Well, I don’t own a Weber, & I don’t give a rip what one owns. Awhile back a former member, Jon Solberg did a piece on the benefits of a rotisserie & sold me hard on the idea. So, I got one for my Napolean. For cooking a hole chicken, which is what I prefer, my wife often gets the pieces & parts pkgs, it is the best cook. I like it better than a spatchcock. Get it, you won’t regret it.
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Last edited by FireMan; December 21, 2018, 09:07 PM. -
My Summit has a rotisserie on it, we do whole chickens on it all the time. Usually do 2, with the leftovers going into the freezer to be used in any dish that requires cooked chicken. In fact, that's what I'll be making for Christmas Eve dinner this year. I really think it makes the best tasting chicken.Comment
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FireMan you just drove me over the decision edge. On Christmas Eve I will be the proud owner of a shiny new rotisserie! I’m exploring new frontiers here! Thank you all. I’ll tell my wife in a minute 😁Comment
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We got a gift from a neighbor, a 14 lbs. Purdue Hen Turkey. I was thinking of smoking it New Years Day. Was planning on coming here after Xmas for coaching. I also thought I could rotisserie it. I started reading Meatheads piece on this Making the Perfect Turkey page 308/309 ish. Don't know if it is too large for the rotisserie. Input appreciated. I'll be back with a separate thread next week
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Potkettleblack so my rotisserie arrives on Monday. If I follow your suggestion and cook the whole way on the rotisserie I assume the method will basically remain the same? Cook slow at about 225 to IT of about 115 or 120 and then high as she will go until I reach 130? Any adjustments to this? Others opine, please, if you like. I know we are now into the holiday weekend so please don’t feel any obligation to reply. This should be my last question. Many thanks!!Comment
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Potkettleblack That dadcooksdinner.com site is my favorite site for rotisserie tips and recipes! -
Dad’s got a lot of interesting stuff going on, and has certainly optimized for search, as he comes up a lot when I search for stuff.
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Willard, if we’re still talkin chicken, NO. Roto at 350, maybe up to 400 (preference) & bring it to chickie temps, breasts at 160 or a little better, aiming for 170 or better in thighs. The skin will be just fine from the roto action. Start chicken temps at 50 min. if at 350.Last edited by FireMan; December 22, 2018, 07:11 AM.Comment
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FireMan Rudely I didn’t thank you for the chicken cooking tips. That will soon follow. New Year’s Day May be a perfect time. Thank you very much for your input. The people willing to help out here is amazing. At some point maybe I will be confident enough to return the favor!Comment
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You won’t regret the rotisserie. I picked one up for my genesis here in the Pit from another member. I’ve done a couple of chickens, but I’ve got to tell you, my biggest success has been pork loin. Rubbed the loin with Memphis Dust and threw it on the spit. Turned out amazing! I love using the rotisserie and am having fun trying different things on it.Comment
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Got one for my Genesis II E-310 and works well. One big drawback and I think bad design flaw is you may have to remove one flavorizer bar and cover middle burner with foil to accommodate a large cut of meat. I just use the two outside burners for an indirect heat and middle not lit. They should have raised the brackets for the spit! Also can't use the left table due to motor. Did not get a weber, but one off amazon that is better.Comment
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Ready for Christmas. The shaft diameter is bigger than I expected. Seems like a a big hole in the meat.
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