DavidS Posted January 19, 2007 Report Share Posted January 19, 2007 Used the Roti for the first time. A 5 1/2 lb chicken at 325 for a little over 2 hours. It was GREAT. Quote Link to comment Share on other sites More sharing options...
rorkin Posted January 19, 2007 Report Share Posted January 19, 2007 How did skin turn out ?? I see you did direct.. Were the coals under the chicken or pushed to the back ?? Quote Link to comment Share on other sites More sharing options...
Farmer John Posted January 19, 2007 Report Share Posted January 19, 2007 A few questions I just got all the stuff from Dennis for the roti. Which parts go where? I know the bracket goes on the two bolts, on the right side but how about the inserts and the rods with the "curls"? EZ- Que is about to be ordered now. John Quote Link to comment Share on other sites More sharing options...
tcoliver Posted January 19, 2007 Report Share Posted January 19, 2007 The rods screw into the roti basket, I think the T-handles are used to remove the roti basket when it's hot. Quote Link to comment Share on other sites More sharing options...
stevemurphy4 Posted January 19, 2007 Report Share Posted January 19, 2007 David, I just got my parts from dennis and the basket will be delivered on friday. So you used 325 for 2 hours and the bird looks great!! I was curious as to what temp to use as chickens benefit from a high temp in the beginning of the cook and a slow temp to finish them off. Crisp skin, moist insides.... I think I will try my first "roto" on sunday for the Saints Game!!! Go Saints!!!! Steve Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted January 19, 2007 Report Share Posted January 19, 2007 A thought on roti cooking. Get a basket of coals rocket hot, scrape them all the rear of the cooker then place your birds on. I roast at about 500 continuous heat but I am using 3-4lb birds. They are done pretty quick and the skin is crispy. If you leave the coals directly underneath the birds it can lead to a lot of smoke and smoke from bird fat doesn't taste too good imho. Just another method to try. Quote Link to comment Share on other sites More sharing options...
DavidS Posted January 19, 2007 Author Report Share Posted January 19, 2007 I did direct. Next time I will cook at a higher temp about 375. The skin was a little soft but the meat was very moist. I opened the cooker to take pictures and see how it was working the first time. Over all it was great. I may try a pork loin this weekend. Quote Link to comment Share on other sites More sharing options...
