Lid on or off for rotisserie chicken?

[Brian_D]

What say ye?

 

[Timothy F. Lewis]

Seriously?
On, of course.

 

[Brian_D]

Thanks. I've only done it once & I was watching a rotisserie video on YouTube from Oz land & they showed lid off.

 

[Jim Lampe]

off.



if you want to wait 4 hours.

 

[Bob Correll]

Seriously?
On, of course.

I'm pretty sure Brian would not have asked if he wasn't serious.

I roti my kettle chickens lid on to retain more heat.
But I have made them over an open grill on my Santa Maria, and they were great.

 

[Brian_D]

off.



if you want to wait 4 hours.

Well, you're not too far off! This thing is taking forever to cook! I put the chicken on at 4:45. Its now 7:30. The chicken is @ 141° & I just put a 3rd basket of charcoal in... All with the lid on.

 

[George Curtis]

Something is off. I do rotis chicken on my kettle with coals on one side and st a kettle temp around 325 or so and it takes on average about 1.5 hours. Top vent open above chicken opposite the coals. Also make sure to cover all unused space of the coal grate with foil so fresh cold air does not mix with the heated air. If you don't use the cover then coals should be very close to being under the chicken. This applies to almost any meat you are cooking. Other ways require differant applications.

 

[Steve Whiting]

Actually after watching this video I have done it with the lid off a couple of times and although it does take a long time the results were very good.

 

[Steve Porter]

I use the lid when doing rotisserie, with a basket of charcoal on both sides and nothing in the middle.

 

[Tony R]

Lid on for me.

 

[George Curtis]

Best is to try it differant ways and see what works for you.