I am finally getting around to using the rotisserie from Cajun Bandit that my family bought me for my birthday in July. I have a 18.5 WSM but also have a 14.5. I put the 14.5 charcoal ring in to save some coals. Had a couple chunks of Apple to give some smoke. I really did not time it but I think it only took 1 hour maybe 1.5. The chicken I bought during 1/2 time of the Cowboys game. Just salted it and plastic wrapped it. Probably left it 3 hours or so. As for seasoning I used Emerls Essence. To me it is a good cajun rub and when you need a good rub fast it goes the trick. I tried to get some under the skin and all that. After I found the rub would clump on my hands as does any rub. Then I thought why not put it on the rotisserie and just spinkle on while it whirls around. Which worked great. The end product was awesome. Super super juicy, crisp skin. Probably one of the best chickens I have eaten.
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Cajun Bandit Rotisserie WSM cook
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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