I haven't made a science experiment out of it yet (I should) but I think a rotisserie is a very simple way to get moist chicken (or turkey) with nice skin. I use a Weber Genesis gasser with three burners. The burners run lengthwise. I turn off the middle burner and cook at a temp of 400-ish°F according to the built-in gauge (a sin, I know, but I've "calibrated" the results to the gauge temp). Whole birds get threaded on the spit rod, thighs and drum sticks go in a rotisserie basket (pork tenderloin is excellent in the basket, too). I do Huli-Huli chicken (thighs always) this way as well. My rubs vary. I sometimes baste with BBQ sauce at the end. Cook 'til the temp is right--whole chickens maybe 1 hour 30 minutes, thighs maybe 20-30 minutes, turkey about 10-12 minutes per pound (very rough times). A 16-ish pound turkey is as large as the grill will allow. Take 'er off and chow down. Have napkins ready.
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I know. The thermometer said it wasn't done until then, though.Originally posted by HawkerXP View PostComment
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What kind of grill/smoker do you use? Weber Performer w/gas start
What do you do for humidity? Water Pan? None for hot & fast cook
Do you dry brine, wet brine, or marinade? Dry brine and rub
What temps do you cook at? ~ 350 for whole chicken
What heat do you use (Conductive, Radiative, or Convective)? Convective
What's your total cook time typically? 1 - 2 hrs, depending on size of the bird and the outside temps
Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another? Yes, hot & fast for chicken
Do you use any accessories? (e.g. Candy's onion holder) SnS
Do you have a secret weapon? (e.g. Dr. Blonder's Baking Powder What kind of skin do you prefer? no skin, bite through but soft, crispy, don’t care... Nope and we prefer dry skin.
Here's the prepped chicken.
Dry-brined it last night and just rubbed some Memphis Dust, (doctored up with extra chipotle powder), under and over the skin. I'll put it in the SnS and will be breaking in the new Smoke thermometer. Will update this with the finished product later. Outside temps are in the 30's, (near Baltimore), it's bright, sunny and no wind. It's a small bird, ~ 5lbs, so I anticipate a fast cook.
I roasted a couple heads of garlic last night, and will be making Meathead's garlic mashed potatoes and string beans. Gonna wash it down with some hoppy beer.
Done!
Last edited by Skinsfan1311; January 15, 2017, 04:38 PM.Comment
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Thanks fzxdoc! It tasted great, it was very tender & juicy.
I was having so much fun goofing around with the new Smoke thermometer, that I didn't pay too much attention to the length of the cook. I'm guessing that it was ~ 1 1/2 hrs to hit 160 in the thickest part of the breast.Comment
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What kind of grill/smoker do you use?
PBC
What do you do for humidity? Water Pan?
No water pan
Do you dry brine, wet brine, or marinade?
Dry brine with MMD - old recipe with salt. Usually only a few hours.
What temps do you cook at?
Never checked - full basket of KBB, about 12 minutes after lighting
What's your total cook time typically?
about 1 - 1 1/2 hours
Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another?
Never check temps on the PBC (use the "hand on the lid" method to make sure things are hot)
I only have temp issues if it's extremely cold or raining.
Do you use any accessories? (e.g. Candy's onion holder)
Nope
Do you have a secret weapon? (e.g. Dr. Blonder's Baking Powder)
MMD
What kind of skin do you prefer? no skin, bite through but soft, crispy, don’t care...
I prefer crispy, flavorful skin - but this isn't real crispy. The chicken on the PBC is best I've ever had. The wife says the same. The only time she will eat white meat is if it was done on the PBC. I am going to try Kathryn's method of a single re-bar, and dry brining longer to see if I can crisp it up. May also cut the birds in half next time.
And last but not least any pics you have to post are much appreciated!
Here is a pic of the last two birds I did.Comment
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I also have a PBC and it does excellent chicken.
To get a crispy skin I will salt and rub 1-2 days before smoking and then put it in the refrigerator uncovered for 1-2 days elevated on a rack so the moisture can drip into a pan or plate. This drys out the skin considerably. Some people also add baking powder to the rub approx 1 tsp to 1 tbs of rub, which helps to dry out the skin as well.
It makes little difference if you leave it whole or not except for a slight difference in cooking time.
Most important is to make sure the PBC is running at 325 or above and you will want a digital temp probe to monitor the cooker temp hung at least 3" away from the product and about 8" down from the rebar.
Not sure that this is going to the right post, but hope it is.Comment
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Bob's BBQ yes and may also need to crack the lid as each PBC has their own sweet spot. The surest way to ensure you have the temp 325 or above is to use a digital probe for the barrel temp.
Recommend that you run the single rebar diagonally and if you have a PBC turkey hanger the rebar fits nicely through the top hole of the turkey hanger.Comment
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SSAs a kid started cooking chicken on 1/2 barrels over charcoal, 20 to a grid. Had this made because the new barrels burn out too fast. Chicken is 18" above the fire so grease flares are not much of a problem. Chicken is salted at the start and a few more times in the first hour. When the birds quit dripping it's basted with butter and pepper until done. Usually takes about 1 1/2 hours total. This is my favorite chicken recipe. Not a practical method for 1 or 2 chickens. Just ordered a Pit Barrel Cooker to see if the flavor is comparable. I am not a fan of wood smoke on poultry so this will prove interesting if it works.
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Hmmm ... nice! and the technique looks familiar: http://amazingribs.com/recipes/BBQ_s...aki_sauce.html
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I used to cook chicken for 200 people in the late '70s the same way, with steel boxes on the ground. (the charcoal was just poured in and lit on the ground) We could turn 20 chicken in one shot. We used to put bbq sauce on them by dipping them in a big pot of bbq sauce.Comment
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I cooked my first whole chicken with the Slow N' Sear Low Profile not long ago. It was a never frozen chicken that I spatch-cocked, and then dry brined in the fridge for about 4 hours before the cook. I used only Montreal Chicken seasoning on the bird. The WSCGC was set up to run at 350 and I tossed in a couple of pieces of apple just prior to adding the bird. The bird cooked very even and all the skin was perfectly browned and crispy. The breast was nice and most and the dark meat was nice and tender as well. It was a bit of a guess on putting the legs/thighs towards the fire, so skill or luck this may have been the best grilled chicken I have ever eaten, just as good as any rotisserie chicken I've made.
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That looks like a beauty of a bird, Jim Doyle . I agree, the WSCGC does chicken well. If I didn't have a PBC, it would be my chicken go-to smoker. Sometimes I smoke chicken on the WSCGC/SnS/DnG setup anyway, and don't breathe a word to my PBC. It's all good!
KathrynComment
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You rocked that chicken. Nice cook!Comment
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What kind of grill/smoker do you use?
Camp Chef 24-inch Smoke Vault
What do you do for humidity? Water Pan?
No water pan
Do you dry brine, wet brine, or marinade?
Dry brine for ~2 hours
What temps do you cook at?
325-350 F
What heat do you use (Conductive, Radiative, or Convective)?
Convective
What's your total cook time typically?
~2 hours
Do you use two zones, cook low and slow, cook hot and fast, start at one temp and finish at another?
Single temp, single zone
Do you use any accessories? (e.g. Candy's onion holder)
Nothing other than the Maverick ET-732 thermometer
Do you have a secret weapon? (e.g. Dr. Blonder's Baking Powder)
Not really. Usually just Simon and Garfunkel rub. We also like to throw a few fingerling
potatoes in the drip pan and roast them up in the juices.
What kind of skin do you prefer? no skin, bite through but soft, crispy, don’t care...
We prefer crispy skin.
And last but not least any pics you have to post are much appreciated!
Here's a before and after picture from a couple of months ago. I usually spatchcock the bird, and smoke roast for no more than 2 hours at 325-350.
1-2 chunks of oak or mesquite. This has been pretty much a sure thing recipe for very moist meat and crispy skin, with a great
kiss of smoke. The potatoes are awesome.
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The resurgence of this post inspired my dinner tonight. It also reminded me that I never spent the time mastering chicken-which I said I would. Retaining moisture is never a problem on the Primo. In the past I’ve generally cooked the birds indirect. I haven’t been thrilled w the skin yet. Today I went direct. The temp was high 300s. Mostly around 385. This was a small 3lb bird. Spatchcocked and rubbed w garlic and fennel pollen. I didn’t use a thermometer. Just cooked it on the inside for 20 mins then flipped it to the skin side for 20-25 mins. Thermapened the breast - 168 and the thigh- 185 and pulled it. It was delicious. Meat was juicy. The skin was crispy. I could have left it even longer on the skin side. All in all it was happy with it.
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