Mastering Rotisserie on the TEC Infrared Grill

The TEC infrared grill is the testosterone filled sports superstar of grilling - great @ hitting home runs w/ searing heat up to 1600 degrees, but struggles with the delicate stuff like slow grilling. Using the rotisserie attachment can be a bit challenging due to both temperature control and flare ups that result in burnt / charred exteriors. However, by following these simple guidelines you'll be on your way to rotisserie perfection. First remove the grates from the grill and start the grill. After the ceramic has come up to temperature, close the lid and set to medium. Secure the chicken to the spit. I like to tie the legs to the spit for a bit of extra security and to maintain the shape for presentation later. Place a 12"x9" disposable aluminum roasting pan above the burners - you may need to pull the flared sides out a bit more so it rests on the edges of the grill. Mount the spit in the rotisserie holes - make sure the aluminum pan below sits directly below the chicken - blocking direct heat and catching any juices. Turn the grill down to low, and close the lid. Depending on your preparation you may want to baste on occasion - but in general try to keep the lid closed to retain heat. After 75 minutes, measure the thigh's temperature - I'm looking for about 165 degrees (make your own decisions on doneness and temperature). Once done, remove the spit from the grill and let the chicken rest. Remove the spit and serve!