In Today's Mail - A Rotisserie

[TXFlyGuy]

My Onlyfire Rotisserie showed up! Plan to use this real soon!
Here are some photos, on the Jumbo Joe:

[JEBIV]

Good looking equipment

[bamakettles]

Looks grate!  What'cha cooking first?

[TXFlyGuy]

It fits very nicely on the Jumbo Joe.
Wanted to buy the Cajun Bandit, but even with the discount, it was $220.
This Onlyfire was $83, with free shipping and free returns.

What's up first? How about a whole chicken?
Never done one before!
Looking for pointers from you seasoned experts at this!

[bamakettles]

I'm no expert by any stretch of the imagination, but on my last one I wet brined the chicken for I think 6 hours (would have been overnight if I had time) and it turned out to be one of the best I've done.  Seasoning was Dirty Bird by Cosmos which was very light - mostly for color since there was already salt in the brine.  375ish to IT of 165F in the breast.  Thighs were at 175F if memory serves.  Coals in baskets and drip pan in the middle.  With the 18" you should be good with small amounts of coals on each side or possibly just one side.  Maybe others will chime in here, I've only got a 22" roti.  I've put onions and other herbs in the cavity and I really don't notice a difference.  My vote is nothing in the cavity for a more even cook.  We always place butter pats under the skin as well at the breasts.  I've heard people say Kingsford Blue Bag is great for chicken cooks.  I've used it with good results, although it burns fast and I have to add more.  B&B orange bag lasts the entire cook easily for me.  Basting optional of course.

Good luck, have fun and take pics!

[bamakettles]

Oh, here's the brine recipe I use from Weber's website.....  I followed the brining instructions here, not the cook.  There's also a link there for trussing the chicken.  I don't think I've ever trussed a chicken the same way twice.  I keep looking up videos for the best way and I usually forget what I did the time before....

https://www.weber.com/US/en/recipes/poultry/rosemary-brined-rotisserie-chicken/weber-4974.html

[TXFlyGuy]

Oh, here's the brine recipe I use from Weber's website.....  I followed the brining instructions here, not the cook.  There's also a link there for trussing the chicken.  I don't think I've ever trussed a chicken the same way twice.  I keep looking up videos for the best way and I usually forget what I did the time before....

https://www.weber.com/US/en/recipes/poultry/rosemary-brined-rotisserie-chicken/weber-4974.html

Thanks for the tips!
I will try this soon, with the 24 hour brine.
The Jumbo Joe should be more efficient with the coals and temps. Plus way easier to clean!
Pictures will be posted with the results!

[Stoneage]

First time out with a chicken I'd only use one basket of coals off to the side.
Put a disposable foil pan under the bird to ease cleanup & feel free to add "stuff" to the water you'll put in it to stop it burning through that close to the coals. I've used poultry & veggie stock cubes for this.

Personally I do not brine.
However I DO baste regularly (every 20 mins or so) with whatever preferred concoction I'm using.

Some I've done that came out well.

50/50 mix of hot sauce & orange marmalade. (add a splash of sesame oil if that's your thing). I mix & chop them with a boat motor.

Honey & Worcestershire sauce, start with a 60/40 & adjust to taste. Sit both in warm water to thin before mixing.

50/50 Honey/mustard.

I usually start with oven time & temp suggestions then tweak as I like it.

[Stoneage]

Dupe, pls delete

[TXFlyGuy]

Ok, basting. Can you get the skin to be crispy?
Any suggestions on cooking temps? Is 375 the recommended temp? Seems a bit high, unless that gets the skin nice and crispy.
I will look for a small size chicken, maybe 3 pounds or so.

[Stoneage]

It seems to depend on what you baste with.
Butter maybe a bit too much, but it browns nicely.
Personally i tend to go with 350.
Time cooks through, but temperature makes the surface, although there's always a crossover.
It will also change with oils or sugars on that surface.

[TXFlyGuy]

Thanks. I will go for lower temps at first, and then bump it up for good browning, for crispy skin.
It really does not make any difference, as we do not eat much of the skin anyway...unless it's southern fried chicken!

Can't wait to give this one a spin!