D.C. of Norfolk, Virginia, wrote to us with this question:
How's it going Steven? This is your long lost email bud in Norfolk, VA. Still waiting for you to come see us little people here in the Norfolk, Virginia Beach area.
I could use some EXPERT advice of yours. Just got a Weber 2290 Kettle Rotisserie. I've used it once already and I love it on my Weber kettle. Gonna get a Performer this spring. Only thing is, it gets a lot of airflow and hard to control the temp. Some suggest to close the bottom vents all the way and the same for the top vents. Would you concur on that or do you suggest something different. I'm all ears.
In advance, thanks for your help Steven.
PS - I know you hear this a lot, I love Primal Grill, especially the crew cut ins. I was wondering who was eating all that great food you cook on the show. But, I do miss the music from Barbeque University."
We advised him that closing the vents would starve the fire, and suggested he invest in a grill thermometer for his kettle. Other suggestions, Board? Neither Steven nor I have had problems with our rotisseries...