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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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07-06-2004, 04:16 AM
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rottising
"Joan" wrote in message k.net... Does the hood of the outdoor gas grill have to be open or closed when the electric rotisserie attachment is used.? I don't know if it "has" to be, but I always close mine. Add some wood chips for smoke and you have some great food. On Memorial Day I did a 14 pound turkey that way. Fantastic. Ed http://pages.cthome.net/edhome 
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12-06-2004, 02:31 PM
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rottising
It must be closed. Otherwise you'll have to crank the heat and you won't
accomplish anything. I have a rotisserie for my weber, and I'm not impressed with it. When I do chickens it just doesn't make the nice skin a butterflied bird does. P "Joan" wrote in message k.net... Does the hood of the outdoor gas grill have to be open or closed when the electric rotisserie attachment is used.? thanks
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12-06-2004, 09:41 PM
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rottising
El Penguini wrote:
It must be closed. Otherwise you'll have to crank the heat and you won't accomplish anything. I have a rotisserie for my weber, and I'm not impressed with it. When I do chickens it just doesn't make the nice skin a butterflied bird does. I use a weber rot from time to time. In general I blast it with high heat for a short time, then turn it way down to finish. The high temp is in the 600 F range and the low temp is around 300 F. Never fails to make for a great skin. -- Reg email: RegForte (at) (that free MS email service) (dot) com
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