EGGARY Posted April 29, 2018 Report Share Posted April 29, 2018 Since last week’s experience with using the Rotisserie on a Boneless Leg of Lamb was a failure, (my fault), I want to get back on the Rotisserie “Horse” and make good on a Chicken. My concern is the charcoal. Do use a whole basket of Charcoal or can I put charcoal in the rear ? I am using the 32” KK. Plan on cooking at 225-250. I have done chicken on the Rotisserie but I treat some cooks as “new” cooks. Thank you. Thank Quote Link to comment Share on other sites More sharing options...
tony b Posted April 29, 2018 Report Share Posted April 29, 2018 I've done both - full basket and splitter with coals in the back. Both work, the splitter setup takes longer to cook obviously. Piece of advice, @ 250F, you won't get crispy skin at all. If you want that, then you need to be 375F - 425F. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 2, 2018 Report Share Posted June 2, 2018 Either way basket or straight but you may want to up your temp .I like 400 f myself . Pequod posted on doing veggies under the rotisserie. Which sounds kewlOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 2, 2018 Report Share Posted June 2, 2018 What the others said. I have a 23 and use the basket splitter going left to right. As it’s a round basket on the 23 I can just turn the basket to do this. Check out the recent post from bonfire as he managed to get a 32 in a left to right configuration by using stainless steel pegs and the stainless steel sheets from the 32 splitterSent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
