@iCARRY I think Jon above expressed the essence of the thing.
1) Cook indirect by dividing the heat; You can also pile all coals on just one side instead.
2) Use a drip pan [Weber #6454 is ideal]
3) There is no Step 3
Fewer things in the outdoor cooking experience possess a higher satisfaction/effort ratio than using a rotisserie. Turning, re-positioning food? That's for the
other guy.I keep meaning to buy a second set of compatible tines for mine (a Weber roti) because one chicken looks so darn lonely on the spit.
Topic: I did it, Cajun Bandit ordered (Read 4221 times)