A rotisserie plan needs more than a total cooking time. The food load, balance, distance from the heat, rotation, fire zones, and planned moves all shape the cook. On a Foukou or other adjustable spit setup, position can be one of the most important controls.

Build the record around those choices so the next cook has a useful starting point.

Record the equipment as it really exists

Name the setup, then note:

  • Rotisserie or Foukou style
  • Fuel and fire arrangement
  • Spit or skewer position
  • Food load and spacing
  • Rotation setting if known
  • Planned heat zones
  • Drip management and working area

Avoid vague equipment names such as `BBQ 1`. `Family Foukou` or `Kettle rotisserie ring` will make history easier to compare.

Plan phases around position and fire

A practical phase plan might distinguish setup, steady rotation, a move closer or farther from heat, a finish phase, and rest. The exact phases depend on the food and method.

For every planned move, write what will prompt the check. A clock can remind you to look, but it cannot assess the food, fire, balance, or colour.

Log changes that affect the result

  • Fuel added or moved
  • Skewer height changed
  • Food moved between zones
  • Rotation changed or stopped
  • Load rebalanced
  • Surface basted or seasoned
  • Pit or food reading taken
  • Finish phase started

Add a photo of the setup when position is hard to describe. BBQ Replay stores chosen cook photos locally on the iPhone, although version 1 history exports do not include the image files.

Compare like with like

The next rotisserie plan should use cooks with a genuinely similar load, equipment, heat arrangement, and food. A successful cook on a closed kettle may not be strong evidence for an open Foukou simply because both used rotation.

BBQ Replay supports named Rotisserie equipment profiles, including personal Foukou setups, and keeps the selected equipment snapshot with the cook history.

Related guide: What to Record in a Smoker Cook Log

Time and temperature guidance is advisory. Verify food safety and doneness independently using appropriate guidance, your equipment, and your own judgement.