Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: rflores99 on October 26, 2019, 11:57:37 AM

Title: Flavor using Slow N Sear
Post by: rflores99 on October 26, 2019, 11:57:37 AM

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.

Title: Re: Flavor using Slow N Sear
Post by: HoosierKettle on October 26, 2019, 12:21:14 PM

All good questions. I’ve never used the slow and sear but whether you use it or simply bank some coal to the side or sides, it will work just fine. I would light up a full chimney and bank to one side with top vent open and bottom vent at half. This will net around 350-400 cooking temp. That will be very little smoke flavor if that’s what your after.


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Title: Re: Flavor using Slow N Sear
Post by: Mike in Roseville on October 26, 2019, 12:31:04 PM

As long as you don’t add any wood chunks or chips you should be just fine. I’m not a fan of smoke on poultry either.


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Title: Re: Flavor using Slow N Sear
Post by: kettlebb on October 26, 2019, 12:41:42 PM

Try using pecan wood with poultry. It’s the only wood I like with poultry. Too much smoke is not good.


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Title: Re: Flavor using Slow N Sear
Post by: View to a Grill on October 26, 2019, 05:11:06 PM

I use the SnS with my kettle. I prefer not having too much smoke on my poultry too.  I show how I set up the kettle with the slow SnS on my smoked turkey video.  Here is the link. How to Smoke a Turkey On The Weber Kettle - How to Brine a Turkey - Smoked Turkey Recipe https://youtu.be/jItYemTryJQ


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Title: Re: Flavor using Slow N Sear
Post by: SMOKE FREAK on October 27, 2019, 07:00:00 AM

Quote from: HoosierKettle on October 26, 2019, 12:21:14 PM

All good questions. I’ve never used the slow and sear but whether you use it or simply bank some coal to the side or sides, it will work just fine. I would light up a full chimney and bank to one side with top vent open and bottom vent at half. This will net around 350-400 cooking temp. That will be very little smoke flavor if that’s what your after.


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/\/\ This is how I see it. I don't smoke poultry. Prefer it grilled. Indirect but not too slow...

Title: Re: Flavor using Slow N Sear
Post by: JEBIV on October 28, 2019, 02:47:19 AM

I do chicken all different ways, but I think it shines best when over direct and it just smells so damn good that way

Title: Re: Flavor using Slow N Sear
Post by: HoosierKettle on October 28, 2019, 04:01:14 AM

Quote from: JEBIV on October 28, 2019, 02:47:19 AM

I do chicken all different ways, but I think it shines best when over direct and it just smells so damn good that way

Yes it does!  My absolute favorite chicken method is wsm top rack and no water pan. No smoke wood. The drippings into the fire is plenty of smoke flavor alone.


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Title: Re: Flavor using Slow N Sear
Post by: hawgheaven on October 30, 2019, 06:35:38 AM

When it comes to poultry, I'm a grillin' kinda guy...