Why ever rotisserie?

[ItsAllGoneToTheDogs]

horizontal shawarma, kebabs, and birds as mentioned above

[Attjack]

Did someone say kebabs?

[Pequod]

Ribs:

Chicken Shawarma:

Chiang Mai Chicken:

Mini Chooks:

[Troutman]

Awesome !!

[texastweeter]

do both.. .I like chicken as well as Prime rib on a roto I make a button ribboncane ham too.

[JeffJ]

I've had my rotisserie for 15 years or so. Average usage is about 1 time per year. I've only ever done turkey with mine. The problem I've always had is that no matter how tightly I bundle the bird with twine and no matter how tightly I push in the skewers the bird always ends up falling apart during the cook. The end result has always been great, but that aspect of it is bothersome.

[Attjack]

Never had a bird fall apart. You should be able to adjust your technique.

[Dan Deter]

I do chickens 1-2 times a month on mine, never had one fall apart. Worst I've had happen is a wing comes loose and gets a little extra crispy. Haven't done a turkey yet, but I'm thinking about it.

[JeffJ]

Attjack "Fall apart" overstates it a bit. What ends up happening is the weight of the bird gets very uneven. When this happens the spit will struggle to rotate and then when the weight of the bird shifts it will "clunk" downward. This happens no matter how well I've trundled the bird and no matter how hard I push in and tighten the skewers.

[Dan Deter]

I'd be interested for you to try chickens and see if that happens. I'm wondering if its due to the size of the turkey. How big a turkey are you doing?

[Potkettleblack]

Try skewering them through the side, rather than through the cavity. Truss and skew so that the legs are on the same side of the spit, and the wings are on the other. Truss tightly to the spit, and you should not have loose rotation.

[JeffJ]

Potkettleblack Great suggestion. I had been running the skewer through the cavity.

[klflowers]

I am replying in this thread and I don't even own one. I guess it needs to go on the MCS list.

[Spinaker]

It's fun!!! And the food tastes great, especially over a live fire!

[BRic]

I have done this roast on the barbecue and it was awesome howtobbqright.com/2015/09/01/rotisserie-pork-loin-roast-recipe/

[Potkettleblack]

I got one. And I'm a master of poultry on the Grilla, which I'd put up against anyone's hanged bird on the PBC.

Porchetta as it's made in Italy. Loin in general. Leg of Lamb. Brazillian churasco. Tacos Arabes. Many many other things that benefit from being turned. There's the wow factor of spit roasting. And there's a connection to the past, when that's how many things were cooked, spit turned over a fire. And there's that flavor from self basting, searing, softening, researing that you get with the roto.

Looking forward to the nice weather in a few months, when I can properly clean my genesis and get the roto league going.

[Potkettleblack]

There are books and books of Brazilian Churasco:

https://www.texasmonthly.com/bbq/churrasco-grilling-the-brazilian-way/

[jfmorris]

So, would you say the chicken on the Grilla is better than the roto on the Genesis? I.e. will you be going back to the Genesis for chicken ever again, or just for those other items you mention cooking on the roto?

[Potkettleblack]

I got my roto in December, and it's been absurdly cold and windy or mildly cold and rainy every single weekend since. So, I haven't done it. But vertical roast chicken on the Grilla is simply amazing.

[MBMorgan]

I'll use mine a few times per year ... pretty much only for whole chicken ... and specifically for whole huli-huli chicken. It's pretty awesome.

[Troutman]

[BRic]

Wow sure looks good .

[Willard]

Troutman looks great. What I like about yours is you have a lot more clearance between the meat and grates. In fact I have none on my Genesis. The grates have to come out and even then it’s close to burners.

[Pequod]

Pineapple and a chook...with room to spare.

[Attjack]

Looking forward to spinning my first pineapple.

[Spinaker]

Now that is what I am talking about.

[Mosca]

Mostly because it tastes really good.

[Mosca]

Also because it is really hard to screw up. You can dry out grilled chicken, but rotisserie chicken just seems to get more tender.