Chicken on the Spit

[Bill - Bigbill]

First time using the rotisserie on the Summit.

Just going on: Quartered Lemon, couple of crushed Garlic Cloves and some Thyme and Oregano sprigs from the garden stuffed inside.

About 1 1/2 hours later: Lid down, temp at about 375-400, couple of Mesquite Chunks in smoker box.
Temp in thighs about 185, in breast 170.

Resting on counter.

Couldn't wait and yanked off a drumstick, OMG is this good.

Rest will wait for SWMBO to get home for dinner.

Hope you all enjoy the pix!!

 

[MikeD125]

Now that's a great looking bird! Well done!

 

[Jim Lampe]

Couldn't wait and yanked off a drumstick, OMG is this good.

Bill, you may never cook shé~cone any other way again!

 

[Tony R]

Nice color on the bird Bill

 

[Mike Coffman]

Delicious looking chicken Bill!

 

[John Solak]

That is one good looking juicy bird!!

 

[Paul Kastner]

Great cook on the Summit.

 

[Andy Beers]

Great lookin chicken

 

[Peter K]

Put some cut up and seasoned red potato, carrot, and onion in that "drip pan".

 

[Keith Kenney]

Nice looking bird there.

 

[Mike Cosgrove]

A lot of Roti cooking going on lately, I love it.

 

[David Ward]

Looks great.

You may well have inspired me to use my spit on our S-670 (we have never tried it).

 

[Gary H. NJ]

Chicken looks great and tasty. Nice trussing job too.

 

[Chris Lynch]

Looks great man. If this was your first time, you made it look easy.

 

[Bob Mann]

That looks great Bill!

 

[Wolgast]

Dizzy bird! Love it½!

 

[NeilH]

Deliciously good looking bird.