Definitely need to work on the skin but the meat was better than a grocery store grab.
Proud of myself.
by NTel922
8 Comments
Emergency_Hour5253
I need the rotisserie. Well done for her maiden voyage. How did you prep the bird?
AZ_85016
Temp maybe a bit high and or did you baste it with Gasoline? —just kidding. Can get way better than store-bought, crispy skin and such. Simply appears your temperature was bit high / direct heat. However if you like the taste, all is good!
Lifecouldntbebetter
Wtf
alientrevor
So, having had one of these rotisseries for a few months, I have a couple notes. For a chicken, I’ll do a chimney full of lump charcoal and then either pile it to one side, parallel to the rotisserie spit, or on both sides. Believe it or not, if the bottom and top vents are fully open, the chicken will cook differently depending on where those coals are. If I do them on both sides, I get a crispier skin, but prone to splitting. If I do them on one side, they take a little longer but the skin is a little less likely to split. I **highly** recommend a Typhur One thermometer for such cooks. I had a Meater+, but it hated Michael Faraday like it watched every episode and web short of “Lost.” The Typhur does distance better and has more measurement points than the Meater.
If nothing else, keep experimenting. I have always been a red meat guy, but my life changed when my wife bought me the rotisserie from OnlyFire. Anymore, I find that steak is just steak, at the end of the day. A chicken (or thighs in the optional basket) is much more of a canvas to really paint the centerpiece to your dinner.
MrMach82
Less is more with heat. Rotisserie is still supposed to be low/slow like smoking. Put 3/4 chimney on one side of the kettle only. Try cooking with lid off if it seems to be getting too got. Use a water pan under the chicken.
Dude-Good
Never in my life have I ever felt bad for a chicken, today is the day I do. I’m sure it’s great but looks like it went thru the atmosphere back to earth
8 Comments
I need the rotisserie. Well done for her maiden voyage. How did you prep the bird?
Temp maybe a bit high and or did you baste it with Gasoline? —just kidding. Can get way better than store-bought, crispy skin and such. Simply appears your temperature was bit high / direct heat. However if you like the taste, all is good!
Wtf
So, having had one of these rotisseries for a few months, I have a couple notes. For a chicken, I’ll do a chimney full of lump charcoal and then either pile it to one side, parallel to the rotisserie spit, or on both sides. Believe it or not, if the bottom and top vents are fully open, the chicken will cook differently depending on where those coals are. If I do them on both sides, I get a crispier skin, but prone to splitting. If I do them on one side, they take a little longer but the skin is a little less likely to split. I **highly** recommend a Typhur One thermometer for such cooks. I had a Meater+, but it hated Michael Faraday like it watched every episode and web short of “Lost.” The Typhur does distance better and has more measurement points than the Meater.
If nothing else, keep experimenting. I have always been a red meat guy, but my life changed when my wife bought me the rotisserie from OnlyFire. Anymore, I find that steak is just steak, at the end of the day. A chicken (or thighs in the optional basket) is much more of a canvas to really paint the centerpiece to your dinner.
Less is more with heat. Rotisserie is still supposed to be low/slow like smoking. Put 3/4 chimney on one side of the kettle only. Try cooking with lid off if it seems to be getting too got. Use a water pan under the chicken.
Never in my life have I ever felt bad for a chicken, today is the day I do. I’m sure it’s great but looks like it went thru the atmosphere back to earth
😬😬😬
Just keep practicing