barbecue rotisserie heat control

Barbecue Grills > Barbecue Rotisserie Heat Control

Barbecue Rotisserie Heat Control

So your barbecue rotiserie is going full bore. Now you're cooking with gas - errrr or charcoal.

It's helps to know how to control heat and cooking time of your charcoal barbecue rotiserie.

First, cooking temps depend on meat thickness.

Look at your cut of meat. Eyeball the thickest diameter.

If it's around 4 inches or less go with high heat. You can probably get away with high heat since the meat inside will be cooked as the exterior has just browned nicely.

But with thick roasts or turkeys back the temp down a notch. Go with medium heat? You've got more meat to on the spit cook. And you don't want to crisp the outside beyond recognition in the meantime. As might happen if going with high heat.

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Next eyeball the distance of the meat to the heat. Got enough clearance? Like 1-4 inches or whatever the manual says?

With charcoal again keep the temp more or less constant by adding briquets as needed

Third say things get too hot. To reduce heat - maybe just add fewer briquets. Or you might adjust the air vents. Or if possible drop fire grate an inch or two more from the spit.

Barbecue Rotisserie Heat Control