Grill Rotiserrie Cooking - Wish me luck

[richlevy]

Tonight I make my second attempt at using the new rotisserie on my gas grill. After botching a cheap roast, I read some instructions that mentioned that I should have used indirect heat for most of the cooking and placed a pan of water under the roast to provide steam.

I also received my extra set of rotisserie forks and my flat and tumble baskets last week. The flat basket had an issue with the threading for the thumbscrew, so Shoppers Choice sent me a new one and told me to keep the old one. This gave me the freedom to try to fix the old one without worrying about messing it up, so I borrowed a thread tap from someone and I now have two flat baskets.

The plan for tonight is a 3.5 lb rib roast I got on sale and some frozen wings. I am going to use the direct heat side to cook the wings while the roast cooks indirect. I thought about using the tumble basket but the flat basket can be emptied without taking it off the spit and I have 2 or 3 loads of wings.

I plan on coating the wings with olive oil, grilling them on the rotisserie and coating them with hot sauce when they come off the grill. I thought about using a few tablespoons of smoke chips to add a grilled flavor to the wings, but I'm undecided. The first batch(es) of wings will be put in a 220 degree oven while the rest cook.

I'm going to post pictures. Here is a picture of my first roast, which was a cheaper cut of meat. At this point the interior temperature was still probably rare even though the outside was done.