Rotisserie Crispy Skin

[THyde]

You're not thinking of using a rectal thermometer in that chicken, are you?

Ha ha, no, but that is almost as funny as the punch line for the joke!

Do you know the difference between an oral and a rectal thermometer?

 

[Ed P]

Do you know the difference between toilet paper and a shower curtain?

 

[THyde]

Well the oral thermometer tastes better.

Your turn

 

[Ed P]

Q: Do you know the difference between toilet paper and a shower curtain?
A: So you're the one!

 

[THyde]

Haha!

 

[DanHoo]

You're not thinking of using a rectal thermometer in that chicken, are you?

"finger lickin good"

 

[Ed P]

"finger lickin good"

..said the blind man to his deaf wife...

 

[THyde]

OK OK back to the chicken! Here is the process:

 

[THyde]

 

[Bruce]

Is it done yet?

 

[THyde]

The Meater is still estimating the cook time lol

 

[DanHoo]

What temp do you get with only the front on high?

I should add is that meater ambient? And what is the weber lid temp?

 

[THyde]

My lid thermometer is off by a lot. With just front burner on high, I was around 300. I cranked up the rear burner on low got to about 330, now I have it closer to high than medium in back, high in front temp climbing.

 

[THyde]

I'm up into the 440s now with no plans to lower it. I'm going to err on the other side and cook this one hot. I have front and rear wide open.

 

[Bruce]

"Captain, she can't take much more of this"

 

[THyde]

"Captain, she can't take much more of this"

It feels like that! I reluctantly just took a peek because with the empty drip tray I'm getting lots of sizzle off the tray. No grease fires at all, and it is browning up really nicely!

 

[Bruce]

Be careful, you likely have a lot longer cook ahead and that Brown can become black pretty quick.

 

[THyde]

I just eased off the gas in the back. It's browning but it's not out of control. About 30 minutes left.

 

[Bruce]

What are you looking at for a total cook time?

 

[THyde]