Suggestions for adding smoke to Rotisserie oven.

[rotissmike]

Good day forum.

I have a Gas commercial Rotisserie oven with 6 spears.

I want to experiment adding smoky goodness to my chickens!

So my question is what options do I have as an add on for this oven?

Can I stick a tray with smoking wood chips at the bottom and let that burn for a while with the doors closed? Would that produce a good taste?

Is there a wood that goes especially well with Chicken?

Thanks for taking the time to read!

Mike

 

[pops6927]

www.amazenproducts.com

You can use the pellet tray or pellet tube, depending on the heat produced by the oven.

that would be your best option, and you can contact Todd Johnson directly, inventor of the A-Maze-N devices on his site.  He has THE BEST Customer Service record on the planet and will help you to a successful outcome!

 

[rotissmike]

Thanks, I will email him see what he suggests!

 

[browneyesvictim]

Welcome Mike!

I'd love to see your rotisserie! I'm sure others would too...with 6 spears, that's got to be a pretty big one, and I would guess more than 1 chickie goes on each spear!

I think it will much depend on several factors. I presume it is an "indoor" rotisserie? How easy is it to clean or do you plan on just letting it "season" with smoke? Does it have a way to vent the smoke (outdoors)? Will it allow enough oxygen in from a bottom vent to allow the continued combustion of chips chunks or pellets?

I am curios also what Todd says about using pellets in a tray or tube inside at higher cook temperatures in your roti that you want for chicken. In my experiences the pellets want to ignite and burn at once. I would hazard a guess a separate chamber like a mailbox mod would work though and pipe that smoke in.