I'm going to cook a duck using a rotisserie attachment for the 22 in Weber
(charcoal). I'm sort of following a recipe in Steve Raichlen's book, How to
Grill. Raichlen seems to have one stack of charcoal, while the directions
for the rotisserie seem to suggest two stacks, as in normal indirect
cooking. Also, the directions state that the grill is to be covered during
cooking, while Raichlen's instructions are unclear. Has anyone done a duck
(or any poultry) on a rotisserie? Tell me how you've done it. I'm putting
it on in two hours, so I need help quickly. Thanks.
Terry

tds wrote:

> Has anyone done a duck (or any poultry) on a
> rotisserie? Tell me how you've done it. I'm putting it on in two
> hours, so I need help quickly. Thanks.

I've only done duck on my Kamado, using one of those chicken stand thingy.
That worked out quite tasty.

"tds" > wrote in message
...
> I'm going to cook a duck using a rotisserie attachment for the 22 in Weber
> (charcoal). I'm sort of following a recipe in Steve Raichlen's book, How
to
> Grill. Raichlen seems to have one stack of charcoal, while the directions
> for the rotisserie seem to suggest two stacks, as in normal indirect
> cooking. Also, the directions state that the grill is to be covered
during
> cooking, while Raichlen's instructions are unclear. Has anyone done a
duck
> (or any poultry) on a rotisserie? Tell me how you've done it. I'm
putting
> it on in two hours, so I need help quickly. Thanks.
> Terry

Well, I'm past the two hours so you probably have results already. I do
chicken all the time. Just keep a medium fire and let it turn. Yes, keep it
covered. Easy as can be for great results.
Ed

http://pages.cthome.net/edhome

..
"Edwin Pawlowski" > wrote in message
.. .
>
> "tds" > wrote in message
> ...
> > I'm going to cook a duck using a rotisserie attachment for the 22 in
Weber
> > (charcoal). I'm sort of following a recipe in Steve Raichlen's book,
How
> to
> > Grill. Raichlen seems to have one stack of charcoal, while the
directions
> > for the rotisserie seem to suggest two stacks, as in normal indirect
> > cooking. Also, the directions state that the grill is to be covered
> during
> > cooking, while Raichlen's instructions are unclear. Has anyone done a
> duck
> > (or any poultry) on a rotisserie? Tell me how you've done it. I'm
> putting
> > it on in two hours, so I need help quickly. Thanks.
> > Terry
>
> Well, I'm past the two hours so you probably have results already. I do
> chicken all the time. Just keep a medium fire and let it turn. Yes, keep
it
> covered. Easy as can be for great results.
> Ed
>
> http://pages.cthome.net/edhome

I did coals on one side only, and it came out fine. The duck was done in 1
1/2 hrs.

"tds" > wrote in message
>
> I did coals on one side only, and it came out fine. The duck was done in
1
> 1/2 hrs.
>

Glad it worked out OK. Timing sounds about right. Now that you have some
experience it is time to try other things. I like to do a boneless rib eye
roast that way, pork loins, etc. .

You want some direct exposure to the coals to get radiant heat. That is what
makes the outside so nice.
Ed

http://pages.cthome.net/edhome

> > Has anyone done a duck (or any poultry) on a
> > rotisserie? Tell me how you've done it. I'm putting it on in two
> > hours, so I need help quickly. Thanks.
>
> I've only done duck on my Kamado, using one of those chicken stand thingy.
> That worked out quite tasty.

Thanks for sharing.