"Curt Nelson" > ha scritto nel messaggio
, Giusi wrote:
>> "Curt Nelson ha scritto nel messaggio
>>
>>> It turned out wonderfully juicy with a pretty crispy and perfectly>>>>
>>> browned skin. I've found with a rotisserie you're never going to get a
>>> perfectly crispy skin

>> I rotisserie chicken all the time in a dedicated rotisserie, not a grill.
>> I>> set it at max and let her rip. I always get a very crisp skin.

It just seems that when using the rotisserie
> on my Weber there's a ton of fat that renders off the bird and it never >
> totally goes away before the internal temperature says it's done.

Maybe you should crank back on the heat for the last minutes? I always
thought my crisp skin was because of the high temps, not in spite of...