Got me a rotisserie for the birds. Anyone ever get a little smoke on them for an hour or so while they are cold then into a rotisserie ?
Original Post
Replies sorted oldest to newest
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.
Haven't tried the method with turkey as I have a Ronco rotisserie, which limits capacity.
No. But I think it's an excellent idea. Report back on your results. I'd be interested in hearing them.
if you are going to rotisserie the bird why not use an a-maze-n pellet smoker so you don't have to switch mid stream.
Is the Rotisserie on a BBQ grill? Does it have a lid? You can kill one bird with one grill. Get a cast iron smoker box that goes gone the grill, and produces smoke. Soak some wood chips, and then wrap them in aluminum foil, and throw it on the grill. There are a number of ways to smoke on the grill. I would just do a reverse sear on the bird. Cook it in the smoker, and then stick it in a hot oven to crisp up the skin.
quote:Originally posted by seasoned1:
if you are going to rotisserie the bird why not use an a-maze-n pellet smoker so you don't have to switch mid stream.
Not buying another smoker anytime soon.
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.
quote:Originally posted by Idaho Mike:
Is the Rotisserie on a BBQ grill? Does it have a lid? You can kill one bird with one grill. Get a cast iron smoker box that goes gone the grill, and produces smoke. Soak some wood chips, and then wrap them in aluminum foil, and throw it on the grill. There are a number of ways to smoke on the grill. I would just do a reverse sear on the bird. Cook it in the smoker, and then stick it in a hot oven to crisp up the skin.
Been there, done all that. Don't like the results.
quote:Originally posted by Pags:
No. But I think it's an excellent idea. Report back on your results. I'd be interested in hearing them.
Will do. Found a 9 pound turkey to test with !
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 !
Old thread, but I just bought this rotisserie basket to do chicken wings on my gas grill. I recall as a kid my dad had a similar basket and used to cook bbq wings in them, or maybe they were legs and thighs, but anyway, was just wondering if any of my cookin brothermen have much experience and suggestions on how and what to cook with one of these baskets?
Attachments
Images (1)
That looks amazing! I do wings on a nonstick large pan (holes throughout for draining fat) on my gas grill, with a A-maz-n tube pellet smoker next to it (started earlier to get smoke going heavily). The smoke flavor is good but not great, but the wings are crispy and tender and juicy. Have you tried a way to get smoke flavor in? Are the wings crispy coming out? How many wings does it hold, and I wonder if it will work with my Weber rotisserie? So many questions! Thanks for a new idea!
Jay: Walton's seasoning has several of their chicken seasonings that have a "Natural Hickory Smoke" spice added. They get high ratings for this spice blend. Walton's also sells "Hickory smoke powder Hickory Smoke Powder from Excalibur Seasonings - Walton's (waltons.com). Costco sells a sweet mesquite seasoning that adds a good smoke flavor. On another subject sort of, I found some of the Kosmos Q seasonings at Walmart. Cow Cover, Dirty Bird, and Killer Bee Honey. These are great seasonings. Do a search for Kosmos Q. They have a bunch of wing seasonings and brines.
@jay1924 posted:That looks amazing! I do wings on a nonstick large pan (holes throughout for draining fat) on my gas grill, with a A-maz-n tube pellet smoker next to it (started earlier to get smoke going heavily). The smoke flavor is good but not great, but the wings are crispy and tender and juicy. Have you tried a way to get smoke flavor in? Are the wings crispy coming out? How many wings does it hold, and I wonder if it will work with my Weber rotisserie? So many questions! Thanks for a new idea!
Jay, so I haven't used it yet but plan to cook them this afternoon while watching some games! I found a BOGO of 3 lb frozen wings at Winn Dixie so picked up 4 bags or 12lbs. I prepared 2 bags (6 lbs). These are the drumettes and winglets, no tips, already split up. I have been marinating them in a mix of olive oil, apple cider vinegar, salt, pepper, garlic, onion powder, thyme, and a Southern Blend Poultry Seasoning. Supposedly this basket can handle 5lbs or they say 50 wings, I wont count them and plan to get as many in as I can. I may also add some larger sliced onion to eat with the wings.
My favorite wings come from a Pizza place where they cook them in a wood fire oven, they aren't fried or breaded, just marinated and come with some grilled onions thrown on top. They are really good that way.
On my Lynx Gas grill I have the Rotisserie Burner in the back, or I can use one or both of the main burners underneath, and I do have a smoking tray that I could put in with some wood chips I still have from my Masterbuilt Smoker. So I may try to in part some smoke flavor that way but using the Rotisserie Rear burner to cook with. They say about 1 hour.
I'll need a drip tray under the basket. They also suggest spritzing a bit but I'll just let them run their course. I don't recall dad doing anything like that!
I asked my 91 year old mom about my dad cooking these and she recalled but pointed out it was her recipe he used, but she doesn't remember what was in it but it had "gin"! Sounds interesting.
So much fun for a Sunday afternoon!
Mike, I use several rubs and mixes with "smoke flavor," and some of them are very good. I also just use hickory smoked salt. But true smoke infusion can't be beat, IMO.
Flyingman, I just started my Christmas list. An hour seems long, but I can understand it if the basket is pretty full. A single layer of wings on my Weber gas grill takes about 30 - 35 minutes with the grill at about 350F, turning them every 5 minutes or so.
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.
Attachments
Images (1)
![IMG-20221002-WA0004[1]](https://forum.cookshack.com/fileSendAction/fcType/0/fcOid/587205936925986241/filePointer/703049555074548525/fodoid/703049555074548521/imageType/LARGE/inlineImage/true/IMG-20221002-WA0004%5B1%5D.jpeg "IMG-20221002-WA0004[1]")
I appreciate your reporting back from your trek up the learning curve! 
??? Copied verbatim from my comment of 10/1/22.