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Rotisserie Chicken

Posted: Tue Jun 26, 2018 8:09 pm
by choicebro
Hi Guys, just wanted to share with you all some pics of a rotisserie chook I cooked on my Dragon Kamado.
Yes, you read that right, it was cooked on my dragon.....
I saw on a fb post that someone reckoned that the classic sized joetisserie fits in a dragon. The post had no cook pics and only a couple of pics with a joetisserie sitting inside the dragon so I didn't know if it was a gee up or what.
After a month or so of mulling it over, I went into my local BBQG store and asked one of the staff to take one out of the box and stick it in the dragon on display, what do you know it fits.
Still not convinced, I went home to think about it some more.

I looked at a few different rotisserie designs as I was concerned about not controlling the airflow with the lid closed and the issue of having a run away fire while trying to cook the chicken.
For some, this might not be an issue but I live in a unit block and have a couple of floors above and didn't want to create excessive smoke or possibly a fire risk.

Deciding that if I use a weber charcoal basket and only using a small amount of charcoal I could somewhat control the heat so I went ahead and purchased a classic sized joetisserie.

The chicken was brined in the captains brine as per usual, and I filled up a weber basket about 3/4 fill with some of the lump I had cleaned out of the fire bowl.

Now this is where I should of started taking pics but the excitement got the better of me.

Anyway, lit the coals and once about half were lit, I put the temp gauge in and shut the lid. Adjusting the vents to what I thought might get me to a temp of about 180c. I was a bit off with the vent adjustment and the temp got to just over 200c and thought oh well im here now so just keep going.

Chicken went on the spit and away we go. Adjusting the vents both top and bottom almost closed, managed to give me a steady temp of about 185c so was pretty happy with that.
Total cook time was just under 2 hours.
The result was tender and juicy with a really nice but subtle smokey flavor.

I think I will look at replacing the original round type gasket with flat gaskets like the ceramic kamado's. This might help seal onto the joetisserie better and give more finite control over the temperature using the vents.
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Overall, I am really happy with the result and definitely think I will be using the Dagon for a lot more than just smoking ribs or bacon.
You'll notice I have underlined "Classic sized" a couple of times, this is the size that fits.
Also not sure why the 3rd pic is upside down.

Thanks for reading and happy BBQing...

Cheers
Choicebro

Re: Rotisserie Chicken

Posted: Tue Jun 26, 2018 10:35 pm
by 12x7
Great looking chicken and thanks for the info that a Classic size Joetisserie is the right one to buy.

The trick with the weber charcoal basket is a great way to cook with less charcoal and to concentrate the heat.

Impressed that you can charcoal cook living in a unit.

Re: Rotisserie Chicken

Posted: Wed Jun 27, 2018 6:34 pm
by choicebro
Its actually not too bad, I am conscious of the smoke and usually only cook when there is a slight breeze to take the smoke away.
When doing ribs or anything else low n slow I usually start early and the smoke is gone by the time the neighbours are up.
Of course, sharing is caring so I make sure they get their fair share of my home made bacon too.

Cheers
Choicebro

Re: Rotisserie Chicken

Posted: Thu Jun 28, 2018 6:20 am
by Davo
choicebro wrote:
Wed Jun 27, 2018 6:34 pm
Its actually not too bad, I am conscious of the smoke and usually only cook when there is a slight breeze to take the smoke away.
When doing ribs or anything else low n slow I usually start early and the smoke is gone by the time the neighbours are up.
Of course, sharing is caring so I make sure they get their fair share of my home made bacon too.

Cheers
Choicebro
Yeah Choicebro, the only way to keep the neighbors onside is to feed them....it only becomes a snag if you have a neighbour that's a vegan :lol:

Re: Rotisserie Chicken

Posted: Thu Feb 21, 2019 3:01 pm
by GrabberZ
Dude I devour those things before I make it back to my car.

Re: Rotisserie Chicken

Posted: Sun Feb 24, 2019 3:49 am
by BBQ-Dad
choicebro wrote:
Tue Jun 26, 2018 8:09 pm
Hi Guys, just wanted to share with you all some pics of a rotisserie chook I cooked on my Dragon Kamado.
Yes, you read that right, it was cooked on my dragon.....
I saw on a fb post that someone reckoned that the classic sized joetisserie fits in a dragon. The post had no cook pics and only a couple of pics with a joetisserie sitting inside the dragon so I didn't know if it was a gee up or what.
After a month or so of mulling it over, I went into my local BBQG store and asked one of the staff to take one out of the box and stick it in the dragon on display, what do you know it fits.
Still not convinced, I went home to think about it some more.

I looked at a few different rotisserie designs as I was concerned about not controlling the airflow with the lid closed and the issue of having a run away fire while trying to cook the chicken.
For some, this might not be an issue but I live in a unit block and have a couple of floors above and didn't want to create excessive smoke or possibly a fire risk.

Deciding that if I use a weber charcoal basket and only using a small amount of charcoal I could somewhat control the heat so I went ahead and purchased a classic sized joetisserie.

The chicken was brined in the captains brine as per usual, and I filled up a weber basket about 3/4 fill with some of the lump I had cleaned out of the fire bowl.

Now this is where I should of started taking pics but the excitement got the better of me.

Anyway, lit the coals and once about half were lit, I put the temp gauge in and shut the lid. Adjusting the vents to what I thought might get me to a temp of about 180c. I was a bit off with the vent adjustment and the temp got to just over 200c and thought oh well im here now so just keep going.

Chicken went on the spit and away we go. Adjusting the vents both top and bottom almost closed, managed to give me a steady temp of about 185c so was pretty happy with that.
Total cook time was just under 2 hours.
The result was tender and juicy with a really nice but subtle smokey flavor.

I think I will look at replacing the original round type gasket with flat gaskets like the ceramic kamado's. This might help seal onto the joetisserie better and give more finite control over the temperature using the vents.

IMG_1064 (Large) (Small).JPG
IMG_1066 (Large) (Small).JPG
IMG_1070 (Large) (Small).JPG
IMG_1085 (Large) (Small).JPG

Overall, I am really happy with the result and definitely think I will be using the Dagon for a lot more than just smoking ribs or bacon.
You'll notice I have underlined "Classic sized" a couple of times, this is the size that fits.
Also not sure why the 3rd pic is upside down.

Thanks for reading and happy BBQing...

Cheers
Choicebro
Awesome post dude!