Chris Smith
TVWBB Fan
I'm going to put a chicken on the rotisserie this weekend over my Charbroil RED, and I have a question regarding bird size. It seems like every recipe for rotisserie chicken I can find suggests using a fryer bird in the 3-4 lb range. What's wrong with using a 6.5 lb roasting chicken? Is it more difficult to cook through without burning the skin or something?