Hello,
I am wondering if there are any suggestions on cooking chickens with the rotisserie in regards to burner set up?
I have had some people tell me they just use the infrared and others that use the outside burners then brown the last 5 minutes with IR.
Also, anyone use the smoker box while using the roti?

Thanks for any input.

Frank
I have the summit s-450, when I cook chicken, turkey, or baron of beef on the rotisserie I use the IR, but make sure you wrap with foil or it will cook the outside to fast. I have tried the smoker box but did not find any difference just a lot of smoke for the neighbours to wonder what I cookin was up this time.