Yup - pretty much what they said.
I gotta say I do miss the smoke flavor, but I also do like the skin on a rotis. Cowgirl gave me the idea of enclosing the space and trapping the smoke, so I'm gonna try that. I also wanna make a burn barrel and cook with wood burned down to coals.
Also there's a lower finish temp on a rotis, 'cause if you go all the way to pulling temps the pig will just fall into the fire :shocked: It was already starting to come apart in a couple spots when we pulled it off, but as Marty said, the hams weren't all the way to pulling temps - still tasty though! I was also seeing a little fat for the first time on a whole pig. In the smoker, it's all rendered - on the rotis, some of it is still kind of at the gel stage. The cheeks are always great, but just farking batty good on the rotis pig.
And, again, like Marty said, watching an animal spin is kinda mesmerizing. It's like staring at a fire or an ocean. It really works for me.