Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Kettle rotisserie-coal placement?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Kettle rotisserie-coal placement?

    I just recently got a rotisserie kit for my Weber 22”. Never used one before. Wondering what is the best way to configure the coals?
    -SnS parallel with the spit?
    -Weber baskets on each side?
    -Coals directly under the meat?
    -Other?

    Thanks as always for sharing your guidance.

    #2
    SnS parallel with the spit - That is how I have set it up, and made many a whole chicken(s) that way!

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      That makes sense. Thanks!

    #3
    I use the charcoal baskets split with a drip pan between them. I've been happy with the results, but haven't tried the SnS.

    Comment


    • Greygoose
      Greygoose commented
      Editing a comment
      Same here,,,,
      Works perfectly

    • Andrrr
      Andrrr commented
      Editing a comment
      Yep

    • Panhead John
      Panhead John commented
      Editing a comment
      I agree. The baskets on each side and the rotisserie in the middle, drip pan below. I’ve done it that way with a pork loin and a whole chicken, works great.

    #4
    Lately I have not been using my Weber baskets, and just running a line of lit briquettes parallel to the rod. I’ve been happy with the results and plan to continue that.

    Comment


      #5
      I have used both the SnS and the baskets. It's 6 of one and a half dozen of the other. I normally use the baskets so I can move them closer or further away to control the color of the skin, but I have found that it is seldom necessary to move them. If I had the newer SnS, I could do the same thing, but I have the original and it's very difficult to move with coals in it.

      Try them both and see what you like best.

      Comment


        #6
        A basket on either side seems the most logical but I'm sure a basket on one side works just fine too.

        Comment


          #7
          I’ve only roto’d on my gasser & those burners run across so, I agree with everybody. Don’t think it really matters. Just cook em Danno.

          Comment


            #8
            I would bank the coals to one side and rip it that way. You can use your SNS or baskets as well. I usually just bank them though, that usually seems to work just fine.

            Comment


              #9
              I have been using the SNS so the coals are higher up for a little more intensity on one side. I also set it up so it spins away from the SNS so the majority of the dripping falls into the drip pan I have underneath instead of potentially dripping onto the coals and causing flare ups. Although, I don't know if it would even do that since I never tested the other way.

              Comment


                #10
                I've tried it three ways:
                • Coals in the SNS (no water) parallel to the spit
                • Coals in 2 Weber charcoal baskets, parallel to the spit and spread to the sides of the kettle
                • Coals banked to one side on the charcoal grate
                I hate to say it, but I felt like while it worked, the SNS method was least effective. I think this is because with my original SNS, you are banking the coals too far from the center, and the walls of the SNS make the radiant heat more UP rather than towards the chickens I was spinning on the spit in the center.

                The charcoal baskets worked ok, but I've never cared for their limited capacity. Probably worked better than the SNS though, as they are lower walled and the radiant heat from the coals has a better line of sight to the meat on the spit.

                Finally, for my 19 pound thanksgiving turkey that I did on the rotisserie, I just banked the coals on the charcoal grate, to one side. That worked best in my mind. I laid down abotu a half chimney of unlit, and topped it with a half chimney of lit, and ran with the vents wide open, running around 350 in the dome for my turkey cook. As I recall, the turkey took 2.5 to 3 hours, and I may have tossed a scoop or two of unlit charcoal down in there during the cook. For chickens, they will finish much more quickly and you won't need more coals. It was the best turkey I've ever made.

                The only food I've spun so far are chickens (3 to 5 pounds) and a 19 pound turkey.

                The key thing to remember is that rotisserie cooking is about radiant heat. You want a line of sight from the radiant heat source - hot charcoal - to the meat on the spit. On higher end gas grills, that is why they put a radiant burner for the rotisserie along the back of the grill. I have a rotisserie for my Genesis II gas grill, which has no rotisserie burner, and it just doesn't work well, and doesn't crisp or brown the skin on chickens well unless you turn on the center burners, and then you risk overcooking. The kettle rotisserie works much better for me.
                Last edited by jfmorris; March 10, 2021, 05:06 PM.

                Comment


                  #11
                  I've used all 3 methods. They all work. But I like to place charcoal directly under the meat. You can cook with and without the lid. Kind of like a Santa Maria. It all works.

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                  Click here to read ourcompletereview


                  Is This Superb Charcoal Grill A Kamado Killer?


                  The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                  Click here to read our detailed review of the PK 360

                  Click here to order directly and get an exclusive AmazingRibs.com deal


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review


                  Groundbreaking Hybrid Thermometer!

                  Thermapen One Instant Read Thermometer

                  The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                  Click here to read our comprehensive Platinum Medal review


                  Compact Powerful Sear Machine For Your Next Tailgater


                  Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                  Click here to read our detailed review and to order


                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview