I cooked my first rotisserie chicken on the E470 with the outside 2 burners on for the entire duration of the 70-minute cook and the IR burner on for the last 10 minutes only. The outside 2 burners had to be turned up to medium-high heat in order to hold the grill's temperature at 350 degrees. This prevented me from cooking any vegetables on the outer 2 burners while the chicken was cooking because the vegetables need to be cooked at low to medium-low heat. I only turned the IR burner on for the last 10 minutes because that's what all the recipes I read suggested.
Can I turn the IR burner on for the duration of the cook and use that as the main heat source for the chicken, which would then presumably allow me to turn the side burners down to a low enough setting to cook vegetables at the same time, or would that result in burning the chicken? A lot of what I've read about IR burners say they are intended for searing/finishing.
Can I turn the IR burner on for the duration of the cook and use that as the main heat source for the chicken, which would then presumably allow me to turn the side burners down to a low enough setting to cook vegetables at the same time, or would that result in burning the chicken? A lot of what I've read about IR burners say they are intended for searing/finishing.