jay wrote:

> Grilling, BBQ..ing, and smoking are all different cooking methods. When
> you use the electric element on a gas grill for rotisserie cooking, you
> are actually using your grill as an oven.


No, not an oven. More like a side-facing broiler.

> I use my gas grill as an oven quite often. It is connected to the natural
> gas source so no schlepping of LP. Chicken/whatever on one side, fire on
> the other. Works great. Chicken on a beer can seems to finish up as moist
> on the inside and crispy on the outside as any rotisserie chicken that I
> have tried and it requires less clean up. I do have to drink part of the
> beer though, and another and another. We have an electric rotisserie on a
> wood/charcoal fired BBQ pit that works pretty well, but I don't use it too
> often.

Have you tried the rotisserie yet?

I love them, and they're a tool of the lazy (me!). Start it
up and go do other things. When you come back you've got
a self-basted main course all ready to go.

Things you might try to make your rotisserie experience
more interesting:

- Try doing more than just chicken

- Try adding a bit of smoke

- Try doing rolled/tied/stuffed meat dishes, with interesting
things inside. I like to put butter and herbs inside a rolled
and tied leg of lamb. The herb-infused butter melts and bastes
the meat as it cooks.

Many possibilities there.

--
Reg