My first cook today with my weber rotisserie, took about 1 1/2 hr. Did not use ambient probe so not sure how hot I was cookin but had bottom vents 3/4 open and top vent all the way open. Will use ambient probe next time to dial it in. chicken turned out very good and moist, I was hoping for a little more uniform browning the skin, I think maybe next time ill use a little less charcoal and some on both side without the sns, I used a full chimney of royal oak and filled sns with water, skin wasn't as crispy as I would have liked, any suggestions? Overall I'm very excited for all the future cooks I'm planning on this. cooked lid on, marinated in Italian dressing
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Very nice! If you are going to 325-350 for chicken, I wouldn’t use water in the SnS as it will boil away too quickly. Also, if the temp is fine, maybe a little oil under the skin to help crisp it.
Moisture is the evil foe of crisp skin. I wouldn't put water in the pan nor would I use a marinade. I do use a dry rub though. Simon and Garfunkel is my favorite rub for chicken. With chicken, I only marinate skinless pieces - no danger of compromising the skin if there is none. LOL
If could suggest try centering the bird on the spit in the center of the grill. Coals on one side no SnS. I don't find my chicken skin to be all that crispy when using the roto. I think the self basting keeps it moist but bite thru delicious for sure.
Yeah, ditto on the non-use of water & marinade if you want cripsy skin. Gave up using moisture a long time ago. Cool looking, I’m just now starting to do rotisserie. I find my birds are a little moister themselves.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I love my Weber rotisserie. My chicken skin gets decently crisp but I use 2 charcoal baskets, one on each side, with a drip pan in the middle. Maybe having the heat on both sides helps that. The chicken is always great off that thing.
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