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I searched the Forum for information on a rotisserie cook prime rib, so I thought I'd add my experience to the base. Three bone, 7# roast (bones cut from and tied to the meat), lightly covered with kosher salt and freshly ground black pepper then dried uncovered in the fridge for three days. Room temperature roast was lightly olive oiled and lightly seasoned with a rub (Montreal steak rub), put into the cooker with indirect heat for 2 1/2 hrs with temps @ 300 +/- 25* F (not good with temp control yet) and a few pieces of cherry wood and a drip pan. Internal temps ranged from 120* - 130* along the roast when pulled. Removed and rested for 25 minutes under an foil tent. KK was brought up to 550* and each side of the roast was seared for a minute. This was done on the upper grill, not down on the flames. After about a 10 minute additional rest it was sliced and served. This came out on the upper side medium rare/medium. The meat was very moist with great juice. There were no drippings in the pan - only fat from the cap. The texture was buttery soft. Everyone at the table had positive comments. One guy suggested he would have his prime rib at the house rather than the local steak house. I was nervous with this first PR cook, especially considering the cost of the roast. All in all it was very easy. I'm looking forward to another rotisserie rib cook. Hope this helps out. Cheers

Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar.

So tonight's dinner has cooking pics, for the skeptical among you! 😝 Smoked wings, with another ear of corn for elotes, and a nice slab of grilling cheese for an app! And because it was National French Fry day (I bet you didn't know that?), I did a nice batch in the air fryer, with a nice side of jalapeno mayo. Beer is from a local brewery run by one of my homebrewing club buddies.

Ditto Tony. Looks awesome!

Nice story CLee. Good information. Good luck and an early happy birthday C6Bill.

Thanks for the info, I have a PR being delivered from Snake River farms tomorrow. A nice Wagyu for my 60th birthday in September i wasn’t exactly sure how to go about it on the rotisserie but will be collecting as much information as possible between now and then 😁

Great cook, Tony, pictures are worth a 1000 words.

Everyone has their own style! It's what makes this so much fun! Many of us use Syz's smoker pot and are very happy with it. YMMV A good source for wood chunks is Fruita Woods. Lots of variety in both types of wood and sizes of chunks. My "go to." One thing about your method that will change with your KK - dump the water pan - won't need it. The KK is so efficient in airflow that your foods don't dry out. If you still like to spritz your ribs/butts/briskets, etc., you can, just to impart some flavor and get a bit more smoky flavor, but you won't need it to keep the meat moist.

My doorbell rang again a little while ago; the same ups driver was back with my drip pan! He dug around in his truck and found it; he didn't know why the other package was mislabeled.

These videos really helped me, they accompany the book The Elements of Pizza by Ken Forkish. I use the recipes from this book all the time, and the techniques in the videos in the playlist above, and I’m really happy with my results. Sent from my iPhone using Tapatalk

Used the rotisserie for first time tonight. I used basket splitter on my KK23 so only had back half lit, dome temp 400 (meater probe showed consistent 350 ambient) for about 1.5 hours. 6lb roasting chicken with a simple chicken rub. Came out great!! Super fun. didn’t use the drip pan, used foil to cover the half of the basket that was covered. Threw in a few cherry and apple wood chunks. IMG_6862.MOV

A simple cook, chicken drumsticks. They were so moist.

My first pizza cook on my KK turned out great, not perfect but very good. Some observations: -Getting a KK to 500-600 degrees is way easy compared to a ceramic Kamado and quick. Lots of charcoal, lots of lighting and voila! -This was my first cook above 400 and I’ve never done the so called burn-in. I was cooking between 500-600 degrees and didn’t really smell anything venting off. I will have to check the grill for venting. I don’t think I’m ever going to do a formal burn-in just little by little over hotter cooks. -I used a forum members sourdough crust recipe (happy to share). I think the pizza toppings cooked before the crust, so I think the stone needed to be hotter, I did preheat the stone in the oven while the KK was coming to temp. My OO Caputo flour was the flour designed for cooking at 500 degrees, I think for home ovens, this may be the culprit over the stone. Any thoughts? -I used the Ooni sauce recipe, very good, happy to share. - I want to try another crust recipe, what had been your favorite recipe for those of you who do pizza regularly? -Overall the pizza was awesome and I got many compliments. Sent from my iPhone using Tapatalk