Looking to follow the classic roadside chicken recipe (https://tvwbb.com/threads/roadside-chicken.33874/) but want to try and do whole chickens over the Weber kettle with the rotisserie spit. Anyone ever try whole chickens with this method?
What about whole chickens on the WSM and finishing on gasser for crispy skin?
Thanks all
What about whole chickens on the WSM and finishing on gasser for crispy skin?
Thanks all
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