Hmmm, the temp and time are right on. My bird tonight was almost exactly that but 350 and 90 minutes....and completely crisp skin and juicy.
It's hard to tell from the pic...was it dry or juicy? How about some more details such as....Was it indirect or direct? If indirect did you have the coals banked or separated with bricks? What did you use to measure grate level temp or was it just dome temp?
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Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767