Hello all, I thought I would share the rotisserie setup i use with my CGA.
1) I always put an aluminum pan under the charcoal grate. It catches the drippings and most of the ash. I am using Weber ones now but any will do. I can usually use it 10 times.
2) I use part of the charcoal basket to hold the charcoal.
3) I quad up tinfoil and make a box. I made a paper template to get the right size.
4) Foil box fits just right. Keeps dripping off the grill and helps with airflow.
5) I use a drip pan from the large gas grills to catch the dripping. I can wash and reuse and this lets me reuse my foil box.
6) I start the fire on the left and place the legs on the left so they can cook longer. Usually I start with a small chimney but it was too windy. The vent near me is fully closed and the opposite is fully open.
7) Chicken on.
8 ) The motor is always on the right. This lets the meat rotate down on the fire side. This causes the drippings to fall away from the fire and into the drip tray. Rainy today so put a bag on to protect the motor.
Let me know if you have any questions.
Jeremy
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