Going to put my new rotisserie to its first test this weekend with two 4lb chicks. I heard the best way to cook
these is with the 2 outside burners on med-low, center off and rotiss. burner on high. Does this sound right?
Thinking 3/4 to 1 hr. per pound at 200*. Any input would be grately appreciated. Forgot to mention I had the
45,000 BTU Jen-Air and I think it is the cat's meow.

Grillster....

No idea what burners to use, but rotis chicken is best at 450º for about 45 min. This is for a 3 1/2 - 4 lb. bird. This is how the large rotis ovens work at the deli's in most stores.

Low and slow can work OK, but the skin will be inedible at those low temps.

Good luck!

Could you be so can as to let us no if there is a big difference between the Chichen cooked on the Rotisserie and Beer Can Chicken. At 450 degrees I cant figure out what the difference would be and I am always trying to learn.


Ronald

I'm not sure how you will measure the temperature. The hood thermometer will not read accurately using the rotisserie. I run the Rot burner on high and the smoker burner on low. Breast reads 180 after 1 1/2 hours. I probably need to scale the time back just a bit.

If you have the smaller all stainless Jenn Air, the Rot burner is very small. Plan on cooking only one chicken. The chicken needs to be in front on the Rot burner to properly brown the skin no matter what burners you are using. You will also need some sort of drip pan since the fat drips out of the chicken as it cooks.

I purchased one of the Jen-Air 45,000 btu grills about a month ago. I did two five pound chickens for my first rotisserie attempt on my new grill. The infrared rear burner would not stay on so I ended up using the main burns set to low. They took about 2 ½ hours to cook, and they came out great. I always brine my birds with equal parts brown sugar to orange juice and ½ part of kosher salt. The chickens are placed into a zip-loc bag and I try to get as much of the air out as I can. They stay in the brine over night in the refrigerator. When I’m ready to cook them I pull them out of the brine and pat dry. Rub down with cooking oil and put them on the rotisserie. I sometimes add more to the brine like whiskey, rum, wine, beer or anything else that is handy.

Eric D

Tried my rotisserie for the 1st time last night on my JA 3-burner. 1 4 lb chicken with red robin and a little butter under and over the skin. Two out burners on low inner burner off, rotis burner on high. Hood registered 350 on the nose. 1 hour 10 minutes. Unbelievably good. can't wait to experiment with this rotis thingy.

I have the big 5 burner j/a and I cook 2 31/2lb to 4lb birds at a time outside burners on low and rot burner on high and they are done in an hour and 15 minutes bast them with garlic butter at the firts and at about 45 minutes in and they are far better than any I have ever cooked no the beer can.

Lowes sent me a free $10 gift card, so I went and bought the rotisserie for the 3 burner Jenn-Air.
I was going to use it for the first time this weekend with two 3.5lbs chickens.
Everone in here keeps refering the the temp of the rotisserie burrner as Hi and Low. On my grill, there is no Hi and Low for it. Just On and Off.

Whats always worked for me is (usually a 4-5 lb bird) is running two outside burners in-between low & med, and rotis burner on low for the first 20 mins. This will give you a hood temp to around 325 using the JA 3 burner.
I run like that for the first 20 mins. Then drop the two outside burners to low, and push the rotis burner on high for the remainder. Usually takes around 20 mins per lb. Check temp in thigh till you get around 165 deg or so, and your good to go.

we use a simple rub consisting of paprika, brown suger, and whatever spice you like (chili powder is good). Gets the skin all nice n cripsy!
-r

Now my rotisserie burrner does not have a Hi and Low like the rest of the burners.
All it says is Off at the top and ON at the 9 o'clock.

I unpacked the rotisserie today and went to install it. The instructions say to connect the one peice of the left of the grill and secure it with 2 screws and 2 bolts.
However, there are no bolts. I was able to connect it with the 2 screws, but there were no bolts to tighten from the inside.

The bolts aren't supplied and aren't needed. The directions have not been changed since they added the threaded holes for the screws. As for the temps, I think we all have agreed that there is no high and low, though most of us have grills that show high and low on the rotisserie. It is actually on and off and it seems that they fixed the labeling on yours so that it isn't confusing. Of course, it is confusing to people reading this board but don't worry. As for the post above yours, well they just don't realize that changing the rotiss temp doesn't actually do anything

It's not major, but I get about a 25 degree diff. from low to high with the rotiss.
Of course it's all relative, and not entirely accurate, since the chicken is in the way, and I'm reading the hood thermomemter. I figured the temp diff was more at the bird than at the hood guage.
-r

This looks like the rotisserie ? and answer place so here goes. I got the J.A. /S.S. rotisserie for my 3 burner for Christmas. It is ve------ry slow. Does anyone know the out of the box rpm for this thing before I take it back? (EMPTY/NO COUNTER BALANCE)

Busterman,

The rotisserie on my Jenn-Air 3 burner turns at at a rate of 1 revolution per minute.

Max

Thanks , I used the rot. for the the first time with a pre-smoked ham. I had promised my newly married daughter one for her first New Year dinner at her new home.
It worked out pretty well,a little dark on the outside but very tasty.
Injected with Toney's maple/praline injector overnight. (~6lbs.) Basted with honey after placeing on the grill.
Cooked indirect in middle w/outside burners on low-med, (NO GRATES)
to internal temp of ~148f. (about 3 hrs.)
Sprinkled with turbined sugar ,turned on the IR for ~5-10 min . to carmalize.
Very messy but was worth it.Thats it.