I own a KJ Classic and recently bought the rotisserie for the (the Joetisserie heh). Naturally, the first thing that I cooked on it was a chicken. Prep was pretty basic. Cut some of the loose fat off the bird, dry-brined it, tied it and let it sit in the fridge. A few hours later I got the KJ running stable at about 340. At that point I took the bird outta the fridge and gave it a good dose of Meat Church Bacon BBQ rub, then put it on the rotisserie and cooked direct, over the coals. I admit that I was worried about the chicken getting gross from the vaporizing drippings as chicken seems to pick up flavours really easily in the kamado.
Then I threw the bird on the rotisserie and let it spin until IT was 160. Pulled the bird off and let it sit and continue to come up in temp for a few minutes.
My wife usually likes everything cooked over charcoal EXCEPT chicken. When she got home and tried this bird she loved it. The bird was really moist and flavorful. I will be doing another rotisserie chicken over the coals for sure. The only thing that I would really change would be the skin. It didn't get too crispy and I think next time I would open the dampers and crank and the heat a bit for the last 15 minutes or so as it comes to the right IT.
The only real hiccup I hit was that I did not tighten one of the thumb screws for the forks enough. As a result the rotisserie rod was slipping and the chicken didn't turn for about 15 minutes at one point. That didn't cause too much damage thankfully. I won't make that mistake again. I was worried that due to the angle, that the Joetisserie would not allow a good seal with the lid closed and I would not be able to maintain temperatures. As it turns out the seal was still good and maintaining temps was no problem.
Then I threw the bird on the rotisserie and let it spin until IT was 160. Pulled the bird off and let it sit and continue to come up in temp for a few minutes.
My wife usually likes everything cooked over charcoal EXCEPT chicken. When she got home and tried this bird she loved it. The bird was really moist and flavorful. I will be doing another rotisserie chicken over the coals for sure. The only thing that I would really change would be the skin. It didn't get too crispy and I think next time I would open the dampers and crank and the heat a bit for the last 15 minutes or so as it comes to the right IT.
The only real hiccup I hit was that I did not tighten one of the thumb screws for the forks enough. As a result the rotisserie rod was slipping and the chicken didn't turn for about 15 minutes at one point. That didn't cause too much damage thankfully. I won't make that mistake again. I was worried that due to the angle, that the Joetisserie would not allow a good seal with the lid closed and I would not be able to maintain temperatures. As it turns out the seal was still good and maintaining temps was no problem.
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