Slow N Sear with a rotisserie?

[Courtneych]

I love my Slow N Sear and use it for nearly every cook on my Performer kettle. I also have Weber's rotisserie kit, which I do not use very often. Does anyone know if the SnS can act similar to a rotisserie style infrared burner on a gas grill if the SnS is rotated so that the coals are at the back of the kettle so that the rotisserie spit is parallel with the water reservoir? It seems like it should work well for a single bird on the spit. I thought I would ask The Pit before I give it a try.

[Huskee]

Yes it can. I have not done it myself, but all signs point to sure! You'll get very quick, even cooking doing that, downwside is you just can't leave a temp probe in.

[RonB]

I'm going to find out tomorrow. I've used the charcoal rails that came with the Performer in the past, but I'm using the SnS tomorrow.

[Tim Clark]

It really works great. I've done it a few times. But you should cover the water reservoir with foil since the bird will be rotating right over it. Just saves on some cleanup. Also, start taking temps a while before you think it should be done so you have an idea how it's coming along. Happy Thanksgiving!

[BluesDaddy]

I agree it works great. I've done it a couple times and will be doing the Turkey today with it. I'm going to shoot for a 340° cooker temp, so I'll probably start with more lit coals and less unlit than normal for a "low and slow" cook. A couple chunks of peach wood, and should turn out wonderfully.

[Huskee]

Try a half chimney (~40 briqs) of well-lit coals dumped onto half a chimney of unlit, so your basket is right near full of half & half when cooking. This should get you near 3-4hrs at 325-350.

[Courtneych]

Thanks guys for all the responses. I'll try it with a chicken this weekend -- don't want to risk the Thanksgiving turkey for my first attempt.

[Courtneych]

Worked like a charm -- 2 hours @ 350 degrees resulted in a beautiful, golden 6 lb. chicken. However, the veggies in the drippings pan beneath the chicken were not quite done. I think my mistake was starting with cold water and cold veggies in the pan -- next time it will be boiling water and a few minutes of preheating in the microwave to give the veggies a head start. In the meantime I have enough leftovers for a lot of chicken pot pies and chicken sandwiches.

Also, my thanks to Tim for the suggestion on covering the SnS water slot with foil -- it would have been a cleaning nightmare without the foil.

[Atalanta]

What about putting in the veggies while it comes up to heat to give them a head start?

[Histrix]

Why even bother using the SNS at all? Just bank the coals on each side of the spinning meat with a drip pan underneath.

I mean, that's how we did it back in "the old days" pre-SNS.

[Nate]

Was that back in the days when you and your college buddy invented the concept for the G'rillaQue and Slow'N'Sear that they copied off of you? Seems like you have something against the SnS as much as your recommend everything but it.

[BluesDaddy]

Why even bother using the SNS at all? Just bank the coals on each side of the spinning meat with a drip pan underneath.

I mean, that's how we did it back in "the old days" pre-SNS.

Well, because the SNS makes it easier as well as protecting the sides of the kettle from crazing. If you already have the SNS, no reason NOT to use it.

[Nate]

Interesting that someone would suggest not using a tool you have and instead recommend you do something else that is the same thing that said tool is designed to help you do and in an easier fashion... I'm going to have to think on that and see if I can figure out that logic.

[Histrix]

Just because I have a hammer doesn't mean everything I see is a nail.