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JoeTisserie Question About a Whole Chicken

Judy Mayberry
Judy Mayberry Posts: 2,015
in EggHead Forum
Steven Raichlen's "Project Smoke" TV series just started on my PBS station. The first episode has him putting the spit rod SIDEWAYS through the trussed chicken...not through the usual neck and butt openings. Has anyone ever done that, and is there a good reason to do that?
Judy in San Diego
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Comments

  • eggnewtoy
    eggnewtoy Posts: 497
    I usually do them the way you describe.  I am sure you can fit more on the spit by doing them the way SR describes.  


    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • NonaScott
    NonaScott Posts: 446
    Costco and Publix do it that way on their commercial rotisseries.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • Canugghead
    Canugghead Posts: 13,734
    edited June 2016
    My guess is doing it that way allows the fat from the legs and butt to baste the breast?

    edit: OTOH if you do it horizontally, with more lump/heat on one side, and legs over the hotter side, the legs will finish at a desired higher temp than the breast?
    canuckland
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