This is a 6lb chicken, so I am guessing somewhere in the 350 range should produce a pretty even cook.I would say it depends on the size of your bird. If the bird I smaller I would go with the higher temp. Bigger lower temp, this will allow the bigger bird to come up to temp more evenly. No baking powder needed at those temps.Anything above 300° on a rotisserie is going to make crispy skin. As it turns the juices will baste the bird producing a crispy skin. Thats the beauty of a rotisserie. Thats about the only way I do whole birds anymore.
Yep i think that will do just fine! Share some pics when you get it done!This is a 6lb chicken, so I am guessing somewhere in the 350 range should produce a pretty even cook.
After letting the bird sit for 4 hours with some kosher salt in the cavity, I put a half of stick of butter in the cavity with fresh rosemary and time. Coated the bird with a bit of EVOO, salt and pepper and some garlic and herb seasoning. Then after an hour spritzed it with some apple juice. I used apple wood in the smoker. It looks and smells fantastic.Yep i think that will do just fine! Share some pics when you get it done!
OH YEAH! THAT LOOKS FANTASTIC! nice job! Love the fresh herbs too! How did it taste???After letting the bird sit for 4 hours with some kosher salt in the cavity, I put a half of stick of butter in the cavity with fresh rosemary and time. Coated the bird with a bit of EVOO, salt and pepper and some garlic and herb seasoning. Then after an hour spritzed it with some apple juice. I used apple wood in the smoker. It looks and smells fantastic.
Some of the best chicken I’ve had. Thanks everyone for the input!OH YEAH! THAT LOOKS FANTASTIC! nice job! Love the fresh herbs too! How did it taste???