Rotisserie Coal Setup

[jmahc]

Sorry if this is in the wrong forum, but I'm just wondering how I should cook a chicken on the Jumbo Joe with the roti this weekend. I have a vortex and the 18" charcoal basket from Adrenaline BBQ, so I suppose I could go "direct" using the vortex, or "indirect" using the baskets. Would direct be too much? Approximately what temperature should I try to stay near? 400 degrees for a 60-90 minute cook?

[GrillGiant]

Grease tray under bird, Sns or char tray on one side full of charcoal. Takes about an hour. No need for Vortex too hot!


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[LightningBoldtz]

I would like to do on with the bird right over the coals so the drippins add the smoke

[JEBIV]

I would like to do on with the bird right over the coals so the drippins add the smoke

The aroma with it over direct is friggin awesome, and the smoke billowing out makes for awesome pics, and since I can never remember the drip pan much easier clean up

[jmahc]

Thanks, all! Sounds like either way would work. I'll flip a coin and report back later this weekend.

[vwengguy]

I do a chicken on my JJ indirect and using the S’nS charcoal basket it makes for easy clean up of the kettle and super skin krispyness factors.


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[jmahc]

Looks good! Any smoke wood in there?

[vwengguy]

I don’t think I had smoking wood in that run but it works great with your favorite wood.
I think the JJ is the perfect rotisserie cooker because the coals are closer to the food and you can get that perfect golden color on anything you want. Bonus is the amount of coals you need are way less than a 22” .


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[jmahc]

Did you light a full chimney?

[Cellar2ful]

The trick I use is to set my charcoal baskets more to one side of the kettle and put the bird on with the legs facing the charcoal. This moves the breast meat further from the coals.  The dark meat (legs and thighs) require a higher temp (175-190 degrees) to be done and can tolerate being closer to the heat.  The bird should be pulled when the breast meat reaches 157 degrees.  These are the recommended temps from the Thermapen website. I start checking the temp at 1 hour in.  The bird is usually done at 1 hour 10 to 15 minutes.  I start with lighting 50 briquettes in a chimney and dump half in each basket.  I throw a couple of small pieces of apple wood on the coals in the beginning too.

   

[Jules V.]

My coal setup varies depending on what I'm  cooking on the rotisserie.

Full direct for leaner meats.

Partially direct for poultry etc.

Indirect for my kids since they prefer a milder, less smoky flavor.

[vwengguy]

Did you light a full chimney?

In my JJ I start a SMALL Weber chimney and I have 6-8 unlit coals in the empty charcoal basket when I dump it. I never had the idea to see how much it was in a standard chimney.


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[jmahc]

Okay, thanks all! I have both a standard and a small chimney, so I'll use the small. I kinda wish I had have purchased the cheaper set of two charcoal baskets to mimic that setup you've got up there. Looks, and seems, like a really good idea to direct the dark meat closer to the coals.

[Old Dave]

I use a simple setup with the Weber Charcoal pans and a drip pan for my rotisserie chicken.



Here it is ready to cook.



Doing it's thing.



Mopped using the Roadside Chicken Sauce.



Just off the cooker and cooling down.



All cut up for serving.

[jmahc]

I have some trussing that I was going to use for the cook. Think it would be needed?