Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I have a roti for my Weber, and everything I’ve ever made with it has come out fantastic.
But also, every time I use it, I wonder if I’m setting it up correctly, and I’m apprehensive about the results until the cook is done. So, I rarely use it.
One charcoal basket, or two? Lid on, or lid off? Or half on?
Like I said, the food always comes out great. I’ve done whole chickens, and whole rib roasts, with the roti. But rib roasts also come out great done indirect on the BGE, and chickens are fine cut into pieces and grilled.
When it’s 6 vs half a dozen, I’ll do what’s easiest. I’m glad I have the roti because it’s fun, but I just don’t use it much. One a season, maybe.
Mosca I haven't used a charcoal rotisserie but I would think If you can get to your desired temp with 1 basket go with that and if not use both. I would definitely leave the lid on.
How would this work on a three-burner gasser, with the burners running front to back?
Looks like we'd have to take out the two grill grates, then fire up the middle burner (keeping far left / far right turned off) BUT wouldn't that not be not great for any catch pan directly over the flame for a few hours?
Thinking to rotisserie a porchetta over potatoes (and an eventual chicken), but something suggests we may run into a heat issue with this particular unit.
I have a 4 and 2-burner grill so I can only speculate. You might just turn on all 3 burners equally and dial in your temperature then let it roll. As you can see I do put a drip pan over the burners of my Spirit and cook stuff in it with good results.
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