Reply to "smoke then rotisserie ?"

rabbitsmokerMember

quote:
Originally posted by Rabbit Smoker:
quote:
Originally posted by MaxQ:
Yes and with nice results. Think of a reverse seared roast or steak. I take the chicken past the cold stage though, to about 125o at the back of the breast meat.

Haven't tried the method with turkey as I have a Ronco rotisserie, which limits capacity.

I have the largest Ronco rotisserie, the ST5000. Will handle up to a 15 pound bird if you truss it up well.

OOOPS ! It's not the largest. Just found out there is as ST6000 that will accommodate a 23 pound turkey !

11/20/141:19 AM

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