I got a Weber Genesis and plan on using the rotisserie. When cooking, do you leave the lid up or down?
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Depends. I've done low and slow with the lid on (whole chickens) and hot and fast with a hot fire with the lid off (picanha).
Sorry, I was thinking about the rotisserie set up on my Weber kettle. I know nothing about rotisserie on a gasser.Last edited by Bkhuna; May 27, 2019, 05:52 AM. -
I have a Weber Summit and I leave the lid down. Outside burners on, center burner(s) off, unless you're searing at the beginning or end. Mine actually has a ceramic burner on the back for use with the rotisserie to do the initial sear for chicken or roasts. Whether using a special burner or the center burners, be sure to turn them off after the first 20 minutes or so to avoid blackening whatever you have on the spit. Obviously if you're using a basket with more delicate items like shrimp you wouldn't use the high heat at all.Comment
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I'm doing 3 lb chickens. Dont plan on wearing, so I'll leave the center burner off. Med-low or med-high? And do u put down a drip pan? Thanks. -
Depends on what it takes to get the temp where you want it. Sorry, can't give a better answer than that since I don't have the same grill, and even then I'd hesitate
I do put down a drip pan, may need to take out the grate and put on the flavorizer bars depending on the size of the chicken and of the drip pan.
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I do the same as Dan Deter on my Summit. Lid down and no heat directly UNDER the meat. Using a combination of outside burners and the infrared burner on the back.
Just keep the center burner off on your Genesis.
You may need to remove the grates in order to add a drip pan...but that's no biggie, you're not gonna need 'em. Temps are a hard call because of all the other variables...but if you've got a digital thermometer with an ambient/pit probe you can dial in whatever you'd like. One of the benefits of a gasser is that total control.Comment
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I do chicken at least 1 a week, I find MOM works really wellComment
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Don’t have Genesis, have a Napolean. I do what just about everything everybody said. You’ll do well in following their destructions. 🕶Comment
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Did the rotisserie tonight. Sorry, forgot to take pic. Chicken came out very moist and favorable. Thanks for the advice everyone.Comment
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I have a Weber Genesis with the rotisserie. Just used it for Easter, as a matter of fact, for Prime Rib Roast (sans bones). I am always lid down. I keep the center burner off to avoid flare ups and keep the outer two burners screaming at first to crisp up then down to medium to finish. Sorry if you already know his but the racks will need to come out as well. I also try to use a drip pan set right on the flavor bars just for easy cleanup. If you find a foil one small enough it does not block the outer burners. You will LOVE the rotisserie, I have used mine for chicken, and lamb and love the results!!Comment
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Love the rotisserie. Lid down, indirect heat, grab a beverage and relax.....Comment
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Just started a 4.5 lbs. bnls top sirloin roast. Lid down all the way.Comment
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down and low temp to roast, up an high to sear. When roasting use the indirect heat, when searing use direct heat.Comment
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I have even done pork ribs on it, came out greatComment
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Outside burners on only. Middle off, heat deflectors off, water pan sitting on the middle burners. Lid down and use it like an oven. When doing chickens, I like to put a few apple or pecan chips in a smoker box and put it next to one of the lit burners to get a little smoke. I jerry-rig my Fireboard into a rotisserie thermometer with the ambient probe telling me the temp at the rod and a probe in the chicken. I fiddle with the lit burners until it holds temp in the 350-375 range.Comment
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