I will just leave this here


 
Jim Weber said:
I know.... I know..... The whole idea behind getting a roti was to 1) give me a reason to actually use my Redhead and SilverB 2) conserve charcoal and 3) not feel bad about cooking only one chicken at a time.... Going into the dark season with 3 1/2 tanks of propane and a roti that makes GREAT meat on the gasser with little effort is a win-win all around! Mr Moriarty has said that he will hook me up with a kettle ring when I am ready to 'progress' to kettle..... I'm happy playing around with the gassers for now! The smoke tube is nice with the roti ---- I plan on trying a couple of briquettes and chunks of wood in the gasser next.
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No worries. Out of curiosity, how did you set the burners for it? And roughly how long did it take?
 
Josh Dekubber said:
Absolutely! What do you put in your stock Steve?

This is my stock just started it.

Chicken bones and skin
Sliced lemon
Sliced ginger
Sliced Mushrooms
Onion skin
Green onion
Carrot
Celery
Bay leaf
Pepercorns
Salt
Garlic.View attachment 120979
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Mine is a little simpler. Chicken bones and little scraps of meat. Yellow onion, carrots, celery. Knorr chicken bouillon, black pepper, garlic powder. I also strain the vegetables out at the end and puree them, then add it back to the broth to cook for a while. I strain the finished broth a couple of times and then make the soup.
 
Steve Hoch said:
Mine is a little simpler. Chicken bones and little scraps of meat. Yellow onion, carrots, celery. Knorr chicken bouillon, black pepper, garlic powder. I also strain the vegetables out at the end and puree them, then add it back to the broth to cook for a while. I strain the finished broth a couple of times and then make the soup.
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Sounds fantastic!
 
Steve Hoch said:
Mine is a little simpler. Chicken bones and little scraps of meat. Yellow onion, carrots, celery. Knorr chicken bouillon, black pepper, garlic powder. I also strain the vegetables out at the end and puree them, then add it back to the broth to cook for a while. I strain the finished broth a couple of times and then make the soup.
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My favorite soup of all is turkey noodle soup with homemade egg noodles. I start making the broth after I clean up the Thanksgiving dinner mess. I simmer that turkey carcass for hours on Thanksgiving night and it makes the best soup you ever had.
 
Steve Hoch said:
My favorite soup of all is turkey noodle soup with homemade egg noodles. I start making the broth after I clean up the Thanksgiving dinner mess. I simmer that turkey carcass for hours on Thanksgiving night and it makes the best soup you ever had.
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Oh yes I agree Steve! I haven't done that for at least a couple years because I haven't had a traditional Thanksgiving but it's really good!
 
Cody Bratton said:
No worries. Out of curiosity, how did you set the burners for it? And roughly how long did it take?
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Front and back burners on low for the first half of the cook which got me 300-325 on the lid thermo --- then F&B on ~ medium for the last half which got me ~350-375 ish --- final 5-10 minutes with the center on low and others off trying to crisp is up - with little luck ---- took ~2.5 hours for a 5 3/4 # bird. Next one I'll be shooting for ~375ish the whole time.

I was chastised by Mr M for 'Why do insist on cooking chicken at <300 ??? ' --- its because I'm not in a hurry and hoping that a lower and slower cook will get more smoke from the smoke tube into the meat. I'm still a smoke fiend!!! Gonna be trying a couple of briquettes in a bowl with some wood chunks at some point to see if its better than pellets in a tube.
 
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