Weber Kettle Club Forums

I'm doing my first rotisserie pork loin today and plan to use basket(s) on my performer. It's about 2.5 lbs. Should I use one or two baskets? Plan on some lump on the bottom with kbb on top. I'm guessing 45 min to an hour? Plan to pull off at 145 & rest.

I would use both baskets, but monitor temps closely.  Loin isn't a very fatty piece and could cook fast.
Do you know what temps it will run at with one vs two baskets?

@EricD  I'm pushing for 375 or so. Could I get in that range with just one basket? I just got the roti and only one cook so far, chicken with two baskets and ran really hot. Had to shut both bottom & top vents almost completely. Plan to start checking it with thermapen at 30 minutes.

I have my Roti on an 18" kettle.  I have a hard time controlling temps because of all the openings. I can usually get away with using just one basket because it so small. (bigger chunks of meat I'll use two)
You are cooking a Pork loin, not the tenderloin right?  What size is your Performer?  You have 2.5 lbs of meat?  Give it a go with one basket.  I'd bet you could do it.

@EricD  It's a loin, not tenderloin. 22" Performer. Thanks for your advice, I'll go with one basket.

@stev, let us know how it goes!   remember....No pics, it didn't happen!

(http://pics.weberkettleclub.com/images/2017/05/09/greenssp002.jpg)
Here is the grill I'll be using. This is really just a test-my first photo upload. I think I'll downsize future pics.

Weird. I'm on the wkc app and I can see your picture displayed on the list of threads but not within this thread. Your cooking plan sounds solid. It will be great.


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I'm not sure what's up with pics. Roast is on. I'll let you know how it turns out.

(http://pics.weberkettleclub.com/images/2017/05/09/porkroast002.jpg)
Trying another picture. This is when it first went on.

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(http://pics.weberkettleclub.com/images/2017/05/09/porkroast002.jpg)
Finished product. No tabled pics-too busy scarfing it down. Juiciest, most tender loin I've ever done. Son & I polished off more than half of it. Had to save some for my better half. Next time I'll use both baskets though, ran about 325 'til I added more lump.

Great cook! but I think your pictures not working right.  How long did it take?

Because temp was lower than planned I had to add lump after an hour to bring up the heat. About an hour and a half total.

Well, chit.  Sorry for the chitty advise!  Glad it worked out for you.  I'm gonna spin a pork tenderloin tonight!  I'll let you know how it works out

Did the tenderloin!  used the small 18" and 3/4 full chimney of lump. Forgot to add wood chips.
(http://i1253.photobucket.com/albums/hh596/EricD420/Mobile%20Uploads/2017-05/9E191B22-0075-4CEC-A5CE-E4AAD112698E_zpsjqwmyj4w.jpg) (http://s1253.photobucket.com/user/EricD420/media/Mobile%20Uploads/2017-05/9E191B22-0075-4CEC-A5CE-E4AAD112698E_zpsjqwmyj4w.jpg.html)
25 minutes later... IT 142
(http://i1253.photobucket.com/albums/hh596/EricD420/Mobile%20Uploads/2017-05/BC3940C1-F340-41A3-8B0B-6FFD6FB43F9C_zpst8isgkjm.jpg) (http://s1253.photobucket.com/user/EricD420/media/Mobile%20Uploads/2017-05/BC3940C1-F340-41A3-8B0B-6FFD6FB43F9C_zpst8isgkjm.jpg.html)
It came out great!  rubbed with kosher salt and fresh cracked black pepper. 

I should re-phrase that...the IT was 142 when I pulled it off.  It rested on the counter for a while (too long) while I waited for the applesauce to finish.
I didn't re-check the temp after I cut it, but it was over 150.

Now I'm hungry!