Just got the XL rotisserie. I watched the BGE video on it that says you can cook with lid open or closed. I am testing out a chicken with lid open (damper fully closed per their instruction). The skin is getting burnt after only about 20 minutes of cooking. I do have a kick ash basket. Does this raise the coals too close to the meat? Any tips appreciated.
by aortaman
18 Comments
I don’t own one or have used one but it’s probably a skill you need to develop. Clearly the coals are too hot. How to manage it with oil dripping and causing flareups is beyond me
Close lid open top vent close bottom vent
I use a lot less coal when using my BGE rotisserie. It’s the only way I found to keep the temp under control.
I also push the coal towards the back of the egg to reduce flare ups.
I always set up indirect for the rotisserie and leave the lid closed. Not sure how you could avoid burning the skin if yo user up direct and leave the lid open
I have the joetisserie, and I usually run about 350 with the dome closed. Closed dome contains/stops flair ups, I’ve been super curious to how the egg rotisserie is going to preform. Does the gasket seal when it’s closed? Every promo I’ve seen with it is lid open and white ceramic (obvious photoshop). I’m a dealer as well, I’ve been waiting for any kind of feed back before ordering/stocking this.
I think you’ll have better luck with the dome closed if it does seal well, if not, maybe close it and try to adjust the bottom just enough not to spike the heat?
Way too much coal.
Use less coal in your basket.
Way too much coal bro. I’d use 1/3rd of that and have it banked to one side. You can always add more to extend the cook
I wish this grill could handle dual zone cooking. It’s consistently my primary gripe with the BGE.
Far too much charcoal, you need a smaller fire and banked on one side
I have never used it as a grill, aka with the lid open. idk how u control the temp with the lid open.
Way too much coal!
Only put coal on one side of the bowl, stack it up high but only fill half of it
When you leave the lid open, you have no control on the cooking temp. Closing the lid will stop the flair-ups and gives you the ability to control the temp. To cook through poultry like this, the temp really should be around 350F.
I’m guessing you’re close to 600F with that fire.
Appreciate the advice fellas. Next attempt will be with less coals and pushed all the way to the back, maybe using the kick ash divider to keep it all in place. Happy smoking.
I would suggest that you use less fuel, and decrease the airflow. With the Joetisserie I would suggest you close the lid.
Tree fidy. Get that fire and temp under control prior to the cook.
Best open-lod rotisserie cooking tip is you should be able to hold your hand between the meat and the fire for 2-3 seconds before it gets too hot to stand. Any less time and your fire is too hot, any longer and it is too cold. This has worked marvelously for me. Good luck!