LOL, thanks Steve. Ya know you can build a drum spinner. The temps averaged 450* easy and no burn.
Thanks Marty. A'int nothing wrong a little char on teriyaki!
Thanks Titch! Oh yea...gotta have what i call some outside texture. Hot 450* direct heat from a fire gives the skin a nice crisp and keeps the inside juicy.
Bob I think it's the more the rotisserie action that prevents the burning since it's always moving and away from the heat on each rotation. IMO it's better than hanging because the bigger profile of the meat and skin is getting hit directly with the heat. When I hang it won't get near the crispiness.
I got 2 years with this setup now and it doesn't matter about what temp or sugar amount and it's not burning like grate cooking does. Part of it also I think is the meat distance away from the fire even though it's still 350-550* at meat level, something like a kettle ring I might go not as hot but that's just speculation.
Thanks Adam. I forgot how good marinades can be. I picked up some sweet soy sauce from a local Asian market and it's gonna get some use.
Thanks pj I know what you mean by immune....same for eating it. I gotta mix things up or it gets old, all my cookers cook different so that helps too.
