Rotisserie chuck toast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Nice job , Gunny .
biggrin.gif
 .  No more store Rotisseire Chicken (YUK).

Have fun with it , and . . .
 
Worked out pretty good. Meat was well done but not dry. I think that had more to do with the cut of meat than the technique. Still tasty.
 
Nice job, Lets see a bunch of chickens on there !!!

Gary S
 
Nice job on the build....I was curious about the tenderness aspect but you answered that for me. Chuckys are a tough cut and I have had issues with them before foiling and juicing them. Now at 4 bucks + a  pound they're not cheap anymore. Good job....I've done pork loins, ribs and love those 89 cent a pound fryers on them....YUM......Willie
 
Unfortunately I don't have a lid, so it burns through a LOT of wood to maintain the temp.
 
The plans are in the works for a lid. Trying to decide on a squared lid or a rounded one.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky