rotesserie'd a bird today for lunch


 
Clint

Clint

TVWBB Olympian
Mmmmm, mmmmmmmmmm.

2 hours between 325 & 425 (I slowed it down towards the end). First time using Cowboy lump & I really liked it. Used a bunch of alder chips.

969348_4935319462713_1659702946_n.jpg
 
Thanks guys - your wish is my command :)

...Normally (it's been a while) I go as hot as I can (~550F+) to get crisp skin, but I wanted more of a smoked flavor, or more like some smoked chicken I've gotten from the bbq joints, really I was just trying to wait for a friend who was coming. He got delayed, and I waited for him.

...like one pig waits for another...

:D

this is the first pic I took:
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and this is the last:
...nevermind - it doesn't look very good!

I ate half of my half and I shredded it & bbq & hot sauced it for my dinner tonight.
 
as that thing was turning I wondered why I only had one bird on there.... 3 would've fit!
 
Thank you contributed to the photo gallery section Clint;). This roti bird looks great from here!!!
Thanks again Clint.
 
Clint said:
as that thing was turning I wondered why I only had one bird on there.... 3 would've fit!
Click to expand...

I'm with ya, Clint! Most times I'm cooking for two, and that's the scale I use. And at the end of the cook, I slap my forehead and say I coulda cooked twice as much and froze meals for the future blah-blah-blah... Great looking chicken!
 
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