tkline01 Posted March 30, 2008 Report Posted March 30, 2008 Finally got the parts so I could use my EZ-Que. Getting the fire going! Chicken spiced and loaded In the KK 1 1/2 hours @ 350 Carved On our finest China with some green beans and rice w/Sucklebusters Chipotle sauce Best way to cook chicken!!!
Hawaiian Pirate Posted March 30, 2008 Report Posted March 30, 2008 Looks great!! Did you make containers for the lump? What have you got going on there
ThreeDJ16 Posted March 30, 2008 Report Posted March 30, 2008 Re: First Roti Chicken On our finest China with some green beans and rice w/Sucklebusters Chipotle sauce Obviously we buy our fine china at the same place. Though sometimes we spring forward even more cash and get the floral print too (for the wifey). -=Jasen=-
bobvoeh Posted March 30, 2008 Report Posted March 30, 2008 That looks delicious. My EZQue arrived Friday, now I just need my KK to put it in I can tell I'll be using the Rotis frequently. Maybe my KK will get on the boat this week.
tkline01 Posted March 31, 2008 Author Report Posted March 31, 2008 Looks great!! Did you make containers for the lump? What have you got going on there The coal holders are for a Weber kettle....work great. U2PLT (my father) is the one who came up with the idea.
Conodo12 Posted March 31, 2008 Report Posted March 31, 2008 tkline - what size EZ Que basket are you using for this chicken? Also, did you find that the larger basket hits anything when rotating? Thanks!
tkline01 Posted March 31, 2008 Author Report Posted March 31, 2008 tkline - what size EZ Que basket are you using for this chicken? Also, did you find that the larger basket hits anything when rotating? Thanks! I was only able to order the 6" basket...EZ-Que was out of the 8". U2PLT has used the 8" and as far as I know he has had no problems with it hitting anything.
bobvoeh Posted March 31, 2008 Report Posted March 31, 2008 I was only able to order the 6" basket...EZ-Que was out of the 8". U2PLT has used the 8" and as far as I know he has had no problems with it hitting anything. FYI, I contacted EZQue via email about the combo being out of stock (no 8"). They said to purchase the 6" kit with motor and will sell me the 8" cradle when it is available (6 to 8 weeks) for the price difference between the 6" kit and the combo. I just have to quote the email they sent me to show them that they are giving me a deal when I order the 8" cradle.
cruzmisl Posted April 4, 2008 Report Posted April 4, 2008 I'll offer my 2 cents. When I do a rotisserie chicken I want to get some high heat to obtain a really crispy skin. Trouble for me was if I used the drip pan to reduce the flare ups I got a lot of smoke from the dripping fat that altered the flavor. I got the same effect if I didn;t use a drip pan at all. My solution was to start a searing hot fire and scoop the coals along the backside of the cooker leaving a hole open below the bird. This allowed the fat to drip off and down into the ash. Voila no smoke. Give it a shot. Here's a pic to illustrate what I mean.
tkline01 Posted April 4, 2008 Author Report Posted April 4, 2008 I let the chicken sit uncovered in the fridge overnight to make sure the skin is good and dry. With the weber coal holders I don't have flare ups and I still get a nice crisp skin.
ThreeDJ16 Posted April 4, 2008 Report Posted April 4, 2008 tkline - what size EZ Que basket are you using for this chicken? Also, did you find that the larger basket hits anything when rotating? Thanks! I was only able to order the 6" basket...EZ-Que was out of the 8". U2PLT has used the 8" and as far as I know he has had no problems with it hitting anything. The 8" cradle will hit the standard heat deflector if used. You can use something else for a heat deflector or none at all. -=Jasen=-
cruzmisl Posted April 4, 2008 Report Posted April 4, 2008 I don't have flare ups and I still get a nice crisp skin. I don't get flare ups either but it does smoke a lot. The smoke of sweetwoods is good. The smoke of chicken fat is bad IMHO.
U2PLT Posted April 5, 2008 Report Posted April 5, 2008 Rotisserie Chicken By using the off the shelf pair of Weber Charcoal holders designed to fit the Weber Kettle there is no direct charcoal fire on the EZQ baskets 6" or 8". It also meant that none of the chicken drippings fell on burning charcoal. I use nothing but lump with some apple wood that gives a very nice flavor. A small Webber drip pan just fitts between the 2 Weber Charcoal holders that are set on the KK charcoal holder at the front and back of it. The charcoal holders are tight against the KK two vertial arms that hold the heat deflector when used. I convinced my son that he could BBQ two whole chickens in the 6" EZQ and have really great chicken. He now agrees. I have the 8" also and have done 2 14# Turkeys in the 8" EZQ and it works with this set up and clears everything. The turkeys were great. I cooked at 350* by setting the KK vent system and it holds nice and steady. I have also found that I can cook until the thigh is 180* to 185* and the breast comes out tender and very juicy. With this I do not have ANY blood deep in the thigh joints.
cruzmisl Posted April 6, 2008 Report Posted April 6, 2008 I've never seen those before. Here is what the charcoal holders look like for others who may not know.
primeats Posted April 6, 2008 Report Posted April 6, 2008 I don't have the EZQue(yet),but wouldn't you get the same no flare up result by using the heat deflector and the drip pan? you should get enough radiant heat from the top of the unit to brown the bird, I've had great results cooking a duck along side a small turkey, both had crisp skin.
rick Posted May 9, 2011 Report Posted May 9, 2011 Re: First Roti Chicken I cooked two chickens yesterday in my 6" rotisserie. Underneath them I placed the large drip pan on top of the indirect heat stone. The chickens came out great, very moist and flavorful. The only problem was the skin. It was soft, pliable and definitely not crispy. The temperature was regulated at 350 via my Stoker. Would cooking these at 375 helped the skin crispen up? Or would the charcoal holders be enough? Rick
tkline01 Posted May 9, 2011 Author Report Posted May 9, 2011 Re: First Roti Chicken I have actually switced to cooking my roti-chicken over direct fire. I no longer have the heat deflector or a drip pan below the chickens. Skin comes out crisp and not burned. I cook at the same temp... 350.
mguerra Posted May 12, 2011 Report Posted May 12, 2011 Re: First Roti Chicken We have discussed this at some length. If you cook chicken indirect it comes out done, but rubbery. Cook chickens direct, roti or static. Some folks say the fat dripping on the fire results in an off flavor, I have not experienced that. For those of ya'll that posted on this, with your tricks for making a drip catcher, you might re-post here. A roti chicken cooked direct gives some GREAT crispy skin!
primeats Posted May 12, 2011 Report Posted May 12, 2011 Re: First Roti Chicken Amen to that Doc, I cooked a 14lb. turkey direct on the rotis. for Mother's Day, the skin was crispy,problem was we had to hold the bird in the oven under foil for two hours. Skin was no longer crispy, but was still delicious!
Firemonkey Posted May 12, 2011 Report Posted May 12, 2011 Re: First Roti Chicken I do all of mine indirect, on the upper rack, just at a higher temp - like 400 or so. It goes on about 375 and finishes around 400, maybe as high as 420 at the finish as the temp creeps up over the cook. Nothing rubbery about it...
