Smoked rotisserie chicken, Q-View!

Discussion in 'Poultry' started by davenh, May 5, 2008.

  1. davenh

    davenh Smoking Fanatic OTBS Member

    Had a thought to try smoking a couple chickens on my gas grill using the rotisserie. I liked the results!

    My grill is vented along the back, so had to make some flaps to seal it up to hold the temp and smoke. The flaps clip on the back edge and fill the gap to the cover, removable.

    I smoked the chicken with Hickory and Cherry. 2 hours at 250 and then to 310 to finish.

    Here's some pics of the setup and the q-view [​IMG].

    Here's the grill. It is made by Permasteel, purchased at BJ's wholesale club. Cover is double layered and all the seams are welded. Grill tops are 1/4" solid SS. I had to remove on shelf wing and both end handles so it fit in the grill balcony.


    Removable flaps to block the vented area and hold in the smoke and heat. With the flaps and the charcoal/wood box, I can maintain 220° with one burner on low. Goes 300+ with a second burner on.



    I start the charcoal in a steel box on top of the burner and then move it to the grate and add wood then cover it with an foil pan. The disposable pan seems to help keep the wood smoldering without catching fire. It was easier to get consistent smoke with the charcoal than try to control smoke and heat with the same burner.




    Put a couple 7.5 lb chickens on the rotisserie rod. Used the far right burner on high under the wood box pan. Here's a pic of it loaded and smoking away. Sprayed the birds with Pam and injected 2oz of Italian dressing into each bird, breast meat only. Sprinkled with some Mrs. Dash garlic seasoning.



    Need to continue in next post [​IMG].
  2. davenh

    davenh Smoking Fanatic OTBS Member

    Continued [​IMG]!

    1 hour, temp inside grill was maintaining 250°. Smoking with Cherry and Hickory woods.



    2 hours later I turned on a second burner and kicked the temp to 310.



    After 2 hours and 45 mins, checked the internal temp and one chicken was done at 165°. I pulled it off the rod and left the other going for another half hour.



    Half hour later the other is finished, chickens were very moist, smokey and crispy skin.

  3. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Looks delicious Dave.......did that bird have nipple rings??....[​IMG][​IMG]

    Great looking Que.......[​IMG]

  4. white cloud

    white cloud Master of the Pit OTBS Member

    Thats quite a grill. Bet it wos good ,nice job..........
  5. davenh

    davenh Smoking Fanatic OTBS Member

    LOL...It does look like it [​IMG]. I had to use skewers to bridge across them...LOL.
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks great and I bet the skin was good [​IMG]
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Gimmne Dave,

    Your Smoke Is Kickin'. Looks Fabulousssssssss. Nice Job. Don't Lick Ur Fingers Know.
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks like the perfecty cooked/smoked chicken, I want some !!!
  9. davenh

    davenh Smoking Fanatic OTBS Member

    Next week gonna throw on a Turkey. Since two won't fit on the rod, I'll try one big one [​IMG]. Its great sliced and frozen for lunches. I'm getting used to eating smoked meat all week now.

    My girl cooked some salmon in the oven last week and I could hardly eat it. It was a recipe we made all the time (pre-smoking days), now we're spoiled [​IMG] . Amazing how much flavor difference there is.
  10. fireguy

    fireguy Smoking Fanatic

    Sha-wing!!! that gril and dem bird look incredible!!! good job dave!!!
  11. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine piece equpiment yall got there and them birds be lookin first rate too!
  12. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Brilliant! Them some fine lookin yardbirds fo sho. Points for your creativity.
  13. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Nice job with the grill. I have a big Weber Summit and even with one burner I had problems keeping it below 300, maybe I'll give mine another shot.
  14. davenh

    davenh Smoking Fanatic OTBS Member

    Thanks guys, they were the best yard birds I've done so far [​IMG]. the cover vented on the weber? I blocked the entire rear vent except for a little gap on the opposite side away from the wood and heat. Gives me some nice air flow across the grate.

    If your weber is holding too much heat a well placed vent would knock it down and help with air/smoke flow. That is if you don't mind putting a hole in it [​IMG].
  15. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Awesome birds.
  16. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    LMAO!! But yeah, great looking birds!

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