BBQ Experts, I have a rotisserie question ...
 

I want to do a rotisserie chicken on my gas grill (I have a weber with one of those IR back burners). My question is how many mins per pound should I roast for and at what temp? Do I ONLY use the back burner, or should I also be using the outside 2 burners as well? I could just do a beer butt chicken, but I have been wanting to try out the rotisserie for a while.

Thanks in advance!
:beer:
Bex

Don't they have the internet for this?






















jk

Well I did find some info off google etc. Just wanted to hear what the actual enthusiasts had to say.

Google it ....

15 min per pound is the norm.

Thanks :)

I have a rotisserie and that thing is a bitch. Looked like it would be really easy to use, but I got punked.

That website rocks!

Practice makes perfect, especially when it comes to grilliing.

You want to cook this low and slow. Put a drip pan in the center where you chicken will spin, turn your side burners on med low, keep the center burner off. If you only have 2 burners, keep 1 on. you can use your back burner on low, but if it starts to burn too quickly turn it off. You are basically using your BBQ like an oven with the indirect heat. I do smaller chickens and it takes 1.5 - 2 hours, low and slow. When you can wiggle the drumstick easily it's probabaly done.