"Andy" > wrote in message ...
> Dasco said...
>
>> Not sure if this is the right newsgroup, but here goes!
>>
>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>> cooking a chicken. Can anyone give me advice on how to go about it? Ie
>> preparation of the chicken, cooking time, temperature etc.
>>
>>
>>
>> Thanks - Dave
>
>
> Dave,
>
> Just baste the bird.

Andy, unless it's a very large piece of meat like a 50 lb pig that can
require cooking 12 hours and, rotisserie cooking needs no basting, the
primary purpose of food rotating while cooking is that's it's self basting,
a chicken self bastes itself perfectly. The most important rule (should be
Law) regarding rotisserie cooking is that one should never leave the the
rotisserie while cooking, not even to ****... gotta find someone to take
your watch or pee in your empty beer bottles. If for whatever reason the
spit quits turning (like the food slips out of balance) won't be more than a
few minutes before the food will incinerate.. someone must be present at all
times to turn off the heat. A rotisserie is the best way to make true bbq
meat, any kind of meat... use low indirect heat and keep it turning... folks
who cook meat stationary don't know what real bbq is.