Jump to content
Adam Ag 98

Rotisserie cradle whole chicken setup question

Recommended Posts

I'm using my rotisserie cradle for the first time today. I noticed in Dennis's setup video he appears to be cooking direct.

I have a 21" setup w/a half basket (on 21 only does left/right, not front/back).

I assume I can't install only the rotisserie and don't need a drip pan if I"m not roasting veggies? I think my chicken can fit only on the fire side - if not I'll remove the basket splitter and do a full basket.

it's a decent sized bird @6 pounds.

Link to comment
Share on other sites

Adam I’m not sure about the 21”. The basket with splitter is round in my 23” so can face any direction.
Most of my roti cooks are done with a full basket.
I place the lowest grilling rack in and start the cook direct.
When it starts dripping, I place foil or a tray on the lowest rack so it becomes indirect.
Par boiled potatoes can be placed around the edge to cook.
Other veges are tough to combine like a multiple cook.
dce69233187f318fd162138d8201a6fe.jpg


Sent from my iPhone using Tapatalk

  • Like 2
Link to comment
Share on other sites

Thanks guys! I kept the 1/2 basket and it cooked fine. Last night's fish I had to let it burn a bit to get rid of some of the drippings that had landed on the coals.

I'd dry brined the bird w/Yardbird rub, but it didn't do much. The seasoning pretty much dripped off. Spatchcocking has worked much better to keep the seasononing in place. I'll expirement w/a wet brine next time.

I should have done a high heat cook at the end (or not tented in foil while resting afterwards). the skin was rubbery. My quartering skills post-cook were also similar to what you'd get tossing the entire bird in a blender :)

  • Like 2
  • Haha 2
Link to comment
Share on other sites

I'm a big fan of Yardbird - my "go to" for chicken. Never had an issue with it dripping off on a rotisserie cook and I often inject my chickens with Butchers BBQ marinade. You must have had a very fatty bird? 

For crispy skin, you need to hit it with high heat at the end of the cook. I typically cook my chicken around 325F for 45 minutes and then ramp up to 375 - 400F for the last 15-20 minutes to crisp the skin. 

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...