Moose
03-02-2012, 11:05 AM
A while back, I rigged up a rotisserie set up for my UDS using a spare ring I cut from another drum. This is what it looks like:
http://i980.photobucket.com/albums/ae286/Pashn8one/9%205%202011%20BBQ%20Rotisserie%20Chicken/IMG_5304.jpg
The chickens I've done have all been really good, however, I found they weren't getting the crispy skin I love so much. I decided to raise the firebasket in the drum by using 2 half cinder blocks to see how that would affect the outcome:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0660.jpg
Worth a shot, right?
We bought two nice young chickens at one of our local ethnic markets, and began prep. I decided to use a combination of Lawry's, Rub Company Original & BBQ rubs, and seasoned pepper.
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0659.jpg
The birds after seasoning:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0661.jpg
Fired up the UDS, and added 3 chunks of oak. For the record, I've never added wood chunks when using the rotisserie for chicken, but thought it would add some nice flavor:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0663.jpg
Put the spit on the drum:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0666.jpg
About 30 minutes later:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0672.jpg
Another 40 mins later, the chicken was done. I pulled it off the spit, and this is how it looked:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0673.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0674.jpg
Cut up and ready to serve:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0676.jpg
The verdict? As usual, it was super tender, juicy, and flavorful. The chicken meat itself was incredible, and among the best I've eaten.
But, I still didn't get the crispy skin I wanted. The oak pieces really prevented the drum from getting up to the temp I was looking for. Next time I'll try it without the wood chunks and see what happens.
If anyone here is getting crispy skin on UDS rotiss chickens, I'd love to hear how you're doing it!
http://i980.photobucket.com/albums/ae286/Pashn8one/9%205%202011%20BBQ%20Rotisserie%20Chicken/IMG_5304.jpg
The chickens I've done have all been really good, however, I found they weren't getting the crispy skin I love so much. I decided to raise the firebasket in the drum by using 2 half cinder blocks to see how that would affect the outcome:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0660.jpg
Worth a shot, right?
We bought two nice young chickens at one of our local ethnic markets, and began prep. I decided to use a combination of Lawry's, Rub Company Original & BBQ rubs, and seasoned pepper.
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0659.jpg
The birds after seasoning:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0661.jpg
Fired up the UDS, and added 3 chunks of oak. For the record, I've never added wood chunks when using the rotisserie for chicken, but thought it would add some nice flavor:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0663.jpg
Put the spit on the drum:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0666.jpg
About 30 minutes later:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0672.jpg
Another 40 mins later, the chicken was done. I pulled it off the spit, and this is how it looked:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0673.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0674.jpg
Cut up and ready to serve:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0676.jpg
The verdict? As usual, it was super tender, juicy, and flavorful. The chicken meat itself was incredible, and among the best I've eaten.
But, I still didn't get the crispy skin I wanted. The oak pieces really prevented the drum from getting up to the temp I was looking for. Next time I'll try it without the wood chunks and see what happens.
If anyone here is getting crispy skin on UDS rotiss chickens, I'd love to hear how you're doing it!