Rotisserie Chicken

[BBcue-Z]

I found a Weber Kettle rotisserie on Craig's List a while back for about $50. I decided to give a try with a couple of chicken. It was very windy in my area that day with a temp around 42 degrees. The Weber temp hung around 350 degrees with one chimney worth of lump charcoal, which was replenished after one hour. The total cooking time was around 2.5 hours and the chickens were done perfectly, juicy and falling off the bone.
I placed a whole lemon inside each chicken and ran the rotisserie through them and that acted as anchors and prevented the chicken from wiggling to the spit.
I also stabbed the lemons with a tip of a knife all over so the juice would keep basting the chicken on the inside. I bet an orange would've been good too-next time
The lemons were nicely cooked and the juice was a nice addition.

I basted the chicken with a mixture of EVOO, garlic, lemon juice and oregano during the last 30 min of cooking



The rotisserie and the grill have done a great job even though it was windy and cool. I think it was a very successful first run and great investment

[wrehfield]

Damn fine looking birds.

[argentflame]

Great cook. I love using the roti.

[Bbqmiller]

Those look great. I only use the roti ring when doing whole chickens. It is the best way to cook them hands down.
Even better when you use two at once!

[addicted-to-smoke]

Looks great. Marinade? Rub?

[jcnaz]

Great looking chicken! I so want a roti.

[Lumpy Coal]

I found a Weber Kettle rotisserie on Craig's List a while back for about $50. I decided to give a try with a couple of chicken. It was very windy in my area that day with a temp around 42 degrees. The Weber temp hung around 350 degrees with one chimney worth of lump charcoal, which was replenished after one hour. The total cooking time was around 2.5 hours and the chickens were done perfectly, juicy and falling off the bone.
I placed a whole lemon inside each chicken and ran the rotisserie through them and that acted as anchors and prevented the chicken from wiggling to the spit.
I also stabbed the lemons with a tip of a knife all over so the juice would keep basting the chicken on the inside. I bet an orange would've been good too-next time
The lemons were nicely cooked and the juice was a nice addition.

I basted the chicken with a mixture of EVOO, garlic, lemon juice and oregano during the last 30 min of cooking



The rotisserie and the grill have done a great job even though it was windy and cool. I think it was a very successful first run and great investment

Did I see correctly?  You only had coals on one side of the kettle?  Do you find this better?  Why?

[Josh G]

Man those look good.  Great Job!

[pbe gummi bear]

Looks, great! The roti is right up your alley. @Lumpy Coal on a roti, cooking with fire on one side vs fire on both sides can be different even though the internal kettle temp is the same. The malliard reaction due to radiant heat is very non linear. I'm not necessarily saying one is better than the other.

[Lumpy Coal]

Looks, great! The roti is right up your alley. @Lumpy Coal on a roti, cooking with fire on one side vs fire on both sides can be different even though the internal kettle temp is the same. The malliard reaction due to radiant heat is very non linear. I'm not necessarily saying one is better than the other.

Looking forward to the experiments.   Different how?

[WNC]

Man those birds look great!
I love my rotisserie, I agree best way to cook a whole chicken. I go with fire on both sides, just split a full chimney, and one bird will take about and hour and a half.

[SixZeroFour]

Those look so good!! - Mr. Z never disappoints

[Craig]

Those birds look delicious! Nice work!

[Big Dawg]

Great lookin' birds ! ! !

Looks like I'll be squirrellin' away another two bills to send off to Cajun Bandit.  Craigslist around here sucks for Weber stuff.





BD

[Mozfan00]

Dope

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