4 Whole chickens going on the Rotisserie to smoke on the 4th!

Discussion in 'Poultry' started by merchguy, Jul 3, 2008.

  1. merchguy

    merchguy Fire Starter

    I just finished setting up the grill/smoker, thanks DaveNH for your great pics and descriptions to how you set up your grill (which is like mine) to smoke.

    I have 4 whole chickens. I only brined 3 because I wanted to see if there is a difference if any between the one not brined and the ones that are brined.

    I also have a pepperoni/mushroom/mozzarella Fatty that I will be tossing on at some point.

    I promise Q-view will come tomorrow as the process evolves.

    I hope everyone has a great 4th of July, and that all smokes come out excellent.
  2. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looking forward to the progress and the finished results.
  3. merchguy

    merchguy Fire Starter

    They are in the fridge with the rub on them wrapped up snugly. I will be posting some Q-view tomorrow before, during, and after this is completed. As well as coming back and reporting how much, if any, difference there is between the brined and non-brined one.
  4. merchguy

    merchguy Fire Starter

    OK, finally got the chicken on. Ran into a problem to start, the weight was just too much for the rod I am using so I had to take 2 of the chickens off. My plan is to run the to on the rotisserie for the first half, the switch them with the ones that are just sitting in the grill.

    I also stuffed each one with a big slice of an apple and a slice of a peach. Temperature is holding steady around 250 and I have some nice TBS as will be seen in the pics.

    Q-view is coming from my cell phone since I dropped and broke my digital during the last smoke.

    Chicken finally getting on and going:

    Some nice TBS getting started:

    And it is looking good:

    Now we are expecting some rain today, but that won't stop or slow me down.
  5. merchguy

    merchguy Fire Starter

    Decided to not switch the ones out that are not on the rotisserie. They are just going to be done on the grill top getting smoked. I tossed the fatty on about 1 hour ago. And the chicken as about another 1.5 - 2 hours left. They are looking good.

    If you are wondering why I moved the smoke box, it is because the chicken was putting the weight on the motor and I didn't want to put any unnecessary strain on it. Now for some much needed Q-View.

    The chickens just spinning and sitting:

    And the fatty:

    Can't wait to eat these.
  6. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looking good Merch.
  7. merchguy

    merchguy Fire Starter

    Wow, this meal was great. We had the chickens with some cole slaw, and red potato salad.

    The chicken was really tasty and the skin was excellent. I was spraying with Apple Juice, Bourbon (Jack Daniel's is my best friend), and some butter.

    The fatty was excellent as usual. I will have to keep thinking of new things to put on the inside.

    Now for the difference between the two types of preparations. I brined 3 and didn't brine one of them. The one not brined was just not as juicy or flavorful as the ones that were brined. So I would definitely recommend for everyone to brine their chickens or any bird they are smoking.

    OK, now for the best, Q-view.

    One of the chickens:

    The Fatty: (uncut, then cut, Great smoke ring in it)

    We have been looking for a real smoker, rather than me using the propane grill to smoke with. We will be getting one soon, probably a bit closer to the end of BBQ season (to get the best deal).

    We had plenty of chicken left over, and I am going to be eating chicken sandwiches or just grabbing it out of the fridge and getting a quick snack when I need a fix.

  8. davenh

    davenh Smoking Fanatic OTBS Member

    Cool...glad you gave it a shot [​IMG]. Everything looks great! Did the rod spin ok with the two birds?
  9. merchguy

    merchguy Fire Starter

    Well, They spun OK. I need to move the brackets up a bit so that when it sags it doesn't get as close to the grates (either that or take the grates out).

    I started off with all 4 on there but that was just too much weight. Ideally I would like to have 2 more claws and grip each bird on each side that way they are steady and don't rock because of the open cavity. They will be fixed.

    But as I said in my last post. We are looking at getting a real smoker, so I will have to mod it to where I can place the rotisserie into it. Shouldn't be too hard. I have the idea in my head already. Just determines on what kind of smoker we get.
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome don't forget smoked chicken caesar salad yum
  11. davenh

    davenh Smoking Fanatic OTBS Member

    I do remove the grate below the bird when I use the rotisserie. You could also get some long skewers to bridge the birds together. Keep experimenting, its the fun part [​IMG].
  12. merchguy

    merchguy Fire Starter

    Didn't think about the skewer idea. Thanks for that one. Will try that next time. Now if I could only find a way to get a support in the middle to keep it from sagging to much. Guess there is no reason to do that because I will be getting a real smoker soon, and will just need to mod it.

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