Nice! I just started doing rotisserie cooks last week... Chickens are next on my list. Hopefully they will turn out as awesome as yours!
I assumed that chickens are the preferred or typical rotisserie beginner's choice for learning with. Am I mistaken?
What did you begin with?
The reason I ask is that I have a rotisserie for the Hasty Bake that has never seen use, but am growing eager to try it.
I think chickens are the first choice when it comes to "spinning" but I have also seen these baskets that fit on the spit where you can put anything in that will fit
Cool. I do have some large chubs of baloney I could start with, just to get a feel of setting up coal, best distance from rotisserie, and such. I wouldn't have to worry about wings or balancing as much. I just never really considered it a rotisserie meat, although it smokes well, and fried in a cast iron pan is excellent.
Sorry for hijacking your thread....
Nice looking bird, by the way!