rotisserie bbq techniques?

Question

I have a gas gril with rotisserie attachment. 2 questions - How high should I have the flame (on the average for all meats) and Should I close the lid while cooking?

Answer 1

1 high enough to hold a temp that you are looking for
2 yes
3 check internal temp for doneness
ps if the outside is black the flames are too high...

Answer 2

If you have the lid open, you should keep the temp on high as you will loose a lot of heat. If you close the lid, turn the temp down to med or even a little less. You will get plenty of heat because you won't be loosing as much. Indirect heat works real well. You can do this by only lighting the outside burners that are farthest from the food you are cookig and place a drip pan under the food so any fats don't clog the unused burners below it. If you want a little smoke flavor, take some water or beer soaked hardwood chips and place them in a pie pan and set them directly over the burner. Replenish the chips as they burn out to keep the smoke working well.

Answer 3

I would keep the flame on about medium and baste the meat every 5 to 10 mins. Go ahead and parboil the chicken or whatever you are cooking beforehand . It will insure that the meat is done . Meat has to reach a minimum of 160 degrees (inner temperature) to be safe . Always wash your hands after handling any kind of meats .

Answer 4

not very high on the flame, use a thermometer, accurate and trustworthy, learn to use it and believe it, it is more important for the temperature to be right than to be a slave to the flame dial which might not be accurate or steady, The cover keeps in the steam, but it often prevents a nice crispy finish on the roast
you might want to open the lid and soak the heat to your food to brown it and give it that crispy flavour.just at the end of the cooking period.

Answer 5

http://www.fiestabbq.com/customercare/care_use_cooking_tech.html

Happy Independence Day! ;-)