Rotisserie Fuel


 
J

jjbates

New member
I am having my inaugural rotisserie run this afternoon and wanted to know what others use for fuel amounts. For chicken, I imagine I am looking to keep it around 350, so maybe 20-25 briquettes banked on each side? Would a mini minion be better? Any suggestions would be greatly appreciated.
 
The placement and amount the heat really depends on what you are rotissing. When I rotiss a whole hog most of the heat is at the shoulders and at the hind quarters. Bank your heat accordingly. Good luck...

joe
 
I'm assuming your using a kettle with a Weber rotisserie. I use one chimney for most everything I rotisserie and bank them all on one side of the grill. Also if you have gaps around the ring where it meets the grill stuff some aluminum foil in the gaps, doing so helps control the temp.
 
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