Rotisserie chicken how long?

[Jfrosty27]

I’m going to spin a couple whole chickens on my kettle rotisserie today. Been a long time since I did them like that. How long? I’ll run it at around 325-350 degrees at the grate. Of course I’ll be monitoring temps on the bird. I have a Meater for that. But about 2 hours? More? Less? Just trying to estimate so I can plan my sides. Thanks as always Pitmasters.

[glitchy]

I just went to Fireboard to try to look up a past rotisserie chicken cook

In all fairness I do sometimes us the FB to control the pit.

[Jerod Broussard]

Pretty sure 1.5-2 hours nails it, semiaccurratelinessly.

[Murdy]

What's the weight on the birds?

[Jfrosty27]

Ha! I forgot to look at the weight. Duh. 🤦🙄. They’re what I would call "average". Not really small, but I have had much bigger birds. No help I know. 🤷‍♂️

[Jim White]

Wow. 325 rpm sounds like a really high speed. Do you use a drill motor for that? Won't the chicken fly apart?

Oh.

Wait.

That's temperature?

Never mind.

[Panhead John]

Jim, mine have always taken around 1 1/2 to 2 hours. I’m usually shooting for around 350*. I really like a little mesquite wood for my birds too. Also, the Weber charcoal baskets, one on each end, work great if you fill them up completely with charcoal.

[Jfrosty27]

Thanks John! Like I said, it’s been a while. I just plain forgot! 🙄🤣

[Attjack]

A single chicken usually takes about an hour on my Blazegrill.

[Hulagn1971]

I'm going to do one soon. Do you take the middle grate out, put the drip pan at that spot with veggies and just use the infrared rotisserie burner on high with the hood down?

[Attjack]

Yes, if I'm spinning anything that needs more clearance my middle grates come out. I typically use just the infrared rotisserie burner although I've also cooked stuff on the outer burners as well. But I did recently read my rotisserie manual and it said not to do that. I'm undecided on if I'll heed that warning or not.

[hoovarmin]

Mine usually take about 45 minutes. Don't know why mine cook faster than others - maybe my chickens are smaller?

[Attjack]

My range is 45-60 minutes.

[glitchy]

Honestly, I was thinking 45-70 minutes…if I had notes to refer to…damn FB for making me buy a Meater just for rotisserie cooks.

[Dan Deter]

The estimated time that has worked for me is 15 minutes per lb. I'll start doing temperature checks a little before that and then go until breast is 165 and legs are 175. For the chickens I usually get that comes out to 1 hr - 1 hr 15 minutes, rarely going to 1 hr 30 minutes (usually in the middle of winter).

[Jfrosty27]

Just to wrap up this thread, my two birds took 1 hour and 40 minutes. Not sure how much they weighed. Average cooker temp was about 350. Pulled them when white meat temped at 160. Rested under foil for 20 min. Perfect.

[mrteddyprincess]

I don't have a rotisserie, but I thought I'd offer the suggestion of using a probe and finish off the white meat at about 160 F and the dark meat around 180 F. You just need a probe with about a nine mile wire on the probe for an hour cook. J/K. :-)

[glitchy]

At 350 RPM it might be 100 mile wire…oh wait the was Jim White confusing temp and RPM…now I’m confused. I guess that’s why I usually just spatchcock and easy bake them even though I crafted a special rotisserie for the WSCG.

[BBQPhil]

Big Green egg, Joetisserie, 5 lb chicken takes 1.5 hours at 350F measured using Meater