My rotisserie kit came a few months after the rest of the order so was eager to fire it up..
Figured best to avoid fire directly under chicken given grease drippings, so mounted rotisserie in front and built fire in back. (Still couldn't figure how to make room for a drip pan so I have some cleaning to do..)
Overall a decent first experience.. Was very nervous about burning skin so started off with the spit probably way too high above fire, lowered it gradually as I got more confident. Think that made for a longer cook but otherwise no harm done.
On the whole..was fun, and tasty enough, but result not as good as my usual approach of spatchcocking and just lie flat in smoker. The breasts were done before the dark meat got to ideal temp so I pulled to keep them from drying out, dark meat was OK but not at its best.
Things I wondered:
1) Would I do better to put a spatchcocked bird on the rotisserie? I think the forks on this thing would hold it. Would that cook the legs/thighs quicker relative to breasts?
2) Was chicken in front / fire in back the right configuration? Other ways to do this?
3) Any clever way to put drip pan under chicken or otherwise facilitate cleanup?
One victory: for the first time I started fire using only splits, kindling which got created while splitting, and a very small blowtorch. No oil-soaked newspaper or charcoal. And maintained a nice coal bed for the duration of cook. Getting better at this!
​​​​​​​I may try a rib roast or leg of lamb as next rotisserie adventure..
Figured best to avoid fire directly under chicken given grease drippings, so mounted rotisserie in front and built fire in back. (Still couldn't figure how to make room for a drip pan so I have some cleaning to do..)
Overall a decent first experience.. Was very nervous about burning skin so started off with the spit probably way too high above fire, lowered it gradually as I got more confident. Think that made for a longer cook but otherwise no harm done.
On the whole..was fun, and tasty enough, but result not as good as my usual approach of spatchcocking and just lie flat in smoker. The breasts were done before the dark meat got to ideal temp so I pulled to keep them from drying out, dark meat was OK but not at its best.
Things I wondered:
1) Would I do better to put a spatchcocked bird on the rotisserie? I think the forks on this thing would hold it. Would that cook the legs/thighs quicker relative to breasts?
2) Was chicken in front / fire in back the right configuration? Other ways to do this?
3) Any clever way to put drip pan under chicken or otherwise facilitate cleanup?
One victory: for the first time I started fire using only splits, kindling which got created while splitting, and a very small blowtorch. No oil-soaked newspaper or charcoal. And maintained a nice coal bed for the duration of cook. Getting better at this!
​​​​​​​I may try a rib roast or leg of lamb as next rotisserie adventure..
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