DavidS Posted January 19, 2007 Report 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.
rorkin Posted January 19, 2007 Report 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 ??
Farmer John Posted January 19, 2007 Report 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
tcoliver Posted January 19, 2007 Report 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.
stevemurphy4 Posted January 19, 2007 Report 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
cruzmisl Posted January 19, 2007 Report 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.
DavidS Posted January 19, 2007 Author Report 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.
