Pork Butt on a rotisserie ?


 
I will have to "take one for the team" as using a pan under the chicken, even cooking it at 400° is not crisping all the skin enough for me. I need some direct heat. I am aware that chicken fat + hot coals = fire. I am hoping that the cover on or the height of the roti ring will keep them under control. Maybe I will just try putting the coals under without the vortex first and go from there. Or I suppose I could just do it the easy way on my Napoleon with the dedicated rotisserie burner. Playing with fire is always fun as long as there is a backup plan for dinner;-)
 
Joe, how have you set up? I have nice crisp skin with baskets set on both sides and a fat catcher in the middle.
Two full baskets, plenty hot! Some smoke wood, or, not. The attraction of rotisserie work for me is the whole idea of “Set it and Forget it” (thanks Ron Popeil). I have spent a lot of spent countless hours fussing and tweaking with the minutiae of cooking since high school and have learned that more times than not less can be more.
Take one, I’ll be happy to see the pictures.
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This is the RSC I did this weekend. There is another basket on the other side. Came out really well except I like my skin to crackle when I eat it. I am thinking that there is so much room between the baskets and the chicken with the ring on that they could sit right below the chicken.
 
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I should have mentioned in the post Joe referenced that the level of the rotisserie on my Santa Maria is adjustable. Not nearly the range of the grate, but it really helps keep the meat from burning up before it's done.
 
Joe Anshien said:
This is the RSC I did this weekend. There is another basket on the other side. Came out really well except I like my skin to crackle when I eat it. I am thinking that there is so much room between the baskets and the chicken with the ring on that they could sit right below the chicken.

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Joe, did you forget th epicures or am I not getting them, it’s happened before.
It looks like a glitch now.
 
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