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We use propane 99% of the time. It's currently all we have at home, other than indoor electric "grills" and the stove. It's nearly instant heat, easily controlled. We use it every month of the year, and in Wyoming that can sometimes be trlcky. There have been a few times, when it's cold and windy, we've had to give up on outdoor grilling because we can't get enough heat, even placing the meat directly over the burners.
For fun and a nice taste, I like to use wood coals. That's only done when we're camping and have all the time in the world to get the coals just right.
The first thing I did was a Whole Chicken and it took a bit to get the
off set heat right, just have to keep an eye on it turned out perfect
I love my rotisserie
Whole Chicken, Med. Sized Turkey, Pork Loin & Butt ( the butt was a challenge )
Cornish Game Hen's, Duck, Goose, Several Beef & Elk Roasts.
One thing I really like is the combination use with the smoker box especially
for the fatty stuff as it self bastes, the non fatty stuff gets the old school
slow method on the Smoker.
Have you ever tried making Shawarma on the rotisserie?
Is the rotisseries easy to use? My grill is similar to yours but I have the next model up. What have you rotisseried?
Yes, it's not that difficult. I would tell you that a meat thermometer is a necessity, preferably an instant read. As mentioned, you do have to fiddle with the flame height a bit.
We have a 36" wide flat top griddle (powered by propane)-- it works beautifully for burgers, chicken, pork, eggs, pancakes, bacon, and more-- and it's PERFECT for hibachi. One of the best purchases we've ever made, bar none: http://amzn.to/2wufrrV
I have found that it is as much the technique as the cooker. Has any one used the reverse sear method on really thick steak. The first time I tried it, I used a 3" thick boneless rib-eye that the butcher cut for me. I used the BGE for this cook. Now my wife says that I can only grill steaks using this method.
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