Normally, I position the vents directly over the indirect meat I'm cooking on a kettle to let the smoke drift over. The first few times I've used my new(er) rotisserie, I've noticed the chicken or turkey turns out way too smokey if I put the vents over the bird.
This last rotisserie cook with a turkey, I positioned the vents away from the bird and the results were much improved. My theory is that the rotisserie ring is loose enough and lets enough smoke drift over the bird regardless and positioning the top vent over just drifts even more smoke. Not sure if anyone else has noticed this or if it's just something I've had an issue with. I've definitely found poultry doesn't need much smoke at all before it's overkill.
This last rotisserie cook with a turkey, I positioned the vents away from the bird and the results were much improved. My theory is that the rotisserie ring is loose enough and lets enough smoke drift over the bird regardless and positioning the top vent over just drifts even more smoke. Not sure if anyone else has noticed this or if it's just something I've had an issue with. I've definitely found poultry doesn't need much smoke at all before it's overkill.
