About a 14 lb bird. Eyeballing it, it will be tight (considering you want good circulation around it, and spinning will make it more interesting) but think it will fit.
Fallback spatchcock, or oven if both fail. But I'm an optimist.
Yeah, it was pricey. Especially compared to generic rotisserie setups. Got the Atlanta Grill Store deal, but still....
But it was the rotisserie chicken and the reverse-seared steak that made Mrs. Boater say the grill was worth it.
So you have a joetisserie for a classic? I'm curious how it fits. How big a bird? I debated getting a joetisserie but decided against it.. so expensive and I probably wouldn't use it that much, but then again...
Haven't done a turkey on a kamado, but my concern with moisture is that there will be too much of it, rather than not enough. The chickens I've done have all been much moister than the BBQ I did over a more conventional grill, or an oven. So they add fluids to a turkey to make it moist enough for other methods of cooking, that seems superfluous for kamado cooking.
So my planned approach wass KISS - dry it, then oil, salt, garlic salt and black pepper a couple hours before it goes on the rotisserie. Someone let me know if their experience says I'm going down the wrong path.
So these are a couple butterballs, it says no hormones or steroids and an 8% of fluids(I forget what right now, maybe just water) and spices. Yep $1.48 a pound but I'm anxious to do a test run so we got them.