I have had a Joetisserie to go with my XL BGE. This last week I tried something new…and it really turned out well. In the past, I’ve always cooked with the Egg lid closed…and we found food like duck and chicken to be much too smoky. So…last week, I rotisserie cooked a duck with the lid open…and this week a whole chicken. The bottom vent was open for air flow. For both the duck and chicken the results were superb…moist, tender meat and skin that was crisp. I dry brined both with salt in the fridge 24 hours before cooking. And…it was fun watching them cook. They both took about an hour and a half to cook. One detail…I only put lump charcoal in the back half of the egg, with a disposable pan in the front half to catch drippings, so they would not collect on the bottom of the Egg. About halfway through the cook, I added some lump charcoal to the back of the Egg…it burns off faster with the lid open, but the results make it very much worth it. I highly recommend trying rotisserie Egg cooking with the Egg lid open. We will be doing this often!
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Last edited by AndrewCS1; May 13, 2026, 06:07 PM. -
Funny, I was just thinking about trying this last week. I figured it would be like cooking meat when I was younger over a campfire using two forked sticks and a wood spit. -
Where are the pics?Comment
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I might have to try that with my kettle. I also find that it cooked too fast too and the skin gets too overcooked.Comment
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