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
-
-
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
Comment
-
Great cook marshall
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.Comment
-
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.Comment
-
Looks goodComment
-
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.Comment
Comment