The best way to check the perfect height for spit roasting is by using the 5 to 8 second rule. It is a pretty simple concept, you should be able to hold your hand 5 to 8 seconds above the fuel source without burning your hand.
Select spit location, for any foods that require more than an hour indirect heat is best, to achieve this position the spit just to the side of the fire- this way we will be roasting and not grilling. Position ideally a medium heat distance (able to hold hand there 3-4 seconds comfortably) from the fire.
The average speed that a rotisserie motor turns is between 3 and 6 RPM (revolutions per minute). Rotisserie cooking is also great as it uses less heat, cooking foods lower and slower.
Some rotisseries allow you to adjust the rotating speed of the spit. A speed setting of 4 to 6 rpm (revolutions per minute) is good for cooking smaller meats like chicken, ribs, etc. A lower speed, from 1 to 3 rpm, is best for larger items like a whole pig.
Whatever you decide to cook on your rotisserie, get it situated in your grill before turning on any burners, especially if it's the infrared burner. Keep the lid closed for most of the cook, opening only to baste your food every 45 minutes or so.
White meat is best cooked to a pull temp of about 157°F (69°C) so that it doesn't dry out, but thigh and leg meat is better around 175°F (79°C) or higher. While that wide temperature difference may not always be achievable, there is a trick that we can use to get quite close: ice the breasts.
No matter if you're cooking with charcoal or gas, set your grill up for low-medium, indirect heat and aim for a temperature of 180-200°C. Attach your rotisserie motor, mount the spit and get roasting!
What is the correct internal temperature of cooked chicken? All parts of the chicken (internal and external) need to reach a steady temperature of 75°C to be eaten safely. This also includes any stuffing, wings, and legs. There are several ways to test the internal and external temperature of cooked chicken.
This mode uses heat radiated from the upper element and the food is slowly turned on a skewer in the center of the oven. This allows food to receive equal heat on all sides. The rotisserie mode is best suited for cooking large pieces of meat (such as a whole chicken, turkey, or a large roast).
Use your favorite preserves, chutney, barbecue sauce, or build your own thick and sticky concoction to coat the bird with. Think honey and lemon or brown sugar and soy sauce; just be mindful of how much salt the glaze contains as most store-bought rotisserie chickens are already seasoned with salt.
It is a pretty simple concept, you should be able to hold your hand 5 to 8 seconds above the fuel source without burning your hand. That is the ideal height that the meat should be above the hot BBQ lump charcoal to achieve a perfect balance between a flavoursome crust as well as being cooked right through.
Bacteria grows at temperatures between 40 and 140 degrees Fahrenheit. If the temperature of your chicken drops below 140 -- it's in a "danger zone" and the bird could be unsafe to eat after just four hours.
Charcoal is a great choice for those who love smokey flavours throughout their food, while wood fired provides more aromatic flavours. You can also spit roast food over a gas heat source.
Cooking times will vary when cooking a chicken on a rotisserie. It will depend upon the size of your chicken and the heat of your BBQ. If you can maintain a constant temperature of 350 to 375 degrees F it should take roughly an hour to an hour and a half to cook.
Secure the roast on a spit and roast over direct heat, lid closed, at 325F (at the dome), for about 1 1/2 hours, until desired doneness. I pulled my roast at 130F internal temperature for medium well doneness. Add a couple of chunks of wood for some color and smoky flavor in your grill.
To Cook on a Rotisserie
Center the chicken on a rotisserie spit. If using a grill rotisserie, preheat to medium heat, 350°F. (see notes for oven directions). Cook chicken for 18-22 minutes per pound, or until the chicken reaches 165°F on a meat thermometer. A 3.5lb chicken will cook for 60-80 minutes.
Remove the rotisserie chicken from the packaging and place it in an oven-safe dish. To keep the chicken moist, pour a cup of chicken broth into the bottom of the dish. Cover the dish with tin foil and place it in the oven.
If you plan to rotisserie a turkey, you will want to make sure that you have a drip pan underneath it. In order to make the drip pan fit you might need to remove the grate and put the drip pan on the flavorizer bars right underneath the turkey.
The danger zone for cooked chicken is between 40 and 140 degrees. And though it's not recommended, a rotisserie chicken can stay at room temperature for up to 4 hours. After this, you'll either need to reheat the chicken to an internal temperature of 165 or place it in the refrigerator or freezer.