golfingfool Posted May 26, 2017 Report Posted May 26, 2017 Please share your method when using the Roti/Octoforks options. Temp/direct or indirect. Thanks.
tony b Posted May 26, 2017 Report Posted May 26, 2017 I usually go direct, but with the basket splitter set with the charcoal in the back half of the grill, so the meat rotates toward and away from the heat. Temps depend on the food. Typically chicken at 350F - 375F. I've done one rack of ribs in the roti basket, direct, at 275F. Did a bacon-wrapped stuffed pork roast, indirect on the full charcoal basket, @ 325F (needed the drip pan because of the bacon).
MacKenzie Posted May 26, 2017 Report Posted May 26, 2017 So far I have done all my OctoForks direct. I don't have a rip roaring fire though since my roti cooks so far have been in my winter grill, 16.5 inch KK and the food gets pretty close to the fire. I do take the time to get the KK heated up enough so that the fire is really just maintaining the temp I want. It might be a different story with the 22 KK though.
