Couple of Weber rotisserie chicken questions

Saiko · 10-02-2012, 02:36 PM

Going to try it for the first time tomorrow. Couple of questions though:

About how long will a 4lb bird take with a standard offset on a Weber kittle (drip pan in the middle, charcoal on each side with all vents wide open)?
What are some good non-sugar rub recipes for rotisseries? I'm afraid sugar will burn. Or will it?

Thanks!

Saiko (Mark)

mbshop · 10-02-2012, 03:35 PM

so many variables. i now cook till the chicken or whatever is done. a 3 lb took me about 1.5 hr but i don't know at what temp. i don't rub the outside. i use a butter herb rub under the skin. maybe some oranges, onions inside but very loosely stuffed.

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.

caseydog · 10-02-2012, 04:21 PM

I brine my birds at least four hours (usually overnight), and then pat them dry, and let them sit in the fridge for an hour or two to dry. I don't usually use a rub, but I do often stuff the bird with aromatics and fresh herbs.

Here is my cooking setup. It takes from 60 to 90 minutes, depending on the size, with the kettle running 300-350 at the dome. When the bird is nice and golden brown, probe for temperature at the breast and the thigh.

CD

MisterChrister · 10-02-2012, 05:23 PM

I have a 7# bird going on the kettle rotisserie tonight too. I brined with a standard brine of 1 gallon water, 1 cup coarse kosher salt, 1/2 cup brown sugar and added some thyme, rosemary, and savory. I'll truss it with a few apple and onion slices inside. It should be done in a little under 2 hours at 325 dome temp and 375 for 15-20 minutes at the end for crispy skin. I always run my top vent wide open and one touch sweeper vent about halfway for those temps. I bank lit on unlit lump on one side. I can't tell you about daisy vents because so far, I've only grilled direct on my '69. Be careful running wide open everything, it's easy to get way over 400 in a hurry. I never use sugar on my chicken, but you should be fine as far as burning, especially if you use raw/turbinado.

Skidder · 10-03-2012, 01:43 AM

Quote:

Originally Posted by mbshop

so many variables. i now cook till the chicken or whatever is done. a 3 lb took me about 1.5 hr but i don't know at what temp. i don't rub the outside. i use a butter herb rub under the skin. maybe some oranges, onions inside but very loosely stuffed.

Same as I do

Skidder · 10-03-2012, 01:45 AM

If it starts to get a little dark i cover with foil but poke holes in it cause the renderings will catch fire....don't ask me how I know this.

code3rrt · 10-03-2012, 04:24 AM

yep.........what caseydog said. I personally do the brine, makes a world of difference in my opinion, and I also use a dusting of a little salt, pepper, garlic and sage on the bird as well. A 4 pounder should be pretty quick at 325*-350*, 1.5 to 2hrs would be my guess.

Bigdog · 10-03-2012, 06:13 AM

Good thread. I use Lawrys salt, mesquite chunks, and then remove the water pan for the last 15 min or so to crisp up the skin.

SmokinAussie · 10-03-2012, 06:19 AM

I can't imagine you'll screw that up...

You don't need our advice....

Can't wait to see the PRON!

Cheers!

Bill

ITBFQ · 10-03-2012, 07:39 AM

I always use turbinado sugar when I rotis. a chicken, but always go lightly on the rub. Obviously, too much will burn. A lemon, some onion, garlic and some of the rub sprinkled inside the bird help with flavor. I'd say around and hour and forty five minutes to two hours and your bird will be done just right. Its hard to beat a really good rotisserie chicken! Good luck!

Saiko · 10-03-2012, 05:21 PM

Took everybody's advice and went simple. Rubbed the skin with a sliced garlic clove, then hit it with salt and lemon pepper. Didn't go with a brine.

Couple things I learned:

I didn't need nearly as much charcoal as I used. I was afraid it wouldn't last, but as a result my temps shot up even with upper and lower vents cracked. Temp for the whole cook were probably close to 400. Still came out great though!
I found the best way to use the counter-balance was to pull the rod just out of the motor housing (with the chicken already mounted) and let it flop so the heavy side is down. Then attach the counter balance and adjust the travel so the rod rotates smoothly, then put it back in the housing.

Overall it was delicious!! The skin was incredible, I could have just eaten a plate full of skin. Can't wait to play some more!

code3rrt · 10-04-2012, 11:32 PM

Looks like you nailed it.......I'd chow down on that in a heartbeat man!

benniesdad · 10-05-2012, 04:40 AM

I love doing rotisserie chicken on the Weber. This is my no stress method that works for me. I always dig around until I find two chickens that weigh right at 4lbs or maybe a little less. I use a little oil with my own rub and truss the chickens. I prefer brining, but this works for me either way. This is one of those times when I take out any half burned charcoal and set it aside and start up a chimey filled to the top with new Kingsford charcoal. I put a couple of small pieces of wood in the bottom of the charcoal baskets and then dump the lit charcoal evenly in the two with drip pan in the middle. Just as soon at I dump the charcoal I put the chickens on and start the rotisserie. I personally think this high initial heat helps seal the deal. I put the lid on and set the timer to 1 hr and 20 minutes and leave it alone. When the timer goes off, I check the temp in the thigh and that juices run clean, which it virtually does every time. I pull them off and I am done. This combination of the new Kingsford briquettes and 1hr and 20 mins works for me to the point I almost don't need to check the meat temp.

BTW - your's looks great.

10-02-2012, 02:36 PM	#1
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Couple of Weber rotisserie chicken questions Going to try it for the first time tomorrow. Couple of questions though: About how long will a 4lb bird take with a standard offset on a Weber kittle (drip pan in the middle, charcoal on each side with all vents wide open)? What are some good non-sugar rub recipes for rotisseries? I'm afraid sugar will burn. Or will it? Thanks! Saiko (Mark) __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

10-02-2012, 03:35 PM	#2
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	so many variables. i now cook till the chicken or whatever is done. a 3 lb took me about 1.5 hr but i don't know at what temp. i don't rub the outside. i use a butter herb rub under the skin. maybe some oranges, onions inside but very loosely stuffed. __________________ george spam, can't live without it

10-02-2012, 04:08 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	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, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

10-02-2012, 05:23 PM	#5
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	I have a 7# bird going on the kettle rotisserie tonight too. I brined with a standard brine of 1 gallon water, 1 cup coarse kosher salt, 1/2 cup brown sugar and added some thyme, rosemary, and savory. I'll truss it with a few apple and onion slices inside. It should be done in a little under 2 hours at 325 dome temp and 375 for 15-20 minutes at the end for crispy skin. I always run my top vent wide open and one touch sweeper vent about halfway for those temps. I bank lit on unlit lump on one side. I can't tell you about daisy vents because so far, I've only grilled direct on my '69. Be careful running wide open everything, it's easy to get way over 400 in a hurry. I never use sugar on my chicken, but you should be fine as far as burning, especially if you use raw/turbinado. __________________ Kettleheads Anonymous Charter Member

10-03-2012, 04:24 AM	#8
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	yep.........what caseydog said. I personally do the brine, makes a world of difference in my opinion, and I also use a dusting of a little salt, pepper, garlic and sage on the bird as well. A 4 pounder should be pretty quick at 325-350, 1.5 to 2hrs would be my guess. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

10-02-2012, 04:21 PM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I brine my birds at least four hours (usually overnight), and then pat them dry, and let them sit in the fridge for an hour or two to dry. I don't usually use a rub, but I do often stuff the bird with aromatics and fresh herbs. Here is my cooking setup. It takes from 60 to 90 minutes, depending on the size, with the kettle running 300-350 at the dome. When the bird is nice and golden brown, probe for temperature at the breast and the thigh. CD

10-03-2012, 01:45 AM	#7
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	If it starts to get a little dark i cover with foil but poke holes in it cause the renderings will catch fire....don't ask me how I know this.

10-03-2012, 06:13 AM	#9
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Good thread. I use Lawrys salt, mesquite chunks, and then remove the water pan for the last 15 min or so to crisp up the skin. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

10-03-2012, 06:19 AM	#10
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I can't imagine you'll screw that up... You don't need our advice.... Can't wait to see the PRON! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

10-03-2012, 07:39 AM	#11
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	I always use turbinado sugar when I rotis. a chicken, but always go lightly on the rub. Obviously, too much will burn. A lemon, some onion, garlic and some of the rub sprinkled inside the bird help with flavor. I'd say around and hour and forty five minutes to two hours and your bird will be done just right. Its hard to beat a really good rotisserie chicken! Good luck! __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]

10-03-2012, 05:21 PM	#12
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Took everybody's advice and went simple. Rubbed the skin with a sliced garlic clove, then hit it with salt and lemon pepper. Didn't go with a brine. Couple things I learned: I didn't need nearly as much charcoal as I used. I was afraid it wouldn't last, but as a result my temps shot up even with upper and lower vents cracked. Temp for the whole cook were probably close to 400. Still came out great though! I found the best way to use the counter-balance was to pull the rod just out of the motor housing (with the chicken already mounted) and let it flop so the heavy side is down. Then attach the counter balance and adjust the travel so the rod rotates smoothly, then put it back in the housing. Overall it was delicious!! The skin was incredible, I could have just eaten a plate full of skin. Can't wait to play some more! __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

10-04-2012, 11:32 PM	#13
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks like you nailed it.......I'd chow down on that in a heartbeat man! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

10-05-2012, 04:40 AM	#14
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA	I love doing rotisserie chicken on the Weber. This is my no stress method that works for me. I always dig around until I find two chickens that weigh right at 4lbs or maybe a little less. I use a little oil with my own rub and truss the chickens. I prefer brining, but this works for me either way. This is one of those times when I take out any half burned charcoal and set it aside and start up a chimey filled to the top with new Kingsford charcoal. I put a couple of small pieces of wood in the bottom of the charcoal baskets and then dump the lit charcoal evenly in the two with drip pan in the middle. Just as soon at I dump the charcoal I put the chickens on and start the rotisserie. I personally think this high initial heat helps seal the deal. I put the lid on and set the timer to 1 hr and 20 minutes and leave it alone. When the timer goes off, I check the temp in the thigh and that juices run clean, which it virtually does every time. I pull them off and I am done. This combination of the new Kingsford briquettes and 1hr and 20 mins works for me to the point I almost don't need to check the meat temp. BTW - your's looks great.