This was my first experience using the rotisserie basket and roasting chilis in it. There was a learning curve as with most new equipment. I started out with a 2 zone fire, using charcoal baskets on each side of the rotisserie. I fired one chimney of charcoal and divided it between the 2 baskets. Dropped a couple of pecan 1/2 splits in each basket.
I found that although it worked, it was taking 25 to 30 minutes for roasting with very little charring. Plus I had 25# of chilis to roast. I put a third charcoal basket directly beneath the rotisserie basket, creating a third zone. This cut the time down to 10 minutes or so with a good amount of charring.
The other important step is to cut the dang stems off the chilis down to nubs! Otherwise they get caught in the rotisserie basket grates and won't allow the chilis to tumble correctly.
Next is a trip to the Bodega market for some red Japs!
I found that although it worked, it was taking 25 to 30 minutes for roasting with very little charring. Plus I had 25# of chilis to roast. I put a third charcoal basket directly beneath the rotisserie basket, creating a third zone. This cut the time down to 10 minutes or so with a good amount of charring.
The other important step is to cut the dang stems off the chilis down to nubs! Otherwise they get caught in the rotisserie basket grates and won't allow the chilis to tumble correctly.
Next is a trip to the Bodega market for some red Japs!
