I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
cooking a chicken. Can anyone give me advice on how to go about it? Ie
preparation of the chicken, cooking time, temperature etc.

Thanks - Dave

Dasco wrote:

> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.
>
> Thanks - Dave
>
>

It's pretty simple. You'll like the rot.

Brine or not, it's up to you. I always brine chicken.

For bird on a rot I always tie the bird so it doesn't
flop around. 100% Cotton string only, no synthetics.

Shoot for a chamber temp of around 450-500 F. It doesn't have
to be exact. On my weber 3 burner that means center burner
off and front and back on somewhere around medium. YMWV.

Cook till done. That means around 170 F in the thigh. Cooking
by time is not a good predictor. It's done when it's done.

On Apr 5, 12:33*pm, RegForte > wrote:
> Dasco wrote:
> > *I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> > cooking a chicken. Can anyone give me advice on how to go about it? Ie
> > preparation of the chicken, cooking time, temperature etc.
>
> > Thanks - Dave
>
> It's pretty simple. You'll like the rot.
>
> Brine or not, it's up to you. I always brine chicken.

Sure does help. Can do awfully good chix without brining too, but
brining stacks the odds in your favor for sure.


>
> Shoot for a chamber temp of around 450-500 F.

That high? Anyway, over 350-400F. 400F works, why the extra Reg?
Maybe it's a gas thing as I'm probably getting more radiated heat off
my coals?

> Cook till done. That means around 170 F in the thigh. Cooking
> by time is not a good predictor. It's done when it's done.

I'd add only this: Pay attention to chick size, I have best results
with medium to smaller ones. The large ones need too much time to get
the lower breast and inner thigh fully cooked.

That may not be the case for roti's though.

"Dasco" > wrote in message
...
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.
>
> Thanks - Dave
>
>
Do it indirectly, with a drip pan underneath to catch the dripping. This can
contribute to sauce or gravy if you wish. As well you can put the neck and
any trimmings you don't use into the drip pan to contribute to this. I cook
around 300-325F. The rotisserie keeps the interior more moist, and you gain
less, if any by browning the surface. Mostly importantly, it provides a
uniform degree of doneness from surface to interior. I use the Farberware
rotisserie in the kitchen with chicken and duck. There's no heat on the top
at all, only direct from the element. Use an oven thermometer[$.99 at the
$.99 store, I just discovered], and place it on the grate near the chicken.
You can smoke. Take one of the grates off, and place a foil wrapped chunk of
wood directly on a burner.

Ed

On 6-Apr-2009, "Hugh" > wrote:

> "Dasco" > wrote in message
> ...
> > I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> > cooking a chicken. Can anyone give me advice on how to go about it? Ie
> > preparation of the chicken, cooking time, temperature etc.
> >
> > Thanks - Dave
> >
> >
> Do it indirectly, with a drip pan underneath to catch the dripping. This
> can
> contribute to sauce or gravy if you wish. As well you can put the neck
> and
> any trimmings you don't use into the drip pan to contribute to this. I
> cook
> around 300-325F. The rotisserie keeps the interior more moist, and you
> gain
> less, if any by browning the surface. Mostly importantly, it provides a
> uniform degree of doneness from surface to interior. I use the Farberware
>
> rotisserie in the kitchen with chicken and duck. There's no heat on the
> top
> at all, only direct from the element. Use an oven thermometer[$.99 at the
>
> $.99 store, I just discovered], and place it on the grate near the
> chicken.
> You can smoke. Take one of the grates off, and place a foil wrapped chunk
> of
> wood directly on a burner.
>
> Ed

Basically, I have too many toys. But one of them is the little Farberware
grill
that I use on the island in the kitchen sometimes. It's good for chickens
up
to 6#'s or so and a real jewel for Cornish hens. It's slow, but who cares?
I also have a fairly large auxillary oven with a rotor in it. I run that
one about
325°F or so. It is also limited in allowable size to about 6# or so. It has
an
overhead clearance problem. A rotisserie bird is just enough different from
oven roasted or smoked to be a delightful variation. Highly recommended.

--
Brick WA7ERO (Youth is wasted on young people)

"Brick" > wrote in message
ster.com...
>
> On 6-Apr-2009, "Hugh" > wrote:
>
>> "Dasco" > wrote in message
>> ...
>> > I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>> > cooking a chicken. Can anyone give me advice on how to go about it? Ie
>> > preparation of the chicken, cooking time, temperature etc.
>> >
>> > Thanks - Dave
>> >
>> >
>> Do it indirectly, with a drip pan underneath to catch the dripping. This
>> can
>> contribute to sauce or gravy if you wish. As well you can put the neck
>> and
>> any trimmings you don't use into the drip pan to contribute to this. I
>> cook
>> around 300-325F. The rotisserie keeps the interior more moist, and you
>> gain
>> less, if any by browning the surface. Mostly importantly, it provides a
>> uniform degree of doneness from surface to interior. I use the Farberware
>>
>> rotisserie in the kitchen with chicken and duck. There's no heat on the
>> top
>> at all, only direct from the element. Use an oven thermometer[$.99 at the
>>
>> $.99 store, I just discovered], and place it on the grate near the
>> chicken.
>> You can smoke. Take one of the grates off, and place a foil wrapped chunk
>> of
>> wood directly on a burner.
>>
>> Ed
>
> Basically, I have too many toys. But one of them is the little Farberware
> grill
> that I use on the island in the kitchen sometimes. It's good for chickens
> up
> to 6#'s or so and a real jewel for Cornish hens. It's slow, but who cares?
> I also have a fairly large auxillary oven with a rotor in it. I run that
> one about
> 325°F or so. It is also limited in allowable size to about 6# or so. It
> has
> an
> overhead clearance problem. A rotisserie bird is just enough different
> from
> oven roasted or smoked to be a delightful variation. Highly recommended.
>
> --
> Brick WA7ERO (Youth is wasted on young people)

I'm sure we have the same Farberware. It's fine for goose and duck. We do
duck very successfully. Save the rendered fat for making confit. That's a
very important component of cassoulet, a favorite winter dish.

Ed

Duwop wrote:

> On Apr 5, 12:33 pm, RegForte > wrote:

>>Shoot for a chamber temp of around 450-500 F.
>
> That high? Anyway, over 350-400F. 400F works, why the extra Reg?
> Maybe it's a gas thing as I'm probably getting more radiated heat off
> my coals?
>

Just personal preference, Duwop. I do tons of chicken, almost
daily, and most of it gets done at 250 F in the smoker.
When I do it on the rot I like to get an extra crispy skin.
The higher heat helps make up for all the moisture added
by the baste.

Really, chicken cooks fine anywhere between 250-500 F and even
higher. It's a matter of personal preference.

There are few more rotisserie tricks that I like. One
is to add a few cloves of garlic and a hunk of onion
to the bird's cavity. Toss in a knob of butter along with it
and you get a nice self basting thing going through the
whole cook. A few times I've thrown in pomegranate
seeds and it made a nice buttery red glaze. Done that
with leg o' lamb too and it was even better.

That's really the main unique advantage of a rotisserie,
the self basting effect.

When you get right down to it I love the rotisserie.
Summer's here and it's time to hang in the backyard with
friends, good beer, and some meat rotating over
the flames just begging to be eaten.

>
>>Cook till done. That means around 170 F in the thigh. Cooking
>>by time is not a good predictor. It's done when it's done.
>
>
> I'd add only this: Pay attention to chick size, I have best results
> with medium to smaller ones. The large ones need too much time to get
> the lower breast and inner thigh fully cooked.
>
> That may not be the case for roti's though.


I've been able to do up to a 15 lb turkey on my weber rot
and it held up well. Didn't bend anything, burn out the motor,
etc, and it always comes out OK.

"Hugh" > wrote in message
...
>
> "Dasco" > wrote in message
> ...
>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to
>> try cooking a chicken. Can anyone give me advice on how to go
>> about it? Ie preparation of the chicken, cooking time,
>> temperature etc.
>>
>> Thanks - Dave
>>
<SNIP>

I got one of those Rotisserie things for Christmas last year. I
thought Rotisserie was a Japanese brand name pronounced,
"Rote-A-Sarie", and the only thing I could figure that is was made
for was to warm my socks on a cold winter day. But it didn't work
very well because it doesn't have a heat control on it, and my socks
either caught fire or melted. Of course mine was electric, so it
may work much better on a gas grille where you can control the hear
so the socks don't catch fire. I don't think I would want to use
one for a smoker, because my feet would always smell like smoke, and
I already have enough problems with my dog peeing on my leg without
the smoke odor.

But anyway, cooking chicken with one of the things seems like a
great idea. I wish I had thought of that. Thanks,
Bob-tx

On 6-Apr-2009, "Hugh" > wrote:

> "Brick" > wrote in message
> ster.com...
> >
> > On 6-Apr-2009, "Hugh" > wrote:
> >
> >> "Dasco" > wrote in message
> >> ...
> >> > I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to
> >> > try
> >> > cooking a chicken. Can anyone give me advice on how to go about it?
> >> > Ie
> >> > preparation of the chicken, cooking time, temperature etc.
> >> >
> >> > Thanks - Dave
> >> >
> >> >
> >> Do it indirectly, with a drip pan underneath to catch the dripping.
> >> This
> >> can
> >> contribute to sauce or gravy if you wish. As well you can put the neck
> >> and
> >> any trimmings you don't use into the drip pan to contribute to this. I
> >> cook
> >> around 300-325F. The rotisserie keeps the interior more moist, and you
> >> gain
> >> less, if any by browning the surface. Mostly importantly, it provides
> >> a
> >> uniform degree of doneness from surface to interior. I use the
> >> Farberware
> >>
> >> rotisserie in the kitchen with chicken and duck. There's no heat on
> >> the
> >> top
> >> at all, only direct from the element. Use an oven thermometer[$.99 at
> >> the
> >>
> >> $.99 store, I just discovered], and place it on the grate near the
> >> chicken.
> >> You can smoke. Take one of the grates off, and place a foil wrapped
> >> chunk
> >> of
> >> wood directly on a burner.
> >>
> >> Ed
> >
> > Basically, I have too many toys. But one of them is the little
> > Farberware
> > grill
> > that I use on the island in the kitchen sometimes. It's good for
> > chickens
> > up
> > to 6#'s or so and a real jewel for Cornish hens. It's slow, but who
> > cares?
> > I also have a fairly large auxillary oven with a rotor in it. I run
> > that
> > one about
> > 325°F or so. It is also limited in allowable size to about 6# or so. It
> >
> > has
> > an
> > overhead clearance problem. A rotisserie bird is just enough different
> > from
> > oven roasted or smoked to be a delightful variation. Highly
> > recommended.
> >
> > --
> > Brick WA7ERO (Youth is wasted on young people)
>
> I'm sure we have the same Farberware. It's fine for goose and duck. We do
>
> duck very successfully. Save the rendered fat for making confit. That's a
>
> very important component of cassoulet, a favorite winter dish.
>
> Ed

Ed, that little Farberware grill draws max current from a 110 outlet and
with just a little age the cord gets hot. Also, it needs something better
then a contractor outlet to connect to. You might not be aware that
you can buy AC outlets in several levels of quality. Most houses are
built with the cheapest 'Shit' allowable. For just a buck or two more
per outlet you can get some heavyduty versions that are much better
for your appliances that make heat, i.e., grill, toaster, etc. All of the
outlets in my kitchen have been replaced with heavy duty versions.
Likewise, when I had to replace the power cord for the rotisserie,
I had to shop several hardware stores to find one of acceptable
capacity. And then, I consider it marginal.

Just feel the cord adjacent to the appliance and or the power outlet
after the unit has been operating for 10 or 15 minutes. If it is warm
or even hot, lookout. Heavy duty outlets are aggressive. You cannot
remove a plug by yanking on the cord. The outlets are stronger then
the connection of the cord to the plug. (They don't get hot though)

--
Brick WA7ERO (Youth is wasted on young people)

"Hugh" > wrote:
> "Dasco" > wrote in message

> > I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> > cooking a chicken. Can anyone give me advice on how to go about it? Ie
> > preparation of the chicken, cooking time, temperature etc.

> Do it indirectly, with a drip pan underneath to catch the dripping. This
> can contribute to sauce or gravy if you wish. [ . . . ]

If you don't want sauce or gravy, put some garlic bread in the drip pan.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Brick wrote:
>
First of all, Brick, it's probably 120v and not 110v. The contractor
outlet you have is probably a 15 amp one, connected to 14ga. wire and
connected to a 15a breaker in the box. That's matched, unless your
house is really old and the wiring quite antiquated. You can buy better
120v outlets in the 20a flavor and install them to the 14ga wire, but
you won't gain anything. If the cord overheats, it's the cord's problem
and not the outlet. I the plug itself gets hot, just replace it with a
new one. The 20a version is a bit more rugged, but if the wire it's
connected to is 14ga, you really don't buy anything by just making one
piece heavier duty. It starts at your breaker panel, generally.

For an overheating, my suggestion is to replace what gets hot, staying
within specs for the lightest weight part of the system. If you have a
specific question, ask away.

--
Nonny
If you think health care is expensive now,
wait until you see what it costs when it's free!

- P.J. O'Rourke

"Nonnymus" > wrote in message
...
> Brick wrote:
>>
> First of all, Brick, it's probably 120v and not 110v. The contractor
> outlet you have is probably a 15 amp one, connected to 14ga. wire and
> connected to a 15a breaker in the box. That's matched, unless your house
> is really old and the wiring quite antiquated. You can buy better 120v
> outlets in the 20a flavor and install them to the 14ga wire, but you won't
> gain anything. If the cord overheats, it's the cord's problem and not the
> outlet. I the plug itself gets hot, just replace it with a new one. The
> 20a version is a bit more rugged, but if the wire it's connected to is
> 14ga, you really don't buy anything by just making one piece heavier duty.
> It starts at your breaker panel, generally.
>
> For an overheating, my suggestion is to replace what gets hot, staying
> within specs for the lightest weight part of the system. If you have a
> specific question, ask away.
>

I'm no electrician so correct me where I'm wrong, but I thought I read that
kitchens are required to have 20A breakers for utility outlets these days.

-John O

Denny Wheeler wrote:
> On Mon, 6 Apr 2009 09:55:20 -0700, "Hugh" >
> wrote:
>
>> I use the Farberware
>> rotisserie in the kitchen with chicken and duck. There's no heat on the top
>> at all, only direct from the element.
>
> I love my little Farberware grill, with or w/o the rotisserie. Bit of
> a PITA to clean, though.

I saw those for sale at Service Merchandise back in 2000. SM went out of
business that same year and I haven't seen themf or sale new since.

A couple month ago I saw one at a thrift store completely in tact for $10,
but the motor (it blew the circuit when I plugged it in). Bummer. I
wonder if they'll ever bring that model back?

-sw

On 7-Apr-2009, Denny Wheeler > wrote:

> On Mon, 6 Apr 2009 09:55:20 -0700, "Hugh" >
> wrote:
>
> > I use the Farberware
> >rotisserie in the kitchen with chicken and duck. There's no heat on the
> >top
> >at all, only direct from the element.
>
> I love my little Farberware grill, with or w/o the rotisserie. Bit of
> a PITA to clean, though.
>
> --
>
> -denny-

Denny, just wait until it's dark. Take it out in the driveway and spay
it down with EasyOff. Wait fifteen or twenty minutes and hose it off
with the garden hose. If you don't want to mess up the drip tray
which is aluminum, soak that guy for an hour or so in hot soapy
water. It's not so big, so not much of a problem to soak. The main
unit is too large for my sink, but it's stainless steel and fits quite
nicely
in the driveway.

--
Brick WA7ERO (Youth is wasted on young people)

On 8-Apr-2009, Sqwertz > wrote:

> Denny Wheeler wrote:
> > On Mon, 6 Apr 2009 09:55:20 -0700, "Hugh" >
> > wrote:
> >
> >> I use the Farberware
> >> rotisserie in the kitchen with chicken and duck. There's no heat on
> >> the top
> >> at all, only direct from the element.
> >
> > I love my little Farberware grill, with or w/o the rotisserie. Bit of
> > a PITA to clean, though.
>
> I saw those for sale at Service Merchandise back in 2000. SM went out of
>
> business that same year and I haven't seen themf or sale new since.
>
> A couple month ago I saw one at a thrift store completely in tact for
> $10,
> but the motor (it blew the circuit when I plugged it in). Bummer. I
> wonder if they'll ever bring that model back?
>
> -sw

Steve, did you check to see if you could get a replacement motor for
that sucker? It really is a nice little rotor grill if it turns your crank.
I
like mine. I believe I bought mine at Service Merchandise here in
Tampa. I waited too long though to get their stainless steel toaster
oven. By the time I made up my mind, Service Merchandise was
out of business and the oven was no longer in production.

--
Brick WA7ERO (Youth is wasted on young people)

Brick > wrote:

> On 8-Apr-2009, Sqwertz > wrote:

>> A couple month ago I saw one at a thrift store completely in tact for
>> $10,
>> but the motor (it blew the circuit when I plugged it in). Bummer. I
>> wonder if they'll ever bring that model back?

> Steve, did you check to see if you could get a replacement motor for
> that sucker? It really is a nice little rotor grill if it turns your crank.

Everything is 1970 era electronics on that model.

-sw