Unless I've got a financial crisis, I usually use my tax refund to help buy something I normally couldn't afford. Last year, it was the Smokey Mountain and this year I decided to get the Weber rotisserie kit for the kettle. This meant a trip to the local barbecue specialty shop since most places have the rotisserie as a special order item only but as luck would have it, one was in stock so I bought it and picked up a small fryer chicken on the way home. I seasoned the chicken and it's been spinning for about two and a quarter hours now on medium/low heat and it's starting to smell and look good, and I can't wait to give it a taste test. There is definitely an art to getting it on the forks though and I stripped off a bit of skin at one end discovering you need to give the fork a good shove to puncture whatever you're putting it into before it'll slide in cleanly. Same with trussing it up neatly.
While I was there I browsed around and saw a kettle set up with a Kettle Pizza attachment. That jogged my memory. I have one that's been sitting in its box the last three years unopened. I got it shortly after being given the kettle but never used it since things went south with my ex in a big way at the same time and it basically got put away for later and forgotten about during the ensuing fiasco. So I rummaged around, found it iin it's unopened box and opened it up, and there it is waiting to be assembled three years later and used. This is a situation I'll have to correct soon.
Anyways, any advice on using either would be really helpful.
Topic: Rotisserie and the long forgotten Kettle Pizza (Read 2075 times)