Looks great, Tom! I learned through trial and error, to get the skin crispy, when the temp hits around 160, I open the vents and stoke the coals. Works for me. Took many chickens to figure it out.
Think too much emphasis was put on the stringing... everything held in place perfectly!! Looked great to me. Will wait to see when you cook a full chicken again, what adjustments you make to get the skin crispy (if possible) without drying out the meat. Excited to see :)
I have the Weber rotisserie attachment and it seals tighter so I can go low and slow to get some smoke on it. I will use my weed burner next time to try to get that crispy skin.
Hey Tom! I first was excited you got a new rotisserie.....but then I saw which one it was and I said.....Uh Oh! You figured it out........Big design flaw with that ring! I do like that it's Stainless! I'll be curious to see how You Mod and save that thing. I have a cheap fix...and an expensive fix for you. :-) Good first test run though!
I have the exact same equipment, all of it. I have not tried to close the both top and bottom kettle vent with this rotisserie.... Frist time using this rotisserie too high on temp.
Hey Tom, you should check out bbqbook’s vid on rotisserie for Weber. I did it his way and it was an incredible difference. Takes longer, lid off with coals under chicken, but worth a try.
Mike Beagan Thanks Mike! I'll check it out! I did modify the rotisserie so it is more air tight. Here it is... th-cam.com/video/fUo8rAUqghY/w-d-xo.html
Like the slow and sear video, where do you get plastic trays. You mentioned the outside temp, do you live in the midwest that's about what it was here around Chicago. Lastly what would you do to crispen the skin. Thanks Tom
Hey Tom, I know this is an older video, but I was wondering if you think this, or any other similar 22" rotisserie setup would work on the new SNS Kettle grill? I have a recipe that I really want to try that requires a rotisserie but I'm hesitant to drop the money for one where I haven't seen anyone use a rotisserie on the SNS yet. Appreciate any feedback you might have!
Direct heat from coals would give you crispy skin. The rotation keeps the juices moving so it doesn’t dry out. Use fewer coals but put them right under the bird. I often cook two chickens at a time on my Weber rotisserie this way. This is probably my favorite way to cook chicken, the only downside is that you have to tie them up.
Looks great, Tom! I learned through trial and error, to get the skin crispy, when the temp hits around 160, I open the vents and stoke the coals. Works for me. Took many chickens to figure it out.
Bologna Ring Ranch Great idea! Thanks for Watching!
Looks great I love watching your videos keep it up thanks for all the info
paul adams 111 Thanks for Watching Paul!
Well darn, now here's another accessory I can use. I'll be looking into something like this. Thanks Tom. Chicken looks tasty.
Random Acts of Cooking Thanks Mike!
Great price on that rotisserie, look forward to seeing your improvements to it. It's definitely next on my list of accessories. Thanks for sharing😃
Christy's Cooking Channel Thanks Christy!
You are Awesome Tom, Great Video!!
Ellen,,, You are Awesome! Thanks for watching!
Great video tom keep it up you're doing great
john c Thanks John! I appreciate the support!
Chicken looks amazing...for $80 I might have to try this rotisserie!
Simply Elegant Home Cooking Thank you! Keep Watching I will be doing a mod to seal it up tighter.
That chicken looks delicious! I agree with you, you should've had a roll for the taste test😁
Thanks for watching!
Think too much emphasis was put on the stringing... everything held in place perfectly!! Looked great to me. Will wait to see when you cook a full chicken again, what adjustments you make to get the skin crispy (if possible) without drying out the meat. Excited to see :)
mzmarquette Thanks for Watching!
Looked mighty tasty! I love Sam's Club chicken. The best $5 you can spend. I'm going to see if I can find that spice. 👍🏻
Joan Peters Thanks Joan, had the spice for a couple of years. Some others are telling me that it's not available anymore.
I have the Weber rotisserie attachment and it seals tighter so I can go low and slow to get some smoke on it. I will use my weed burner next time to try to get that crispy skin.
Jeffrey Tjosvold Thanks for Watching Jeffrey. I plan to make some mods to make it tighter. Wish I had the Weber one.
Hey Tom! I first was excited you got a new rotisserie.....but then I saw which one it was and I said.....Uh Oh! You figured it out........Big design flaw with that ring! I do like that it's Stainless!
I'll be curious to see how You Mod and save that thing. I have a cheap fix...and an expensive fix for you. :-) Good first test run though!
Heavy Metal Bar-B-Que Thanks Ken high temp felt gasket around the bottom of the ring is what I was thinking
I have the exact same equipment, all of it. I have not tried to close the both top and bottom kettle vent with this rotisserie.... Frist time using this rotisserie too high on temp.
Kevin Bradley Kevin, I have another video that show the mods I did to tighten things up. Thanks for Watching!
Hey Tom, you should check out bbqbook’s vid on rotisserie for Weber. I did it his way and it was an incredible difference. Takes longer, lid off with coals under chicken, but worth a try.
Mike Beagan Thanks Mike! I'll check it out! I did modify the rotisserie so it is more air tight. Here it is...
th-cam.com/video/fUo8rAUqghY/w-d-xo.html
Like the slow and sear video, where do you get plastic trays.
You mentioned the outside temp, do you live in the midwest that's about what it was here around Chicago. Lastly what would you do to crispen the skin. Thanks Tom
John Knapp Thanks John! Just to north of you in Wisconsin, probably a little longer to get crisper skin. Thanks for Watching!
Sorry, Forgot about the tray, You can get them at Restaurant Depot. You could try Amazon, Thanks again!
Hey Tom, I know this is an older video, but I was wondering if you think this, or any other similar 22" rotisserie setup would work on the new SNS Kettle grill? I have a recipe that I really want to try that requires a rotisserie but I'm hesitant to drop the money for one where I haven't seen anyone use a rotisserie on the SNS yet. Appreciate any feedback you might have!
Thanks for Watching! I do not think any standard rotisserie will work...Sorry
Direct heat from coals would give you crispy skin. The rotation keeps the juices moving so it doesn’t dry out. Use fewer coals but put them right under the bird. I often cook two chickens at a time on my Weber rotisserie this way. This is probably my favorite way to cook chicken, the only downside is that you have to tie them up.
fadetoblack51 Thanks for the advice! Good ideas, Thanks for Watching!
Turn up the heat to crisp the skin. I cook my birds on a fully open kettle.
Thanks for Watching Ed! Good advice
Where did you find the Lawry's Rotisserie Seasoning? It's not sold in my local Sam's club and I don't see it available anywhere online.
Antwuan Maxwell Thanks for Watching Antwuan! I wasn't aware that it wasn't available anymore, Thanks for the update
What if you use the snake method. It would keep the temp down wouldn't it?
Ryan Rodriguez Thanks for Watching Ryan! That’s a good idea!
Skin has to be dry and separated from the meat during cooking to be crispy
Thanks for Watching!