I have a charcoal weber kettle with a rotisserie attachment, and I want to cook whole chicken.
I have some ideas about how to marinade, and I have some experience with this, but I haven't been able to find answers to two questions.
1. Can I (should I) cook the chicken with the top off? I've cooked it with the top on (charcoal banked on the sides, and a drip pan under the chicken), and it's okay, but I notice the peruvian chicken places all cook over an open fire. I'd like to try cooking the chicken without the top on, and seek advice from anyone who has done this. (Reminder: charcoal, not gas) Is this just a bad idea. and if not, How long will it take per pound? and I do plan on adding charcoal throughout the process.
2. If I can fit two chickens on my rotisserie rod can I cook them simultaneously? Will that add to cooking time?
Thanks in advance.
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