Re: Vertical rotisserie Q's
I use a horizontal model myself but I've used a vertical model in the past and I do it both ways, depending on what flavor I'm trying to achieve. Having the arse end up will keep the juices from running out and helps keep it moist. You may want to put a bit of water, broth, beer, or other fluid into the cavity to help with moisture content, especially on the birds with less fat as these tend to be drier.
Alternatively if I'm using bbq sauce I would put the arse end down so that any extra juices drain out, since I baste the outside and cavity with my sauce.
Lastly if you just want even cooking, you may find depending on your unit that flipping the bird produces the best results. I've never had to do this with the two vertical units I've used but it's been a while and newer units may not work identically to what I've used.
I now use a horizontal model and I normally stop it a few times to let the juices and grease run off which I never had to do with vertical models. Other than that, I've found the cooking to be about the same between vertical and horizontal, other than I can do a 20 pounder in my horizontal and both of my verticals were smaller.
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