Rotisserie Crispy Skin

[Ed P]

I think the benefit of a roto on a bird is that it is continually basting itself during the cook and providing true even cooking.

but in my view, spatchcock is a very very very close second place. Seems like a flat bird doesn't lose drippings like a whole bird does, but hey, it's good to have variety! I dry brine 'em all and they don't last long.

 

[Cody Bratton]

An overnight dry brined spatchcock chicken is tough to beat. But Jamaican jerk rubbed chicken, kettle rotisserie’d with a ton of pecan chips is still my favorite chicken.

 

[Jim Weber]

They look great. The key to crispy skin is high temps. When I cook chickens like you have in the pictures I always spatchcock them. they cook / grill faster, and it makes them easy to flip to get some char on the skin. I start off low with smoke and by the end I am up to around 500°. I am not going to lie, rotisserie takes some more prep and cleanup work, but they always come out juicy. If you want to try but not really commit to rotisserie, looks for used deals. Which ever one you find first is the one you go with;-)

Yeah - I always do a 'half spatch' --- I remove the spine and open up the back so that air and smoke can get in. I don't lay them out 'flat' since it gets a bit tight on the kettle when you are doing two 6# birds.

 

[Jim Weber]

And for the record --- I have been on the hunt for a roti setup. I passed on a performa with a roti ring that was at a good price - I could have kept the roti setup and sold the grill for the same price.... but my thoughts were that it would be difficult/cumbersome to store a dirty/greasy ring for the occasions that I would use it.... plus the extra coals for running it 'hot'...... I'm thinking a roti for the SilverB or 1000 would be easier to store and most likely used more. Dammit..... I'm too practical....

 

[Greg Part]

Salt & Pepper, a little butter & paprika and 375° on the roti.That was a fat-*** chicken and the skin was good and crispy, as can be observed. Love, LOVE my sidewinder!

 

[MLiebler]

No smoke on these today. The smoke box is just hanging out today.

View attachment 70259

Where did you get that smoke box?

 

[DanHoo]

Where did you get that smoke box?

It came with a Genesis 2 that I rescued.

 

[LMichaels]

Where did you get that smoke box?

I don't see a smoke box in there

 

[Bruce]

I don't see a smoke box in there

Me either.

 

[LMichaels]

Me either.

Good at least I'm not the only one

 

[AndyK]

I’ve been using my rotisserie on my performer once every couple weeks since we got it last year.
The wife is a fan.
I’ll spin a chicken, have a nice chicken dinner then debone the chicken and have chicken salad Sammie’s or wraps for a couple days.

I use 2 baskets spread apart with the chicken in the middle and one chunk of wood.
Skin wise it turned out like money each time until I experimented with a pot sticker sauce the other day for basting.
The skin started getting too dark so I had to remove one of the charcoal baskets.
Ehhh, sometimes less is more.

 

[DanHoo]

I don't see a smoke box in there

Me either.

OEM weber I think. It came with a Genesis 2 that I collected.

edit: note this grill is a Genesis 1000 with Silver B trim. The smoke box replaces one of the 8 second level flavorizer bars.