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Weber S670 - Rotisserie chicken or roast: Which burners???

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Finally, my new Weber S670 has arrived. In the past 2 weeks, I have cooked on it 9 times. Really a beauty to look at and a beast of a grill. So, tomorrow I will try my first attempt at rotisserie. I know this has been discussed before but I could not find answers specific for S670. Weber advises to light the infrared burner until you get the skin color desired and then use indirect cooking. For those familiar with the S670: can you offer your wisdom so I can impress my wife (and maybe she stops complaining about the price tag....:-))

1. How long do you keep the back burner on? Is it on at the start of the cooking or at the end?

2. Which burners dfo you keep on and at which setting?

3. For chicken and pork roast what temperature do you attempt to maintain?

4. Do you recommend also using the smoker for some extra smokey taste?

 

Thank you all

 

Andreas

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Finally, my new Weber S670 has arrived. In the past 2 weeks, I have cooked on it 9 times. Really a beauty to look at and a beast of a grill. So, tomorrow I will try my first attempt at rotisserie. I know this has been discussed before but I could not find answers specific for S670. Weber advises to light the infrared burner until you get the skin color desired and then use indirect cooking. For those familiar with the S670: can you offer your wisdom so I can impress my wife (and maybe she stops complaining about the price tag....:-))

1. How long do you keep the back burner on? Is it on at the start of the cooking or at the end?

2. Which burners dfo you keep on and at which setting?

3. For chicken and pork roast what temperature do you attempt to maintain?

4. Do you recommend also using the smoker for some extra smokey taste?

 

Thank you all

 

Andreas

 

I dont have a 670 but I think I can help.

 

1. Leave the back burner on until you get the skin crispy. This will just be by eye. Keep other burners set lower to offset the additional heat from the IR burner. Shoot for a hood temp of 350-400. Once you shut down the IR burner you may need to adjust the outside burners to compensate.

 

2. Use the outside (far left and right burners) for indirect cooking. Adjust to get hood temp above.

 

3. For chicken I shoot for 165-170 in the thickest part of the bird.

 

4. Chicken taste good with some smoke added. I have not heard alot of good things about the 670 stock smoker box but give it a shot.

 

It's pretty hard to cook a bad chicken on a rotisserie. Your wife should be impressed.

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Hey I have the s670 and I have to agree with vindii But I leave the infrared burner on the whole time and the whole time I have both end burners on med not the smoker box though.unless you are smoking but if you are smoking you wont taste any smoke with the skin on !! remove the grates and put in drip pan.

Time unknown. "" temp most important "" The last chicken I did I stuffed it with butter and seasonings it was real good. give the butter a try

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Ok...has anyone actually done a prime rib using the rotisierre on a 670? Ive read about it but a little unsure about the whole process.... :lol:

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Ok...has anyone actually done a prime rib using the rotisierre on a 670? Ive read about it but a little unsure about the whole process.... :lol:

 

I have done them on my Genesis II and it was superb! FWIW I was fishing with my buddy one day on the Madison WI chain and we stopped for lunch at the "Green Lantern" IIRC. Next door was a private home and they were obviously having a party of some sort. Well guess what?! they were deep frying a prime rib!! When it came out it looked gorgeous too.

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I have done them on my Genesis II and it was superb! FWIW I was fishing with my buddy one day on the Madison WI chain and we stopped for lunch at the "Green Lantern" IIRC. Next door was a private home and they were obviously having a party of some sort. Well guess what?! they were deep frying a prime rib!! When it came out it looked gorgeous too.

DEEP FRYING?? Wow...dont know I would try that with a $125 piece of meat! lol But I guess people will deep fry just about anything!

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DEEP FRYING?? Wow...dont know I would try that with a $125 piece of meat! lol But I guess people will deep fry just about anything!

 

It's what I thought. Background: This guy was an executive chef during his varied career. He says the theory is sound. It surrounds the meat with heat and seals/sears it quickly without drying. I will say the end result they pulled out of that fryer made us almost leave the restaurant and crash their party :lol: Part of the fun of taking a large piece of dead beast for me though and roasting it or spinning it on the rotiss, is the visceral pleasures of smoke and aroma. Not just the end result.

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One of my first cooks on my new S-670 was a Prime Rib my brother got me as a birthday present.

16241_1178955832194_1177080242_30460675_7666919_n.jpg

 

It was goooooooood. :D

 

Oh, I forget the actual weight but it was right at the limit of the rotisserie's motor. It wasn't smoothly rotating as much as it was going most of the way around and then flopping over for the last 15% of each rotation.

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One of my first cooks on my new S-670 was a Prime Rib my brother got me as a birthday present.

16241_1178955832194_1177080242_30460675_7666919_n.jpg

 

It was goooooooood. :D

 

Oh, I forget the actual weight but it was right at the limit of the rotisserie's motor. It wasn't smoothly rotating as much as it was going most of the way around and then flopping over for the last 15% of each rotation.

 

I suppose our invitations got lost in the mail?! :)

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