Hey gang...
So, I just bought my fourth Weber cooking thing. This time it was a Spirit e220 to complement my Performer.
I also got the rotisserie that Weber makes for this model. I've never used a rotisserie before.
As I'm reading about rotisserie cooking on the grill, I consistently see advice about indirect heat and placing the meat over the center burner, which is left off.
Well, of course the 210/220 line has only two burners. Did I waste my money on the rotisserie or is anyone out there successfully doing this method using a two-burner grill, direct heat, with both burners lit?
Just curious.
Thanks,
Keith
So, I just bought my fourth Weber cooking thing. This time it was a Spirit e220 to complement my Performer.
I also got the rotisserie that Weber makes for this model. I've never used a rotisserie before.
As I'm reading about rotisserie cooking on the grill, I consistently see advice about indirect heat and placing the meat over the center burner, which is left off.
Well, of course the 210/220 line has only two burners. Did I waste my money on the rotisserie or is anyone out there successfully doing this method using a two-burner grill, direct heat, with both burners lit?
Just curious.
Thanks,
Keith