Grant Cunningham
TVWBB Pro
Hey everybody!
Haven’t been very active lately, but I have a good excuse. We’ve been doing a complete kitchen remodel for the last couple of months, and spare time has been hard to come by. But I have been using the grill a LOT lately, as it’s been our only method of cooking since the remodel began — and we still have at least a month before we’ll be able to cook indoors again!
The grill that’s been getting all the action has been the Genesis Platinum (2005). We’ve been in fire season since July, and are allowed to cook with “liquid fuels only” — which means my beloved Summit Kamado has been sitting idle. The season will hopefully come to an end in a week or two, and it’ll be back to charcoal. In the meantime, though, it’s propane or nothing. Since I’ve been cooking so much on the Genesis, and particularly using the rotisserie attachment, I’ve come up with a little hack for the Silver/Gold/Platinum series with the 5-bar cookbox.
Users of these grills know that there’s not a lot of clearance when using the rotisserie, particularly if you want to put a drip pan under the spit (for cooking veggies or just collecting the juices.) This also means that very large items, like turkeys, are a problem to turn.
I stumbled across this method when I was turning a larger-than-average chicken, and needed a little extra room. I simply removed the center flavorizer bar and turned the adjacent bars on their sides, with the folds facing outward. Between those bars I placed a standard “1/3 size” steam table pan (available at any chef/restaurant supply, or even Amazon.) It sits quite securely down inside the bars, and gives a solid 2” of clearance gain. (Of course, the pan protects the UNLIT center burner from drips even if you’re not using it to collect or cook in.)
The pic should explain all:
Haven’t been very active lately, but I have a good excuse. We’ve been doing a complete kitchen remodel for the last couple of months, and spare time has been hard to come by. But I have been using the grill a LOT lately, as it’s been our only method of cooking since the remodel began — and we still have at least a month before we’ll be able to cook indoors again!
The grill that’s been getting all the action has been the Genesis Platinum (2005). We’ve been in fire season since July, and are allowed to cook with “liquid fuels only” — which means my beloved Summit Kamado has been sitting idle. The season will hopefully come to an end in a week or two, and it’ll be back to charcoal. In the meantime, though, it’s propane or nothing. Since I’ve been cooking so much on the Genesis, and particularly using the rotisserie attachment, I’ve come up with a little hack for the Silver/Gold/Platinum series with the 5-bar cookbox.
Users of these grills know that there’s not a lot of clearance when using the rotisserie, particularly if you want to put a drip pan under the spit (for cooking veggies or just collecting the juices.) This also means that very large items, like turkeys, are a problem to turn.
I stumbled across this method when I was turning a larger-than-average chicken, and needed a little extra room. I simply removed the center flavorizer bar and turned the adjacent bars on their sides, with the folds facing outward. Between those bars I placed a standard “1/3 size” steam table pan (available at any chef/restaurant supply, or even Amazon.) It sits quite securely down inside the bars, and gives a solid 2” of clearance gain. (Of course, the pan protects the UNLIT center burner from drips even if you’re not using it to collect or cook in.)
The pic should explain all:
