Rotisserie Chicken Cook times

[ChadVKealey]

My Cajun Bandit rotisserie should be arriving tomorrow, but I won't have a chance to try it out until the weekend

I've got a 4-5 pound bird in the freezer for the first cook and planning to keep it simple with just some salt, pepper and minced garlic, maybe baste with some roadside chicken sauce. I know every cook is different, but what kind of cook time should I expect, assuming a temp of 325-350 (two full char-baskets)? I've read a bunch of different recipes and seen cook times of as little as 45 minutes up to 3-4 hours.

Also, we're having a get together for my wife's co-workers (she's a middle school guidance counselor, so they need some pre-therapy before the school year starts) and I'm planning to do 2 chickens the same way. Can I assume that like most other bbq/grill cooks, the additional meat shouldn't impact cook times that much? Maybe a bit more fuel usage and it might take longer to get to rebound once all the meat is in, but otherwise, it should take about the same amount of time?

 

[Bob Correll]

Chad,
I did one yesterday with my Weber roti ring, it weighed 5.5 lbs.
One chimney of lump, half in a basket on each side, and it was done in an hour with a hood temp of 400.
Two might take a bit longer, but I wouldn't think very much.

 

[Timothy F. Lewis]

When I do two, I use a full load of charcoal (straight indirect set up) a full basket on both sides. A brace of five pounders took about two hours to get where I really wanted them. Skin crisp, breast meat moist and juicy, dark meat done to a delightful state! That's my take.
I'm actually doing a single bird this afternoon for dinner, the leftovers will become some sort of chicken salad, I think.
I've done them stuffed with a halved lemon and all that did (as far as I am concerned) was add twenty five extra minutes with no sense of "lemony goodness" better to take a few sprigs of rosemary and zest of a lemon. A nice herb butter under the skin is pretty good too! I really think when you spin a bird, less is more.
Have a great time!

 

[Steve Whiting]

Like Bob mine usually take around 1 hour give or take at a dome temp of around 400. Cooking two birds should not take any longer then cooking one.

 

[Timothy F. Lewis]

I guess I run mine a little lower temp. The hour cooking time is probably perfect at 400 dome temp.
If you do multiple birds base cooking time on the average weight, not combined. I had a friend think he should use the total weight and turned his birds to cinders. When I explained the error he just about crawled under the grill! The guy is a college graduate and looked like he was going to cry, "I KNEW that! What was I thinking!?" Then we found a suitable beverage and started over! It was an "interesting day"