SuperDishMan Writes:
"I have been doing some reading on Rotisserie and I find that some people say a rear rotisserie burner is very good but others say that using a rotisserie with bottom burners is just as good.
I am making a 2nd post to be more specific with my question.
So what do you guys think? What are the advantages of a rear rotisserie burner over one that uses bottom burners?
You think food will come out better and tastier with a rear rotisserie burner?
For example, do you think that food will come out better or BBQ will be a nicer one if the Weber Genesis EP-310 had a rear rotisserie burner in it?"
Comments
We have had both bottom rotisserie burners and rear burners, without a doubt the rear burner is the best. Roasts come out juicier and chicken cripy without being dry. There is also the advantage of no excess grease flairing up as you can create and grease catcher of foil beneath the meat. Our problem is our’s is now about 15 years old and we can’t find a reasonably priced new one!