First Roti Chickens

[kettlecook]

I finally used the Christmas roti from my wife tonight to spin a couple of 5 pounders. My Performer lid has the port that holds the therm tip just under the top vent, and it read about 450 for most of the 1:35 long cook. I wanted a baseline cook just to see what all the fuss was, so nothing in prep but olive oil and a poultry rub right before trussing. The skin wasn't crisp, but not rubbery, either....bite through tender and moist, like the inside. We weren't disappointed at all! Thanks for looking and I'm all ears if anyone has any tips to make em even better next time! I'll use more charcoal and bump up the temp some, for sure. Maybe I ought to check my therm, too.





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[Harleysmoker]

Nice looking chickens! I can't see your charcoal set up, but I fill both baskets and place 1 on each side of the rotiss, all vents wide open

[mattmountz94]

Looks yummy. I cook indirect till almost done then move he coals directly under the chicken for the last couple minutes. Really helps with the skin

[kettlecook]

Nice looking chickens! I can't see your charcoal set up, but I fill both baskets and place 1 on each side of the rotiss, all vents wide open

That's what I did. One chimney of KComp and then I added small chimney of the same about an hour in. One medium size well seasoned sassafras chunk on the side opposite the vent. Thanks for checking, though. Sorry, I'm terrible at pics.


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[kettlecook]

Looks yummy. I cook indirect till almost done then move he coals directly under the chicken for the last couple minutes. Really helps with the skin

I'll try that. Thanks!


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