Spun a whole chicken on the rotisserie tonight, it was challenging to say the least. Made a low/no salt rub and applied it for an overnight ride in the fridge.
Skewered and getting ready for the spin. Used 2 baskets on either side of the rotisserie.
Had a bunch of temp control issues, was a very windy day. I choked out the fire and had to start more coals in the chimney.
I think my first mistake was burning the coals too long in the chimney. I let it burn until the flames went down and all the coals were white through out. Reading up on it, I should have poured the coals into the trays while the top ones are just starting to get white on the corners. That is probably why I was running out of coals and had to replenish and was having trouble getting above 250. The second mistake was choking down the vents too much and too fast. I need to learn to wait some time in between every adjustments and not make multiple at the same time.
Anyway at about 3.5 hours, it was looking like this.
Plate shot with broiled asparagus and some left over griddle cooked onions and peppers done on the Blackstone....of course had to use my favorite Caribbean hot sauce.
It was moist and good but needed more smoke flavor. I only went part way through 3 chunks of hickory. I am sure this from lack of fire management giving inconsistent temp to smolder the wood. I have some work to do on fire management that is for sure but I am enjoying this kettle.
Skewered and getting ready for the spin. Used 2 baskets on either side of the rotisserie.
Had a bunch of temp control issues, was a very windy day. I choked out the fire and had to start more coals in the chimney.
I think my first mistake was burning the coals too long in the chimney. I let it burn until the flames went down and all the coals were white through out. Reading up on it, I should have poured the coals into the trays while the top ones are just starting to get white on the corners. That is probably why I was running out of coals and had to replenish and was having trouble getting above 250. The second mistake was choking down the vents too much and too fast. I need to learn to wait some time in between every adjustments and not make multiple at the same time.
Anyway at about 3.5 hours, it was looking like this.
Plate shot with broiled asparagus and some left over griddle cooked onions and peppers done on the Blackstone....of course had to use my favorite Caribbean hot sauce.
It was moist and good but needed more smoke flavor. I only went part way through 3 chunks of hickory. I am sure this from lack of fire management giving inconsistent temp to smolder the wood. I have some work to do on fire management that is for sure but I am enjoying this kettle.
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