Welcome to my first cook using a gas grill. Please keep an extinguisher near your computer screen.
I don't yet have the CI grates sorted out (a bit corroded and gunky) so I'm taking advantage of the rotisserie that came with the grill. We're doing Weber's Lemon Something-Something seasoning on a bird first coated with olive oil/butter. Most of the seasoning fell off prior to the grill I think, from handling and trussing it up somewhat. And that's probably good since we wasted most of the bottle on this one thing. Stuff comes out FAST.
Had cranked 'er up to High for a minute and then down, to preheat with burners on Medium.
Well, THAT'S not gonna work! (New thermo, so should be accurate since placement is near cook surface?) I wasn't going to use the middle burner of course, so that went off and I turned the others to Low. "350" I think it became. I chose one click more heat, using Med on the front and Low on the back. That one click to one burner added 25 degrees. Nice.
Another new toy, partially stuffed with alder chips. I didn't soak them first, because I'm lazy and unorganized today. White smoke for awhile, not one of my brighter moves.
With The Boy's help we engage the spit and head outside. I hadn't yet wiped down the spit that came with the grill, so I'd taken use of my kettle's roti spit instead.
[pause for effect]
The spit for a gas grill is longer than a kettle's roti spit. Back to the kitchen and now, I have
two spits and tines to clean. (I'm adding this to my Dumbass Portfolio of Grilling Mistakes.)