I have a set of thick silicone (no fabric at all) mitts that I use that can handle the heat of the spit (they are also good for reaching into boiling water as long as I don't go too deep). Got them years ago, can't find anything like them now. If I was buying now I'd probably go for welding gloves. I keep melting others that I try...
Chicken, turkey, boneless pork butts, (will probably need to be tied on to hold shape), prime rib, pineapple, and hot dogs, (may be a stretch ). Other things too, but not coming to my mind right now.
A pair of those cheap rubber gloves that are lightly insulated are great for removing hot meats.
I've got two rotisseries - one for my Weber Genesis II, and one for my Weber Performer (charcoal kettle). I mostly use the one for the charcoal grill, to do chickens (2 at a time) or turkey up to 20 pounds. I keep meaning to branch out and do something else like a pork loin or prime rib, but just haven't yet as there are so many other good ways to do those with 2 zone cooking to get a sear then finish indirect, or vice versa (reverse sear).
You won't need gloves to put the rotisserie spit on the grill, but you will definitely need something when taking off, unless yours is like my Weber kettle rotisserie, which has a big wooden handle on the end you grab - I can grab that, use tongs to support the other end, and pull it out of the motor and move it to a pan.
The other thing to remember is that the tines (forks) on the rotisserie spit tighten down with thumbscrews. You will have to loosen those while they are blazing hot, in order to remove the food. I can usually manage to loosen them with a set of grill tongs, then slide the rotisserie out of the birds, leaving them on a big pan.
I need it often enough that I have one set that stays cleaned so that I don't get grease or anything on my birds. Hmmm...I think its about time to buy a couple of birds and start them spinning....
I love rotisserie. It's great for chicken of course but there are lots of other uses. I have a couple of nice accessories such as a basket and a kebab spinner. I have some welding gloves I use when I pull the spit off at the end of the cook.
Attjack Does the food get charred all the way around or is there a way to turn the food without having it spin on the skewer? I have found 1 place that still might have the 64007 model at half the price of the new 64008. And you are using the Blaze rotisserie rod, correct? Just checking because Amazon does not know if the 64008 will work with the Blaze...
JimLinebarger The skewers are fixed but you get charring pretty well anyway. If I were you I might go for the new version. They may have improved the design. On the other hand I am happy with the old design. Yes, I'm using it on my Blaze rotisserie.
I’ve done pork loins on my rotisserie and they turned out great. But honestly, while I like using it, I rarely do. Just easier ways for me to get similar results I guess. I’ve got a couple of pair of these heat resistant gloves and they work great. I like the flexibility these give you with your fingers…Heat resistant to a claimed 932* and they’re washable too.
Sounds like an adventure. But rotisserie is quite forgiving. It is definitely one of our favorite ways to eat chicken. Glad it tasted great. FYI, there are some YouTube videos on how to truss a chicken without string.
It should always be easy to spear the chicken - you just run the spit through the body cavity and out the neck hole. I usually push it in at the neck end actually, and out the hollow. Then add the tines (forks).
How did you set the burners on the Genesis to do the cook? The one time I tried chicken on the Genesis rotisserie, I had the outside burners on, the middle off, and just didn't get good results. I finally turned the middle on low and it helped. My big issue with my Genesis II (the 2017-2019 design) is no clearance - chickens are literally hitting the flavorizer bars. The newest model has much better clearance.
I had the middle burner on about half way all others off. I had to remove the grates and put drip pans on the flavor bars though - it is very tight and doesn't allow for much girth to the meat... ahem!
Waster Thanks. I'll try that setup. I think that the rotisserie was an afterthought on the Genesis II. The lack of clearance makes it almost unusable. I think I could do the al pastor though and be ok, but I won't try chickens again. It's a shame really, as my 4 burner rotisserie spit is so long I could really fit a lot of food on it, just no clearance. So I use my kettle rotisserie instead... that one has miles of clearance, but is half the length.
). Other things too, but not coming to my mind right now.
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