Rotisserie use on Excel 20

I am about to embark on my first rotisserie cook today and was wondering what the best way to do it is.

It will be for a rolled Pork Roast.

Should I use the water pan?

Should I use the lid?

1 or 2 stackers?

Thank you for your help.

Hi  dlaalueren

For a rotisserie you don't need the water pan unless you just want to keep it warm after you have cooked it and to stop in from burning when its ready, if so just put a little water in the pan to make it easier to clean after. But other than that you will not need the water pan. Yes use the lid it will help keep the heat in and  it will cause the heat to circulate around the meat, just take of the lid when checking the meat. I would use both stackers when using a rotisserie to keep the meat up higher and away from the flames.  

happy smoking

Paul

Hi Paul,

Thank you for your response. The cook went great. In fact the temp surged past 400F early on and settled in the high 300's.

This experience was a great learning curve as I've now had both extremes, not hot enough and too hot.

Many thanks for your helpful replies.

Dale

Hello dlaalueren

I am pleased I could help, That's the fun with the water smokers you need to get hands on it to understand how it works and how much charcoal and water to use

if you have anything else i can help you with just ask

happy smoking

From Paul