimmy Jones Your absolutely correct. I’m glad I saved you from making a bad decision.

[@ChristysCookingLifestyle]

I don’t have charcoal baskets to compare but I do have the SNS Plus, it has the bottom grate, which holds the charcoal and ash like your charcoal baskets did. This test definitely showed me one thing. I’m gonna keep buying Kingsford Blue bag, the Professional coals didn’t last as long as my coals last. I’ve even smoked ribs in 15 degree weather. So strange..??? I actually have coals left over from every cook. I close up the vents, snuff them out, shake out the ash and reuse them. I can’t speak for Dave but anyone that reads any of your comments about his products, would know how you feel. I wouldn’t get back to you either, if you asked a question. Can you imagine seeing negative comments constantly about your knives? Especially when they’ve never laid hands on one. Your channel, your right to do as you chose. Just my 2 cents😃

[@handcannon1388]

I have the first generation SNS, like Meathead used. I, too, am cheap and re-use coals. I did a whole packer brisket two weeks ago, ALMOST on one fill - I started it with the half-burned coals and later added about a double-handful of fresh coals back - and wound up with a couple hours worth of coals left after an eleven hour cook. I'd call that a win. I hope this series doesn't get too negative and personal; especially with other creators that Dave just visited.

[@ChristysCookingLifestyle]

handcannon I agree, this community means so much to me. I love mine and am a huge believer in the cold grate too. No matter what results I see in the upcoming video. I know from my own cooks, it works. I’m not doing tests, just enjoying delicious food😃

[@handcannon1388]

The "cold grate technique" appears to work, but I have just been too cheap and lazy to dry the meat off, fish out the old coals, add a bunch of newly-lit coals, and spin the grate around. I kind of just fan the snot out of the already-used coals that I smoked with, and toss the meat over them to sear. That works, but doesn't get the results Dave gets - then again it's not an accurate test, either. I'm all for the "just enjoy delicious food" part. As far as I can see it, you can't bi@#% with your mouth full. Hey, that might make a great t-shirt slogan...

[@ChristysCookingLifestyle]

handcannon 😂😂

[@meatcranium4280]

Christy's Cooking Channel I’m glad that I have injected some life into this group. I’m with ya on the Kingsford Blue. I used the Professional cause that is what ABC used in there test. The cold grate technique will be next on my list, however it’s still a few weeks away, so many steps, so many things to plan out. I want to give it the best representation as possible. I have some Theories (Science) on the matter. Thanks for the support and watching

[@joselima9398]

I will be using mine for searing, snake method for me. this does prove that the SNS is better at searing with vents wide open since it appears to burn better. would i spend that much money on things that can be done for free? sure i’ve got savings for things i enjoy messing with. keeps me happy. we all have things we enjoy to dump money into that don’t necessarily have a great ROI....

[@meatcranium4280]

Jose Lima Fair enough. Great, by the way. Watch my cold grate technique exposed video. I test the searing steaks method. Here’s the secret have the steaks close to the Coals, about half an inch. It doesn’t matter what kind of basket or method you use that’s the secret. Thanks for watching, commenting, and contributing to conversation

[@rootboycooks]

Back when the S&S was a new idea, I bought a Grilla Q. The Grilla Q is a moveable water reservoir. So at the time, I thought the Grilla Q was superior because I could vary the cooking area. I used it a lot and when Justin from Baby Back Maniac approached me to receive a FREE S&S I turned him down. What I didn't know was the S&S was the originator of this method and Grilla Q was copying it. I haven't used the Grilla Q in a long time, and the Smokenator Dan(Mr. Smokey Goodness ) gave me is sitting next to it. I enjoyed this very scientific comparison, rock on Meathead!

[@meatcranium4280]

The Root Boy Cooks ! THANKS Sal. I still have a few more test to go. I am getting sneered at, but it’s okay. I will be getting sneered at a lot more in the coming weeks. Lol. Thanks for the support and watching Brother

[@meatcranium4280]

The Root Boy Cooks ! THANKS Sal. I still have a few more test to go. I am getting sneered at, but it’s okay. I will be getting sneered at a lot more in the coming weeks. Lol. Thanks for the support and watching Brother

[@hoosierkettle605]

I haven't watched the series. I just watched your closing comments on this video and that was all I needed to see to agree with you on this topic. I've been using a kettle for 20 years and the sns is a glorified large charcoal basket. Nothing wrong with that if it makes what you already do convenient in some way but personally, it is not worth it. I made a video using a large charcoal basket made out of 2 weber baskets in my 26". works fantastic. I get just as good of results searing with no baskets. Just banked charcoal. I can't reiterate enough that all that is needed is a kettle, charcoal, and meat. A lot of new people seem to be under the impression that you need gadgets to make great food. The chef makes the food, not the gadgets. Again, nothing wrong with owning and using accessories if you enjoy that aspect of the hobby and I wish sns continued success even if I disagree with their "Science"

[@RichSchlam]

You lost me at a pic of yourself flexing on your own phone. 🤣🤣🤣

[@TheFlatlander440]

Good comparison Chris. I too have a SNS but the only difference between the SNS I have vs. the model you have is that there is a built in grate at the bottom of my SNS. Whether or not that makes a difference, I wouldn't know offhand. The max burn time in my SNS is about the same, between 5 and 5 1/2 hours with two racks of BB Back ribs. The advantage the Weber charcoal baskets have is you can use them in different configurations where the SNS is utilized on only one side of the Weber Kettle where with two charcoal baskets you can place them on either side and use the open middle area for indirect cooking. I don't have the Weber charcoal baskets and use my SNS at least twice a week. I do not use the SNS built in water trough since I find it difficult to add more hot water to during a long cook. You first have to remove the food then the cooking grate to add water slowly without sloshing onto the hot coals. So, I use a water pan under the product I'm cooking instead making it easier to replenish without removing the food on the grate. I think I paid around $70 with shipping for my SNS I purchased last Summer and use it all the time. Thanks for the test comparison and I should have bought the two Weber charcoal baskets instead. Just my $.02 worth. Cheers!

[@meatcranium4280]

William Logan First off. Nice to hear from you. How’s your recovery going? I paid $65 for mine on EBay. The quality is not in question, it’s very well constructed as it should be. I hate the shape, water trough, and now the claims of Magic. I was shocked at my findings though. I think the new design with a bottom was a great idea, they should have had that all along. Thanks for the support and watching Brother, take care and good health to you

[@handcannon1388]

How hot do you cook your ribs? It seems like it should last longer if using it low and slow. I have added more water during a cook, but I used a plastic gallon jug and managed not to get too much water in the fire. All-in-all, I am more satisfied with the "slow", than the "sear" on mine - though I'll admit that I haven't followed ABC's searing method yet. It seems like a lot of work and isn't very fuel efficient, in my opinion.

[@CookinWithJames]

man oh man!!! lmao!! shots fired!! just playing! i actually not only watched the whole video i read everyones comments as well!! some mixed feelings in here!! it was a good comparison. just one question because i did watch the video where they went for 16 hours and that was at a certain temp, i cant remember what temp, ... but dont you think that would have been a better test!! either way. this was a super good comparison!! Thanks for the time put into this..!!

[@meatcranium4280]

Cookin' With James I may revisit this one last time before closing it out for good. Thanks for the support and watching Brother

[@chatdesmers]

I have a simple question, have you done a vedeo where you compare the sns vs regular basket but you fill the sns with water ? I mesn, i think this is all the point with it, I'm a 100% sure the results will be at the advantage of the slow n sear

[@soundwave6281]

Im cool with the tests, i didnt have a dog in the fight. It was on sale last week so i got one

[@dukelawr]

Great channel, thanks for putting in the research for the rest of us! Looking forward to watching your other videos.

[@meatcranium4280]

Kevin Lawrence Thanks mane. I recently made a SNS VS GRILL STONE VIDEO. Go check that out. Thanks for the support and watching Brother

[@accidentallyfasting5768]

I've smoked a ton on my weber, like at least a brisket and pork butt a month this year alone. I used the Weber charcoal bins and a 9x13 pan without water (built up fat ftw). The biggest thing to change my life other than a bbqguru was cast iron grates, since the kettle isn't insulated. The grates retain heat better, keeping your temps stable. They're also no problem to maintain, I treat them the same as a regular cast iron pan. There is no reason to buy these gimmicky accessories. You can smoke just fine with the stock grate, a pile of coals, and a bit of foil to catch the drippings. That said, the video is good, and as always you're doing gods work, my man. Keep it up.

[@meatcranium4280]

Thanks man I appreciate it. Taking 40% of the cooking surface up is ridiculous. Thanks for the support and watching

[@learntobbq]

Meathead - You put a lot of thought into this review and having done a few myself it is a lot of hard work. I am sure you are going get some criticism but we all know you as a straight shooter and I appreciate it.

[@meatcranium4280]

Learn to BBQ Your welcome. I tried to make this as fair as possible all variables were the same.

[@SonicBoomC98]

What exactly are we testing. I understand the first test. We are seeing if the charcoal burns faster with one method over the other. What is the second test? Why are we starting high and waiting for temperature to go down? Are testing how long we can cook a high temperature?

[@adamalday01]

I believe you did a great job showing there isn’t much a difference as far as burn time goes. The only benefit that the sas has iis when you want a even sear on a steak. It obviously has a bigger surface area thus it will win in that test. Good work mate!

[@BuilditFixitDoitwithJWade]

Man...you got super in-depth with this review. I am going to use that can water method on my regular grill.

[@meatcranium4280]

Do It with J. Wade let me know how it works Brother . Thanks for the support and watching

[@meatcranium4280]

Do It with J. Wade let me know how it works Brother . Thanks for the support and watching

[@GallaghersGrub]

These tests seem pretty well thought out. Whether the SNS is an amazing grill basket or not, I find it hard to justify an accessory that costs as much or more than the grill itself. Good series.

[@alextube1099]

Exactly. Looks like a quality product, but I can buy a whole kettle grill for that much money.

[@burningkarma]

I like the slow n sear. Can use it for any kind of cook. Even when I load it with a full chimney of hot coals it just burns consistently for a lot longer than my weber baskets. That's just my experience, can't speak for others.

[@meatcranium4280]

That’s cool. I’ve replicated the SNS with paver bricks and got better more consistent results. Thanks for the support and comment.

[@fredrickbruchsaler9388]

I love your honest and sincere reviews. Of course love all your videos. Your reviews on you tube are honest and real.

[@BigLou956]

Interesting review brotha, I don't own a kettle nor any of the products reviewed but it does help to know about them before buying them... Keep them videos coming👍👍

[@meatcranium4280]

Luis Palomo I’m glad I could share this information with you. Thanks for the support and watching Brother

[@handcannon1388]

Meathead, I watched as I said I was going to. I found your methodology to be unbiased. Your explanation/conclusions may be flawed, however. I didn't sleep through science, either. I had arguably the best biology scores in my high school in 113(?) years from it's inception until my graduation. I did pretty fair in physics and chemistry, too. Enough so that the only teacher that school ever had (to my knowledge) who possessed a PhD (from the University of Michigan), asked for me to read one of his books on Chaos Theory and explain it to HIM. I think that the SNS was at a DISadvantage in the first experiment due to greater airflow around the coals. Since the amount and type of combustable material (charcoal briquettes) was the same, as were the vent settings, the main variable was the amount of elemental, gaseous oxygen available to the surface of the coals - combustion occurs from the exposed outer surface inward. The small basket was full to the sides, while the SNS had essentially a pile in it with lots of empty (air) space around it. The shape of the container shouldn't effect burn time much, as I see it, but the shape and solid walls of the SNS (along with the water pan) logically MIGHT make for a more- defined two-zone fire. I would also point out that the SNS is designed to be completely filled with coals for maximum burn efficiency, from what I have seen in the instructions and in practice. I'm certainly NOT saying that you intentionally skewed the results in any way, but only that the test was somewhat outside the design parameters of the product. I also 100% agree that the SNS is a charcoal basket, and is not "magical" in any way. And I still like the one I own. Though I guess the small baskets "won", under the conditions tested. The second experiment would have been statistically a tie, in my opinion, since the thermometer was uncalibrated and we don't know the accuracy potential of it, and there was only a few minutes difference in burn time over a test of several hours. Dr. Raymond Leising, the fellow of whom I spoke earlier, would be far better at explaining statistical significance in scientific experimentation than I am, but please trust me on this one. Aiso, the test - while conducted fairly - was again kind of outside the design parameters of the product. The SNS, as the name implies, is supposed to excel at "slow" (long cooks likely at 200-275 degrees) and "sear" (short periods of ripping-hot performance, like way over 500 degrees, but only lasting a few minutes). You proved that the SNS is basically tied with the more inexpensive baskets for short, hot cooks. The dynamics of a very long slow cook ARE different than a short, hot one, and for reasons that I cannot fully identify, quantify, or correlate the interrelations thereof. THAT is the gist of Chaos Theory, by the way. The only thing that really matters here is if the SNS has an advantage in "slow" and/or "sear". This would likely require two very similar grills, similar meats, and similar meat preparations - run concurrently to make atmospheric conditions, etc. as close to identical as possible. Blind taste-testing by several different non-biased people certainly lends credibility to such a test. Even then, what the SNS is worth is to be determined by the individual buyer; based on their own personal buying criteria. I think that already; beyond a shadow of a doubt, you have proven that the SNS is a charcoal basket, and that it cannot do "magic". Let's see if it can reliably do what it was designed to do. Feel free to call me if you want advice on setting up further experiments. I would love to have helped in person if I could. Have a great day. Ken Watson

[@Cookoutcoach]

handcannon I saw your comment on my comment and yup I don’t know which one of us commented first but if it was you too bad I missed it cuz I just could have hit the thumbs up button.

[@handcannon1388]

Actually, I think you got yours in first, but I was probably writing mine at the time. I really hope Meathead does call; I have talked with him before. Do you have an extensive science background?

[@Cookoutcoach]

handcannon computer scientist lol so not in any professional sense, just all of the course work I had to do in my undergrad, I was gonna say your qualifications sound higher than mine bud lol

[@handcannon1388]

I am scientifically inclined, but only completed two years of University, with a 3.54 gpa. I nearly failed calculus after second derivatives; it didn't help that the professor said it was all worthless unless you were a math major. I balanced that with being at or close to the top in the science classes I took (also ethics, and a few others). Computer guys are usually pretty sharp, though. A former friend of mine from high school became a certified network engineer for IBM.

[@Cookoutcoach]

handcannon lol yeah we’re ok I mean, I get to bbq in the weekends so something went right

[@LassesFoodAndBarbecue]

Interesting result. Read a lot of comments here. Glad you have thick skin Chris :) Looking forward to the next video!

[@meatcranium4280]

Lars I can handle it, I already knew I was going to get push back. Thanks for the support and watching Brother

[@BackpackingWithJason]

Cool video. Very interesting. Thanks for sharing and I enjoyed watching. 😃😃👍👍

[@meatcranium4280]

Backpacking With Jason Thanks for watching

[@mikesmith2416]

I use a couple of fire bricks to to contain coals with a foil pan on the indirect side. Costs a whopping 5 bucks and lasts forever

[@meatcranium4280]

Michael Smith Anna thing is is that you get your money back within the first couple of cooks. With the S&S it would take years to get your money back. I completely agree with you, it makes sense. Thanks for support and watching

[@mikesmith2416]

@@meatcranium4280 thanks for the informative video. You earned yourself a sub and support.

[@meatcranium4280]

Michael Smith I appreciate it. This week is Cold Grate Technique. Then the week after I’m going to do Low n Slow with the slow n Sear, after that it’s back to cooking

[@SmokingBears]

Good tests. Watching to see more I'm hooked

[@meatcranium4280]

Smoking_Bears_ I have 2 more, maybe 3. I may revisit this one but do low and slow, and of course I am going to do the cold grate technique. Thanks for the support and watching.

[@SmokingBears]

MeatHead wonder how much a difference adding water into the water truf would make?

[@asherlandesman3139]

How long would the slow n sear burn with the water filled? That's how it is used.

[@LouisatRshackBBQ]

Great comparison, very interesting, my SnS has a bottom to it with square holes which I feel may restrict airflow giving a slower burn, where as yours has a open bottom. I agree personally that although very nice quality- I am not sold on the claims. I do like the stainless charcoal baskets- where did you find those? ( mine are not stainless which came with my Weber).

[@meatcranium4280]

Louis at R shack BBQ I got mine off of EBAY. Search 304 Stainless Steel Charcoal Basket, be sure to read description, some will say aluminumized Steel, you don’t want that. Look for stainless steel ones 304. I paid $38.00 for mine. Thanks for the support and watching Brother

[@skang3368]

Sns did not have to cross a bridge. Nevertheless, similar enough. Sns is overhyped especially for the money. Thanks for the proof.

[@chadmanchester2205]

Looks like because of the large surface area on the bottom of the slow n sear causes more air flow. Great video as always! I also wanted to know what color crayon your son like you to smoke at the family cook outs

[@meatcranium4280]

Chad Manchester Color Crayon? I don’t get it

[@chadmanchester2205]

@@meatcranium4280 isn't your son a Marine lol

[@chadmanchester2205]

Just some friendly banter betwee. Army and Marines... i got love for all branches of the service..... even the Coasties.

[@meatcranium4280]

Chad Manchester yes. I don’t know all the terminology. So what is it dare I ask.

[@meatcranium4280]

Chad Manchester o yeah I have 3 sons. Lol

[@BarlowBBQ]

Decent tests. The true test in my humble opinion is using it for a low and slow cook. ✌️

[@meatcranium4280]

Barlow BBQ I may get around to doing that. Thanks for the support and watching Brother

[@chrisg2739]

How would the results be different. Ignition rates are pretty linear based on the oxygen present. If the vents are closed to the same position then burn rates will be the same proportionally.

[@RoundhouseRanchBBQ]

Hey Meathead... Just curious... Could the difference be that the baskets have a bottom, thus restricting air flow? I know most SNS have slotted bottoms in them... Just curious if that makes a difference

[@meatcranium4280]

Roundhouse Ranch BBQ There is no bottom buddy. Only the grill grate no air flow restrictions. Everything was the same for both SNS And the baskets. I honestly thought the SNS Would’ve lasted longer

[@handcannon1388]

I think the newer ones have a ventilated bottom. I have a first generation model like the one tested, and it just corrals the coals on top of the weber's charcoal grate.

[@meatcranium4280]

handcannon The new ones do, which I think is a huge improvement

[@nigel8499]

Roundhouse Ranch BBQ 100% agree Eric. The 'small basket' has a bottom grate. The 'original' S&S had no bottom grate. This would 'skew' the results.

[@meatcranium4280]

Nigel isn’t it funny how we grasp at straws to keep our agenda. If I do this again I will stack all the variables in the SLO N SEARS favor so it doesn’t get beat by a cheap option made of the same material, or maybe it should’ve been built correct to begin with. I’m sure it was Revolutionary and Level Up your cooking back then too. I’m sure the same claims now applied to back then as well. Question. Was ABC’s claims accurate then or now? That is where the explanation needs to come from. I’m working with what I got. I might revisit this again in the future. Any suggestions on how you would like me to stack the odds?

[@Fishpig65]

For the same price, you could get a charcoal ring out of the Weber Smokey Mountain AND a True-Tell Thermometer AND add an extra vent WITH 2 vent handles. Add a heat diffuser, and the SNS is irrelevant. Thanks for your tests.

[@meatcranium4280]

Minnesota Q Your welcome. With a little ingenuity the SNS Is totally irrelevant and you can use the space that it takes up in your kettle. Thanks for the support and watching

[@Fishpig65]

@@meatcranium4280 10-4 Sir. Keep on telling the truth! It pisses people off! 👍

[@brentdinnebier613]

Wondering if you put water in the slow and sear? Water may have cooled the coals. Didnt see in the comments or video that water was used in the sns.

[@shizzlestix66]

I love this video. I own a SNS. Its ooook. It's hard for me to cook at 225 with it. It does well at 325 cooks. Plus it kills me on the amount of meat I can smoke. I'm looking at making the jump to an offset or a smokey mountain. Any thought between the two of those?.love the channel. Keep up the great work.

[@BBQPITDOG]

You need your own TV show.....for sure! this video is awesome brother! You call it like it is.

[@meatcranium4280]

BBQ PIT DOG I am nowhere’s close to being done. Thanks for the support and watching Brother

[@NorthTexasBBQAddicts]

the troll comment on my part is based off your comments you made on my videos personally. i dont mind it. it was just funny to me. And very troll like. I dont have any issues with you out of all this. This video was interesting. I think the slow n sear is over all more effective still even after this video. BUT i never have doubted that those 2 charcoal baskets are good too. Its personal preference. Just like choosing to live in an apartment or a house. or instead of getting the top shelf whiskey getting the lower end. It is what it is lol. I can see why you would be annoyed that someone ignored you. Id be annoyed at that too. but i do believe the build up to the question aka you commenting on any and every video you could find w a SnS in it (in example ) mine and saying before i know it ill be gettin shown how to make a steak by a tall guy w a shirt to small for him while doing the yankee doodle and comments such as that, that might would get me in someone elses place to wanna ignore you too lol. thats KINNNNNDA troll like. And trolls dont have to not have channels lol. Deep down.. i dont think you are a troll. BUT i do think you seasonally trolled youtube for a bit. Can we atleassssst acknowledge that lol

[@meatcranium4280]

Whats New BBQ That was the height of my upsettidness. I think I modified those comments or took the down. Not troll like. I do get remorseful and my better self gets ahold of me. Lol. There’s no heat here. I think. This has been a festering boil that I needed to POP!! People ask me why am I doing this? My response is when I see the owner of a company going around to KZbinRS homes giving them equipment, cooking them a steak, then expect a unbiased opinion is Laughable. I do like the quality, it is top notch, however not worth the money. If I see another owner of a company acting the same way, I’ll look into there claims as well. It’s America, thank God for people like Us. Thanks for the support and watching Brother

[@NorthTexasBBQAddicts]

@@meatcranium4280 i just think its kinda similar to how you were ok with sending the knives to bigger channels like you had mentioned before. You just dont need to be shown how to cut with it lol. I understand you may have modified those comments or removed them... lol bc you have a reputation to uphold at the end of the day and comments like that dont exactly show professionalism. BUT either way ive been in similar situations where some thing had me irritated enough to prove it wrong. Just next go round. maybe hold back on the wise cracks prior to lol. Anchorman was a funny addition though i couldnt not laugh at that bc i know why it may of came about lol cheers brotha

[@TomHorsmanAmateurBBQ]

Interesting comparison! Thanks for doing it!

[@meatcranium4280]

Tom Horsman your welcome. I’m glad I could make it

[@tacntec2922]

I like the testing and I got a s.n.s on sale for $50 and I have to say its working at the website says I have the gen1

[@meatcranium4280]

TAC n TEC I don’t like the SNS, however Gen 1 is the best, the new one’s have really took a step back in quality.

[@tacntec2922]

@@meatcranium4280 it works for me I mostly use it for smoking and chicken legs and wings and outdoor pizza

[@eltonsbbq-pit]

Interesting comparison! Thanks for doing this brother! Cheers from Norway

[@meatcranium4280]

Elton's BBQ-pit No problem. I may revisit one more time. Thanks for watching

[@RedsBBQandPizzeria]

Thumbs up dude, I too dig these tests and will never choose any sides because that is as stupid and dumb as riding friggin unicorns and drinking those unicorn frappe's from starbucks... lol, I will continue to enjoy you, your tests, and all other KZbinrs... Cuz you're an awesome dude!

[@meatcranium4280]

Red's BBQ & Pizzeria Thanks Brother. GOD BLESS AMERICA!!! I love my FREEDOM OF SPEECH AND OPINIONS. Thanks for the support and watching Brother

[@eelomaa]

Having a picture of yourself flexing as your lock screen is too much😂

[@meatcranium4280]

Yeah I need to update that, I’m a lot more tone now. Lol

[@8329kelso]

It seems like you don't even need them to bridge over. I think heat and the little cut outs they have on the side would allow it to light the second basket. Maybe consider trying that some time. I'm curious. Great vid!

[@DeadliciousCookingStudio]

Hey!! Your video is really informative. Great Job!!

[@meatcranium4280]

Deadlicious Cooking Studio THANKYOU I appreciate it. I have more coming. Thanks for the support and watching

[@1000stevenbl]

Just ran my Weber for 10 hours using the snake method and a pan of water.... didn’t need a $100 gimmick to have a good steady long cook

[@meatcranium4280]

Stvn Bl Exactly. I believe you. For the price of this basket I can by a really nice Kettle. Thanks for watching and commenting

[@ChrisTheButcher]

I had a disposable bqq the other week and it lasted 20 minutes, I know it's not relavent but I thought I would share it with you brother lol

[@meatcranium4280]

Chris The Butcher and Friends LOL. I was swing on a swing while eating bacon. Thanks for the support and watching Brother. I will be making the sandwich video soon

[@TexasStyleCuisine]

Well here we go again. Hope you have a bullet proof vest on buddy. The SNS lovers will come out of the woodworks to pounce on your ass. I enjoyed the comparison thought you did a good job of haveing both baskets do the same thing. Thanks for sharing. I found it enjoyable and informative. I hope you live through it and dont get beat up to bad.

[@meatcranium4280]

Texas Style BBQ and Cuisine Chef Johnny I have an extremely thick skin. I knew I was going to Get ALOT of push back, these are passionate people, and I love that about everyone, even the Ones that disagree. This is something our group has needed for a long time. Things were getting boring. Thanks for the support and watching Brother

[@TexasStyleCuisine]

You know it. Keep up the good work. I want to see the next two videos and see what you find out.

[@kssaint6290]

Meathead.....I would love for you to do an experiment on the SNS's side water cooler. They claim that it stabilizes and maintains temperature much easier. That might be true in case if there is no other water cooler around.....but using a pan filled with water above the grate actually stabilizes temperature just as easily as one on the side of the SNS. However the biggest advantage of the pan filled with water on top of the grate, actually closes the direct line of site between the fire burning inside the SNS and the meat cooked on the cool side of the SNS. This permits that once there is no direct heat exposed to the cooking meat, the butcher's paper can be used wrapping the cooking meat, which otherwise cannot be used without a water pan above the grate. Butcher's paper catches fire if exposed to direct heat, but it won't burn if there is indirect heat only. Love your videos, and keep up the good work....

[@meatcranium4280]

KSSaint THANKYOU Very much, I may revisit this one more time before closing the door on it permanently. I would utilize the water trough on the SNS, and my cheaper plan of filling aluminum cans for the other charcoal baskets

[@kssaint6290]

Meathead...I don't own the way overpriced SNS 02 charcoal basket. But I do own the cheaper version of the SNS, whish they sell for $39, and believe it, I had no idea that is was considerably shorter than the big SNS. So I had to modify it, and raised the sides of it by about 1.25 inches, and bolted on it. But now it holds a whole basket of charcoals. Also, I didn't want any heat to escape under the grate, so I used aluminum foil attached to the grate which blocks any heat escaping to the cool side of the grate. This way there isn't any exposure to direct heat, and butcher's paper can be used wrapping the meat (brisket. butts, or ribs} around I have seen a few videos where they tried to use butcher's paper, but the paper caught fire when it was exposed to direct heat. I had no problem whatsoever keeping the temps steady throughout the cooking process, so having a water pan above the fire has very similar results as the one having on the side of the SNS.

[@FireWaterCooking]

I love videos where you test stuff.. I do the same thing with cooks on Sous Vide and BBQ...

[@meatcranium4280]

Fire & Water Cooking Brother I know it. Testing and difference of opinion, and validation of things is how we grow and get better prices. If the price was lower I would be in the market. I paid $65 for mine, that is a good price point. Thanks for the support and watching Brother

[@thegalleryBBQ]

Hm great comparison video... thanks

[@thebaldchef14]

Interesting demonstration learned a lot!

[@meatcranium4280]

The Bald Chef I may revisit soon to do Low and slow. It just takes so much time. I think the results will be the same or very close.

[@jjconjsj324]

Makes sense that the coals would burn faster in the slow n sear since the heat can only escape thru the top meaning its burning hotter and faster

[@meatcranium4280]

That’s not what they claim. They claim you can go 16 hours on 80 coals, and the heat is distributed evenly, and that’s without water in the trough. Thanks for the support and watching Brother

[@kevinbongard6772]

Just picked up a weber performer off of marketplace Great info & video ! Off to the meatcranium store for baskets and with the money I save, smooth bourbon

[@encinosarah]

I think you forgot to consider, prior to test 1, that the coals in the Slow and Sear had more access to oxygen despite the absence of side holes because the Slow and Sear was only half full and not surrounded by metal on all sides. Additionally, additional airflow was coming from below and so was being sucked up and through the coals by convection. If the Slow and Sear was full, and the coals were surrounded by metal on all sides, it may have changed the analogy, but I think Big Lew would still be correct in that the Slow and Sear probably sears better, if for no other reason than, when it is full, the coals would be closer to the cooking grate.

[@meatcranium4280]

Sarah Scott The best sears are closer to The Coals. Slow n Sear has Nothing to do with it. I made a steak a couple of weeks back where I seared over a charcoal Chimney and threw one one bare lump coals. (I think you watched it) The sear on both of those put the SNS to shame. Now, if anything the 304 SS CHARCOAL baskets had a clear disadvantage with those slots on the side. The SNS has the advantage because of your reasons stated. The SNS is simply a gimmick accessory that can be recreated with very few and cheap materials. It’s not Magical the way they try to promote it. If you like it, cool. I personally don’t. Thanks for the support and watching

[@encinosarah]

@@meatcranium4280 I understand. I was only saying the Slow and Sear probably sears better than the baskets because the coals in the Slow and Sear would be closer to the meat than the coals in the baskets. Of course, a Vortex would use less coal to do this, as would an even less expensive WSM charcoal chamber or even a large coffee can opened on both ends. I am not yet convinced that the Slow and Sear is worth the money. It does appear easier to set up and to use, and also appears to save time, when compared with the baskets or snake method, which is what might make it worth the money. What I am deciding now is whether to buy a 22.5" kettle or an 18.5" WSM to get back into barbecuing, and also to sear steaks. I had a couple WSMs years ago, and loved them, and can both barbecue and easily sear steaks on one extremely well. But the downsides I see to the 18.5" WSM are: 1) the unit costs more to buy; and 2) you cannot easily cook large briskets or as many full racks of ribs on one at one time.

[@meatcranium4280]

Sarah Scott I gotcha. BTW I love this kind of conversation. Either choice is A grand one. The 22.5 Weber Kettle is the better choice and you can cook anything on it, especially with a BBQ Dragon Grill Stone. The SNS you are massively limited to space and what you can cook. I made a video where I smoked 4 8lb Pork Butts on the Weber 22.5 inch using a grill stone. I have debunked the SNS time and time again. As long as the steak are close to the coals you can get a great sear. With the SNS you need to use a massive amount of coals to fill it up to sear. My way you use much less coals, even a thin layer of coals on the charcoal grate with a small 18 in grate on top would work better as well. Do get sucked into the SNS Hype. Get a $50 Grill Stone, and you can Sear steaks on it, I made a video on that too. Thanks again

[@encinosarah]

@@meatcranium4280 Great conversation! When cooking low and slow on the BBQ Dragon Grill Stone, does the top surface stay cool enough so the drippings don't burn on it when they fall onto it?

[@meatcranium4280]

Sarah Scott I did a video on This. No it’s extremely hot. Hot enough to sear a steak. You want the drippings to get on there, because it helps season the stone, making it harder and more efficient. The stone spreads the heat evenly

[@ChipsOutdoorChannel]

I don't use my Weber as much as my alternatives, so I don't have any experience with the SNS. However, I like the tests you did and the way you went about it! I like that scientific, analytical method! Marketing can add $ to the price, but doesn't add value. I'm always looking for better, cheaper ways with BBQ or otherwise. Other than the quality of the steel with the SNS, I don't see a major difference in results between that or the alternative from eBay. If it does, I'm sure my palette couldn't taste it anyways! Nice job on the test!

[@meatcranium4280]

Chip's Outdoor Channel Agreed. Thanks for the support and watching Brother

[@Cookoutcoach]

Sup meathead, I appreciate the time you took to do this video, I just have a few constructive criticisms about your tests. The first test you had both the slow n sear and the eBay baskets in the kettle at the same time. In the interest of removing all variables you should have done this as two separate tests because even with vents and dampers completely open there is only so much oxygen that can get into the grill, which will limit the top end temp the grill could get to. Therefore it is entirely possible that one of the items you were testing was influenced by the other. For example if the slow n sear was using 20 percent more of the available oxygen then the coals in the eBay basket could not burn and vice versa....either way the problem is it introduced uncertainty. My second recommendation is with both tests it needs to be a functional test at a target temperature to see how long they hold at a cooking temp they are designed to run at and hold them there. By doing this we know how well they perform against each other at the job they were built for. By leaving the vents entirely open and just letting the temps do what they do there are still variables, just all environmental such as relative humidity, ambient temps and the like. For instance the picture you showed in the second test had the sns a little over 400 where the image of the thermometer of the baskets at they were at their top temp was under 400. If leaving all the vents wide open and letting the two devices try to regulate themselves to a smoking temp this would be fine but no one cooks by filling up the grill for a long smoke and just letting it run full tilt with all the temperature fluctuations till the coals die. I’m not saying that doing either of these will change any results, but it will tighten up your tests and remove more variables. Also just for giggles and to lead this off I don’t know his intent but as far as the “magic” you kept showing when an author puts quotes around a single word it is to emphasize usually because the author doesn’t agree what the person they’re quoting is saying. So that sentence you showed in a grammatical stance is more of a sarcastic, how does the slow n sear work....it’s magic. Have a good one bud

[@meatcranium4280]

Cookout Coach In the first test it was the exact same because it was as I was Burning coals in two of the small baskets which were made to burn at the same time. That’s why I separated the two in the second test. Is the SNS Such a delicate piece of equipment that we grasp at straws to the fact that it under performed? ABC in there own videos has called it “Magical”. Next I take on the Easy Spin/ Cold Grate Technique. I can’t help infusing comedy and sarcasm in my video, it makes things interesting. We are entertaining people, I’m not going to be a bump on a log. I have a personality. Thanks for the support and watching Brother. I have no Heat WithYou. Only companies with BS Claims

[@meatcranium4280]

Cookout Coach Also the vent in the first test was in a neutral spot

[@Cookoutcoach]

MeatHead hey bud I think we had a failure to communicate there, the sarcasm I was talking about was the meaning of having quotations marks around a single word which was the screen shot you were showing from the abc website, I wasn’t talking about anything you said. The other thing is I really don’t care if your sns wins or loses, I have mine and like it, in fact if you eliminated the variables I referenced the sns might suffer a crushing defeat...the problem is we don’t know because there were still to many open ended questions. You can’t say because the vent was in between the two baskets that everything was equal, for instance your slow n sear has an open bottom, your charcoal baskets have a bottom that is only and I’m guessing here about 50 percent open and the other 50 is metal. So then wouldn’t it be feasible that the charcoal in the sns could get access to the available oxygen faster than the charcoal in the eBay basket therefore causing it to ignite before the other. I don’t know and no one else does, that’s why you eliminate all the possible variables like I believe you were saying in the end of the video. I’m just tying to help out and seal up any holes in your testing procedures thus increasing your credibility on this matter. As you know the whole point of the scientific method that your calling out is to eliminate bias and discover truths, you do you but you clearly are angry at ABC so even the simple fact that you’re the one performing the tests introduces bias and wouldn’t be allowed in a lab setting. We’re just trying to do the best we can to see how something will work for us in our own back yard beats lab, so we have limited resources but if we’re gonna put out info to the public so they know what they’re spending their hard earned dollars on I know we both agree we owe it to them to make our findings as tight as we can concerning the variables and whatnot we do have control over. Looking forward to the see how your gonna test the cold grate technique

[@meatcranium4280]

Cookout Coach I would spend my hard earned money on an SNS if the price was lower. I offer solutions as well so it’s not just total hate. I fully expected the SNS to win, I was genuinely surprised.

[@handcannon1388]

I agree with a lot of what you said, it's quite similar to what I had to say.

[@MrWizard36]

Humm.. do ya think that the fact that the open lower vent was right under the SnS allowed more Oxygen as well as the fact that the coals were a little more spread out with one side open also allowing more air flow sped up the SnS burn? .. Just an FYI the openings on the sides charcoal basket while allowing heat to leave.. would have nothing to do with the burn rate as much the openings on the bottom which would cause convection currents feeding the coals with more Oxygen... IMHO ... ;)

[@meatcranium4280]

Larry Siegfried vents have zero to do with it. The same vents were there for the other baskets as well, same height same everything. If the coals spreading out means better longer cook then my modification ideas for the SNS would be better, and makes my test even more valid. Thanks for watching

[@MrWizard36]

OK MeatHead, I dont see it exactly as you do.. but Smoke on Brother ;)

[@MrWizard36]

MeatHead I do agree that its pricey... that's for sure...I use the charcoal baskets too, but mostly for rotisserie cooking ... to get even heat on two sides.. keep up the videos...

[@GorillasGuns]

I gotta do more grilling... good test brother..

[@LazyCookPete]

I think you did a great job here Meathead. I don't understand how anybody could consider an honest review and actual physical experiment 'trolling'. I'm more of a make do and mend guy myself, so I tend to enjoy making my own contraptions for outdoor cooking.

[@meatcranium4280]

Pete Thomas I love making my own stuff as well, it’s more satisfying. Thanks for the support and watching

[@TheTournyman]

Love this vid , thank you thank you thank you !!!

[@meatcranium4280]

TheTournyman your welcome. I’m glad you enjoyed it

[@CookingWithCJ]

Stop being a troll! Lol! Keeping the testing even is the way to go. Looking forward to the next tests. Cheers!

[@meatcranium4280]

Cooking With CJ Now you know that I will get picked apart by the pro SNS people. I honestly didn’t expect it to go the way it went. So many people are try to find loopholes in something that is supposed to be Magical And Revolutionary, but a couple of little 304 SS CHARCOAL baskets held there own. Thanks for the support and watching

[@emibelledame1]

Excellent comparison..learned somethinvbthougjt thr SS was gonna do much better. Big LIKE!

[@calzadafamily6204]

Mr. Meathead the video at 24.07 was daft! Great job with the video. I appreciate the cost perspective. Truly a perspective necessary. I believe good BBQ is more on skill that gimmicks. Lots of different types of BBQs. I enjoyed the series. I believe in the right tool for the job. I don’t do a lot of low and slow I am more of a Griller. If I started to do pull pork, I think I would get a quality smoker. For now I use the Big Joe it seems to work. I do own a kettle but I use this for hot dogs and burgers ( three times this year). Please advise on a type of smoker and the options needed. You don’t need to state a brand. I trust your judgement, you understand money doesn’t grow on trees. I think I over paid on the Big Joe. I should have bought a Vision or a CharGriller Akron. Could have saved some cash.

[@meatcranium4280]

Calzadafamily6 the best bang for the buck is the Barrel House Cooker. They sell them at Walmart for $179, they have upgrades for extra money, but they are not unreasonable. The two must have upgrades would be the extender plate that goes on the bottom, and the stainless steel charcoal baskets. Full disclosure: I got mine sent to me for free, however I’m not an affiliate and I’ve paid full price for my extension plate which was $59. The BHC can do a 15 lb brisket in under eight hours. Thanks for the support and watching

[@calzadafamily6204]

I appreciate the advice. I have people telling me the trager (the parts look low end).That price seems very reasonable. Thinking of getting it so I can smoke a Bird for Thanksgiving. Will need to run a few test birds. Again, I think your honest review was well received by the world.

[@meatcranium4280]

Calzadafamily6 I do appreciate it. The best turkey I ever made was in the Barrel House Cooker, I made a video on it. Follow the recipe. Trust me, you will thank me for it.

[@danfalen7104]

Great video. Thanks

[@meatcranium4280]

Dan Falen I thank you for watching

[@enyceofnyc]

Nice helpful video! Where can I find the music/beat from the end?

[@meatcranium4280]

I would have to look for it. Sorry. If I find it I’ll post it in the description box

[@enyceofnyc]

Thanks. You always have good beats in your vids!

[@meatcranium4280]

enyceofnyc I just looked through all 114 on my list, it is not in there. The artist must have made it private. I had about 20-25 that I had to delete cause they weren’t up anymore. My apologies

[@PAPATexas]

Good test, see it was worth it for you to do this test. Good second test too. And the basket has other uses, lol.

[@petertomko2060]

MeatHead I have an idea for your water pan..... Stainless steel drywall mud pan!!!!

[@meatcranium4280]

Peter Tomko you know what that is a great idea. Thanks for watching

[@goldenbwoy706]

Should've had both lit sides facing the same way, you literally put the vent over the side the SnS was lit on and opposite of the lit side of the coal basket

[@meatcranium4280]

Christopher Golden REALLY? The “vent” was between the 2, and the coals burned away from the vent, and the 304 SS charcoal baskets burned into the vent. All was equal. The SNS should have handily won, but it didn’t. This coming weekend I will be finalizing this series with LOW N SLOW!! I picked up another Kettle to do side by side comparison. Y’all need to stop trying to find the most minor reasons and excuses to why the SNS isn’t as it’s portrayed. I hope to God that the SNS wins the low n slow battle, cause I can just imagine the excuses then. Thanks for commenting

[@goldenbwoy706]

I have both the SnS and the baskets I'm playing devil's advocate here i promise you i don't get paid by either lol so I'm definitely not defending SnS if that's what you're assuming but i do appreciate the test you did

[@realpolicetalk]

Great comparison my friend.

[@meatcranium4280]

Real Police Talk THANKYOU sir I appreciate it

[@mfreiher]

Slow and Sear has more air coming from the bottom thats why it burns faster.

[@meatcranium4280]

Mfreiher I see that as a flaw. Still it should have handily beat the other charcoal baskets. I am going to conduct another one, but this time At lower temps

[@bigj097]

For what it costs it should’ve won hands down....but

[@troplock9]

Great video and honest, accurate comparison. I'll be getting some of the baskets. I agree - smoke and mirrors.

[@rahleo2864]

Great video..Thank for giving me this information..The other guys are just out to get Dave's endorsement.

[@meatcranium4280]

Rah Leo You are correct. I don’t blame them though, they are just trying to get theres. I blame the puppet master

[@knsbbq1951]

Well I have no dog in the fight but I do have a thought or two. Long burn test should have been smoking temps in my mind. As for the rest I don’t own the SnS. If I kettle smoke it’s higher temp 275 or I use a PBC or my ol stick burner. Otherwise glad you tried it. I am fixing to compare charcoal Weber vs Kingsford. You can see how that goes and tell me what I did wrong. Later dude.

[@meatcranium4280]

KnS BBQ You are Awesome. Well let me tell you about what I’m going to be doing. This Saturday or Sunday I am going to be doing ultimate smoker mods on my barrel smoker there next week I’m going to test the cold great technique, then the week after I’m going to do low and slow, and I’m going to use Kingsford Blue. Thanks for commenting watching and contributing

[@meatcranium4280]

KnS BBQ I just subbed to you. I want to see your test

[@knsbbq1951]

Glad to have you. I forgot to hit the button myself but I drink a lot so. Forgive me or don’t. Lol

[@714Endurance]

Gotta think that the airflow plays a factor on the slow and sear. All that exposed area to the right leaves open air flow. Not an aerodynamics expert, so I could be absolutely wrong. Great test either way.

[@TMan4775]

Back in the day, we called that "Taking one for the team" Thanks brother the informative video.

[@meatcranium4280]

Tom Taylor Yes it is. I just shrug it off and keep pushing forward. On to the next one. Thanks for the support and watching Brother

[@michaell31]

The "slow" cooking method with the SNS does NOT have the vents wide open, so what exactly did you prove???

[@meatcranium4280]

Mike l Correct. That’s why I did a low and slow with the vent closed most the way. The point is proving that the Slow n Sear isn’t “MAGICAL”, and it doesn’t make the coals burn slower. It’s a charcoal basket that is way overpriced, and the performance can be replicated with a MUCH CHEAPER option. That’s the point. As always. Thanks for watching and commenting. 👍🏼💪🏼🇺🇸

[@BabyBackManiac]

Those baskets always burn out at separate speeds. It’s annoying as crap because you end up tending to 2 fires instead of one. In fact, on low and slow cooks, one side will often go out completely. If fact, That’s exactly why most people pile the coals on one side now. I’m honestly surprised they burned at the same rate. Just dumb luck I guess because it could’ve gone either way. I’m not asking you to believe me. Test it. Seriously. But if you do, you’re gonna have to backpedal on this experiment...Or come up with an explanation why two identical baskets are so eerily different in their burn efficiency.

[@meatcranium4280]

Baby Back Maniac I have Absolutely no problem “Backtracking” on anything ever. All variables were the same. The test is done. I’m totally shocked that the SNS didn’t last longer. I don’t want to revisit this Again, I have 2 more videos to do. Maybe I’ll do a low and slow. I think those findings will be near the same. I used the same charcoal, same amount, just different methods to hold the charcoal.

[@BabyBackManiac]

Premise of “exact same variables” is flawed. Put those identical baskets on opposite sides and you’ll see they burn differently. You don’t have to test it. Just ask anyone whose used those baskets before. I’m not kidding. ANYONE. That’s why kettle lovers cook on one side. I admit it irritates me you don’t know this already. It shows you never used them. It’s like me running tests on weight lifting and telling you don’t know what you are talking about on it. Then you give me a suggestion and I say “I don’t want to test that” I already know everything. I’d look silly. This is basic kettle 101 stuff. Sorry man, this is exactly why I suggested you use your stuff instead of rushing into these things. The exact same thing I told Kris because he ran with his video idea...then I found out he didn’t even own one...much less have spent time using it. Just like how you can’t run a test with unlimited oxygen and different times of day with different weight of fuel (that’s why we weighed them. Those briquettes don’t weight the same. I didn’t do that for fun) You are changing all the variables Short answer you aren’t running the experiments you think you are. Run the test on the charcoal baskets and it will become clearer. Weigh the briquettes. Think out how ridiculous it is to measure efficiency when you aren’t controlling the air flow or running tests in the same ambient environment. I promise you can do better. I want to see the results of these things too but you have to get it right. Run the charcoal basket test and you’ll see you missed something. They don’t burn the same.

[@meatcranium4280]

Baby Back Maniac What are you so worried about? Did I stumble onto something? Burning 2 baskets separate is like Burning a candle at both ends. If I did that then I would put hot coals on the each end of the SNS. That would be fair. It would be the same result. If I revisited this again I would do the same basket configuration. The 2 smaller baskets together was the same width as the SNS, I would close the dampers to half open then run it again. This is something that I was totally expecting. Thanks for commenting.

[@handcannon1388]

Justin, I bought a Weber cookbook years ago and have used a three-zone fire as they suggested. I think I did it for three different cooks. Once it burned evenly on both sides. Once the one side was only 1/3 burned at the conclusion of the cook. Once, the one side went out half way through the cook. And in ALL the cooks, it was a PITA to add more coals. I didn't even use baskets, but just banked coals. It is impossible to determine, let alone control ALL the variables in an experiment. What I'm wondering, though, is how the two options compare in real-life, relevant situations ("slow" and "sear"). Do you think you could get Dave or a representative to collaborate on a real-world test of THAT? That would be a long-shot, but might pop this festering sore once and for all.

[@BabyBackManiac]

It’s really not like burning the candle at both ends. I know you think that which is exactly why I’m trying to explain it. The fires compete for oxygen they don’t share it equally. You could run this test with identical charcoal baskets and get different results every time. That’s my point.

[@CookingwithKirby]

interesting test Meathead

[@meatcranium4280]

Kirby's Fishngrill THANKYOU Buddy

[@sparkythomas6354]

Thanks for your videos. I have learned a lot from them, especially the brisket cooks. I have the Adrenaline charcoal basket and use it in my Jumbo Joe at least twice a week. I like that basket and I would buy it again if I lost it. I was interested in this video since I'm thinking about buying a SNS for my 22" kettle. I don't have unlimited funds, so I am trying to decide between the SNS and a Weber Rotisserie. The tests you performed were not really relevant for me since nothing was cooked. I would like to see a low and slow or hot and fast using the SNS and the charcoal baskets with conclusions based on cook management and food results. Just my 2 cents. Thanks again.

[@gospleable]

My only complaint is that if you are truly going to do a perfect test you have to not remove the lid for the entire test.

[@briangutierrez7184]

Good shit MeatHead!!!

[@meatcranium4280]

Brian Gutierrez I do Low n Slow this weekend. Watch the video I did on Cold Grate Technique. Thanks for the support and watching

[@kevinbongard6772]

20.00 Charcoal baskets leaves money left over for a good bottle of bourbon Comments are priceless.....it's science Great series

[@shumardi1]

A more relevant test would be to show how long each system can keep the pit temp at 225 by itself.

[@meatcranium4280]

Jeff I am going to be doing this again in about 3 weeks. I am getting another Kettle to do low and slow. In that test I will have the bottom dampers a pencil width apart and the top about the same, It will lower the temps significantly, but I will keep it there until the temps reach 200. If I do adjustments with anything People will take up issues with that. I hope the SNS wins that one or all Hell will break loose. Lol. Thanks for watching

[@shumardi1]

I think making adjustments is totally valid. Adjust the dampers as required to maintain the same temp in each Kettle. That is the way to compare how long each can cook.

[@NorthTexasBBQAddicts]

none the less i have always enjoyed your stuff. I just dont personally get the YT politics of it. And prob never will. Why not just let people use what they want

[@meatcranium4280]

Whats New BBQ Bro, people are free to do as they please. I want to give people options, like I said at the end, You make the decision. I present the information

[@NorthTexasBBQAddicts]

@@meatcranium4280 i agree lol. I dig tests and myth busters haha maybe just let the scoreboard talk for you next go round and dont poke so much at stuff prior to putting up your myth buster video

[@chrivan473]

I think the test was fair. I was not surprised by your findings. With that.... I say it's time to smoke up some Dino short plate ribs. Go meat!

[@meatcranium4280]

Chr Ivan I’m with ya, that sounds great. Thanks for the support and watching Brother

[@mhammer5]

Thanks for another Meat exclusive.

[@meatcranium4280]

MHammer No problem. Your welcome

[@JrSVT]

I'm in the "not worth it" camp. I've been using the snake method for years and have had great success. To spend that kind of money on something that I can do for free seems silly to me. I agreed with Hobo Nickle BBQ when he did his SNS bash and I agree with you. Unless David is going to GIVE me a SNS I will probably never own one....or if I happen to win one of these cool givaways people do on their channels. Either way good food will be coming out of my Weber. Keep it real Meathead!

[@meatcranium4280]

JrSVT Absolutely. What made me want to explore this, is the fact that, I see no owners of product going to peoples houses to demonstrating how to use there products, then expect an unbiased opinion, while saying it’s all science. Al Gore says the same thing and it puts me on high alert. Thank God for Hobo, he is the pioneer, he simply told people that they have options, same as me. Hobo and I are friends, and he thinks about stuff like this as well.

[@JrSVT]

MeatHead, I look forward to seeing your other tests with the SNS. Keep up the good work.

[@calzadafamily6204]

Let’s just call the SNS what it is a gizmo, gimmick, an impulse buy, a solution to a yet to be determined problem. Thanks for the honest comments.

[@distlledbrewedreviewed]

Cool hat ✔, cool video ✔

[@yulasweden2722]

Good tests.

[@meatcranium4280]

ชีวิตติดFOOD คนไทยในต่างแดน THANKYOU

[@HeavyMetalBarBQue]

The only thing I'de say is......I with you had the new style with the slotted bottom. With that old style the coals start falling through the charcoal grate. As shown in your experiment. The weber style baskets, with the slotted bottom, held the burning coals longer. I'm watching every second of these Vids......so Good job Man! Metal On! \m/

[@meatcranium4280]

Heavy Metal Bar-B-Que METAL ON BROTHER!!! IF I revisit this in the future I may put another grate down there. I thought of that. You know what scratch that. The slots are huge on the bottom of these baskets. I say it was fair, All things considered. If I anonymously get sent a new SNS I will test that out. Thanks for the support and watching Brother. 👍🏼🇺🇸🤘🏼🤘🏼

[@AdrianCervantes]

The bridging of the coals slowed down the burning process, no matter how hard anyone tries the test it is not a true scientific test since you are using 2 baskets in a completely different approach. Replicate the test with a metal plate in between the SNS and form a "bridge" you will see that the SNS will provide a longer cook. The slow and sear has a multitude of applications that the weber baskets do not have off the shelf, you pay for ease of use and functionality. I see you use boost as a provider, try another provider that charges more money for the same type of service, find yourself off the the provider area for boost and compare to a big name provider. Is the cost worth it? I would say so, but again the test is not a true test as you say. Fit and finish come at a cost, and you better believe that SNS will out live the baskets. Cheers and thanks for sharing your video and time

[@meatcranium4280]

Adrian Cervantes First off, Thanks for the comment. You just proved my point without knowingly trying. Both are same thickness, both same gauge steel. I proved that it can all be replicated for much cheaper. Have you done the math. It will take 5-10 years to break even on your purchase of The SNS, I can buy 4-8 sets of these baskets for the price of the SNS. The Bridging part is just using these baskets in one of the many applications that it can be used. Don’t get sucked into the trap set by ABC. Don’t tell anyone, just between us. I am going to revisit this in 2-3 more weeks🤫. I wanted people to comment. I like how people want me to stack the deck against these little charcoal baskets. It almost like the 5 Star Blue Chip Athlete, High School Senior (SNS) going against a 3rd grader and getting his butt whooped, now the parents of the 5star athlete want the parents of the 3rd grader to tie an arm behind his back and have them fight again. I already made suggestions on improvements for the SNS

[@UncleDanBand64]

Happy Saturday

[@meatcranium4280]

Shootin' with Uncle Dan O YEAH!! It’s gonna be fun.

[@alextube1099]

Energy in, energy out. There is nothing that sns does to make it more efficient, definitely a good, convenient and quality product. Don’t expect to save money on charcoal.

[@HobiesGarageBBQ]

I've read some of the blow-back, particularly from Maniac. I hope this does not discourage you from further tests. One thing you mentioned that cannot be escaped by any reasonable person, is that someone traveling around the country and giving away free product and doing an on-camera cook with the channel owner can hardly claim any results from it are unbiased. Babyback Maniac is clearly biased as he says in his video with Dave how much he loves the SNS. And that's okay to love a product and therefore be biased toward it. But at least it explains his reaction to this video in the comments. And I'm also a fan of Maniac, so no hard feelings. Even if the slow and sear is the "magic" it claims to be (and I'm not sold that it is) I personally can't get over this infatuation with the cold grate method. It screams fad. There is simply no need to spin a grate to get a perfectly seared steak, without burning it and at whatever level of doneness a person desires. Steaks have been perfectly seared using different methods for centuries, long before the cold grate method or even kettles themselves existed. Spinning a grate is neither novel nor the holy grail of grilling.

[@meatcranium4280]

Dontcha Freefall Garage BBQ LOL!! I have a thick skin. I already knew there was going to be push back. I am full steam ahead. Cold grate technique is the next one I’m going to do, the way it should be done. BLIND TASTE TEST!! I’m going to try and get 8-10 People including myself. Feelings will get hurt.

[@calzadafamily6204]

Thanks for the test. It sure is funny how everyone claims the magic of the Slow and Sear. They all seem to protect ABC BBQ. ABC is just trying to sell product. Thanks for the video. Thanks for the truth.

[@meatcranium4280]

Calzadafamily6 your welcome

[@calzadafamily6204]

For the price of the slow and sear, drip and griddle “magic maker” and the spin grate you can pay for North fire Inferno (like my Otto grill) and sear a steak in two minutes at 1500 degrees. By the way a regular Weber grill gat can be made into a spin grill grate and the Blackstone single burner grill top can be purchased for less than the drip and griddle. Thinking of you and your money. Hobo Nichol does great breakfast on the Blackstone. There is no smoke, but most people aren’t looking to smoke their eggs or pancakes. The right tool for the job

[@jliebs7218]

funny, why no long cook comparison?