Weber Summit 470 rotisserie/IR burner question


 
Eric-NH said:
I think if you used that the entire cook it'll almost certainly burn it before it's cooked in the middle. I actually use my IR burner for the first 25 minutes and then use just the outside burners to finish cooking. Comes out fantasticView attachment 98429
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Does the skin end up crispy or just browned but still soft? On my most recent one I ran the IR burner for 25 minutes on high and got darker skin than my last cook (still not as dark as yours though) but it was still pretty soft.
 
Kevin_K said:
Does the skin end up crispy or just browned but still soft? On my most recent one I ran the IR burner for 25 minutes on high and got darker skin than my last cook (still not as dark as yours though) but it was still pretty soft.
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It will eventually get a bit crispy, but the bird itself is so juicy that it does make it hard to get that good crisp. Usually the skin will shrink and burst at some spots and leak juices out
 
Trick is to be sure to prick it liberally. I just did a bird in Big Z yesterday. Got some smoke on it for about 30 minutes, then ran it up to 350. Skin was nice and cracklin'
 
I prick it well with a small knife, and when I use the IR I cook the full time with it. I use the 2 outer burners on the Wolf only to even out the heat on the ends and maybe put smoke pouches over for some added flavors
 
Eric-NH said:
I think if you used that the entire cook it'll almost certainly burn it before it's cooked in the middle. I actually use my IR burner for the first 25 minutes and then use just the outside burners to finish cooking. Comes out fantastic
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When I just use the IR burner on high, without any other burners on it sits around 350. I have done a chicken with just the IR for most of the cook, have never had an issue burning.
 
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