I just bought the rotisserie for my XL last weekend and I got nervous about using it for the first time tomorrow so I found a 7 lb fresh turkey at Publix and decided to do a test cook. Currently holding at 350 with the lid closed.
Dry run on the rotisserie before the big day
byu/Lopsided_Tiger_7174 inbiggreenegg
by Lopsided_Tiger_7174
5 Comments
I’m getting ready to do mine tomorrow morning, feel free to post any updates as you learn things!!
Good point! I’ve rotisseried a couple things and both times thought it would be helpful to have a center mark on the spit.
Tie up tight with butcher twine tight. Any irregular movement will kill the life of the motor. Catch drippings otherwise it will cause flair ups. Small fire, chunks of wood mixed in. 300-350 is what I aim around. Mechanically self basting ftw but not for clean up. Tie up some herbs together and dip in butter and baste for presentation during cook. Cheers and good luck.
That’s an awful lot of charcoal, use 1/2 that and bank it to the back of the egg.
Final results: took it off about an hour and a half in. Temp was exactly 165. Let it rest about 30 minutes then carved it up. Honestly, it’s a freaking delicious bird. Crispy skin, nice and juicy, good but not overpowering smoky flavor. I’m extremely happy with the results.