---
product_id: 32926880
title: "Slow 'N Sear® Deluxe Charcoal Basket Insert for 22\" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing"
brand: "slow 'n sear"
price: "1496 Lei"
currency: RON
in_stock: true
reviews_count: 13
category: "Slow 'N Sear"
url: https://www.desertcart.ro/products/32926880-slow-n-sear-deluxe-charcoal-basket-insert-for-22-weber
store_origin: RO
region: Romania
---

# 8+ hours steady cooking 1+ quart water reservoir 1000°F+ sear zone Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing

**Brand:** slow 'n sear
**Price:** 1496 Lei
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your grill game: Smoke low, sear high, and never settle for less!

## Quick Answers

- **What is this?** Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing by slow 'n sear
- **How much does it cost?** 1496 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/32926880-slow-n-sear-deluxe-charcoal-basket-insert-for-22-weber)

## Best For

- slow 'n sear enthusiasts

## Why This Product

- Trusted slow 'n sear brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Dual-Zone Mastery:** Patented two-zone design delivers perfect low & slow smoking plus blazing sear heat up to 1000°F.
- • **Endurance Champion:** One full charcoal load fuels 8+ hours of uninterrupted, temperature-stable cooking.
- • **Pro-Grade Innovation:** Veteran-owned, USA-designed with 11 patents — the ultimate upgrade for your 22" Weber Kettle.
- • **Built to Last a Decade:** Heavy-duty 430 stainless steel resists warping and corrosion, backed by a 10-year warranty.
- • **Marinate with Moisture:** Built-in removable water reservoir provides 5+ hours of steam to keep meats juicy and tender.

## Overview

The Slow 'N Sear Deluxe is a patented stainless steel charcoal basket insert designed for 22" Weber Kettle grills, enabling true two-zone cooking with temperatures from 225°F to over 1000°F. Featuring a removable water reservoir for moisture retention and a deep charcoal basket for 8+ hours of steady heat, it offers professional-grade durability with heavy-duty 430 stainless steel and a 10-year warranty. Trusted by BBQ pros and backyard chefs alike, it transforms your kettle grill into a versatile smoker and searing powerhouse.

## Description

desertcart.com: Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing : Patio, Lawn & Garden

Review: After using it, I recommend it. - Introduction: I bought the Slow N Sear Plus a couple months ago. I waited until I had used it a few times before writing a review. On the slow side (225 degrees) I've cooked 2 pulled chuck roasts, one pulled pork shoulder, and ribs. On the sear side (hot as you can go) I've cooked super thick steaks with the reverse sear method and some thinner ones (just searing the hell into them). I also did a lamb roast at about 350 degrees F. I also grilled a bunch of chicken pieces with the lid off at no particular temperature. Accurate temperature is key for slow cooks. For the first two cooks with the Slow and Sear I made do with temperature estimates with a Thermapen through the exhaust hole. I think, if you are considering this, you need a good thermometer too. I now have a Maverick thermometer. It took me a while, but now I know how to control the temperature with this thing. I get 5 hours before I have to touch the fire fuel. I'm still having one problem - I need to stir the ash very well to get it to fall through, otherwise the ash kills airflow and kills the fire. However the act of stirring that hard can also kill the fire if you don't have enough stable coals. I actually killed the fire once and had to relight. (I don't know if this is exacerbated by the floor on the Plus model or not. See also the regular SNS for comparison. I'd like to try them both and compare.) I'm still working on that issue but it's going to be solved by technique. I could check the fire more often, for example. The Review: Slow side: The pulled beef and pulled pork were perfect. I could talk about my previous offset smoker for a while at this point but who cares? I don't need it anymore unless you are talking sheer volume of meat. The ribs, also perfect. My daughters said it was better than the smokehouse in our town. They were probably gearing up to ask me for money though. Medium heat roasting: The lamb roast was excellent as well. I held it at 350 degrees. This is a different technique than 225 but I just followed instructions on the ABC barbecue site. It wasn't difficult. Its just a different size fire and different vent placements. I'm thinking I'll try the Thanksgiving turkey this way. Put a drip pan down and get ready for gravy. Grilling chicken pieces: The reason the chicken was better is that the fire stayed away from the chicken skin and I got no flare ups. I moved the chicken over the fire for brief periods, and then over to the other side of the grill for the bulk of the cooking. You could get this same result with a couple bricks or a weber coal basket of course. But I don't think I'm ever going to take the Slow N Sear out of my grill. It does everything. (Or wait. Its ME that does everything. But the SNS sure helps.) Sear: The steaks. Have you ever had bistecca alla fiorentina? I think it's the pinnacle of steak. I like bone-in ribeye but it's traditionally porterhouse. Sometimes I will crush garlic onto a plate big enough for all the steaks. Add some salt and pepper to that. Put the finished, hot steaks directly onto that. Turn them over after a moment. Top it with a hit of olive oil. Holy cow. Back to the cooking part . . . My steaks were CRUSTY on the outside and medium rare on the inside. They, too, were perfect. I will admit that the steaks I did on the sear were better than any I'd made previously. You can't get this hot without trying. Forget gas grills. Even a charcoal grill needs a heat push for world class steaks. This is it. I think this product works as advertised and if I ever buy a Weber grill for someone I would have to include one of these with it.
Review: A great product for indirect cooking on a kettle grill - I bought the Slow 'N Sear Plus several weeks ago from desertcart.com. I cannot yet comment on longevity, but the build quality of the product looks very good. It is made from heavy gauge stainless steal, fits my kettle grill perfectly and has not warped over several cooks (including hot sears). I have cooked on it five times now, and have smoked ribs and chicken, and slow roasted steak (with a very hot sear to finish). The results of using the Slow 'N Sear Plus have been excellent. I followed the instructions provided (even though I was initially concerned about having a lot of unlit briquettes), and it has worked very well. I measure the temperature of my cooks using a ThermaQ k-type thermocouple, which is a reasonably high precision device (+/- 1F), and I am easily able to maintain temperature between 220F and 235F over several hours (I have only cooked up to 5 hours thus far, but do not doubt the 8 hour claims at this point given the amount of leftover coals). Smoke levels are easily controlled by the addition of appropriate amounts of wood chunks (I have used 8 oz for ribs, 2 oz for chicken and 1 oz for steak). The food itself has come out great every time, and I look forward to my future cooks. Before I bought the Slow 'N Sear Plus, I had considered buying a dedicated smoker. However, this proves to be a much, much cheaper alternative for a high quality product, and I believe that the results will be as good. The only reason I may still get a dedicated smoker in the future is that the cooking capacity of a kettle grill is insufficient for large groups of people. One area where I think this could be improved slightly, is that I think the holes in the bottom could be, perhaps, 1/8th or 1/12th of an inch wider, to give a slightly better rate of ash falling through. This is obviously a balancing act between keeping the lit coals in place and not obstructing airflow with ash, and without experimentation it would be difficult to know what is optimal. However, I have not seen any ill effect of the current design in terms of temperature stability. TL;DR: If you want to do indirect cooking on a kettle grill, buy this product. It's great.

## Features

- Original Patented Two-Zone Cooking - From 225°F to 1000°F - The Slow 'N Sear is a patented charcoal basket insert for 22" kettle grills. Its patented curved design and radiant heat barrier create a true two-zone cooking system — a dedicated indirect smoke zone that holds 225–250°F for low-and-slow BBQ, and a direct sear zone that reaches 500–1000°F+ for high-heat searing. Smoke brisket low and slow, then remove the water reservoir and crank the heat to sear.
- Removable Water Reservoir – The Deluxe model's built-in reservoir holds just over one quart of water, generating 5+ hours of steady steam at 225°F to keep your meat moist throughout long cooks. It also acts as a thermal barrier between the coals and your indirect cooking zone for more stable temperatures. Remove it in seconds when you're ready to switch to high-heat searing.
- 8+ Hours of Uninterupted Grilling With One Load of Charcoal – Load one chimney-full (~80–100 briquettes) and the Slow 'N Sear's deep charcoal basket delivers 8+ hours of steady cooking at 225°F without a single refill. The Deluxe features a ventilated bottom plate that works with both briquettes and lump charcoal, giving you better airflow control, and making post-cook cleanup fast and easy.
- Heavy-Duty 430 Stainless Steel + 10 Year Warranty – Built from thick 430 stainless steel that resists warping, rust, and corrosion through years of high-heat use. While competitors sell flimsy charcoal baskets that warp after a season, the Slow 'N Sear Deluxe is engineered as a permanent upgrade to your grill. Backed by an industry-leading 10-year warranty — because we build it to last and stand behind it.
- USA Designed, Veteran Owner, and Backed by 11 Patents Across the Slow 'N Sear Brand – SnS Grills holds 11 patents across its product lineup. That's not marketing, that's proof of innovation that competitors can't match. A proudly USA-designed, veteran-owned company, SnS Grills is trusted by competition BBQ teams and backyard pitmasters nationwide. Compatible with 22" Weber Kettle, SnS Kettles, and other standard 22" charcoal grills. This is the last charcoal basket you'll ever buy and what your Kettle needs for the ultimate upgrade.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01HZXPK5E |
| Best Sellers Rank | #7,110 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #10 in Grill Baskets |
| Brand | Slow 'N Sear |
| Brand Name | Slow 'N Sear |
| Color | Deluxe Insert |
| Cooking System | Grill, Kettle, Smoker |
| Customer Reviews | 4.8 out of 5 stars 2,661 Reviews |
| Finish Types | Polished |
| Frame Material | Stainless Steel |
| Fuel Type | Charcoal |
| Handle Material | Stainless Steel |
| Indoor Outdoor Usage | Outdoor |
| Installation Type | Free Standing |
| Item Dimensions | 8.5 x 21 x 4.75 inches |
| Item Dimensions D x W x H | 8.5"D x 21"W x 4.75"H |
| Item Weight | 7.3 pounds |
| Main Burner Count | 1 |
| Manufacturer | SnS Grills |
| Manufacturer Part Number | SNS 1000+ |
| Material Type | Stainless Steel |
| Model Name | Deluxe Insert |
| Model Number | SNS-TWO |
| Number Of Racks | 4 |
| Number of Heating Elements | 1 |
| Number of Items | 1 |
| Number of Power Levels | 1 |
| Other Special Features of the Product | Heavy Duty, all-in-one grill and smoker, low 'n slow, smoking or searing, two zone |
| Primary Cooking Method | smoking |
| Product Dimensions | 8.5"D x 21"W x 4.75"H |
| Recommended Uses For Product | Outdoor |
| Series Number | 2 |
| Special Feature | Heavy Duty, all-in-one grill and smoker, low 'n slow, smoking or searing, two zone |
| UPC | 019962698040 |

## Product Details

- **Brand:** Slow 'N Sear
- **Color:** Deluxe Insert
- **Fuel Type:** Charcoal
- **Product Dimensions:** 8.5"D x 21"W x 4.75"H
- **Special Feature:** Heavy Duty, all-in-one grill and smoker, low 'n slow, smoking or searing, two zone

## Images

![Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing - Image 1](https://m.media-amazon.com/images/I/61jRrpS5x8L.jpg)
![Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing - Image 2](https://m.media-amazon.com/images/I/71lsr2e9O-L.jpg)
![Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing - Image 3](https://m.media-amazon.com/images/I/81f7AwjM9dL.jpg)
![Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing - Image 4](https://m.media-amazon.com/images/I/71+yAboYqiL.jpg)
![Slow 'N Sear® Deluxe Charcoal Basket Insert for 22" Weber Kettle Grills – Patented Stainless Steel Two-Zone Cooking Accessory with Removable Water Reservoir for Low & Slow Smoking and Searing - Image 5](https://m.media-amazon.com/images/I/81g6w+ifhbL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: On long cooks, does the base plate cause the SNS+ to retain more ash, choking out the fire?**
A: Stirring or tunking the coals with tongs at about the 4-5hr mark helps prevent the fire from choking from ash, in fact ABC recommends this.  This hold true for both the Plus & regular SnS.

**Q: Any reason i would not be able to continue to use the propane lighter built into my weber performer? light them, then move to the side?**
A: Actually,  if your just lighting 5-10 briquettes it works perfectly.   You just have to rotate the slow and sear so that it rests over the igniter.   When I'm lighting a large number of briquettes I use a Weber chimney because it's faster.  The slow and sear is a great addition to the Weber performer.

**Q: what is the difference between Plus and regular?**
A: Performance-wise (charcoal burn time, temperature stability, how long water lasts in the reservoir, etc) the two products are identical.  As others have mentioned, the sole difference is the ventilated, stainless steel bottom plate on the Plus.  This plate helps to hold onto charcoal (especially lump pieces which are not uniform and can easily fall through the kettle's charcoal grate) and makes cleaning up after a cook (removing unused coals) easier.   Either one will change the way you cook in a kettle!

**Q: Can anyone compare this to the Smokinator, which I a already have?**
A: The Slow 'N Sear perfects low and slow, hot and fast, roasting, baking, and searing on a kettle grill.  The Slow 'N Sear needs far less tending than the Smokenator and the Smokenator is only designed for low and slow.  There's really no comparison if you want  a device that makes all types of cooking with your kettle better.

## Customer Reviews

### ⭐⭐⭐⭐⭐ After using it, I recommend it.
*by S***N on October 24, 2016*

Introduction: I bought the Slow N Sear Plus a couple months ago. I waited until I had used it a few times before writing a review. On the slow side (225 degrees) I've cooked 2 pulled chuck roasts, one pulled pork shoulder, and ribs. On the sear side (hot as you can go) I've cooked super thick steaks with the reverse sear method and some thinner ones (just searing the hell into them). I also did a lamb roast at about 350 degrees F. I also grilled a bunch of chicken pieces with the lid off at no particular temperature. Accurate temperature is key for slow cooks. For the first two cooks with the Slow and Sear I made do with temperature estimates with a Thermapen through the exhaust hole. I think, if you are considering this, you need a good thermometer too. I now have a Maverick thermometer. It took me a while, but now I know how to control the temperature with this thing. I get 5 hours before I have to touch the fire fuel. I'm still having one problem - I need to stir the ash very well to get it to fall through, otherwise the ash kills airflow and kills the fire. However the act of stirring that hard can also kill the fire if you don't have enough stable coals. I actually killed the fire once and had to relight. (I don't know if this is exacerbated by the floor on the Plus model or not. See also the regular SNS for comparison. I'd like to try them both and compare.) I'm still working on that issue but it's going to be solved by technique. I could check the fire more often, for example. The Review: Slow side: The pulled beef and pulled pork were perfect. I could talk about my previous offset smoker for a while at this point but who cares? I don't need it anymore unless you are talking sheer volume of meat. The ribs, also perfect. My daughters said it was better than the smokehouse in our town. They were probably gearing up to ask me for money though. Medium heat roasting: The lamb roast was excellent as well. I held it at 350 degrees. This is a different technique than 225 but I just followed instructions on the ABC barbecue site. It wasn't difficult. Its just a different size fire and different vent placements. I'm thinking I'll try the Thanksgiving turkey this way. Put a drip pan down and get ready for gravy. Grilling chicken pieces: The reason the chicken was better is that the fire stayed away from the chicken skin and I got no flare ups. I moved the chicken over the fire for brief periods, and then over to the other side of the grill for the bulk of the cooking. You could get this same result with a couple bricks or a weber coal basket of course. But I don't think I'm ever going to take the Slow N Sear out of my grill. It does everything. (Or wait. Its ME that does everything. But the SNS sure helps.) Sear: The steaks. Have you ever had bistecca alla fiorentina? I think it's the pinnacle of steak. I like bone-in ribeye but it's traditionally porterhouse. Sometimes I will crush garlic onto a plate big enough for all the steaks. Add some salt and pepper to that. Put the finished, hot steaks directly onto that. Turn them over after a moment. Top it with a hit of olive oil. Holy cow. Back to the cooking part . . . My steaks were CRUSTY on the outside and medium rare on the inside. They, too, were perfect. I will admit that the steaks I did on the sear were better than any I'd made previously. You can't get this hot without trying. Forget gas grills. Even a charcoal grill needs a heat push for world class steaks. This is it. I think this product works as advertised and if I ever buy a Weber grill for someone I would have to include one of these with it.

### ⭐⭐⭐⭐⭐ A great product for indirect cooking on a kettle grill
*by C***. on August 15, 2016*

I bought the Slow 'N Sear Plus several weeks ago from Amazon.com. I cannot yet comment on longevity, but the build quality of the product looks very good. It is made from heavy gauge stainless steal, fits my kettle grill perfectly and has not warped over several cooks (including hot sears). I have cooked on it five times now, and have smoked ribs and chicken, and slow roasted steak (with a very hot sear to finish). The results of using the Slow 'N Sear Plus have been excellent. I followed the instructions provided (even though I was initially concerned about having a lot of unlit briquettes), and it has worked very well. I measure the temperature of my cooks using a ThermaQ k-type thermocouple, which is a reasonably high precision device (+/- 1F), and I am easily able to maintain temperature between 220F and 235F over several hours (I have only cooked up to 5 hours thus far, but do not doubt the 8 hour claims at this point given the amount of leftover coals). Smoke levels are easily controlled by the addition of appropriate amounts of wood chunks (I have used 8 oz for ribs, 2 oz for chicken and 1 oz for steak). The food itself has come out great every time, and I look forward to my future cooks. Before I bought the Slow 'N Sear Plus, I had considered buying a dedicated smoker. However, this proves to be a much, much cheaper alternative for a high quality product, and I believe that the results will be as good. The only reason I may still get a dedicated smoker in the future is that the cooking capacity of a kettle grill is insufficient for large groups of people. One area where I think this could be improved slightly, is that I think the holes in the bottom could be, perhaps, 1/8th or 1/12th of an inch wider, to give a slightly better rate of ash falling through. This is obviously a balancing act between keeping the lit coals in place and not obstructing airflow with ash, and without experimentation it would be difficult to know what is optimal. However, I have not seen any ill effect of the current design in terms of temperature stability. TL;DR: If you want to do indirect cooking on a kettle grill, buy this product. It's great.

### ⭐⭐⭐⭐⭐ Transforms a Weber Kettle into an Easy-To-Use Smoker
*by V***H on September 29, 2024*

After only 5 uses or so, I can confidently say that the Slow 'N Sear is one of my favorite accessories for the Weber Kettle. It makes it super easy to use the Weber kettle as a smoker, and it can put out really tasty brisket, smoked chicken thighs, smoked wings, and really anything else you can think of smoking. Before having a SnS, I would use the snake method with charcoal briquettes to smoke meat at a relatively steady temperature (anywhere between 225 F to 300 F) for extended periods of time. Look up the snake method if you are not familiar with it, because there are plenty folks online who have explained it really well and with pictures and videos. The primary downside with the snake method is the setup time. It requires extra time and effort to set up the 2x2 or 3x2 snake of briquettes prior to cook. A secondary downside is that it is somewhat difficult and finicky to add to the snake in the case of longer cooks that require extra fuel. With the Slow 'N Sear, both of those downsides are eliminated, and the temperature control is maintained. To start the cook, I can simply dump charcoal briquettes (or even lump charcoal, which doesn't work with the snake method) willy nilly into the SnS. I don't have to carefully place and stack charcoal briquettes like I do with the snake method, thus drastically reducing the setup time and effort. I then light the charcoal at one end using a tumbleweed starter or Weber wax lighter cube. A full tray of charcoal lasts 8 hours easily, and probably lasts closer to 10 to 12 hours. If I am smoking a larger cut of meat that requires more time, I simply flip up the side of the grill grate (I have a the Weber hinged grate) and dump more charcoal into the SnS. This takes only 1-2 minutes. Regarding temperature control, I have found that temps can be held very steady (in a 15F or 20F range) with the SnS and with very slight adjustments to the bottom and top vents of the Weber kettle. If I am doing a cook where I want to smoke at a higher temp such as 275-285F to speed up the process, then I open up the vents a little more. If I am doing a cook where I want to smoke at a lower temp such as 225F and for a longer time, I close the vents a little more. The last thing worth mentioning is that the SnS includes a removable water pan that slots right into the overall SnS charcoal tray. This saves me the hassle of having a separate water tray set up in the Weber kettle. I recommend always having some hot water in that tray while using the SnS; this means that you will very likely have to refill it during longer cooks, as the water boils off and evaporates. (It is really easy to refill. Just pour in more hot water.) The water helps to maintain higher humidity in the kettle chamber during the cook, thereby reducing the chances of drying out the meat. Also, water has high heat capacity, meaning it can absorb a lot of heat before its temperature rises. This helps prevent the stainless steel sidewalls of the SnS from absorbing too much heat from the lit charcoal and then deforming. Also due to water's high heat capacity, I suggest pouring hot or boiling water into the water tray when starting a cook or when refilling during a cook. If you use cold water, a lot of the thermal energy from the charcoal will ":be wasted" since it would go towards heating up the water (because of water's high heat capacity). Instead, if you heat up the water first, say using an electric kettle or on a gas stove, then when that hot water is added to the water tray, the kettle's internal temp won't drop or fluctuate as much because the heat from the charcoal can continue being used to maintain the kettle's internal temp rather than to heat up the water. I lied--one more thing is worth mentioning. Since the SnS sits off to one side of the kettle, it allows for two zone cooking. You can sear meats at high temps in the area of the grill grates that are directly above the SnS, since all of the charcoal in the tray concentrates its heat directly upwards. At the same time, you can smoke meats at lower temps in the area of the grill grates that is away from the SnS, allowing for indirect cooking. The Slow N' Sear is definitely one of the more versatile accessories that you can add to your Weber kettle, and it is well worth the investment. From the length and detail of this review, you can probably tell that I am really happy with my SnS. I would highly recommend it as an upgrade to anybody using a Weber kettle to smoke meats.

## Frequently Bought Together

- SnS Grills Patented Slow ‘N Sear® Deluxe Insert - Stainless Steel Charcoal Basket with Removeable Water Reservoir for Low ‘N Slow Smoking & Charcoal Grilling on Weber & Other Kettle Grills - 22 in
- SnS Grills EasySpin Charcoal Grill Cooking Grate, 304 Stainless Steel, Large Hinged Opening, Perfect for 2-Zone Cooking, Replacement Grate Compatible with Weber & Other Grills - Fits 22” Kettles
- SnS Grills Drip 'N Griddle Pan - 3-in-1 Kettle Grill Accessory for Searing, Dripping, and Griddling, Dishwasher Safe Stainless Steel BBQ Accessory Ideal for 22" Weber and Other Charcoal Grills

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-08-31*