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.
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