This has become a family favourite and is done at least once a month. The Weber Rotisserie attachment is possibly our most use attachment and highly recommended. Hickory Smoke is used most of the time, but Pecan chips really add another dimension to the dish with a sweet flavour with less smokiness.
Cooking times will vary depending on the size of the bird, but you're looking for an internal temperature of about 73 degrees Celsius or 165 degrees Fahrenheit. Don't rush perfection. Usually about an hour and a half to pure goodness, fall-off-the-bone. Spices can be changed to your preference.
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