3 questions


 
Greg P

Greg P

New member
Hello
I am new to the pellet grill and have questions about rotisserie cooking. Is it a must to have a catch pan half-filled with water under the chicken?

The first sacrificial chicken was completed, cooked ok, but it lacked flavor. Is it better to toss the catch pan and let the fat hit the flavor bar?

Cooking Temp was 450, is 500 better?

What is the difference between Grilling/Bar-B-que? I've always considered them the same. Asking because there are threads for each.

Cheers,
Pep
 
I don't have a pellet grill.

I've always considered "grilling" to be a faster cook, such as throwing steaks on a charcoal weber.

I've always considered "barbecue" as usually a longer process, such as smoking meats indirect.
 
Hi Greg,

For roti chicken, I go at a slightly lower temp - 350 to 375 usually. I might start at 425 for 10 to 15 minutes to get the skin browned.

I like using a drip pan because it makes less of a mess. I usually only use enough liquid to keep the juices from burning when they hit the pan.

Like Mark, I see grilling as higher temps and barbecue as lower temps.
 
You mention lack of flavor. Ok, so exactly what "flavor" are you looking for? Smoke? If smoke then you were running temps too high. The flavor you get from "grilled foods"? BTW this is typically a sort of smokey taste but not of wood smoke. More like the taste coming off heat emitters i.e. charcoal bed, or the flame tamers found on gas fueled grills. If that: then ditch the pan and keep those temps up in the 400 range.
You can get the woodfired flavor and still do crispy skin. It's a balancing act on a pellet pit. Requires a bit more work on your part. Run the chicken with the drip pan, at smoking temps. I.E. less than 250. When the chicken is nearing completion (or food safe zone for temps) 150ish internal, lose the drip pan, and crank the pit up to 450-500 until done. Best of both worlds right there
 
I am not worried about the clean-up; that is just a minor inconvenience.

@ JimK, that is a good thought, less water might give that a go. Reading the comments, think I may ditch the pan for the next chicken sacrifice.

Is the pellet grill prone to flare-ups? I know the coal & gas burners are (experience)?

@ LMichaels took a screenshot for my records, thanks.



Pep
 
Not sure what took a screenshot for the records means. Bottom line as mentioned. Try to determine what flavor profile you're after. Then adjust the grill to suit that
 
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