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I was looking for a rotisserie for my Santa Maria grill and, per usual, I went overboard with a spit rated at 125 lb along with a fire pit and drip tray. They threw in their fireplace mounting kit; I hope to use that to mount the rotisserie to my grill. Hope to spin a chicken some time next week. Its made in and shipped from Germany; I ordered over the weekend and received it today. https://r-grill.com/ PXL_20231026_212312025.TS.mp4

A man is stranded on an island for 10 years. One day a beautiful girl swims to shore in a wetsuit. Man: "Hi! I am so happy to see you." Girl: "Hi! It seems like you've been here a long time. How long has it been since you've had a cigarette?" Man: "It's been 10 years!" With this information, the girl unzips a slot on the arm of her wet suit and gives the man a cigarette. Man: "Thank you so much!" Girl: "So tell me how long has it been since you had a drink?" Man: "It's been 10 years!" The girl unzips another pocket on her wet suit and comes out with a flask of whisky and gives the man a drink. Man: "Thank you so much. You are like a miracle!" Girl (starting to slowly unzip the front of her wet suit): "So tell me then, how long has it been since you played around?" Man: "Oh, my God, don't tell me you've got a set of golf clubs in there, too!..

Looking forward to seeing it in action - with some meat and a fire going!

Portable, I mean you could set that above the fire pit and have good results. Interested in how you set it up to the Santa Maria. You might need some extra forks to sit in the belly if you do a pig and they always come in handy for other things, you have the room

I do the same except I use that "Harry Soo" charcoal method and put the wood at the bottom of the charcoal basket (always chunks). No complaints. I won't lie, every now and then I use the cold smoker attachment if I'm worried. But especially for huge chunks of meat like Pork Butts and Brisket, the wood is in the fire. The 2 things I use in the cold smoker are wood chips from my own yard when I got a hickory tree cut down (tree company gave me a huge bag of chips that seems to last forever), or I use some high quality pellets - got several different ones. I don't use it often, but usually when I do it is for that cusseta chicken or al pastor or shwarma or something smaller than a massive piece of pork or beef. I find that big stuff still tastes great with wood in the fire. Smaller or more delicate dishes, I control it more finely using the cold smoker (or with no wood at all) - charcoal tends to have all the flavor I need. I think my aversion to smoke pot is only the extra effort. One day I might give it a try. I won't deny that the idea is good. And I'm sure the results are good - "it's a KK after all". Now I have the disney song "it's a small world" stuck in my head. It's a KK after all It's a KK after all It's a KK after all your barbecueeee roooooocks!

If I had a pan of potatoes I would have done this same technique indirect with the lower grate in place and foil on top of it, pan of potatoes on the main grate, then chicken on the upper grate. But - Best results I have had so far with my KK 42 with spatchcock chicken is actually direct heat but the chicken on the upper grate so that you get that really nice radiant heat from the dome to crisp up the skin. The chicken is so far from the fire I didn't need to go indirect (but see note above - I'd use indirect with the potatoes). Anyway - I forget exactly how long my last cook took but it was around 90 minutes give or take 10. Temp something like 375 to start and you can let it creep up toward the end if you want - last 20 minutes or so to crisp it up. I usually just cook until it's done and don't worry about increasing temp but I aslso haven't done spatchcock chicken but maybe 5 or 6 times since getting my KK. I have done it on the main grate all but one time. I have done it indirect just by virtue of having the fire on one side with the basket splitter and the chicken on the other side of the grill with drip pan underneath (that was OK). But direct heat works even on the main grate. Main grate still isn't that close to the fire. I turn it once about 25-30 mins in and again after another 20-30 so that at the last part the skin is up. But using the upper grate is how I have gotten the best crispy skin. I'm no expert, I just love my KK - never had chicken as good as what comes out of the KK. The BGE is fine just slightly less moist and not quite as flavorful. I have this chicken recipe that came from my hometown that is my favorite if I am putting smoke on the chicken. On the KK I don't turn the chicken every 10-15 minutes either. -- CUSSETA CHICKEN RECIPE for 4-6 halves: 3/4 cup oil 2 cups vinegar (1/2 pt) 10 tsps salt 3 tsp poultry seasoning 2 tsp black pepper Bring to rolling boil, remove from heat. Brush on chicken and turn every 10-15 minutes. -- I also don't always use this recipe. I have done a dry rub. Typically spray chicken with ACV, then coat with a combo of Lawry's seasoned salt and lemon pepper. Coat the chicken at least 1 hour but up to several hours (like overnight) beforehand. I have this cooling rack that fits inside a baking pan. I put a couple chickens prepared this way on that and air dry them in the refrigerator for one to several hours before cooking if I rub them like this. I haven't tried baking soda like some people do in order to get additional moisture out of the skin. I'm sure I could really get them crispy but for me it's about flavor. The above recipe from my hometown area has vinegar that you're actually brushing on the bird during cooking so you can't expect crispy skin with that one. On the other hand the dry rubbed one has some really good crispy skin if done on the top rack near the dome.

If she is eating it after only an hour, I sincerely hope so!

Oh, he's ahead of all of us. This will be his second masa grinder!

Funny?? Oh no, I'll have to work on that.

220 C, I presume?

Wow, sorry I missed this. I had it built by AZ BBQ. I did add in firebrick https://www.azbbqgrills.com