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Rottisrie Prime Rib cook question
Alton
Posts: 509
thinking about set up.. I have a Large BGE with the joettisere. has anyone put the deflector in while spinning a roast. I thinking of collecting the dripping in a cabernet mushroom pan... cook low at 250... the pull deflector and spin at 500 plus for the final reverse sear... that's my thoughts.. asking will it fit? is it a bad idea? just looking for input... thanks
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
Comments
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Doing one now. no drip pan this time as the buttery mess would burn fast being hot on both sides. Gonna sear it at the end for marksColumbus, Ohio -
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I was just going to post the exact question. I keep reading that rotisserie should be indirect, and the flare ups can cause bad smoke issues (which I did have with my first rotisserie chicken), so I was thinking of just using a heat deflector and and drip pan and making this a 100% indirect cook. I'm concerned because I can't see that anyone else does this and I'm wondering why.XL egg owner, home brewer, jogger, coffee roaster, gamer
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In my .02. Lower heat and separated charcoal. No bad smoke.Columbus, Ohio
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Ive done wings in a basket no drip. Bowl filled. Rotisserie not bitter or bad smoke taste. Im thinking temps lower than grilling.Columbus, Ohio
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