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Question for Kamado Joe JoeTisserie owners

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.


  • jeffwitjeffwit Posts: 1,348
    @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.”
  • DredgerDredger Posts: 1,468
    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
  • Thanks!
    Everyday is Saturday and tomorrow is always Sunday.
  • ProductPoetProductPoet Posts: 63
    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.
    I EGG, therefore I am.
    My Website
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