C6Bill Posted August 11, 2021 Report Share Posted August 11, 2021 Well from what I have been reading I think I have a plan in place. It is a 9.1 pound Porchetta from Snake River Farms. But of course any words of wisdom would be much appreciated. I did a test fitting to check center of gravity, I still might just use the spit but we will see. the torture chamber might be a little overkill for just a 9 pound roast. Thanks in advance Cook direct on rotisserie Add drip tray if there are flare ups or getting too crisp 385 to 400 degrees, 3 hours ??? Set it out for 10 to 12 hours to draw moisture out of skin prior to cooking Pat dry and add a little baking powder to the rub to help crisping the skin, I have pork lard for basting is needed. 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 11, 2021 Report Share Posted August 11, 2021 Looking good Bill.At that temp, direct, I’d expect it to start dripping at the 20 minute mark and may require an indirect tray under it after 30 minutes.Once you are 25- 30f from your end temp I’d crank up the heat for the last 20 mins and keep it indirect if you want a crisp skin.The KK will respond pretty quickly given it’ll be well heat soaked by then.But then again, there’s a dozen other strategies to take into this cook.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 11, 2021 Report Share Posted August 11, 2021 I am looking forward to this cook @C6Bill. Keen to get more tips about getting skin crispy. I have a small suckling pig rolled belly in the freezer and will be following you soon! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 11, 2021 Author Report Share Posted August 11, 2021 Thanks @Basher and @tekobo I’m really looking forward to this cook. It is for a special friends birthday 🥳 She is not exactly thrilled about getting a year older so I want to make this a extremely happy and memorable day. 4 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 11, 2021 Report Share Posted August 11, 2021 (edited) 18 hours ago, C6Bill said: But of course any words of wisdom would be much appreciated. I'm reasonably certain that you plan to thaw and unwrap it before the cook. Nevertheless, this reminds me of a great trail meal, as a kid. I was a junior counselor on a series of weeklong summer camp backpacking trip in the Adirondack high peaks. Freeze dried dinners were too new and unaffordable, but we had a decent series of conventionally dried stews one simmered for dinner. What do they say? Exercise is the best seasoning. We were particularly excited about making dinner one night, because we remembered that meal tasting better than anything else last trip. Dumping the contents of the pouch in question into the simmering water, this time we noticed a flavor pouch floating in the stew. Spices. In thick plastic. "Do you remember this pouch from last trip?" Edited August 11, 2021 by Syzygies 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 11, 2021 Author Report Share Posted August 11, 2021 Yes, I will thaw and unwrap. I should probably light the fire at some point too. 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 13, 2021 Author Report Share Posted August 13, 2021 Well to say it was good would be an understatement. And we archived crackling I should have payed more attention to the fire as it migrated to the right side but I was a little distracted while it was cooking. It was a birthday party after all 🥳 The fire wanted to burn more to the right side of the smoke pot but that's ok. It still came out extremely moist and tender. We took the drip pan out for the last 15 minutes to get the nice crackling. It was so good, I will absolutely be doing this again !!! 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 13, 2021 Author Report Share Posted August 13, 2021 The desert is a Fireman Derek's Salted Caramel Pie, it's good Now taking all the leftover to my sisters house for dinner lol 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 13, 2021 Author Report Share Posted August 13, 2021 One more pic 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 14, 2021 Report Share Posted August 14, 2021 We’ll done @C6Bill looks like a great party you served up there. I’m sure your guests were thrilled 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 14, 2021 Author Report Share Posted August 14, 2021 5 hours ago, Troble said: We’ll done @C6Bill looks like a great party you served up there. I’m sure your guests were thrilled Thanks, it was a great day 😁 1 Quote Link to comment Share on other sites More sharing options...
remi Posted August 18, 2021 Report Share Posted August 18, 2021 That looks amazing- I've decided to give porchetta a try this weekend, but have purchased a considerably smaller one (1.5kg; 3-3.5lb). Was hoping to try my first Roti cook with it; should I aim for similar temp, but a bit less time? Trying to get my head around planning the cook.... 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 19, 2021 Report Share Posted August 19, 2021 On 8/13/2021 at 9:39 PM, C6Bill said: It was so good, I will absolutely be doing this again !!! No better recommendation than that. I will put this on my list to do soon. 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 19, 2021 Author Report Share Posted August 19, 2021 (edited) 14 hours ago, remi said: That looks amazing- I've decided to give porchetta a try this weekend, but have purchased a considerably smaller one (1.5kg; 3-3.5lb). Was hoping to try my first Roti cook with it; should I aim for similar temp, but a bit less time? Trying to get my head around planning the cook.... We went without a drip pan for about 25 minutes then 2 hours with the drip pan. And my temp stayed a solid 380 the entire cook. When i did open it to insert the drip pan i did it fast but also closed down the vents just a little so the fire wouldn't run away from me. Then as mentioned earlier we removed the drip pan for the last 15 minutes. For the 3 to 3.5 pounder I would think you may only need 30 minutes with the drip pan. We pulled this off with an internal temp of about 125 on one end and 135 on the other. The carry over took care of bringing the lower side up to 140. And the side that carried over higher than my target of 140 was still really good. The only thing i will do different next time is leave out the smoke pot for better fire control. And maybe pay better attention to the fire ,instead of paying all of my attention to my guest, while we were cooking. But we did have 2 hours to fill while it was cooking Edited August 19, 2021 by C6Bill 2 1 Quote Link to comment Share on other sites More sharing options...
remi Posted August 20, 2021 Report Share Posted August 20, 2021 Thanks- those are great tips. I was figuring on a 70-80 minute cooking time, a bit like a Roti chook at this size. 1 Quote Link to comment Share on other sites More sharing options...
