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Rotisserie chicken vs. Big Green Egg

Unknown
Unknown
edited November -0001 in EggHead Forum
Hello there!

I have a Weber kettle grill (one touch gold) and have been contemplating buying a rotisserie attachment for it. My kettle works very well I must say.

On the other hand I have been wanting a Big Green Egg for a while now and am thinking of getting one. The one thing I am not sure about is the comparison between food cooked on a rotisserie grill compared to how it comes out on a Big Green Egg.

When I read the about the rotisserie attachment for my weber kettle everyone gives it five stars. http://www.amazon.com/gp/product/B00004VWM1/ref=s9_simz_gw_s1_p86_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-3&pf_rd_r=1XG9V6Y41SP11FXKZP3K&pf_rd_t=101&pf_rd_p=470938811&pf_rd_i=507846

Can anyone compare how something cooked on a rotisserie (chicken for instance) compares to being cooked on a green egg. Is the result similar or does the rotisserie beat out the egg?

Thanks in advance for your responses.
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Comments

  • Eggsakley
    Eggsakley Posts: 1,019
    Can't say personally. Most people on this forum would not have a rotisserie. It's an Egg Forum. If ya want rotisserie chicken go to Wal Mart. If ya want Real chicken, get an EGG. You'll love it.
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  • Little Steven
    Little Steven Posts: 28,817
    worldbfree101,

    I had a really good rotisserie with my gas grill. I don't have a gas grill anymore and won't as long as I can lift a bag of lump.

    Steve

    Steve 

    Caledon, ON

     

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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Let me see... You are on a BGE forum asking about rotisserie chicken?
    What do you think my answer is?
    A BGE does the rotisserie for you! On Everything. Oh ya, it bakes and grills too!
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  • [Deleted User]
    [Deleted User] Posts: 0
    No one on this board will ever say that anything beats the BGE. Ever. We love our Eggs because of how they perform for us.

    Chicken comes out great on the Egg, however the skin is a little more tricky. Your chicken will always be juicy and tender on the Egg but the skin may come out better on a rotisserie.

    The Egg is excellent at cooking meat while retaining moisture, but I find to get better skin I need to crank the heat up a bit at the end to crisp it.

    We have an electric rotisserie in the kitchen and it cooks chicken great but is a pain in the neck to clean up. I'm assuming the grille rotisserie would be the same as far as the cooked product?

    If you get the rotisserie, you'll still be wondering about the Egg. I visit the Weber forums occasionally. They love their grills like we love our Eggs. but they also seem to enjoy the challenge of adding charcoal and fiddling with vents to maintain cooks. I enjoy not having to do that.
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  • Carolina Q
    Carolina Q Posts: 14,831
    One of the theories behind the dome shape, whether the kettle or the egg, is that the hot air and smoke circulate better around the food being cooked. That eliminates the need for a rotisserie, for either unit. I have a kettle and an egg and have never felt the need for a mechanical contrivance to rotate the meat.

    Some of the advantages of the egg are that the temp can easily be controlled, higher temps can be attained and when you shut it down, the lump charcoal stops burning and can be reused. Lifetime warrantee ain't bad either!

    Oh, and by the way, I now use my Weber as a storage unit for accessories for the egg. And none of them rotate. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Eggsakley
    Eggsakley Posts: 1,019
    Bravo Michael. Spoken with authority.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Sorry, this was a duplicate post. One of these days, I'll figure out why that happens!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hotwingking
    Hotwingking Posts: 279
    There is no comparison, I have had 2 metal smokers and numerous gas grills and a weber kettle, I will never go back !!! The Egg is the best, period!!! B)
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  • Shiff
    Shiff Posts: 1,835
    I used to really like rotisserie chicken, but then I got the BGE and made spatchcock chicken. It is the best chicken I have ever had and it is consistent and very easy to setup and requires no extra cleanup. You put the chicken on the grill and in an hour it is done to perfection. No flipping, rotating, or any other methods are needed.
    Large BGE
    Barry, Lancaster, PA
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  • SkySaw
    SkySaw Posts: 656
    You get get some great food off a Weber kettle, and while I never got the rotisserie for mine, I have always kind-of wanted one - (actually, I want to hook up a kettle+rotisserie to a Stoker to roast coffee, but that's another line of interest altogether), Anyway, i have no doubt that a rotisserie would lead to some outstanding chicken on the Weber.

    The thing about the BGE is that a spatchcocked chicken is about as good as it gets. And, you can do it either indirect or direct, depending on whether you want it sophisticated or rustic. Add some wood to both those combinations, and you have a lot of chicken cooks to decide your favourite method. Or, you can get some chicken pieces, and cook them direct on a raised grid with just a bit of lump to get to 275 for 2-3hrs, and get chicken that tastes like it came off a drum smoker. The methods of cooking your food are another variable to add to the ingredients themselves, which makes cooking on the BGE something that really wakes you up to the whole cooking process.

    On my Weber kettle, I stick to cooking chicken a couple of ways: I like to roast at fairly high temp using an offset fire; or I like to sear my chicken pieces and then move them away from an offset fire to finish. A rotiseeire would probably make the chicken more like the first way. They both work great, but I am limited in the ways in which I can cook the chicken. The BGE allows for so much more variation and experimentation.

    Then there's the high temp searing, and the 20hr low and slow cooks on a single load. Move from chicken to pork and beef, and even vegetables, and the BGE opens up whole new worlds. The BGE also does not pull ash up onto the food every time you open the lid.

    Keep the kettle, but get the BGE before the rotisserie, and then see if you still want the rotisserie.

    Mark
    https://plantbasedbbq.wordpress.com
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  • rsmdale
    rsmdale Posts: 2,472
    I have a 48in Dcs stainless,that has a rotisserie unit.I used to cook chicken,roasts-you name it.They were very good,then I got my EGG and did a spatchcock-Game over-no comparison.My poor DCS is a storage unit.



    GOOD EATS AND GOOD FRIENDS


    DALE
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  • Golfnut
    Golfnut Posts: 144
    I've got one of those Weber rotisserie kits for a 22 inch Weber kettle grill for sale if your interested.. It's only been used a couple times.
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  • Unknown
    Unknown
    Well, the good people on this forum have persuaded me to go ahead and get a BGE. Thanks, but for now I will pass on getting a rotisserie.
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  • Unknown
    Unknown
    Thanks for all or your responses. You have completely removed any doubt from my mine. I will be getting a BGE within the next few months! :-)
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