Chris in Louisiana
TVWBB All-Star
I got my bracket in to allow use of my old OneGrill Genesis rotisserie kit on the Searwood 600. Here is the thread on that. Rotisserie: trying to retrofit older Genesis kit to a Searwood
Dry brined a 6 lb. chicken with Diamond Crystal Kosher Salt. Made some seasoning of coarse black pepper, onion powder, garlic powder, and little more salt. Made some basting liquid of melted butter, lemon juice, and some of the seasoning.
In the cavity of the chicken, tossed in some seasoning and stuffed some scraps of onion, green onion, and lemon.
Trussed the chicken similar to how Johnny does it on his View to a Grill channel. That dude is good at trussing.
Put the chicken on the spit and mounted it on a cold grill. Set the Searwood at 350, and let it spin. I never checked to see what the actual grill temps were. Basted after an hour, and added a drip pan with H2O to avoid flame ups. Basted every 20 or so minutes after that and checked temps with a Thermapen. I think it took a couple hours total to get to 165 in the thigh. Not exactly sure because alcohol was involved. The chicken was juicy and tasty throughout.
The Searwood ate almost a hopper of Traeger pellets during this cook on a warm night. I have limited experience with it, but it seems to just sip pellets at low and slow like 250, but it really eats them when set at the 350-400 range.
Reminder: If you use a rotisserie with a pellet grill, you will need the ability to plug in two things.
Check the new bracket. More pics of it in the other thread.
Good thing there is a sticker on the bracket that tells you to mount the motor sideways. Otherwise you might go insane trying to mount it the typical way.
After an hour
About done
Dry brined a 6 lb. chicken with Diamond Crystal Kosher Salt. Made some seasoning of coarse black pepper, onion powder, garlic powder, and little more salt. Made some basting liquid of melted butter, lemon juice, and some of the seasoning.
In the cavity of the chicken, tossed in some seasoning and stuffed some scraps of onion, green onion, and lemon.
Trussed the chicken similar to how Johnny does it on his View to a Grill channel. That dude is good at trussing.
Put the chicken on the spit and mounted it on a cold grill. Set the Searwood at 350, and let it spin. I never checked to see what the actual grill temps were. Basted after an hour, and added a drip pan with H2O to avoid flame ups. Basted every 20 or so minutes after that and checked temps with a Thermapen. I think it took a couple hours total to get to 165 in the thigh. Not exactly sure because alcohol was involved. The chicken was juicy and tasty throughout.
The Searwood ate almost a hopper of Traeger pellets during this cook on a warm night. I have limited experience with it, but it seems to just sip pellets at low and slow like 250, but it really eats them when set at the 350-400 range.
Reminder: If you use a rotisserie with a pellet grill, you will need the ability to plug in two things.
Check the new bracket. More pics of it in the other thread.
Good thing there is a sticker on the bracket that tells you to mount the motor sideways. Otherwise you might go insane trying to mount it the typical way.
After an hour
About done