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No secret- I have had my KK for only 4 months. Have cooked whole chickens only twice- spatchcocked on one occasion, roti the other time. Followed rough guidelines on the poultry section of this forum vis a vis timing and temps. Perfect results both times. Seems to me that the secret of golden brown skin on a chicken- is to get a KK....

Decided it was a good day for soup, it doesn't really feel like soup weather but i did want something nice and fall like lol This is a butternut squash and shishitzo pepper soup, everything you see on the KK was grown in my friends garden. She is amazing Cooked the squash/onion and potato for 60 minutes at 350 before adding the peppers and tomato, then cooked for another 40 minutes or so. After all of that was cooked I cored an apple and baked that for 20 minutes. Then everything into the Blendtec with a little vegetable stock. And then some chicken stock and a little light cream into the pot to get to the proper constancy. Topped with sharp cheddar and sour cream. And of course some jalapeno frito scoops

Use a jaccard meat tenderizer to pierce the skin.. makes it easier for the fat to render out.. Baking powder is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping.

Firefighters scoured an Australian neighborhood looking for a gas leak. They found a durian instead. (msn.com)

Color is one thing, crispy skin is another - the Holy Grail of grilled chicken. The latter requires higher temps - above 375F. Direct heat helps, too.

Paprika in your rub helps too.

Thanks Bill, always love chook off the KK! The rotisserie basket is pretty good, it’s got an adjustable top side, so you can really clamp the food down to stop it from moving about. Sent from my iPhone using Tapatalk