EGGARY Posted April 29, 2018 Report 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
tony b Posted April 29, 2018 Report 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.
Aussie Ora Posted June 2, 2018 Report 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
Tangles Posted June 2, 2018 Report 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
