Now that's a rotisserie!
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It looks cool, but it also looks like you can't shut the lid over it.
And it's awful expensive!
Al
And it's awful expensive!
Al
I saw Steven Raichlen use it over coals on a komado I think. He switched the skewers around after stuff got done. He did Brazilian steak picanha on one
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Right.. it's not for that kind of rotisserie cooking. It's for over fire and hot hot coals.
I get that it is more for a continuous fire or hot hot coals. But they clearly show it in a smoker. Also they show it on a weber style charcoal grill as well as a kamado. I would think trying to keep coal hot enough for long enough to cook using this method is going to be difficult. Just my opinion which is not worth much.... just ask my wife!
I get that it is more for a continuous fire or hot hot coals. But they clearly show it in a smoker. Also they show it on a weber style charcoal grill as well as a kamado. I would think trying to keep coal hot enough for long enough to cook using this method is going to be difficult. Just my opinion which is not worth much.... just ask my wife!
Yep.. smoker kit they say. Probably WSM
The idea behind it is to get things done near the flames or coals then rotate stuff to the top position and they stay hot but cook less. Then your meat for instance , drips fat onto the veggies below as they finish over the hot area.
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