When I rotisserie in my kettle, I use the charcoal baskets, one on each side, with a drip pan in the middle. Does anyone put charcoal underneath the meat, so that it gets a drip and sizzle effect?
That’s how I’ve always done it as well. I’d worry about a grease fire putting the meat directly above the fire. You could build the fire to one side where the meat is exposed to the edge of the fire.
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