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Rotisserie Night
- Thread starter Patrick Sullivan
- Start date
Tony-Chicago
TVWBB Wizard
Look perfect. How long, what temp how far
Patrick Sullivan
TVWBB Fan
I run the WSM 22 at about 350-375 degrees and spin them for about 2 hours. I used one chunk of hickory and one chunk of apple. Everyone really liked the chicken. It was perfectly cooked and very juicy. The skin could have been a little more crispy, but all in all we really enjoyed it. You can buy 2 organic whole chickens at Sam's Club for about $10, so very reasonably priced as well.
Tony-Chicago
TVWBB Wizard
Love the rotisserie. May be the only way I can make chicken edible. How far, by the time I get there it would be all gone. But it looks good.
Tony-Chicago
TVWBB Wizard
I see your heat plate there. You think that helps with convection and fat drips?
Patrick Sullivan
TVWBB Fan
I think it helps with convection, but on the 22" it is hard to run at high heat. I have and UltraQ and the fan blows 100% almost the whole time and I can only get to about 350 degrees without propping the lid open a bit. It is hard to get crispy skin.I see your heat plate there. You think that helps with convection and fat drips?