Rotisserie Question

[Willy]

First, I couldn't find a roto thread, so I hope I used the right place to post.

I'm a huge fan of roto for turkey/chicken, game hens/etc. I also love it for smaller items like chicken thighs and pork tenderloins where I use a roto basket rather than skewering the meats. I use use an old Weber Genesis that features three length-wise burners. I turn off the middle one, adjust the temp to about 375°F-400°F (using the built in thermometer, so the actual temps may be different), and roto away very successfully.

I see the new Webers have crosswise burners instead of lengthwise. This seems to be a negative for roto.

Your thoughts/experiences?

[FireMan]

I have a Napoleon with I think you are describing as cross wise, and I have no problem. Sometimes my understanding of things is dyslexic.

[EdF]

Oh, there are plenty of dogs - I think they call it polypupism!

[Mr. Bones]

FireMan Me too, brother!
Yerself an texastweeter got there first, with my mtl!

[CaptainMike]

Good one, EdF

[RichieB]

I have genesis 3 burner LX II. Burners are front to back
I've used the rotisserie twice. Both called for indirect cook. I turned 2 off and cooked there leaving 1 on. I've not done poultry. Wouldn't that be a direct cook? Too lazy to look up a recipe.

[Willy]

On my current Genesis (burners lengthwise) the birds sees heat on both sides, but no heat directly below. This seems the best deal for roto to me. Not sure how to brown the birds with no heat nearby?

[Rod]

I had a Weber rotisserie briefly and did a couple whole chickens with great success. I have a Genesis with burners running front to back. I gave the rotisserie away because whole chickens would scrape against the flavor bars unless you really tied it up good. Then I discovered the PBC.

I don't think you would have to worry about being directly over the flame as it will be rotating continuously.

[Troutman]

My Weber Summit has an infrared burner in the back that cooks the meat on the rotisserie spit, so there.

[FireMan]

After further review, here’s the story. The burners run away from my midsection (belly to those of you in Oconomowoc). I turn the right & left on & maybe the middle on low, or all on low (can’t remember). I bring it to 350 with my chef’s alarm. The yard bird then goes round & round til it’s done, I start checking at the 50 min mark. It ends up marvelously cooked, moist, skin kripsy & tasty. Love rotoing. (new word).

[Brewmaster]

I have the older weber, burners front to back and do a lot of rotisserie chicken for SWMBO and use the MOM method, works out wonderful