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Rotisserie Chicken - Wow

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yankee2bbq

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First off I want to blame @gmc2003 for his enabling skills. What a guy.

I bought a stainless steel rotisserie for the Weber Kettle. It is made by Only Fire.

The results are….Wow! So juicy, plenty of flavor! Skin crispy. Stuffed the bird with lemon, orange and apple wedges. Seasoned the bird with rotisserie rub. Underneath a pan of some water, apple wedges and fresh picked lemon thyme from the garden. Took about 2 hours to cook. Temperature was around 350-375. Here are some pictures:
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Off to split firewood.
Banjo man out.
 
Looks fantastic. I have the same roto and yes makes excellent chicken, smallish turkey too. Nice work Justin.
 
Nice Yank! what is that spring truss thing, I need one.

I have spun ducks, chix and my last 2 Thanksgiving turkeys on my kettle, everyone loved them.
 
This entire cooking with smoke is a sickness!
I love pics that I can smell 😬 So cool and I know it was good!
Very nice Justin!
 
Yes sir that's a great looking bird and love the skin!

Keith
 
Ok, I'll keep telling myself that I DO NOT need a spinner, regardless of how great that chicken looks...
 
What a beautiful bird!

FYI: looking for a tasty seasoning mix for rotisserie? Do check out my little post on "Mimi's Rotisserie Style Sticky Chicken and variations." The original blend is a true masterpiece (and my lower salt, slightly milder version ain't half bad either).
 
Y'all keep on with this and you will talk me into a rotisserie. Nicely done, Justin!
 
That chicken looks spectacular!! I'd eat all that skin first ha! I should add a rotisserie to my kettle
 
Nice enabled cook! That IS what friends are for!
 
What a beautiful bird!

FYI: looking for a tasty seasoning mix for rotisserie? Do check out my little post on "Mimi's Rotisserie Style Sticky Chicken and variations." The original blend is a true masterpiece (and my lower salt, slightly milder version ain't half bad either).
I must have missed that, going to find and mark it now
 
I must have missed that, going to find and mark it now

I really think you'll like it. (Unfortunately, I'd been using this recipe for years and just lately learned who created it.) Let us know if there are changes to be made.
 
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