Extremely glad to hear it. That was just general cook experience & understanding what rotisseries do in order to cook that prompted that
Type of stuff you'll learn through the #MeatheadG book and just playing around. Learn from your failures. They'll soon be at the point where you don't worry about wasted expensive protein. They're all *good*, you just know you can do better
So get figuring it out! Experiment! Lots! It builds an instinct
@freemo @joesabin
If it went the other way and your burners were front to back; rear vertical, rear and middle horizontal would be low and front horizontal would be high.
It may be *slightly* better/worse because the fat works in at a different orientation around the spin than the other way. Doubt very much you could actually *taste* the difference
If you have some means of adding some 'smoke' at the start, that would be good too
Cook to 5-10Β°F #InternalTemperature below desired before going nuclear.
ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ
Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true #PitMaster lurking around and your answer can be near instant
@freemo what @joesabin said essentially.
Adjustment: below burners on low, rear burner med-high. To finish, Crank em all.
Check every minute for 'crisp'. USE a timer!
All cooking lid down.
That should work if the answer is in time
What direction does your rotisserie turn? Meat surface going *up* against the rear burner or *down*?
I'll write a #CrazyCanuckBBQ thread on rotisserie, faux and real, vert vs. horiz axis
Don't have one myself but #KaybeeQ has thoughts
kaybeeque ππͺπͺπ