I've done a lot of both ways. I think both have their place. Nothing compares to the constant "Self Basting" action of the rotisserie though... I can't tell you how many times when I stop the spin of the motor is when you see and hear more of the grease dripping and when you turn it back on that stops.darnit, now I have to look for a spinner for the WSM? :sad:
How do you think the roti compares with hanging?, been considering that too. Anywho, nice job!
It still blows me away how ribs turn out looking like they were glazed when no glaze is applied to them. Also the chance of burning is less when you rotisserie which lets you cook much hotter if you want to. An example is I like to cook over a live fire and no way I'd want to hang meat over flames but with the rotisserie it's no problem.
Last edited: