Another fan. I like the 2 baskets for the rotisserie. You can fill them and it becomes a measure, set up your bird or leg of lamb and a drip pan in the middle and it’s about an hour and 15 minutes for either one. I’ve been trying to find a source for a whole duck I would love to do one on my grill with the rotisserie. Grease be gone and crispy skin. I wish I could talk my hubby into making our own lump charcoal, we have 10 acres of mostly oak and a little cherry. It’s way too pricey at the store.
Your own roasted duck, oh my.
I’m looking into getting that one for sure.
Making charcoal is simple. I use a 55 gallon food grade metal drum with a lid and cut branches or split wood about 4” in diameter.
Start a fire in the barrel with about 1/3 full, and then after a while add another third and then another third.
After it’s all coal close the lid and let it sit for 3 days.
Dump the charcoal on a tarp and sort it by size.