Quote:
Originally Posted by BikeNY
What he said. While smoking on the Weber, a load of charcoal can easily last 6-8 hours, as it burns really slow. Once it's going, you keep the bottom vent just cracked and the top vent then gives you your temp control, but it's generally at least 3/4 closed. With the Slow n Sear, you light a couple briquettes on one side, then fill the rest. And as mentioned, you only want smoke from chips for the first hour or 2.
You can achieve similar results with some strategically placed bricks as well.
Hear is what it looks like:
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Did you get the drip pan as well? I kept going back and forth on the Slow n Sear, but I think this year I will get it. Like I said above, I usually just cover the charcoal grate with foil, but the drip pan looks nice as well. Easier clean up and you can use it as a cook top.