Majestik Posted June 6, 2006 Report Share Posted June 6, 2006 To my utter shame I've been reduced to cooking on a stainless gas grill I picked up at a warehouse club.... Well... it hasn't been ALL bad... Rubbed this down with a paprika based rub I threw together... Slathered in yellow mustard and rotisseried with hickory chips in the smoke tray. Every 15-20 minutes I'd mist the roast with apple-cider vinegar mixed with a little salad oil. Came out pretty well. The crust was was just a sweet-spicy-vinegary delight, and the meat was quite tender and juicy. That was one mighty tasty roast. Can't hold a candle to a ceramic q'd roast, but it was pretty good, nonetheless. And I do have some possible good news, . My wife is working on getting a refund for this stainless contraption. If all goes well I maybe... just maybe... will be ordering an OTB real soon. Fingers crossed. FYI - the stainless grill is a Nexgrill from BJ's Warehouse.... Very cheap, poor construction. After 5 or 6 uses the rear panel and "vapor trays" are warped and the "smoke tray" gets stuck repeatedly. Just not impressed with the quality at all. Though I've still pulled off some tasty grub. But that's a case of the cook, not the cooker. --Mike P.S. Has anyone used a rotisserie with a komodo-kamado? I saw some pictures that had openings for that, and I wondered what were the results? Doesn't a kamado eliminate the need for a rotisserie? I.e., cook from all sides evenly? I'm curious to hear how it works. Quote Link to comment Share on other sites More sharing options...
Curly Posted June 6, 2006 Report Share Posted June 6, 2006 I've heard that when the bird turns it allows the juices to distribut more evenly. So it makes sense that even with ceramics, the rotisery could improve results. Never done it, so it's just hear say. Quote Link to comment Share on other sites More sharing options...
salguod Posted June 6, 2006 Report Share Posted June 6, 2006 Never used the rotisserie with a ceramic, but I use it with my weber all the time. FAR superior results! The ONLY way to cook a whole chicken! I think that even with the perfectly even heat of the ceramic, the rotisserie would still improve the results because of the basting. Doug Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 6, 2006 Report Share Posted June 6, 2006 that's how i understand the benefit as well; the turning motion keeps the juices moving in the bird, instead of just falling out and into a drip pan. i don't cotton to gurus or blowers of any kind. the way the ceramics already work lets me sleep thru long cooks. the ONLY kind of gadget i might consider using in conjunction with a KK might be a rotis. i will definitely be looking into the one Dennis suggests via his links section. Quote Link to comment Share on other sites More sharing options...
