First Joetisserie chicken

Hotwingking

This bird came out perfect, I'm very happy with my new Joetisserie,  rubbed the bird with a little oil then a garlic pepper rub that I had on hand, cooked at °350 dome temp for about 1.5 hours, breast was °165 when I pulled it off. Very juicy and moist.

kl8ton

Nice looking bird!

Your grandma called.  She wants her beer back. 

Toxarch

Looks good.

OhioEgger

If you're like me, you'll never cook a chicken any other way again.

Smolder

Love the Joetisserie. Just did a pork loin on it this last weekend. Marinated in zesty italian dressing, put a savory rub on it and smoked over hickory until it hit 140ish. "Turned" out fantastic.

JohnnyTarheel

Nice looking bird!!

The_Stache

Good looking cook!! I would suggest doing some research on trussing the hen as it will help with consistency of cook... or not!   It definitely helped me!

GrillSgt

So no drip pan?

Hotwingking

@The_Stache funny you mention the truss thing, I was watching a video on YouTube as my bird spun, I need to get some cooking twine.
@GrillSgt , I don't think you need a drip pan when spinning.

EggNorth

Looking great.   A great addition to the Egg.

OhioEgger

Here's the book on trussing:
https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

Gym

Do you guys notice a huge difference between a joetisserie chicken and a spatchcock? I wanted a joetisserie but after eating spatchcock, I liked it so much I decided against it.