I can't take the credit for the color. The color is from using Chef Merito "Chicken Red" season (as a rub) It's also very tastyThat color!
I kept the coals at a minimum, so I did have to drop in additional coals many times throughout the cook. I used to only add lit coals, but I've since given that up and I just drop unlit coals onto lit coals. Works quite nicelyBig bird! How many times did you have to drop in more coal?
Yes, I only use one side when using my rotisserie. My reasoning is that if you run both sides, the self basting affect that rotisserie does, isn't as effective. I'm also watchful that my rotisserie turns "up" from the hot side, not down. That way the dripping (basting) ride up, not down. The difference is giving the dripping more time on the meat before dripping offVery nice !!! Did you only have the coals on one side?
Thanks
Yes, I only use one side when using my rotisserie. My reasoning is that if you run both sides, the self basting affect that rotisserie does, isn't as effective. I'm also watchful that my rotisserie turns "up" from the hot side, not down. That way the dripping (basting) ride up, not down. The difference is giving the dripping more time on the meat before dripping off
I’ve had very similar feelings about a rotisserie. Don’t mean to derail this thread. But I am curious… does chicken, or turkey, or kebabs taste better on a rotisserie. Or, is it the convenience of not having to turn them? Or maybe the coolness factor?I continually find myself on the fence when it comes to rotisserie. I've always liked store-bought rotisserie food, and am genuinely intrigued by the concept and how well fellow TVWBB member cooks come out. But at the same time I worry that it is more gadgetry and complications that I have the patience for. Plus it would be yet another thing to have to store when not in use. I really need a bigger deck and a dedicated BBQ/BBQ Accessory Storage Facility... hahah
Maybe one day. . .