cruzmisl Posted October 3, 2006 Report Share Posted October 3, 2006 Here they are. I rubbed the bird under the skin with unsalted butter, rosemary, garlic and salt and pepper. The bird was very juicy and the skin was tasty. I cooked it at 400 but think next time I'll up the temp to 475 in hopes of trying to get a crisper skin. MY only question is how do I reduce the amount of smoke produced by the juices dripping? I tried no pan and it was smoky, I tried the pan which didn't really help. I was going to put water in the pan but was afraid it would steam the bird and give me rubbery skin. Any ideas or is that par for the course? Thanks, Joe Quote Link to comment Share on other sites More sharing options...
Sanny Posted October 3, 2006 Report Share Posted October 3, 2006 I feel your pain. I did a chicken on the meat hanger, and my neighbor came over, thinking the house was on fire. Smoked up the neighborhood. Next time, a pan under it helped, and the skin was crispy good! I think that big a pan might keep all the hot from reaching your sizzly bird. Maybe switch to a pie pan size for a single bird? That's all I needed. Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted October 3, 2006 Author Report Share Posted October 3, 2006 Yeah that may work but the big one was all I had. Either way it was tasty Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted October 4, 2006 Report Share Posted October 4, 2006 Just a thought, but how about placing heat deflector on the very bottom, and a pan on the lower grill (will the rotis still work with a grate on the bottom rack?). That way it would catch your drippings but not be so hot as to cause the drippings to flash off and cause smoke. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted October 4, 2006 Report Share Posted October 4, 2006 Cruise, Why are you worried about all the smoke? Is it the neighbors or the taste, or is the smoke over powering your deck? Just curious. Quote Link to comment Share on other sites More sharing options...
gerard Posted October 4, 2006 Report Share Posted October 4, 2006 Re: Pictures of bird on roti. Any ideas or is that par for the course? I got this one covered... A heat deflector and some air space below the drip pan. Typically I use a pizza stone as the heat deflector and lay three or four small broken pieces of pizza stone (though a couple of pieces of gravel would work fine) on top of the pizza stone and then set the drip pan on top of that. Without the air space, the drippings still spatter and smoulder and impart a nasty flavor, though not as badly as with no heat deflector at all. Quote Link to comment Share on other sites More sharing options...
gerard Posted October 4, 2006 Report Share Posted October 4, 2006 Arggh... D_J snuck his answer in while I was typing. I guess his is perfectly acceptable Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted October 4, 2006 Report Share Posted October 4, 2006 Cruise, Why are you worried about all the smoke? Is it the neighbors or the taste, or is the smoke over powering your deck? Just curious. Chicken seems to get bad tasting really quick if the smoke gets too heavy. I am with him on this one, very light smoke - I use no smoke wood at all with chicken. Also like Gerard said, the dripping on just a stone can be pretty funky. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted October 4, 2006 Author Report Share Posted October 4, 2006 I don't mind a bit of smoke but would like to keep it down. Smoke from grease and butter doesn't taste like hickory Quote Link to comment Share on other sites More sharing options...
Curly Posted October 4, 2006 Report Share Posted October 4, 2006 ahaa Quote Link to comment Share on other sites More sharing options...
