Scott Roberts Posted December 22, 2020 Share Posted December 22, 2020 When using your rotisserie are you cooking indirect or direct? Scott Quote Link to comment Share on other sites More sharing options...
len440 Posted December 23, 2020 Share Posted December 23, 2020 I've done both either the coals are pilled to the back or i will use about 1/2 bowl of coals under the spinning meat but you have to pay attention for flare ups ill also use it with the lip open like a normal grill Scott Roberts 1 Quote Link to comment Share on other sites More sharing options...
len440 Posted December 23, 2020 Share Posted December 23, 2020 By the way Merry Christmas Scott Roberts 1 Quote Link to comment Share on other sites More sharing options...
Scott Roberts Posted December 23, 2020 Author Share Posted December 23, 2020 (edited) 3 hours ago, len440 said: By the way Merry Christmas To you and yours also! Thanks Scott Edited December 23, 2020 by Scott Roberts Quote Link to comment Share on other sites More sharing options...
KamadoBucky Posted December 23, 2020 Share Posted December 23, 2020 I have always had good luck banking the coals to the back and using some foil in the front to catch the drippings and help with the clean up. Here is a picture from my last rotisserie cook from Thanksgiving to give kind of give you an idea. Scott Roberts 1 Quote Link to comment Share on other sites More sharing options...
UTVol Posted December 24, 2020 Share Posted December 24, 2020 I do the same as Bucky and split my kick ash basket and push the coals to the back and stack them high. I put a banana bread pan in the front to catch drippings. KamadoBucky and Scott Roberts 2 Quote Link to comment Share on other sites More sharing options...
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