Any difference in rotisserie vs on grate?


 
L

LouieD

TVWBB Member
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.
 
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.
 
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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:

timothy said:
it's an excuse to buy another tool in the arsenal and most like the cool factor.
Click to expand...
+1
 
The protein is self-basting with a rotisserie...otherwise, the juices tend to settle in the lowest part. A spatchcocked chicken is a very close second to spinning a bird, but a rotisserie is the best way to cook just about anything you can think of, IMO.
 
Aside from more even cooking, anything spun on a rotisserie bastes itself throughout the cook and turns out very moist. In addition to the main heat source(s), I like to scatter a few coals right under the spit. When fats drip onto them, it sends some nicely flavored vapor back up to the meat. Nothing like live fire cooking. No matter if you use the rotisserie in a kettle, gas grill or over a live fire (I do all 3.), they all add a lot to almost anything you spin on them. Rotisserie pork ribs and shoulder for pulled pork are 2 of my favorites.
 
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