I have a Weber charcoal rotisserie device. I have not used it in a very long time in favor of spatchcocking. My wife said she wants rotisserie chicken tonight. I compromised, so we're having rotisserie chicken...
That being said, my cooking has evolved to better and more scientific techniques since I last used the rotisserie for chicken. (maybe 3 years ago)
I am wondering is my old method still sound or should I update? I used to put the charcoal on both sides of the grill using the Weber charcoal baskets and a drip pan in the middle.
Should I now put the charcoal on one side? Should i use the SnS? Does it even matter? Any and all thought's and ideas are most welcome. fzxdoc and of course anyone else.
Thanks in advance, Troy
That being said, my cooking has evolved to better and more scientific techniques since I last used the rotisserie for chicken. (maybe 3 years ago)
I am wondering is my old method still sound or should I update? I used to put the charcoal on both sides of the grill using the Weber charcoal baskets and a drip pan in the middle.
Should I now put the charcoal on one side? Should i use the SnS? Does it even matter? Any and all thought's and ideas are most welcome. fzxdoc and of course anyone else.
Thanks in advance, Troy
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