BBQ and rotisserie

[Growler]

I know a lot of you guys bbq and smoke so looking for a bit of advice

I have a barrel bbq which is about 15 years old and I have just aquired a rotisserie which I have managed to make fit by making some custom brackets

the big question is Lid up or lid down?

at the moment I can't close the lid without some adjustment which will mean cutting the lid which I don't want to do if I don't need to

 

[pittsy]

if you can get a nice temp going with out heavy flame then lid down is better so smoke gets trapped into your meats but lid open is ok

 

[Growler]

ended up taking a grinder to the lid as I did a pork joint on saturday but with the lid part open couldn't get the temp high enough to properly cook it

 

[charlie_mead_face]

if your looking for a well smoked piece of meat get the charcoal to its highest temp and whack on a bag of wood chips (oak of somthing nice) on covering all the coals and keep the lid fully closed (maybe open it for the last 30 mins), it my take a bit longer to cook but when it is it will be sweet as a nut. do you have any air holes in the bottom/side? how is the rotisserie operated?

 

[puravida]

PROPER low & slow BBQ is cooked lid down at a temp of about 120C.
A pork shoulder can take anything up to 12-15 hrs to cook.
You need to allow time for all the fat to render down to give moisture and flavour.

The ribs I cooked yesterday on the other thread cooked for about 5hrs at that temp.

Low and slow all the way baby!

 

[BIGJIM72]

Bought the Webers cook book-got some nice ideas in it.Do like a whole rotisserie jerk chicken though.

 

[puravida]

Beer can ass chicken is always a crowd pleaser and delivery every time.
Crispy skin, moist succulent inside.

Or spatchcocked chicken is another realy easy and quick way to cook a whole chicken on the BBQ.

 

[Growler]

With the lid up it was barely getting up to 100c
With lid down got it to nearly 200c but was indirect cooking with no coals directly under the joint took about 3 hours and was perfectly cooked melt in the mouth

For my sons birthday I will be cooking a whole pork loin joint yum yum!

Love my new mains powered spit

 

[puravida]

Here's a really good article on setting up your grill for indirect cooking / smoking

http://amazingribs.com/tips_and_techniq ... oking.html

The rest of the website is just packed with good advice too if you are BBQ inclined!

 

[pittsy]

With the lid up it was barely getting up to 100c
With lid down got it to nearly 200c but was indirect cooking with no coals directly under the joint took about 3 hours and was perfectly cooked melt in the mouth

For my sons birthday I will be cooking a whole pork loin joint yum yum!

Love my new mains powered spit

you don't want to cook loin , you should try pork belly much better if slow cooked , shoulder good too plenty of fat that melts away unlike loin

 

[oldstout]

ALWAYS lid down

I am the bbq king round these parts :? :lol:

Christmas day, I do a huge lump of beef that goes on at 8am for 4pm dinner, rain , shine sh*t or snow, my barbie is on Xmas Day. Every Sunday the joint is done on there, goes on on the morning for evening meal with all the kids and boy/girlfriends etc round.

I got into bbq proper after getting my first 'grill' as a wedding pressie 29 yrs ago, couldn't lite the bliddy thing - but got into it over the years

Read about the Yanks laughing at us grilling (burning) stuff directly over charcoal to find the correct way is using the indirect heat method, put ya coal at one side and your food at the other and close the lid :thumb:

Hate to say a Yank was ever right but this time they were :lol:

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