I'm not positive but I think Stu, aka
, keeps the top on when using his roto. His cooks using the rotisserie come out phenomenal every time, I'm still trying to figure out his method. This is a pic of a couple game hens Stu spun some months back, I saved it because I consider it to be the gold standard by which all other spinner cooks are judged, he didn't post it, would have made the carousel for sure. Maybe he'll chime is and depart some sage advice.
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It felt kind of strange giving my own pic a "like" LOL!
Ray, thank you for the kind words and using that hen cook as the gold standard.
Ray is correct in that when I use the rotisserie, I do it with the top on, SnS with full water trough, and drip pan underneath.
The key with top on is to make sure your fire is not too hot and don't go by the lid therm since it sits directly above the coals. Dialing in the temps between 240°- 280° for the first hour or two seem to give me the best results. Then I crank up the temp to 300°- 325° toward the end and check IT every 30 minutes.
Since my roti ring doesn't have a thermometer in it, I monitor temps by placing the Inkbird probe and grate clip in the spit rod cutout on the roti ring.
See post #29 2nd pic.
While not ideal, this does give me a better idea of the temps than going by the lid therm.
Bowl and lid vent position is also key especially when using the SnS. Usually I'll run the bowl vents at about 1/4 inch or so open and the lid vents 3/4 of the way open.
I also tend to think that using the SnS griddle/drip pan acts as a baffle not only when using the roti but on all smokes in the kettle
One of these days I'll confirm those suspicions by dropping a probe down there.
That's about all I can think of right now.