HELP: How to get crispy chicken skin when using a rotisserie.

[AverageJoe]

Glad I started perusing through the poultry forum. Great information. I am doing an experiment with one chicken and running one the way my wife wants it done for the other. Should be interesting and I will do my own thread since I cannot find anyone doing the experiment that I am about to do.

[Livermoron]

I don't know if using the rotisserie is the best way to get crispy skin. That said, try using baking soda on the skin when you're drying it in the refrigerator, and see if you can increase the heat when you get to the spit...

[Joetee]

I Rotisserie chicken. You will need to increase the temp at the end. I think it comes out fine without doing this. But I'm not all that picky with crispy skin. Add a bunch of hot coals directly under the bird for a bit just before taking if off. Watch it close. You can leave the lid off.
i have not tried the baking soda but have heard it works.

[Joetee]

This is mine.

[RonB]

I use a full chimney of lit coals in my kettle for chicken. I want it as hot as it will go for chicken. And if the skin is not browning like I want it to, I will move some coals closer to the bird.