Rotisserie turkey drip pan location


 
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Brad Olson

Brad Olson

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Right now my tentative Thanksgiving plan is to cook a 12-lb. turkey on my 22" kettle rotisserie, but I'm wondering about the drip pan location. I haven't measured things yet but I suspect there won't be enough room to put the pan on the cook grate, which means it would have to be down near the coals. Alternatively I could drill some holes in the pan and use hooks to hang it from the grate, provided there'd still be enough room for the bird to turn.

Has anyone dealt with this issue before? Thanks!

Brad
 
When I do chickens my pan always goes down near the coals. Not a problem; though I never try to use the drippings for anything.

As you mentioned regarding room, I don't think you're going to have a choice.
 
Thanks, George. So the pan doesn't get too hot? I forgot to mention that I'd like to fill it with stock and vegetables so that I'd have a gravy base.

Does anybody in the so. WI/no. IL area have a 22" rotisserie ring I could borrow to use as a spacer? I'm pretty sure that would give me plenty of room to use the cookgrate for the drip pan. Thanks!

Brad
 
well, actually the pan will get hot. i suggest using a rail to hold back the coals a bit so there is a bit of space. i use steel pans.
the secret to rotissing is to make sure the top of the food is rotating towards the coals. thus the drippings tend to drop off away from the coals.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">the secret to rotissing is to make sure the top of the food is rotating towards the coals. thus the drippings tend to drop off away from the coals. </div></BLOCKQUOTE>George, please help me understand this method a little better. I am planning a rotisserie turkey soon and want to use your method.
 
I read that too, but I would think a Turkey is going to be in the middle of an indirect set up, with coals on each flank. Please correct me if I am wrong.
 
i got that out of a older book that dealt with rotisseries. i think its a time-life book. any hoo they showed and described the process. coals on one side and the setup made so the top rotates towards the coals. this allows the best basting process plus the oil/grease drips off the furthest from the coals. i've seen many setups pictured with coals only on one side. its how i do it and i have no problems.
 
this also will let you easily have a drip pan under the chicken. i've seen a lot of rotisserie setups besides kettles and most have the heat source just on one side.
 
Well to me a gravy made like this "IF" using smoke wood will taste like a poor made whiskey. To mutch smoke flavour to eat as a gravy. But then again only done it a few times and trashed it. Good luck report back!
 
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