Rotisserie Bird Flappers

[Jim Lampe]

I was sort-of wondering if you "repositioned" the stuff in the basket about halfway through the cooking time to keep the edges from burning. So you're saying you don't reposition the stuff? Or are you saying I need to get a basket and learn this the hard way?

Mickey, i would never say, "learn the hard way"... no, i did not reposition the wings... placed each one inside (trying not to crowd too much) then let'ter fly! Some of the outer wings were "burnt" more than others, butt i don't care... i've always thought that this is dinner, not cooking class. No one to grade my plates when i'm hungry (and that is pretty much of the time)

is that a half chimney in each coal tray?

JimH, i do not really remember how much i used, butt i'm pretty sure it wasn't a half in each. I poured unlit briquettes in each tray, decided how many i think i would need, then poured them into the chimney to light.

Would you say the basket does as well as the rib-o-lator?

Jim H, (this could be confusing ) umm, i think i like doing wings in the basket more so than in the rib-o-lator. I think they get crispier in the basket. BUTT! You can get more wings on the rib-o-lator than in the basket. Cleaning the basket is easier (to me) than cleaning the ROL.

 

[Andy Beers]

Those wings are some of the best i,ve seen