First dizzy chicken

[iCARRY]

Finally got a nice day here, suns out, no rain, and pretty much no wind. Took a 5.5 lb chicken out on Monday and it was defrosted by this morning.
I am overly impressed with the quality of the Cajun Bandit Rotisserie kit. They used some heavy gauge SS.
On to the cook.

Stuffed it with lemon wedges, basil and dill, that's all I had fresh at the house. Hope it turns out good.

45 minutes in, cooking at about 375. Used 2/3 of a chimney of KBB, bottom vent is almost 100% closed.

Will update when finished.


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[iCARRY]

Finished.


I need to improve my carving skills

It was the juiciest chicken I have ever eaten. The lemon basil and dill didn't really do anything. I will do my next one with an empty cavity.


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[MikeRocksTheRed]

Looks really good @iCARRY!!!  What temp(s) did you pull it off at?  I'm curious because I tend to let my breast meat go a little longer than usual when I use my roto so the dark meat will be cooked enough.

[iCARRY]

It was 170. Took longer then I thought. About 90 minutes on the grill.


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[Travis]

Very nice. I shoot for those it's as well.

[addicted-to-smoke]

Wow that does look really juicy!

2/3 chimney of Kingsford, intakes nearly closed, run until 170 in the breast. Got it!