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.
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+1
 
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.
 
I know rotisserie poultry turns out much juicer than a store bought rotisserie chicken. The process is fun and smells are awesome. After kitchen prep work, it is barely any effort to make and is fun to watch color progress as it spins. It self bastes in its own juicy goodness. My setup is a stainless steel OnlyFire Rotisserie/Pizza combo.

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Also, I've been spinning large Turkeys for the last few Thanksgivings. It saves my wife hours of oven cooking which makes me look like a hero. I try not to show I enjoy doing it. The turkey is more juicy than an oven turkey. Guests are always excited see the Rotisserie Turkey come off the spit ad see the juices flow out as it's sliced. They enjoy eating the moistness even if they are normally not Turkey fans.
 
timothy said:
Yea, your in the right sub forum so no need to clarify.
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Yeah --- that was my fault - I forgot I was in the kettle forum..... my bad.

I chose the roti for the 1000/B just because I didn't want the hassle of storing the ring in case it didn't get used often....
But the kind soul that gifted it to me said 'You'll be wishing you got it for the kettle - you'll be back for one soon'.... I'm thinking he's right.
 
For me, the best point in rottisserie is that there are no flare ups. I once did a whole bonless rib eye with rotti over charcoal. This was in camping, over direct charcosl using the L.B. Spinner.
I quickly noticed that while it was spinning there were no flare ups. If I needed to stop it for a few seconds to check temperatur, it would begin to flate up after 2-3 seconds.
 
Mike-GA said:
I know rotisserie poultry turns out much juicer than a store bought rotisserie chicken. The process is fun and smells are awesome. After kitchen prep work, it is barely any effort to make and is fun to watch color progress as it spins. It self bastes in its own juicy goodness. My setup is a stainless steel OnlyFire Rotisserie/Pizza combo.

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Also, I've been spinning large Turkeys for the last few Thanksgivings. It saves my wife hours of oven cooking which makes me look like a hero. I try not to show I enjoy doing it. The turkey is more juicy than an oven turkey. Guests are always excited see the Rotisserie Turkey come off the spit ad see the juices flow out as it's sliced. They enjoy eating the moistness even if they are normally not Turkey fans.
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on my wishlist!(y)
 
Steve Garretson said:
on my wishlist!(y)
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If you like the OnlyFire, keep your eye out for a deal on Amazon (on sale now for $119 link below), FBM, or eBay because deals do come up. A couple years ago, someone here alerted us to a few 22" kettle versions being sold on eBay for $50 + $22.50 shipping. I jumped on it and been enjoying it since.

Not long after, I got a version for my Traveler for about $61 from Amazon. In fact, I just purchased an 18" kettle version from Amazon for $71. Waiting on it to arrive today. Gonna use it more like an extender over a tall smoking ring so I can easily hang duck. I've had good experiences with OnlyFire

 
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Mike-GA said:
If you like the OnlyFire, keep your eye out for a deal on Amazon (on sale now for $119 link below), FBM, or eBay because deals do come up. A couple years ago, someone here alerted us to a few 22" kettle versions being sold on eBay for $50 + $22.50 shipping. I jumped on it and been enjoying it since.

Not long after, I got a version for my Traveler for about $61 from Amazon. In fact, I just purchased an 18" kettle version from Amazon for $71. Waiting on it to arrive today. Gonna use it more like an extender over a tall smoking ring so I can easily hang duck. I've had good experiences with OnlyFire

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thanks as always! I’ve had a rotisserie for my 2013-14 Weber Genesis and for the Recteq Wyldside 850, but neither really worked well for me.
I did like picanhas on the Wyldside rotisserie as I could elevate from the flames/ coals as needed.
Also, I’ve been keeping an eye out for the later gen performers and 22’ WSM on Marketplace also, but they are high around here- and almost cheaper to buy a replacement kettle new.. I do want the rotisserie and the hd grates from Hunsaker, at the very least. I may cull the herd of cookers, but that’s hard to do lol. OnlyFire makes a smoker attachment as well, which seems popular if used in conjunction with the rotisserie attachment as a spacer, if I understand correctly.
Btw, that copper color is close to the color of the 72 Camaro my wife and I bought when we were first married (24 yrs ago, cough cough) so she has a soft spot for that color, too. So that could happen… But I’m going to hold out until Memorial Day or thereabouts on the kettle. That orange may happen, you never know...(y)
 

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