backyard rotisserie
I was lucky enough to already own a pair of super heavy duty steel saw horses that can each hold over 1, 000 pounds, so I was beyond confident that my 15 pounds of meat and metal wouldn’t tax the maximum load capacity. After a couple of attempts I got the saw horses at just the right height where they cleared the top edge of the bottom half of the grill by less than an inch.
Mounting the motor to the stand was the trickiest part. My saw horses had sturdy handles I thought I might be able to wire the brackets to, but that seemed chancy. Instead I securely screwed the grill kit mounting brackets into two pieces of scrap wood that I then slid into the handles snugly and securely.
I trussed the chicken to keep it from flopping around as it turned and carefully cut a hole down the center of the pork shoulder with a long bread knife.
Weber Electric Rotisserie For Genesis Ii 4 And 6 Burner Gas Grill 7653
Banking the coals at the back of the grill is critical to keep the rendered fat from dripping straight onto the coals and creating noxious flare ups.
Just as with chicken and steaks on the grate, you want the meat to be close enough to the heat to cook at a steady clip but not so close it will burn before it’s done on the inside. I put my hand near the fire and let it go to a six-second count before it got so hot I had to yank it away. Taking note of that distance I set my sawhorses up, secured the spit, and adjusted the rotisserie so the surface of the meat sat at exactly that 6-count spot.
To trap some of the heat and help reflect it toward the meat I closed the lid most of the way and propped it open with a can of tomato sauce. The first time I did that it was perfect as I’d put the can toward the front of the grill far away from the cooking heat. Two chickens were cooked perfectly and I saved the can for another cook. But when I cooked a gochujang-slathered pork shoulder next I put the can toward the back of the grill and by the time the pork was cooked the can was swollen from the heat and might’ve exploded. This is one of those don’t-try-this-at-home caveats. Much wiser to use something solid that won’t react to the heat, like a piece of firebrick. That’s what I’m doing
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