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Question for Kamado Joe JoeTisserie owners
Retired RailRoader
Posts: 975
As we all know cooking a chicken in the egg requires some special care so we don't get rubbery skin. My question is while cooking a rotisserie chicken using the Kamado Joe JoeTisserie do you get a crisp bite through skin or does it still get rubbery? Thanks
Everyday is Saturday and tomorrow is always Sunday.
Comments
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@Dredger could answer this, I think.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
Nope, no rubbery skin. Crisp and juicy chicken. Cooking over an open flame takes care of that concern. I've done raised indirect on the AR, smoker, which does produce a crispy skin, but is a lot of extra maintenance tending the water pan and chunk wood tray. We like the Joetisserie very much. Just my .02.
Large BGE
Greenville, SC -
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I just completed my first Joetisserie chicken and it turned out spectacular. Just made a discussion here with the pictures, but also have a full review on my website, as well as a YouTube video. See links below.
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