First attempt at indirect cooking on my Weber kettle. Got the slow n sear deluxe with the water trap removed. Doing some chicken quarters and cooking based off the Chud’s Weber kettle series chicken quarters. I’ll touch base when I get done. Any tips?
by warpweftwelted
4 Comments
Did you mean to have all charcoal lit at the beginning?
Looks great. The only thing I’d keep my eye on is the charcoal. Might not be enough to take it all the way through the cook without adding more. Really depends on the quality of the charcoal but it looks pretty far gone right now.
I cook all of my chicken thighs indirect but don’t have the slow n sear. I rotate my grate every 3 minutes and put the chicken onto the hot side of the grate flipping/rotating as I go. I also keep the lid ON during the 3 minutes. I do add either a split mini logs of Oak or 2 Hickory chunks.
Don’t be afraid to go above 165. Especially as leg quarters there is a lot of collagen and fat that needs to render. You’ll be fine at 185 and the texture will be great.
GL!
Great start! Just be ready to add some coals as it seems all the beginning coals are already ashing over. Maybe add a chunk of wood next time on top of the grate over the bed of ashes to give off some smoke if interested. Hope the chicken thighs come out tasty!
I have found that higher temps indirect with chicken works well. Target 375-400 for about an hour. Kind of like cooking them in the oven but smoked