Rotisserie setup on a 22" kettle - tell me what works best for you


 
RLittle said:
I kept my kettles just so I could bust out the roti occasionally. Never tried a rack of pork like that but I’m definitely doing it now. I’ve always used a basket in each side with the pan in the middle tio. Sometimes a wood chunk in one or both baskets. Roti cooks are just fun!
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Ran out of room on our little patio, moved the 22" kettle to the barn with the roti. Might just have to do something with that.
 
DanHoo said:
I picked up a rotisserie for the 22 and now I'm reading up on how best to set up the coals.

First spin will be rack of pork, maybe half a rack. I'm not sure who's around to eat tomorrow.

Briquettes or Lump? I have both.

Pile of coals on the front? front and rear? Lid on? Lid off?

I'll do some searching but I'm open to hearing what works best from all of you.
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I use one charcoal basket and a drip pan. Briquettes are my default, but lump is fine too. Always lid on for me and a temperature of at least 275 higher for poultry. Because the protein will self-baste, anything with enough fat will produce a moist and flavorful end product. There's really no wrong way.
 
Anyone done chicken wings in a tumble basket rotisserie on the kettle?

Previously I have done them on the Wolf gasser in the rotisserie basket. Have some frozen wings and thinking about a future cook.
 
Wilmer Cogburn said:
Anyone done chicken wings in a tumble basket rotisserie on the kettle?

Previously I have done them on the Wolf gasser in the rotisserie basket. Have some frozen wings and thinking about a future cook.
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The thought of having to clean a rotisserie basket has been enough to scare me off from ever trying it, but if you know what you might be in for...for me, as lazy as I am, I can't see an advantage to spinning chicken wings. Let me know if I'm missing something!
 
Wilmer Cogburn said:
Anyone done chicken wings in a tumble basket rotisserie on the kettle?

Previously I have done them on the Wolf gasser in the rotisserie basket. Have some frozen wings and thinking about a future cook.
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About the only way I make them anymore. Do a dry salt brine over night, couple hours prior to cook dust them with a Memphis dust inspired rub (but a lot less sugar), and spin for 45 to 50 minutes. Use a

onlyfire 6042 BBQ Stainless Steel Flat Spit Rotisserie Grill Basket​


Soak in a laundry sink over night and sink sprayer gets it almost all the way clean. Quick wipe with a green scrub pad and as good as new.

​

 
I've got the Weber Crafted Rotisserie basket that I use on the Genesis Grill, just bought myself a Mastertouch 5775, Thinking of adding the Onlyfire or Weber Charcoal Ring for it. Anyone own either of them, thar can measure whether the basket at 48cm Width will fit on the spit inside the ring, Thanks

P.S. The Weber Crafted basket is Stainless Steel and goes in the dishwasher and comes out really clean every time
 
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Ed P said:
The thought of having to clean a rotisserie basket has been enough to scare me off from ever trying it, but if you know what you might be in for...for me, as lazy as I am, I can't see an advantage to spinning chicken wings. Let me know if I'm missing something!
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SteveUK said:
I've got the Weber Crafted Rotisserie basket that I use on the Genesis Grill, just bought myself a Mastertouch 5775, Thinking of adding the Onlyfire or Weber Charcoal Ring for it. Anyone own either of them, thar can measure whether the basket at 48cm Width will fit on the spit inside the ring, Thanks

P.S. The Weber Crafted basket is Stainless Steel and goes in the dishwasher and comes out really clean every time
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I have a Napoleon rotisserie basket that is stainless steel. It is a PIA to clean but makes awesome wings on the gasser. After a cook, I soak it in a laundry tub for 24+ hours then scrub with a bristle brush. Cleans up well.

I have run it thru the dishwasher and it does not clean up as well compared to the soak and scrub method.
 
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