Wood on the rotisserie

[KORND4WG X]

A couple chickens on the Weber 26 with Cajun bandit rotisserie. Started with charcoal and figured why not try some wood to keep it going. Ended up splitting some small ones and tossing em in the SnS. Temp on the Weber lid was about 450; I ended up cracking the lid to cut down on the smoke :icon_blush:

Had not used the octoforks (or rotisserie) in a while but definitely came in handy today :thumb:

 

[sudsandswine]

Rotisserie chicken is hands down my favorite way to do chicken. Those look great.

 

[KORND4WG X]

Thanks suds :thumb: I guess I should have said chicken on the rotisserie lol

Plan is to bring them to my sister’s for family dinner later.

 

[KevinJ]

Looks awesome

 

[KORND4WG X]

Looks awesome

Thanks Kev. I’ve been hanging chicken lately with good results and way less work but had to show the Weber some love today. Not sure if the wood will add anything or maybe even over smoked :icon_blush:

 

[BillN]

I would have definitely tore those birds up, nice work.

 

[dadsr4]

I do the same thing using small cherry splits. I also keep the lid loose or even off to increase the exhaust. Never have a problem with the chicken being over smoked.