Ok. I need your opinions. I have found many options on using a rotisserie. Some say lid on, others lid off. Some say put fire on either side of the spit. Some say use a SnS.
Where do you put your fire? Do you leave the vents fully open and lid off? Do you try regulating the temp with vents.
Please share your thoughts.
I guess I should have mentioned please include the meat you cook for your preferred set up. Thanks
Oh yeah. I guess I should have mentioned I use a 22 inch Weber kettle with a Cajon bandit rotisserie.
Last edited by Joetee; September 26, 2017, 08:01 AM.
I have wrestled with the same question. I use the 2 Weber charcoal baskets with a drip pan in the middle with lid closed with the vents open just a sliver. I find I have to refuel about 40 minutes into the cook.
I have also used the SnS but had to put some foil where the chicken was dripping. Good results too.
The rotisserie attachment is so loose it is hard to control the temp with the vents So I just go for hot as possible.
I have done chicken, beef roast, and pork roast. Two charcoal baskets or SnS, I say 6 and 1/2 dozen of the other. Both work well.
I use a Weber kettle with a Weber rotisserie. The ring that holds the rotisserie leaks badly, so there is no way to go low and slow. However, some of the aftermarket kits look much better in that respect. Since there is no way to control airflow, I open both vents all the way and let 'er rip. Temps can go north of 400* F easily - and I like it that way for chicken and turkey.
As far as the charcoal goes, I have used two Weber charcoal rails with one on each side of the bird, and I have used the SnS. Either way, the results are great. I do place the two rails so that dripping juices can't flare up, and if I use the SnS, I drape a piece of foil over the edge of the coals for the same reason.
Fowl is the only thing I do with the rotisserie, but I once saw a recipe for spinnin' a pineapple that I'd like to find again. If I could keep the temps low, I'd consider doing a butt, but I'd tie that sucker really well. I also think a large clod of beef would do well low and slow then finished hot and fast.
I use the same thing. I stack coals on both sides and some in the middle. I like the smoke created when the chicken drips on the hot coals and I throw a couple chunks of wood on the sides. Temps do climb but you can keep them in the 400 range with the top vent pretty easy. I usually start to baste about 45 minutes in and usually done about 75-90 minutes.
I do roto on a gasser. I have 3 burners that run lengthwise. I turn off the middle burner and set the front and back to fairly low flame and close the lid. My built in temp gauge reads 375°F--400°F. FWIW. I do whole birds on the rod/spit and I also do chicken thighs and pork tenderloins in the basket attachment. I've also done thin pork steaks and pineapple spears in the basket and used them to make tacos al pastor. I wouldn't be without a rotisserie.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
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I've been mulling over getting the 26 inch kettle, and I've held back because I'd want to get the rotisserie kit for that one rather than my 22. Probably kidding myself, I'll end up with one for both, Jon Solberg
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
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Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
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Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
For chicken, I set up my charcoal in two banks, with none directly under the rotisserie. I open the lid, and get the firebox close enough so that my rotisserie temp is about 375, give or take.
For a beef roast, I set the charcoal up the same way. But I close the lid, lower the firebox and keep my rotisserie temp at more like 275.
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