Hi – I just purchased my first gas grill with a rotisserie and was hoping for some advice. The grill is 42 inches wide, but only has 3 large burner sections and an infrared rotisserie burner that goes along the back. In many you your recipes you light the outer 2 burner on your 6 burner grill which leaves a lot of space for cooking indirect in the middle.
With my 3 burner setup would you still recommend still lighting the 2 outer burners leaving 14 inches of indirect space in the middle, or conversely, should i only light 1 of the outer burners and shift the food away from the lite burner on the spit rod?
P.S. Love the website and I just ordered your book from amazon. Can’t wait to try some of your recipes!
You don’t want food on the rotisserie spit over your lit burners. So, if what you’re cooking fits between the two lit burners, do that; if not, try shifting the food over and using the heat from the one burner and the IR rotisserie burner. Good luck!
Just did baby back ribs on the rotisserie using the method from your book (brining). The best! I will have a hard time smoking them again. They turned out the way I have always liked my ribs – sticky, a little pull. And, with way less cooking time!
Thank you for all the tips and recipes for the rotisserie. It is my favorite way to cook meat!
Hi – I just purchased my first gas grill with a rotisserie and was hoping for some advice. The grill is 42 inches wide, but only has 3 large burner sections and an infrared rotisserie burner that goes along the back. In many you your recipes you light the outer 2 burner on your 6 burner grill which leaves a lot of space for cooking indirect in the middle.
With my 3 burner setup would you still recommend still lighting the 2 outer burners leaving 14 inches of indirect space in the middle, or conversely, should i only light 1 of the outer burners and shift the food away from the lite burner on the spit rod?
P.S. Love the website and I just ordered your book from amazon. Can’t wait to try some of your recipes!
You don’t want food on the rotisserie spit over your lit burners. So, if what you’re cooking fits between the two lit burners, do that; if not, try shifting the food over and using the heat from the one burner and the IR rotisserie burner. Good luck!
Thanks Mike!
Just did baby back ribs on the rotisserie using the method from your book (brining). The best! I will have a hard time smoking them again. They turned out the way I have always liked my ribs – sticky, a little pull. And, with way less cooking time!
Thank you for all the tips and recipes for the rotisserie. It is my favorite way to cook meat!