If I’m doing a bird on a rotisserie, I want the skin crispy...this doesn’t look like it would get me the results I’d want. Why not just smoke it? Why the need for the roti? [emoji2371]
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Your right, you don’t need the roti but I do like the results better. The skin came out as good as any turkey I’ve done on the grill. What would make it less crispy? It was cooking at 350 or better the entire time.
The point of the snake while doing the rotisserie was to have enough fuel to last the entire relatively high heat cook.
It’s not anything game changing but it will come in handy when I do my 20lb bird on Thursday and have to be gone a few hours.
Plus it’s just fun to experiment when you’ve gone bored of what you normally do. Thanks for having a look [emoji106]
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