Hi guys,
Interested in making one and cooking in the Primo on the Roti.
Ideas n getting the crackle right given it will be in the Kamado.
Yep will be in the fridge for minimum 1 day dry brine. Any other tips ?
Hi guys,
Interested in making one and cooking in the Primo on the Roti.
Ideas n getting the crackle right given it will be in the Kamado.
Yep will be in the fridge for minimum 1 day dry brine. Any other tips ?
I feel that on a roti you won't need to worry but something I found helpful has been to ignore the common kamado advice of setting the bottom vent to a finger or two and controlling temp by restricting the top.
If you want a dryer, less steamy environment in there, open the top more and shut the bottom more. I don't remember where I got that advice (it might have been someone here even) but it does seem to help with crackle.
G’day
A Oldy but
Regards Dave
Any crackling which is not crackly enough can be fixed with a heat gun. Just get the distance right so the skin heats all the way through and you're not just crisping the top bit.
So maybe I can heat the Jnr up to really hot. Set the Crackle and then put it on the roti in the XL to finish it at 180c
On my spit i like the 4 count rule.
If i can hold my hand over the coals for a 4 count before needing to move my hand, it is perfect. If i have to move before the 4 count its too hot, longer than 4 count, not hot enough.
If you are concerned with a moist environment why not just cook with lid up and treat it like a normal roti ?
Swamptrout - agree I like the count rule but i tend to go for 5-6 seconds for most cooks.
Except when crackling up a piece of pork
I don't think you'll have problem getting crackle with the direct heat on the roti. I always do pork belly on the roti in the kamado at about 200-220C. I guess for a rolled porchetta you could start out that hot to get the crackling started and then lower the temp over time to get the inside cooked.
Kookabanus was thinking to cheat and use Smartfire to do same on the way through
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