texman
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Blue Pearl 2.2 - still learning the ropes
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Wow - I am VERY impressed with this thing - unbelievably well built - congratulations Dennis - excellent job! OK, so as I mentioned yesterday, I am going to try a Turkey in the rotisserie tomorrow. I will try to cook it at about 300 degrees. It is 16lbs - how long should I expect it to take? Here is the really stupid question. How do I use the deflector stone? Does it go in the stainless pan on the bottom grill or does it sit directly on top of the fire box. Do I always use it inside the stainless pan? Should I put something between it and the bird to avoid grease dripping onto the stone or do I want that for smoke purposes? Sorry about the dumb questions - wish that I didn't have to work today or I would already be out there experimenting. Oliver
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I have my gen 2.2 hopefully arriving tomorrow and would like to try a roti turkey for Thanksgiving. What is the largest bird that can be fit into the 8" basket and what is the best way of cooking it? Thanks in advance.
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Re: Roti Duck Hey folks - new to the forum and expecting my cooker next week, but have always been a big fan of duck. I grew up in Toronto, Canada which has one of the biggest Chinese populations outside of China and absolutely love Chinese BBQ Duck. I have spent many hours and wasted many ducks trying to get the same flavor as the ones that are hanging by the neck in the window of the many Chinese BBQ restaurants all over Toronto. I now live in Texas and every time I go back to Toronto, the first thing I do is go to my favorite BBQ place and buy a duck (and devour it in front of my parents without giving them any) I really have no idea how they cook them. It looks like they are hung by the neck and roasted very slowly. For Dennis, have you thought of designing some sort of rack which allows one to suspend a duck (or chicken or pork roast etc) from the highest possible point insice the cooker, of course removing the grills. If there is anyone out there who knows the traditional Chinese method of making Duck BBQ, please chime in.