Rotisserie Chicken

Just a quick view of the rotisserie chicken cooking today. Notice how the edge of the drip pan is halfway over the burner.  With the drippings and water in the drip tray set up like this the heat will evaporate the water and also smoke the chicken  as the fat burns off at the edge of the tray.  by setting it up this way you’re also guaranteed that your chicken will not go up in flames!

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