One of the things I love about the Weber Kettle grill is that fact that it is pretty universally versatile. You can get replacement parts for it at most Ace Hardware stores or online and they make a ton of accessories for it.
For the longest time, I have had my eye on a particular accessory called the Slow N Sear. Based on all the reviews I was reading it is considered one of most "must have" accessories for your grill.
While the snake method for long cooks on the Weber Kettle is a tried and true method, I was looking for something a little more hands off. I also wanted something that was easier to set up because I kind of suck at stacking the charcoal briquettes for the snake method.
As you can see from the photo above, the Slow N Sear is just a metal insert for your kettle grill that has a water reservoir to help maintain the temperature as well as a "basket" for the charcoal. If you were handy with a welder, you could probably make your own Slow N Sear at home.
Since I am not great with a welder (actually never touched one), I decided to just buy it. They have a standard model and a deluxe model. I didn't feel like the benefits of the deluxe model warranted the extra cost, so I just bought the standard one.
I caught them when they were having a sale, so I ended up getting my Slow N Sear for $30 less than the regular cost. Score!
The initial setup is pretty easy. You just put a starter in the corner, light it, and then put about a dozen coals on it to get them started.
After fifteen minutes or so, it starts to look a little something like this. That is a good sign that the coals are hot enough to start the ones you are going to add on fire.
Once that was going, I filled the rest of the basket with charcoal and I shut the lid down. I also threw some apple wood chunks in there because I really like the smoke flavor that apple wood adds to pork.
Little did I know the Slow N Sear is so efficient that even after a complete five to six hour cook I would still have more than half a basket left of unlit coals!
The previous day I had let my half rack of ribs thaw from being in the freezer. I then rubbed some yellow mustard on the top of the rack and finally finished it off with a BBQ spice rub that I had picked up at Trader Joe's.
With the new coals starting to catch on fire and the internal temperature of the kettle starting to rise, I added my drip tray and the 1 quart of water to the reservoir that the instructions called for.
After that point, they encourage you to close the kettle and adjust the vents until you get the internal temperature somewhere between 225 and 250 degrees F.
One of the tips I read about online prior to buying the Slow N Sear had to do with using office binder clips to seal the lid of your kettle a little better. This helps prevent smoke from escaping around the edge and maintains the internal temperature at a more steady rate.
I'm happy to say it actually worked and you can use this tip for both the snake method and the Slow N Sear. It's pretty remarkable!
I was happy to see the internal temperature of my kettle holding very steady right around 230 to 235 degrees. That is practically perfect. It only took a little bit of adjusting the vents to get it there and keep it there.
After I got up to the 230 mark, I put the ribs on the grilling grate and I closed everything back down for a good 2 to 3 hours. I have to admit, I left somewhere in the middle of this so I could play a round of disc golf with my buddy. That meant @mrsbozz was in charge of the pit and while she did a great job, it didn't allow me the luxury of keeping an eye on the temp.
While I want to say the Slow N Sear was totally worth the money, I can't say that 100%. Next time I use it, I am going to have to make sure I can stick around and keep an eye on it. The fact that still had half a basket of coals by the end of the cook and the fact that the food wasn't raw tells me it worked at least a little.
After that first two to three hours, @mrsbozz took the ribs off the grill and wrapped them in foil so they could smoke for another 2 hours on the grill. She closed it down and added the clips back to help keep the temperature steady.
At one point towards the end of my round, she texted me and let me know that the temp was dropping below 225 degrees. I had her open the vents a little bit and that brought the temp back up to where we needed it to be.
This is what the kettle looked like when I arrived home from playing my round of disc golf.
I waited a little longer before I took off the binder clips and pulled the foil off so the ribs could finish up on the grill for a final hour. This method is called the 3-2-1 method or the 2-2-1 method because you smoke for 3 or 2 hours unwrapped, 2 hours wrapped in foil, then you finish for an hour unwrapped again.
As you can see from the opening photo and these photos, the ribs turned out quite well. I would have preferred more of a smoke ring and for the bones to be a little more exposed across the length of the rack, but I am still pretty happy with how they turned out.
I think with a little more supervision I can fix those issues in my next cook.
Finally, here is the proof that there was still close to a half basket of coals left when I pulled the half rack of ribs off the grill. I am pretty impressed with the efficiency of this device. I think it was a great purchase and I can't wait to try it out on a longer cook like a pork shoulder or something like that.
If you have a Weber Kettle and you have been looking for an alternative to the snake method for smoking, I highly recommend the Slow N Sear. I can't wait to use this thing more. Oh, I forgot to mention, they added that "sear" part at the end because you can just put coals in the one side and use it to concentrate your flame and sear off things like steaks at super high heat (700 degrees F) if you want to.
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You did a great job as did Mrs. Bozz. The ribs look deliciously juicy and tasty. Who knew tag team cooking was a thing?
Yeah, who knew! She would probably prefer not to have to deal with the ribs in the future. She doesn't really care for them.
I had a Weber Kettle back in the day but never made it work well so ended up giving it to a mate. I have a Weber Q now and it's easier to cook on although won't get the flavours yours will.
This is a pretty legit post man, you've taken us on a journey...a shame there was no tasty ribs at the end of it for me though.
Nice work and I'm sure in time you'll master the perfect ribs.
Thanks, I appreciate it! I looked at a lot of grills before I settled on the Weber Kettle. It is just so versatile and with a few tweaks it works really well. I had looked at the PK grills, but decided on the Weber. My dad has a Kamodo I will inherit one day and I'd love to get a Cotton Gin Smoker one day.
Wow!!! This is making me really really hungry and salivating like biggg time
You mind to share some bites😍😍
Thank you! I am eating the last of them for lunch today! Sorry!
Awwwnnnn
I guess I'm too late😔, I'd have to make mine sooner then🤗
That grill accessory is looks really useful. I wish I had known about that when I owned a charcoal grill. We have access to a couple gas grills in our condo building but it's just not the same. Weber makes a really decent grill for the price, that's what we used when we lived in our house. Have you ever experimented with hardwood chunks instead of charcoal? I used to find bags of apple and oak at our local Menards store. Sometimes I'd throw a few (2-3) onto regular hardwood charcoal and sometimes I'd use just the wood chunks.
Yes, I have played around with that a little bit. I also have done some cooking with lump charcoal. There is a brand called FOGO that I really like. This is a cool accessory. The Kettle is so versatile. I think the price has come up on them a bit, but they are still a great value for all they can do. I know what you mean about it not being the same.
I'll be by later for dinner! YUM!
Thank you! I am eating the last of them for lunch today though!
One must buy such things so that one can cook and eat whatever one wants over coals.
For sure.
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Thank you!
Oh wow, that looks good... you are making me so hungry. I wish I had of put steak out for tonight... anyway mince will have to do!😎
A steak sounds wonderful! I just bought some ribeyes the other day that I am looking forward to grilling up!
Definitely, sounds great!
Ooft - those ribs look great ! Send some here please.
I would if I could!
The rib are very stunning to look because of its inside juiciness . very mouth watering
Yeah, I didn't realize how juicy they were inside until I went back and looked at the photo to write this post as well.
I know nothing about grilling out. Glad to hear this new thing is working out for you. The results certainly look great!
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You earned 5.000 PIMP for the strong hand.
They're getting a workout and slapped 2/3 possible people today.
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That's a shame. It is a wonderful process! Probably one of my favorite things to do!
This is great as I literally just bought a new weber kettle bbq this weekend. Built it but yet to use it.
I've had various cheap bbqs in the past but eventually succumbed to investing in a weber. I had one many years ago and it was the best.
Top tip on the office clips. I'll try that!
Glad I could help out! That is cool that you got a Weber. I did a lot of research and thinking before I bought mine.
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