Reply to "smoke then rotisserie ?"

FlyingmanMember

OK, so here are the results. The chicken was good, but not awesome. The rear burner just didn't give me the heat I needed to crisp it up so I turned on the lower burners and raised temp to 350. They browned pretty quickly with those.

Problem is wings were over cooked, a bit dry, not juicy like I was expecting. I cooked almost 1 1/2 hours so way too much.

I did add in some smoke using Pecan Wood Chips, but it was very mild, barely noticeable.

Remedy is to just cook from the lower burners at higher temp but for less time.

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10/2/225:40 PM

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