Amit Arora
New member
So I'm toying up a few options to expand my grilling options (and the better half is asking for Xmas ideas).
Background: I have a 57cm Weber and grill using baskets either in direct or indirect using lump. Usual BBQ fare turns out well, steaks and fish on direct are great and indirect chicken/fish etc also turn out well.
I have recently been trying some low and slow cooking - albeit just using my baskets and lumps. A pork shoulder and a gammon turned out very well. The ribs have been mixed - although I don't think they were great quality! I see the advice to use briquettes and/or a slow and sear - it might be something I try, although I think I might rather put a slow and sear money towards some kind of kamado to run alongside the weber (I'm not sure that I would get away with one that is too big so the Weber Summit is kind of out, but I might be able to get a broil king keg or an 18 inch kamado). But in my investigations a rotisserie has come up a few times.
It seems to me that a rotisserie would produce kamado-esque succulent cooks, but I don't know if that is right?
Any views from people that have both rotisserie and a kamado about how they compare?
And do you cook over direct coals, or indirect?
Any views on whether a rotisserie is worth it would be great (looking at the Onlyfire one btw!)
Background: I have a 57cm Weber and grill using baskets either in direct or indirect using lump. Usual BBQ fare turns out well, steaks and fish on direct are great and indirect chicken/fish etc also turn out well.
I have recently been trying some low and slow cooking - albeit just using my baskets and lumps. A pork shoulder and a gammon turned out very well. The ribs have been mixed - although I don't think they were great quality! I see the advice to use briquettes and/or a slow and sear - it might be something I try, although I think I might rather put a slow and sear money towards some kind of kamado to run alongside the weber (I'm not sure that I would get away with one that is too big so the Weber Summit is kind of out, but I might be able to get a broil king keg or an 18 inch kamado). But in my investigations a rotisserie has come up a few times.
It seems to me that a rotisserie would produce kamado-esque succulent cooks, but I don't know if that is right?
Any views from people that have both rotisserie and a kamado about how they compare?
And do you cook over direct coals, or indirect?
Any views on whether a rotisserie is worth it would be great (looking at the Onlyfire one btw!)