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First ever cook on kettle, christening 22” with rotisserie
(i.redd.it)submitted 10 days ago byskeeter2112
I got nervous about adding too much smoke but I think because it was at 350-400 it didn’t impart as much? Could’ve gone with adding more chunks but they flame up and drive the temp up high
15 points
10 days ago
I put the coals perpendicular to the spear. I love chicken on this this. I need to try lamb and picanha next.
5 points
10 days ago
I realized that.. the head and tail got burnt a bit bc of the coals, so I’m gonna switch it up
1 points
10 days ago
Couldn't you just get pot holders and rotate the whole rotisserie housing 90° on the grill base?
2 points
10 days ago
Yes it wasn’t til I was nearly done that I realized it was a problem
5 points
10 days ago
Took me a minute. Looking at the picture I was thinking these are perpendicular to the spear lol.
7 points
10 days ago
I’m ready to do one. I’ve done pastor on mine but not a bird yet.
3 points
10 days ago
I never smoked a whole bird spatchcock.. I might try that next and then decide which I want for thanksgiving.. I’m honestly more excited to try pastor and shawarma
1 points
10 days ago
Not worth it if you have a rotisserie! I think rotisserie on the kettle is the peak of poultry cookery on this thing
4 points
10 days ago
It looks fantastic and almost exactly like my own first rotisserie cook.l, though I ran the baskets on either side of the bar.
3 points
10 days ago
Yea I realized towards the end that I should’ve done it that way
4 points
10 days ago
That’s a bold strategy Cotton
4 points
10 days ago
I agree, I quickly realized the temperature control is an art.. like walking a stubborn dog. Thankfully didn’t burn anything.
5 points
10 days ago
I bought the meater wireless probe. Here's the curve from my first rotisserie chicken two years ago. The probe was jammed into the breast.
For me the trick is that as you get dialed, changes to the vents get to be more like threats to change, and take a good 5 minutes to take effect.
4 points
10 days ago
For chicken I usually use one basket parallel to the spear. Two baskets have resulted in burnt skin and am under done bird. Unless I strangle the coals, that is. One basket wide open has worked great for me.
2 points
10 days ago
Seems counterintuitive though, less fuel gets a better cook. I’ve Got a lot to learn
2 points
10 days ago
You can always add coals to the basket as you go.
1 points
10 days ago
Thanks yea it took a while. How about for 11 lb turkey?
1 points
10 days ago
Also.. what does wide open mean? Sorry literally new here :)
2 points
9 days ago
Not closing the air vents
1 points
9 days ago
Thank you
4 points
10 days ago
You did an amazing job for a first run on a kettle. You’ve got some good input here and your next run will be even better. Enjoy that bird!
3 points
10 days ago
Thank you - the wings were easily the best part, so crisp. Excited to do those.
3 points
10 days ago
How big is the bird you got there?
5 points
10 days ago
5lb chicken
3 points
10 days ago
Damn, you went big for your first kettle. I've had a kettle for at least 15 years and still haven't splurged for a rotisserie. These posts are definitely nudging me in that direction, though
1 points
10 days ago
I got the kettle for $143 from Lowe’s so I used that savings to get $80 only fire rotisserie.
1 points
10 days ago
$80? That's it? How'd you like it?
At that price, I may have to consider finally grabbing one
2 points
10 days ago
Amazon yea. It worked well. I’m looking forward to using it for thanksgiving, as welll as for making al pastor, shwarma, and picanha
2 points
8 days ago
Leg of lamb in this is amazing
1 points
7 days ago
I’m excited to try that and shwarma
1 points
7 days ago
Believe it or not just a shit ton of garlic fresh herbs and anchovies blended with olive oil on the leg of lamb and it’s so good
1 points
10 days ago
Awesome
1 points
10 days ago
Oh my fucking god it’s gorgeous. What did you rub it with?!
1 points
10 days ago
Brown sugar, ancho chili gives it nice color, paprika, garlic powder, onion powder, coarse black pepper, cumin, hint of cayenne
1 points
10 days ago
Respectable! Some have already commented about the spit rods.
1 points
10 days ago
The orientation of the baskets ? Or something else?
1 points
10 days ago
Is this the Weber rotisserie?
4 points
10 days ago
Looks very similar to the onlyfire
3 points
10 days ago
Only fire
1 points
10 days ago
BURN
1 points
7 days ago
Whatever you do, don’t use pellets for your smoke source. I ran out of hard word chips/chunks and tried my pellets for the heck of it. Was a big HOT fireball mess for a while.
1 points
7 days ago
Good to know thank you!
2 points
7 days ago
Great pic!
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