Anyone have a slow n’ sear for their Weber kettle?

I'm aware of that stacking method, but haven't done the snake method. I got a Smokenator about 5 years ago or more and use that for long smokes. You can still sear meat by placing the meat directly over the coals, then spin the grate to avoid infrared cooking. I like throwing in a few chucks of mesquite when cooking beef for the flavor.

I have done several briskets and pork butts using the snake on my kettle with great results. I stack 2x2, a wood chunk every 6 inches or so, and water pan in middle. Have had it keep 225-250 for around 13 hours before, that was all the way around except for about 6 inches. Bottom vent 1/2 closed, adjusting top vents 1/2-1/4 to keep temp. Grill is kept under a patio so wind was never hitting it.

Recent Pork butt


A brisket from last year

I have found if you keep water in it while it's hot, it provides consistent low heat, and a very long burn, around the 12 hour mark. Once the coals burn down some, the water level does not need to be maintained as it acts as a heat sink more than anything. If you're wanting 325, no water needed and the temp will remain long after your turkey is removed.