Rotisserie Tips

Discussion in 'For New Members' started by beerdaddy, Apr 12, 2016.

  1. beerdaddy

    beerdaddy Newbie

    Hello Guys n Gals,

    I am currently obsessed (Wife is starting to get concerned) with rotisserie over charcoal at the moment. I have done a dozen or so cooks with chickens, game hens, pork shoulders, and a lamb  roast over the last month. Each time I try something new such as making foil wrappers with the charcoal to create an even and long burning cook. So far, everything has come out really good. The biggest challenge is monitoring the temp.

    Anyways, I am sure some of you have some great tips for rotisserie grilling and temp control and I would love to hear them!

    -BeerDaddy


     
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  to SMF!

    It sounds like you know more about it than I do.

    I've only done whole chickens on the charcoal rotisserie and love the results.

    Looking forward to your posts..... I'm always willing to learn.
     
    Last edited: Apr 12, 2016
    beerdaddy likes this.
  3. bena

    bena Meat Mopper

    Get a wireless dual probe temperature system and attach one probe / transmitter to the rotisserie rod (on the exterior [​IMG])



    or



    It works - either that have a estimate of time needed and bust out the instant read thermo's until you reach your internal temp.

    Welcome to the forum!
     
     
    Last edited: Apr 12, 2016
    beerdaddy likes this.
  4. beerdaddy

    beerdaddy Newbie

    That is a great idea!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing your rotisserie in action!

    Al
     

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