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Rotisserie Chicken Help

post #1 of 6
Thread Starter 

Got a new grill with a rotisserie. I haven’t done yard birds on a rotisserie in a long time and when I did they were usually small birds (4 poundish). My wife brought home two birds 6.5 and 7 pounders. I don’t think it makes that much difference but since we have friends coming over I figured I’d ask the experts. Also how much time should I allow for these to come up to temp?

My plan is to coat them with EVOO and my chicken rub, stuff an onion inside and let them go round and round till done. Towards the end baste them with a little butter and garlic if they need to brown up.

Thanks for the suggestions and I’ll be sure to get the camera out while this is going on. 

post #2 of 6

Are you smoking or grilling the chickens?  At what temps?  I usually smoke birds around 250* and they hit 165* anywhere from 1.5 - 2.5 hours.  Just remember: they are done when they are done.  Cook to temps, not time. police2.gif

post #3 of 6

What James said ^ ^ ^. A few good therms are a smokers best friend. icon14.gif

post #4 of 6

Yup - to help we need more info. Are you using direct or indirect heat? What temp are you cooking at.

post #5 of 6
Thread Starter 
I'll be cooking these birds on the grill using 2 or 3 burners. My thought was to look for around 300 degrees. To start with I'll probably add some wood chips in a container just to get some smoke flavor going. If you haven't noticed I'm flying by the seat of my pants on this one so I'm open to suggestions :)
Edited by CulpeperSmoke - 7/3/11 at 6:15am
post #6 of 6

I would use the burners on each end & leave the center one off. Keep the chickens as close to the center as possible. Put a pan in the center under the chickens with some chicken stock, butter, garlic, & onions in it & baste them every 30 minutes or so. Good luck & let us know how they turn out.

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