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smoked chicken - rotisserie or smoker?

post #1 of 5
Thread Starter 

Hey 

Im opening a cafe and want to do smoked rotisserie chicken. Limited experience with a smoker and none with a rotisserie. My question: Is the best way to do this just get a smoker, or is there a professional rotisserie/smoker out there? Would be great to do the chicken fat potatoes under the birds.

Thanks

Iso

post #2 of 5

You can combine them, but they are different things.

 

Smoking - indirect heat.  On a vertical smoker you need heat diffuser between the fire and your food.  On offsets, spend the extra on a reverse flow so it is far from the firebox. It's just like roasting in an oven.  I've even made cupcakes and bread on a smoker.  Aim for like 325-350 for poultry to get the skin to render.

 

Rotisserie - direct heat over the fire and you need it to rotate all the time to cook evenly.  The fats drip right down into the fire and burn making awesome smells.

 

If you do option #1, cooking with indirect heat, the heat source is even already, you don't need to spin.

 

Getting the rotisserie setup is definitely space consuming as far as capacity goes you can't cook as many chickens at a time.  What kind of volume are you thinking?

post #3 of 5
Quote:
Originally Posted by forage View Post
 

Hey 

...... Limited experience with a smoker and none with a rotisserie. My question: Is the best way to do this just get a smoker, or is there a professional rotisserie/smoker out there? ......

Iso

I've been using a Weber Smoky Mountain smoker for going on ten years and love it.  But, volume would be limited on that unit although it works GREAT in a domestic context.  It's been rated as THE best bang for the buck, under $400.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 5
post #5 of 5


@chefbuba, those look like great smokers using pellets of pure wood.  Nothing wrong with that and it appears that good volume can be turned out using them.  Me here in the deep south, I've got a perpetual supply of hickory, pecan and applewood straight off the tree for use in my Weber Smokey Mountain for smaller quantities.

 

:lips:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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