Inaugeral burn with the Rotisserrie.

[Stoneage]

5 1/2 Lb. Chicken brined in recipe below, offset coals (Kingsford) with a little apple wood chips added for flavor.
Its hard to see in this pic but I went with the CB fire ring instead of the basket & added a nice sized drip tray with a little water in it.
Took about 1:45 & 350(ish)℉. Measured with an IR thermometer. The kettle's thermometer was WAY high reading.

It worked very well so I'm a happy camper.
Cajun Bandit rotisserie:






brine recipe:

The BEST Chicken Marinade
Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

Author Trish - Mom On Timeout
Ingredients
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or other vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 tsp dried rosemary
2 tbsp Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken
Instructions
Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
Remove a half a cup of marinade and reserve for basting the chicken later.
Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
Marinate for at least 4 hours and up to 24 hours.
To grill
Preheat grill to medium high heat and lightly oil the grates.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
Optional.
If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken. Notes
I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.

[JEBIV]

That bird looks awesome, and a nice spit too

[Stoneage]

Thanks. It just needed the skin a little crispier. I guess I need to up the heat at the end more.

[Andyinlz]

Put your basket on a brick to get it closer to the bird.

[Stoneage]

Sorry? Confused. I didn't use a basket.
What you're seeing is the Cajun Bandit fire ring.

[HoosierKettle]

That looks really good!  I need to try a marinade sometime.


Sent from my iPhone using Weber Kettle Club mobile app

[bbqking01]

Wow! Nice roti cook. Looks incredibrew!


Sent from my iPhone using Weber Kettle Club

[Andyinlz]

First pix seems to clearly show a charcoal basket to me.....

[jcnaz]

First pix seems to clearly show a charcoal basket to me.....

If you zoom on the second pic you can see the charcoal ring.

[jcnaz]

Out of curiosity, why did you use the ring instead of the basket?

[Stoneage]

I wanted the heat offset & the drip pan I had was too large to use the baskets so I used the ring & the side of the drip pan to form the fire. I'd have gone with one basket but wasn't sure of the coals being hot enough & lasting enough.
I had the ring so I just used it

[HoosierKettle]

First pix seems to clearly show a charcoal basket to me.....

Yeah if you read his original post he said he used the ring instead of the basket.

The ring set up looks like it works fine. I'll use a basket either side, or a diy bigger better basket, or simply bank coals with no baskets. All seem to work fine with a drip pan under the bird. I need to spin one soon and try the marinade.


Sent from my iPhone using Weber Kettle Club mobile app

[Stoneage]

The first pic was on hand & was taken when we first assembled everything, the second was the actual cooking setup. I couldn't get the drip pan & baskets arranged the way I wanted them so I switched to the ring as I had both on hand.

[Andyinlz]

How about this then:  Ditch the ring.  Use your basket.  Put it on a brick.

Your friends will thank you for the terrific chicken skin.

[AZ2FL]

Congrats on the CB Roti, you'll have lots of fun cooks with it.

I have the same CB roti and use two Weber char baskets. Run pit temp at 375-425 and get crispy skin every time.