Adding Charcoal to a Rotisserie Cook

[Razor]

I decided to do a rotisserie chicken on the kettle this past weekend. It was 60F outside. I forgot to to get the weight of the bird, but it was fairly big bird. My plan was to get the temps around 350ºF at the shaft of the rotisserie. I don’t know if this is good or not, but that was my goal, lol. I measured this by resting my Thermoworks high temp air probe on the shaft. I found a way to rest it without it getting caught up on itself.

I split a full chimney of Kingsford briquettes on each side of the bird in to my Weber baskets. My top vent was open 100% and the bottom was about half open. Everything went great for the first hour until I pulled the lid to check the temperature of the chicken. It wasn’t close to being done so I added 8 briquettes, 4 per side while I had the lid off. The temperature recovered to 345ºF after I put the cover back on but then quickly started dropping.

After 10 minutes they continued to drop so I opened the bottom vents all the way. I waited 10 minutes to see if that did anything. It didn’t make a difference so I added another 6 briquettes per side. After waiting 20 minutes that didn't do much either so I added another 20 briquettes, 10 per side. At this point I was in the high 270'sF. Even all this the temp only climbed to 305ºF. The worst part, by adding so many briquettes so quickly I got some of that "new charcoal taste" in my chicken.

From what I’ve read the general rule of thumb is to add charcoal every hour. This isn’t working for me. It seems that I need to add a smaller amount of briquettes every 30 minutes. Anyone else have similar experiences or am I just nuts?

[RonB]

I don't have to add charcoal on a chicken cook. I use the SnS with a full chimney of well lit charcoal, and I leave both vents wide open. Using the rotisserie, it doesn't make much difference anyway because there is a lot of leaking goin' on. Leaving the vents wide open may help draw the smoke and heat through the top vent though. My temps normally run around 450* and that's where I wan them for crispy skin. I also don't truss the chicken - that slows the cook, and the dark meat can take the heat anyway.

[JeffJ]

I haven't had to add coals when I do rotisserie.

Consider putting a single layer of unlit coals in the bottom of each basket and then pour your lit coals on top. That will extend your cooking time.

[jecucolo]

I light the charcoal first in a chimney starter if I add more,

[Mudkat]

Ditto

[Mosca]

Upper and lower vents open wide. Remember the bird is turning: near the heat, far from the heat, etc. A chicken takes about 45 minutes to an hour.

[FireMan]

I think yer tryin to hard to do to right. Load her up like others have said & let er’ rip, none of this 4 n 6 n 20. Follow the Nike way, just do it.

[Razor]

Thanks everyone. I’ll let’er rip on the next go...