Rotisserie chicken on Silver B

[Yair Halamish]

Having a birthday part for my brother in law.
Celebration calls for rotisserie chickens.
I based it on this thread, thank you @THyde !

Prep
1. Two chicken, dry brine overnight, then tap dried.
2. First chicken got Tim's dry rub, on the second I rubbed green curry paste, we'll see how it turns out.
Setup
- I try to balance the chicken as much as I can before using the counter balance. Turns out nice with the weight.
- They are a bit off-center to the right, as I will add a smoke bomb on the left.
- Tucked both breast sides together, I hope it will help a bit in the breast not drying out.
- Chicken are are rotated 180 degrees between them, helps balancing.
- Three prong pieces, to keep the center in shape.

 

[Steve Hoch]

Nice looking birds cooked on a very cool grill!

 

[Yair Halamish]

The birds came out great.

 

[Rick P]

Looks great!
What temp was the cook and how long did it take?

 

[LMichaels]

That is one thing I really love about old Genesis. You can do multiple birds easily and all cook evenly thanks to that "wall of heat" they produce. I have done 3 at once on mine. I can't do that on my Wolf as the IR rotisserie burner is not wide enough. So 2 is about all I can really get away with

 

[Bruce]

Yah, beautiful cook. Makes me want some Roto chicken tonight.

 

[Yair Halamish]

Looks great!
What temp was the cook and how long did it take?

400F, based on lid thermometer. It took about an hour and a half, but didn't really measure. I was busy dealing with the company and the steaks on the WSK.
Next time I'll try higher temperature.

 

[Rick P]

400F, based on lid thermometer. It took about an hour and a half, but didn't really measure. I was busy dealing with the company and the steaks on the WSK.
Next time I'll try higher temperature.

Thanks!