Rotisserie chicken question


 
Mark Foreman

Mark Foreman

TVWBB Wizard
Now that I have my 2015 performer back, I dug the Weber roti out of the garage.
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Doing a single bird.
Here’s my question - the roti instructions call for 2 fires and many online sources, including Weber, say 1 fire. Anyone answer as to which is best?

Looks to be fun. I don’t remember using this for a long time.

Thanks!
 
Since its spinning I don't think it matters but two would be hotter faster compared to one.
I've only done one and that's towards the rear of my kamado and that cooked pretty fast.
 
Mark Foreman said:
Now that I have my 2015 performer back, I dug the Weber roti out of the garage.
View attachment 97874

Doing a single bird.
Here’s my question - the roti instructions call for 2 fires and many online sources, including Weber, say 1 fire. Anyone answer as to which is best?

Looks to be fun. I don’t remember using this for a long time.

Thanks!
Click to expand...
Weber sponsored videos on charcoal rotisserie I was able to find always show split baskets. I always split. For typical 4 to 5 lb chicken it normally takes 80 minutes for me. I do a dry salt brine over night and apply any rub about 4 hours prior to cook. Been fortunate to always have good result.
 
Thanks for this post Mark and for all the answers. I have a rotisserie accessory arriving tomorrow and never used before, was going to ask the same question so this is perfect. I will follow the advice above and use two baskets.
 
I'll throw this in here, knowing the question is already answered...but with the roti attachment on the kettle, there is quite a distance between the protein and the heat source. The other thing is that the kettle + roti ring is uninsulated (of course) and loses a lot of heat that is radiated outward into the surrounding air. Now if you had a large Bro-N-Sear that goes almost to the center, one basket would be enough, but otherwise, two baskets are ideal and give you the option to move the heat around as needed (can't do that easily with the B-N-S).
 
From the other night,
IMG_1142.jpeg
Full chimney, split between two opposing baskets.
Stuffed with a sprig of rosemary, orange and a head of garlic.
Sorry for no finished shots,I was really hungry!
IMG_1143.jpeg
Bones were already in the bin! Saved some of the “basement potatoes” for later.
Yes, the outboard orange shrunk more than I’d anticipated and some of the halved garlic went for a fat bath!
 
Darn, I might have to buy a regular kettle and the rotisserie now! Spinning food is making my brain spin. :ROFLMAO:
 
I briefly had a rotisserie for my kettle and tried both split charcoal baskets and spreading the coals out on the grate. One instance of using split baskets one of them stopped burning during the cook so I switched to one layer of coals spread out on the grate which I preferred. The fat juices dripping on the fire gave a unique flavor to the chicken.
 
David-B said:
I briefly had a rotisserie for my kettle and tried both split charcoal baskets and spreading the coals out on the grate. One instance of using split baskets one of them stopped burning during the cook so I switched to one layer of coals spread out on the grate which I preferred. The fat juices dripping on the fire gave a unique flavor to the chicken.
Click to expand...
Yes, I've had one basket of a split basket setup go out as well; seems to occur when trying to keep the temps down by restricting the inlet airflow. If one side gets hotter than the other, the convective draft of hot side pulls the inlet air away from the other side, which causes the hot side to burn even hotter, and the cooler side to be starved for air; the differential building until the cooler side just goes out. If I run with inlet vents close to, or wide open, that doesn't seem to occur.
 
Keith Jenkins said:
Yes, I've had one basket of a split basket setup go out as well; seems to occur when trying to keep the temps down by restricting the inlet airflow. If one side gets hotter than the other, the convective draft of hot side pulls the inlet air away from the other side, which causes the hot side to burn even hotter, and the cooler side to be starved for air; the differential building until the cooler side just goes out. If I run with inlet vents close to, or wide open, that doesn't seem to occur.
Click to expand...
that makes sense, ive run split charcoal baskets when grilling with the vents wide open and never had the problem of one side going out....I was trying to keep the temp down to 295-325 when spinning a bird so yeah one side died out
 
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