@randynose @freemo @mc I've got the basic idea. The cooking techniques are much the same

You'll find I use a technique called reverse-sear a lot. You cook the protein low'n'slow to pack in the flavour, then finish with an *extremely* hot sear. Pellets just can't do that

But your gas BBQ can. So just fire it up just before you finish the low part of the cook. If you don't do it that way already, I think you'll be impressed

Pellets are *great* for pure low'n'slow

#KaybeeQ

@freemo @joesabin 👍

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

#KaybeeQ

@randynose @freemo @mc @Tay0 is it a pellet or a small offset?

I've never used either but there are a lot of common techniques. I use pellets for cold smoking mainly. If I want to add some smoke to a gas BBQ I use an A-Maze-N flat pellet maze.

The best overview of the selection I found? At #PitBoss 😂

https://pitboss-grills.com/accessories/a-maze-n-smokers

#KaybeeQ

@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

#CrazyCanuckBBQ #KaybeeQ

@freemo @joesabin
That's good!

The fat will be warmed by the low burner, then melted by the back and then have a chance to cool and soak back in before being heated again

More flavor, less drips

That's *really* what you are trying to accomplish with the rotisserie technique

#CrazyCanuckBBQ #KaybeeQ

@freemo @joesabin

Cook to 5-10°F #InternalTemperature below desired before going nuclear.

ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ

#CrazyCanuckBBQ
---

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

#KaybeeQ

@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

@randynose @freemo @mc @Tay0 and thank you again! Just realised I have the perfect mechanism to separate fact from opinion

All BBQ related will be #CrazyCanuckBBQ
Opinions will also be #KaybeeQ

Thank you! 👍

Now I'll go look at the question...

#DiscipleOfTheFlame
#WeAreTheWeird 😜

@randynose @freemo @mc @Tay0 thank you!!

Ask away! Please! If I *know* I'll tell you. If it's just an opinion, I'll tell you that. I have owned a #Kamado smoker for 30+yrs

There are now 5 smokers, 3 of them #Kamado. I have *opinions*

Topics: Anything BBQ but remember #WeAreTheWeird and about Replies 😜. But I'm serious about my Q!

Now that #KaybeeQ has found more members of #DiscipleOfTheFlame in all the smoke:

There's two more #CrazyCanuckBBQ in the pipe!

Hello All!