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    To Rotisserie or Notisserie?

    I have a Weber 26, after lots of research, I was able to find only one place, Cajun Bandit, that sells a rotisserie for the 26. That surprised me. I haven’t used a rotisserie in the last 20 years, but have found memories of using one on a Weber gasser. Any advice on using a rotisserie on a kettle?

    #2
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ID:	1056225 I got one for my 22” this spring. I’ve used it three times now. Love it. I see myself using it more and more as the season goes on. Whole chickens, chicken thighs with bacon and white sauce, and picanha Brazilian steakhouse style so far.

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      #3
      Welcome to The Pit.

      There's just something about spinnin' a bird that is extra nice. You can use either an SnS or the Weber baskets for the coals so that you can move them to get the desired crispness on the skin. I light about a full chimney of charcoal and let the fire run very hot. It normally takes about 45 min to reach 158° in the center of the breast, which is where I pull it. All the little nasties are killed instantly at that temp, and you will have a much juicier bird. Do make sure that the meat is at that temp in a number of places. Ad don't worry if the dark meat is a bit higher - it can take it.

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      Last edited by RonB; July 6, 2021, 05:23 PM.

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