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.
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.
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