Has anyone seen a difference in taste with poultry or roasts using a rotisserie as opposed to right on the grate with indirect cooking as I am thinking of getting a rotisserie but not sure if it is worth the cost.Does the meat stay any juicier than right on the grate.Thanks for any input.
Any difference in rotisserie vs on grate?
- Thread starter LouieD
- Start date
I'm only two birds into my rotisserie on the 1000.... I don't usually do whole birds on the gasser - but will do them on the kettle. The roti birds cooked nicely - but I did notice that they were noticeably more 'greasy/oily' than the kettle birds --- I'm chalking that up to not running the right temp profile on them - I'm still learning.... First one I ran with the lid temp at ~300-325 and the skin never really crisped up - second I ran at ~350-375 and it was better, but still not crisp but was well rendered. Both birds were nice and juicy but definitely noticed the fat level to be rather high --- just like a rotisserie bird from the store - that I never really cared for and assumed they were spraying them with extra oils.
Once birds go on sale again I plan on starting them out at higher heat ~425ish for some time to (in theory) render the fat out quickly and first and then dropping it back to ~325-350 to finish it off. (basically mimicking what the kettle temp profile usually goes thru).
I had the same reservations about a roti but since I was gifted one to play with I will continue to play with it!
I'm being told to get a basket for it to open up other cuts of meat to spin..... watching this one for black friday deals ---
I will add too that spinning with a smoke tube in the gasser IS really quite effective - much more so than just the meat sitting on a (raised) grate. My whole premise of getting a roti for a 1000/B was to reduce coal consumption and force me to use my 3 burners. Flavor off the kettle is still superior - but a roti/smoke tuber/gasser is still damn good AND easier.
Once birds go on sale again I plan on starting them out at higher heat ~425ish for some time to (in theory) render the fat out quickly and first and then dropping it back to ~325-350 to finish it off. (basically mimicking what the kettle temp profile usually goes thru).
I had the same reservations about a roti but since I was gifted one to play with I will continue to play with it!
I'm being told to get a basket for it to open up other cuts of meat to spin..... watching this one for black friday deals ---
I will add too that spinning with a smoke tube in the gasser IS really quite effective - much more so than just the meat sitting on a (raised) grate. My whole premise of getting a roti for a 1000/B was to reduce coal consumption and force me to use my 3 burners. Flavor off the kettle is still superior - but a roti/smoke tuber/gasser is still damn good AND easier.
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DanHoo
TVWBB 1-Star Olympian
I like roti chicken. I have roti on my genesis 1000 and treated myself to a roti for the performer that I've only used a couple of times.
comparing whole chicken, Roti cooks more evenly compared to beer-can style ( I have a vertical roasting tube ) and I think the skin ends up crispier.
I did a rack of pork on the kettle rotisserie and it was fantastic.
Is it a must have? No. But, I'll just quote what @timothy wrote:
comparing whole chicken, Roti cooks more evenly compared to beer-can style ( I have a vertical roasting tube ) and I think the skin ends up crispier.
I did a rack of pork on the kettle rotisserie and it was fantastic.
Is it a must have? No. But, I'll just quote what @timothy wrote:
+1
timothy
TVWBB 1-Star Olympian
Yea, your in the right sub forum so no need to clarify.
Wilmer Cogburn
TVWBB Super Fan
Yes - You need the rotisserie.
Without it, things like this might not occur....
Without it, things like this might not occur....