On Mon, 05 Jun 2006 16:54:32 +0000, Reg wrote:

> 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.

Do you shut the lid?

Webster on line
Main Entry: ov·en
Pronunciation: '&-v&n
Function: noun
Etymology: Middle English, from Old English ofen; akin to Old High German
ofan oven and perhaps to Greek ipnos oven
: a chamber used for baking, heating, or drying


>> 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?

Who are you talking to? Not sure you followed the thread.

> 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.

Thanks, I do like lamb.