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Rotisserie Chicken done on the egg!! Better than the beer can method

JeffJeff Posts: 75
edited 5:24PM in EggHead Forum
<p />Hey everyone...Take a look at the link below...there are three pictures there. I rigged a rotisserie to the egg......It works great...I can hardly waite to try some ribs or a roast..naybe a turkey! Any suggestions from anyone as to what else to try???[p]thanks



  • Jeff ,
    Very cool - couple of questions.
    Was it hard to control the temp with the lid open like that?
    Did it damage the gasket?
    Does the thing just sit and spin or was it mounted to something?

  • JeffJeff Posts: 75
    the lid was closed...just cracked a bit...i cloed the dampers to control the[p]i mounted a mounting bracket on one side(motor side) damage to the gasket...the other side sets on the gasket and spins but is held in place by a couple of nails i put in the metel band around the egg.....very easy!
  • Bobby-QBobby-Q Posts: 1,995
    Jeff ,
    This looks the same one you posted about last week. Is this a different chicken or is this just a bump?[p]Also, is it better than a spatchcocked chicken?

  • fishlessmanfishlessman Posts: 23,009
    Jeff , can it take the heat, trexing a lamb roast on a rotisserie would be great

  • Jeff ,
    what do you think made it better than a beer=can or spatchcock chicken?. ..i had always understood that the way the heat flows around the egg made it un-neccessary to rotate food as it already was being cooked evenly?. . .when i do beer butt chickens inderect over plate setter, the heat is very even on the bird. . .[p]what did you do to the bird, besides the rotisserie, i.e. marinade, brine, rub, etc. . .[p]thx[p]max

  • mad max beyond eggdome,[p]That's a very good point. The convection properties in the upper part of the dome create an even cooking environment when used with a heat barrier. It is not so even without a barrier.
    It would be interesting to see some side by sides of chickens done with the rotisserie and ones done with out.
    I think the rotisserized chickens would have a crispier skin since they are cooked direct.[p]

  • Tater,
    you make a good point about crispy skin. . .between the indirect nature of a beer butt bird and all the steaming created by the beer, it can be tricky to achieve crispyness. . .but it can be done. . .typically by simply letting temps rise the last 15 minutes or so of the cook. .

  • JeffJeff Posts: 75
    you could do this indirect also...nothing is stopping you from doing it either way!

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