/ck/ - Food & Cooking

I usually do this rotisserie, I got an auto rotisserie a couple years ago and even though I kind of prefer the hand-crank old style ones, this one is much more convenient. I typically break out the marinade injector and pump the thing up quite well (use what you want here), sometimes with premade stock or something, i've used a variety.
Stick it on moderately high heat, but let it die out (talking wood fired coals here). after a while when the outside is turned color and seared a bit i put some spices on, sometimes a rub, depends who's with me we will collaborate (depending on their kitchen skill level of course).
Good old salt and pepper will work just fine of course. I prefer woods like another anon mentioned, apple, etc. Sometimes i jimmy-rig a cover on my grill so more smoke stays in, if i do this i put in a small cast iron container thing i have with water to sort of add steam.
Pic not great, I'm usually pretty hammered by the time its actually up to temp/ready