I'm not a real big fan of "smoking" quarter legs on an off set smoker giving it too much smoke flavor and pinkish color on the chicken. Will using the Slow N Sear on the weber kettle grill with chicken on the side as an indirect set up get the same type of abundant "smoke" flavor using charcoal? I enjoy the flavor more from "grilling" chicken with low to medium heat over charcoals.
Also will using the SNS where you only light up a few (3 or 4) of the charcoals to let it cook "slowly" indirect get the same flavor as lighting ALL the charcoals in the SNS for indirect cooking?
I'm new to all of the weber kettles and SNS so just getting information here.
Thanks.