Looks great, Tom! I learned through trial and error, to get the skin crispy, when the temp hits around 160, I open the vents and stoke the coals. Works for me. Took many chickens to figure it out.

Looks great I love watching your videos keep it up thanks for all the info

Well darn, now here's another accessory I can use. I'll be looking into something like this. Thanks Tom. Chicken looks tasty.

You are Awesome Tom, Great Video!!

Great video tom keep it up you're doing great

Great price on that rotisserie, look forward to seeing your improvements to it. It's definitely next on my list of accessories. Thanks for sharing😃

Looked mighty tasty! I love Sam's Club chicken. The best $5 you can spend. I'm going to see if I can find that spice. 👍🏻

Chicken looks amazing...for $80 I might have to try this rotisserie!

Think too much emphasis was put on the stringing...  everything held in place perfectly!! Looked great to me.  Will wait to see when you cook a full chicken again, what adjustments you make to get the skin crispy (if possible) without drying out the meat. Excited to see :)

Direct heat from coals would give you crispy skin. The rotation keeps the juices moving so it doesn’t dry out. Use fewer coals but put them right under the bird. I often cook two chickens at a time on my Weber rotisserie this way.  This is probably my favorite way to cook chicken, the only downside is that you have to tie them up.

I have the Weber rotisserie attachment and it seals tighter so I can go low and slow to get some smoke on it. I will use my weed burner next time to try to get that crispy skin.

Hey Tom, you should check out bbqbook’s vid on rotisserie for Weber. I did it his way and it was an incredible difference. Takes longer, lid off with coals under chicken, but worth a try.

Hey Tom!    I first was excited you got a new rotisserie.....but then I saw which one it was and I said.....Uh Oh!    You figured it out........Big design flaw with that ring!      I do like that it's Stainless!                                                                  
I'll be curious to see how You Mod and save that thing.       I have a cheap fix...and an expensive fix for you. :-)     Good first test run though!

Like the slow and sear video, where do you get plastic trays.
You mentioned the outside temp, do you live in the midwest that's about what it was here around Chicago. Lastly what would you do to crispen the skin. Thanks Tom

I have the exact same equipment, all of it. I have not tried to close the both top and bottom kettle vent with this rotisserie.... Frist time using this rotisserie too high on temp.

Hey Tom, I know this is an older video, but I was wondering if you think this, or any other similar 22" rotisserie setup would work on the new SNS Kettle grill? I have a recipe that I really want to try that requires a rotisserie but I'm hesitant to drop the money for one where I haven't seen anyone use a rotisserie on the SNS yet. Appreciate any feedback you might have!

What if you use the snake method. It would keep the temp down wouldn't it?

Where did you find the Lawry's Rotisserie Seasoning? It's not sold in my local Sam's club and I don't see it available anywhere online.

Skin has to be dry and separated from the meat during cooking to be crispy

Tom try a pork butt, that is amazing!