Kettle Rotisserie turkey question

I put the coals on each side. Been doin' it that way for years. Start with one full chimney and add some apple chunks for a bit of smoke. Around 13 min per pound.

I do have a set of charcoal baskets that I use now. They help keeping the ash under control and I have more drip pan room.

i don't think there is really a "right" way for this. i've read some old books and many if not all have the coals on one side with the top of the meat rotating towards the coals. its the way i do it and have no issues. maybe try both ways and see what works for you.

We've done it with coals on both sides.









It worked just fine! I'm curious though, what was the reasoning behind having the coals only on one side?