skin wasn't crispy at all. cooked at about 350ish for an hour and a half. super juicy and hella yummy. I used olive oil on the skin before the seasoning. any tips for crispy skin?
I've only done a couple and skin is crispy but I bank most of a lit chimney and cook much higher temp. Cooking whole chickens is not my favorite use of the rotisserie, unlike most people. I like to cook garlic sirloin, whole pork loin, and boneless pork butt. I know most will think I'm crazy but I like my beer can chicken better than my roti chicken and it's less effort. Sent from my iPhone using Weber Kettle Club mobile app