Every cook on the Sns kettle is a learning experience for me. Wanted to document this cook for anyone else having problems with temp control
by Longjumping-Bug-6643
21 Comments
Almostmadeit
How are you liking the big SNS? I have their travel kettle I like to use for smaller hot & fast cooks.
burgermeistermax
Nicely done!
Longjumping-Bug-6643
Just wanted to add that it was feedback from this sub that helped me with this cook. I was so used to this grill struggling to maintain 300+ degrees that I almost overcooked my chicken 😅. My main takeaways are start with more charcoal than u think u need and be patient!
feed_me_tecate
On my way over!
Coat-Main
Looks good! Appreciate posts like these.. especially as a visual learner.
Proudest___monkey
Hold up..why the eff did the tenderloin make it to the freezer?
dubiousN
How does that charcoal do? I’ve been doing the Kingsford original but saw some of their “flavored” options and was kinda interested.
Nickelsass
Love the break down and play by play. Thank you fellow charcoal master!
Pure-Maximum2946
Yummy
timbo1615
Fully open bottom the entire time? I always thought you wanted a fully open top the entire time and adjust the bottom for a cleaner “exhaust”
ThundarDownUndar
Venison, hell yeah!! Looks great
lydrulez
I have to ask- what’s with the aluminum foil? These grills look similar to my beloved Weber kettle & I’ve never seen anyone use foil in this manner.
No-Examination9611
Don’t give up!
spayne1111
All those hours to cook the meat and your sides look boring and blaaaand.
Stup1dMan3000
In the winter, 10 min after dumping in the coals, close up the bottom vent to 3/4 -2/3. The air is so cold it helps to regulate it on the up temperature cycle. Watch to not over shoot the temp is not so great for the grill. Looks good for such a clean grill. Enjoy and keep trying new things on the fire.
thefirstWizardSleeve
Is that an insert for the coals or just a make shift….
GeeToo40
I need to know two things: Where do you live? What kind of beer should I bring?
Adorable_Tea_4269
Looks good. My biggest issue is patience when it comes to the charcoal.
KosherDillTickles
Great cook and excellent post! Loved the walkthrough. Keep it up!
Pooty130
Nice setup. Great looking food. Appreciate the tips too.
beersnfoodnfam
Whoa! That all looks super delicious, and I love the plated pic. It’s all one big-ass learning curve, but because I’m such a foodie, I learned quickly that if I want it to taste as good as I’d like, I needed to perfect my moves.
OP – it looks very clear that your goal of serving excellent and amazing grilled foods is close at hand.
21 Comments
How are you liking the big SNS? I have their travel kettle I like to use for smaller hot & fast cooks.
Nicely done!
Just wanted to add that it was feedback from this sub that helped me with this cook. I was so used to this grill struggling to maintain 300+ degrees that I almost overcooked my chicken 😅. My main takeaways are start with more charcoal than u think u need and be patient!
On my way over!
Looks good! Appreciate posts like these.. especially as a visual learner.
Hold up..why the eff did the tenderloin make it to the freezer?
How does that charcoal do? I’ve been doing the Kingsford original but saw some of their “flavored” options and was kinda interested.
Love the break down and play by play. Thank you fellow charcoal master!
Yummy
Fully open bottom the entire time? I always thought you wanted a fully open top the entire time and adjust the bottom for a cleaner “exhaust”
Venison, hell yeah!! Looks great
I have to ask- what’s with the aluminum foil? These grills look similar to my beloved Weber kettle & I’ve never seen anyone use foil in this manner.
Don’t give up!
All those hours to cook the meat and your sides look boring and blaaaand.
In the winter, 10 min after dumping in the coals, close up the bottom vent to 3/4 -2/3. The air is so cold it helps to regulate it on the up temperature cycle. Watch to not over shoot the temp is not so great for the grill. Looks good for such a clean grill. Enjoy and keep trying new things on the fire.
Is that an insert for the coals or just a make shift….
I need to know two things:
Where do you live?
What kind of beer should I bring?
Looks good. My biggest issue is patience when it comes to the charcoal.
Great cook and excellent post! Loved the walkthrough. Keep it up!
Nice setup. Great looking food. Appreciate the tips too.
Whoa! That all looks super delicious, and I love the plated pic. It’s all one big-ass learning curve, but because I’m such a foodie, I learned quickly that if I want it to taste as good as I’d like, I needed to perfect my moves.
OP – it looks very clear that your goal of serving excellent and amazing grilled foods is close at hand.
Cheers!