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
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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
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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
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
