Setting up 22.5 kettle for rotisserie questions...

One charcoal basket off to the side with drip pan directly under meat.

I use the two charcoal baskets on either side with the drip pan in the middle. You can get the temps to almost any range as you want up to 400+ or so depending on how hot you start the baskets at the beginning.

caseydog said:

I want to do about 325 to 350. Do you light all the coals for that, or pour lit on top of unlit coals?

CD

Click to expand...

I do charcoal on both sides with a drip pan in the middle (I use fire bricks, not a charcoal box). I fill up both sides with charcoal then drop 8-10 pieces of fully lit charcoal on top. This gets around 350* and cooks some damn good chicken.

This thread has a shot of a couple birds I cooked up right after I picked up my Weber rotisserie. I really recommend you dry brine the chicken, the results are fantastic.

http://www.bbq-brethren.com/forum/showthread.php?t=107793

kyle corn said:

I do charcoal on both sides with a drip pan in the middle (I use fire bricks, not a charcoal box). I fill up both sides with charcoal then drop 8-10 pieces of fully lit charcoal on top. This gets around 350* and cooks some damn good chicken.

This thread has a shot of a couple birds I cooked up right after I picked up my Weber rotisserie. I really recommend you dry brine the chicken, the results are fantastic.

http://www.bbq-brethren.com/forum/showthread.php?t=107793

Click to expand...

What Kyle said. I set up both sides with unlit and 8 to 10 lit on top to start. Adjust your vents in the first 30 minutes to target your temp.

I have the Cajun Bandit, Weber, and EZ-Que rings, and the deal with the Cajun Bandit ring is that it's shorter and closer to the heat source of whatever firing setup you choose in your kettle, so as long as you know that, I would suggest using the Weber Char-Baskets, Rails or banking the coals to the sides (L-R) with a drip pan (aluminum half pan) and use a torch to fire the coals (or 8-10 briqs per side) for a Minion start and let the spinning begin!





The Cajun Bandit is tighter and seals better than the other rings, so you will have to adjust your One Touch vents open wider to get your temps to indirect grilling zone @350-400* and your chicken will take @35-45 minutes.

When I use the EZ-Que or Weber rings, the air gaps help maintain the grilling temps I'm aiming for, and my One Touch vents are barely open.







So if you have an OTG make little marks on the ash catcher to help give you an idea where the vanes are set and what openings get you to the temps desired.

This works for me, but I've also cooked with coals banked to one side of the grill, and other times direct with a small charcoal ring under the meats in the Kettle.