The BBQ BRETHREN FORUMS. - View Single Post - Couple of Weber rotisserie chicken questions

gtr · 10-02-2012, 04:08 PM

Many, many, many ways to go about it - here's a simple approach - I usually rinse mine, but may not be essential - anyway, pat chix dry, hit with kosher salt & pepper, let sit uncovered in fridge for a few hours, maybe let it sit out for an hour before cooking. Put on rotis - lately I've only been putting charcoal on one side - drip pan under chix is a great thing to do. I cook chix kinda hot, like 325 or more, I don't bug out if it gets to 400 but I don't get too far away from the cooker if it's in that range. My chix are usually done in 1 to 1.5 hours.

10-02-2012, 04:08 PM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Many, many, many ways to go about it - here's a simple approach - I usually rinse mine, but may not be essential - anyway, pat chix dry, hit with kosher salt & pepper, let sit uncovered in fridge for a few hours, maybe let it sit out for an hour before cooking. Put on rotis - lately I've only been putting charcoal on one side - drip pan under chix is a great thing to do. I cook chix kinda hot, like 325 or more, I don't bug out if it gets to 400 but I don't get too far away from the cooker if it's in that range. My chix are usually done in 1 to 1.5 hours. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?