Water in the Slow 'N Sear Reservoir

[RAmorris]

Is it okay to use the Slow 'N Sear without water in the reservoir?

[RonB]

Yes. It adds moisture to the pit, but is not required.

[Craigar]

Is it okay to use the Slow 'N Sear without water in the reservoir?

Yes, especially on higher heat cooks, like with chicken over 325, you don't want to use water as it will just boil out and could make a mess.

[Parnicus]

When cooking foods at a higher temp you don't want to add water. Take chicken for instance, you want to get that crispy skin and having water in the pit can have an impact on developing that crispiness. Also, just like Craigar said, it will boil like crazy and possibly create a safety issue if you have the lid open.

[Huskee]

As others have mentioned, yes. But to set the record straight you actually can still get crispy chicken skin using water in the res as long as you cook hot enough (~340-350 is what I like).. However, it's not recommended, especially adding it after the grill's up to temp at 325+, please don't do that! I've actually wet brined whole chickens and used water (~1/2 full) and still attained crispy skin.

[Steve R.]

If you try to add water to that sucker when it's up to 325+ the crispy skin will be on your hand.

[Huskee]

Exactly

[FireMan]

Does it still taste like chicken?

[Livermoron]

yep. Great for 2-zone setup.