When I purchased my grill it came with roti spit the previous owner made. First, I'm wondering if spacthcocking a chicken would work on it. I have never used a rotisserie and am excited to try. Also, do you think a regular whole roaster chicken would work on this or do i need a regular spit? Any other tips would be appreciated. I plan on doing a fast brine and cook indirect @ 300-325 for 60 minutes and then finish off 215 minutes @ 375 for crispy skin.
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