Weber Kettle Club Forums

Ok. I need your opinions. I have found many options on using a rotisserie. Some say lid on, others lid off. Some say put fire on either side of the spit. Some say use a SnS.

Where do you put your fire? Do you leave the vents fully open and lid off? Do you try regulating the temp with vents.

Please share your thoughts.

I guess I should have mentioned please include the meat you cook for your preferred set up. Thanks

Oh yeah. I guess I should have mentioned I use a 22 inch Weber kettle with a Cajon bandit rotisserie.

Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

i prefer lid on, indirect....you can use SnS or use charcoal basket(s).  i used to do the standard indirect setup, with a basket on each side.  since getting a SnS, i use that.  the heat is on one side and i get better results with the skin.

if you are going to do lid off, then put the charcoal underneath, and add more each hour....not a completely full chimney to start with.....maybe 3/4.......this guy has a good method for lid off.....but, this method takes much longer.

https://www.youtube.com/watch?v=xMfcFAehvQI

Just did a chicken last night

Used the Granite Performer
Drip pan in center
Full chimney divided to either side
Vents fully open
Let it ride for an hour
Came out perfect

Quote from: dazzo on September 27, 2017, 06:27:38 AM
Just did a chicken last night

Used the Granite Performer
Drip pan in center
Full chimney divided to either side
Vents fully open
Let it ride for an hour
Came out perfect

This right here. No need to try other methods.


Sent from my iPhone using Tapatalk

Quote from: iCARRY on September 27, 2017, 06:33:02 AM

Quote from: dazzo on September 27, 2017, 06:27:38 AM
Just did a chicken last night

Used the Granite Performer
Drip pan in center
Full chimney divided to either side
Vents fully open
Let it ride for an hour
Came out perfect

This right here. No need to try other methods.


Sent from my iPhone using Tapatalk

This!!!

I would do a sns on one side, vortex on the other, rig some sort of thermometer to rotate with meat, then install some sort of auto temp controller in the bowl. Should be all set.

I don't use anything. I dump coals on one side and let it rip. Always turns out great


Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Quote from: dazzo on September 27, 2017, 06:27:38 AM
Just did a chicken last night

Used the Granite Performer
Drip pan in center
Full chimney divided to either side
Vents fully open
Let it ride for an hour
Came out perfect

Lid on or off

Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

Quote from: dazzo on September 27, 2017, 06:27:38 AM
Just did a chicken last night

Used the Granite Performer
Drip pan in center
Full chimney divided to either side
Vents fully open
Let it ride for an hour
Came out perfect

Yup. That's pretty much what I do. I have the lid on, sometimes close the bottom vents half way to cut the heat down if it's running real hot.

One thing I've learned for a chicken cook anyway is that one basket instead of two works just fine. @MikeRocksTheRed gave me that tip. Two baskets on bothe sides can turn your chicken super dark and split the skin. One basket gives it that golden color.
@HoosierKettle Great comment bud 😂

@Joetee

Lid on

Basically spinning in an oven

Keep it simple, and let us know how it turns out

As @Travis said I prefer to use only one basket and I try to put it slightly toward the dark meat end of the bird.  Lid on and I actually try to keep temps fairly low until the chicken is to around 140, then open the vents more to crisp up the skin during the last 25-30 degrees of internal cooking temp.  I've thought about using my SNS, but haven't yet since one basket seems to do the trick for me.  Also, take them in the thigh not the breast.  The breast will most likely be done first, but since its spinning it will still be juicy if it is cooked past 165.  I like to cook to 170-175 in the thigh.

It's pretty hard to screw up.


Sent from my iPhone using Tapatalk

Quote from: Travis on September 27, 2017, 08:55:02 AM
One thing I've learned for a chicken cook anyway is that one basket instead of two works just fine. @MikeRocksTheRed gave me that tip. Two baskets on bothe sides can turn your chicken super dark and split the skin. One basket gives it that golden color.
@HoosierKettle Great comment bud 😂

I totally agree.  That is how I do it.