Bucky96 Posted November 17, 2019 Report Share Posted November 17, 2019 Hi, I'm planning on doing a rotisserie Turkey in my 23" KK for Thanksgiving. Is there any advice owners can offer? How do I decide between indirect (fire in back with charcoal splitter) vs direct with drip pan? Dome temp? Just wondering the best recommended setup, considering I'd like to catch some drippings for gravy but would also like crisp skin. Thanks for any recommendations and help! Sent from my Pixel 3 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted November 17, 2019 Report Share Posted November 17, 2019 First, I've never done a rotisserie turkey on my KK. That said, here's my normal setup for doing chickens - basket splitter, fire in the back, as you suggested. Drip pan on the non-fire side (when I do potatoes or other veggies). Dome is 375F. Good luck! 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 17, 2019 Report Share Posted November 17, 2019 What @tony b said. Haven’t Roti’d a turkey, but that configuration is my go to for fowl. 1 Quote Link to comment Share on other sites More sharing options...
Longhorn203 Posted November 19, 2019 Report Share Posted November 19, 2019 On 11/17/2019 at 12:40 PM, tony b said: First, I've never done a rotisserie turkey on my KK. That said, here's my normal setup for doing chickens - basket splitter, fire in the back, as you suggested. Drip pan on the non-fire side (when I do potatoes or other veggies). Dome is 375F. Good luck! Is that on a 23"? Quote Link to comment Share on other sites More sharing options...
tony b Posted November 19, 2019 Report Share Posted November 19, 2019 4 hours ago, Longhorn203 said: Is that on a 23"? Yes 1 Quote Link to comment Share on other sites More sharing options...
