Dan C. FL
TVWBB Pro
I’m gonna do a smoked chicken on the kettle using the Weber rotisserie. Last time I did it, the skin wasn’t as crisp as I would hope. I set it up indirect with coals in both sides of the bird. I’m thinking about just doing a higher pile on one side of the bird this time. Which way do you do it? How much charcoal do you use?
Thanks!
Thanks!