Why are Swiss Chalet(done on rotisserie)much better than the
rotisserie chicken you get at the supermarket(which are very bland
btw)? Both used gas fired rotisserie ovens? The best rotisserie I
ever had was in Edmonton at a restaurant that no longer exists. It
was called 'The Rotisserie' and featured chicken done on the spit in a
lump charcoal burning pit or oven as it were. They also had a chalet
style dipping sauce. Why they went broke, I don't know. Their ribs
were also outstanding. Slow smoked in a smoke/cooker for 5 hours.
Smoked meat done on site as well.