Cool! Just to understand: side fires at medium level, central fires at low level (such a direct/indirect mix configuration). Is it correct? How long did it take to reach the correct internal temperature?
Man, it is such a custom process. Basically, yes side burners on medium and I've even gone to zero on the burners getting the fat dripped on them. The problem is when the fat drips and catches fire it can get runaway quickly and turn your rotisserie chicken into carbon. I'd recommend manning your first attempt closely, good reason to drink a six pack LOL. I cook to temperature, not time, so I don't pay close attention to time. But if you wanted to pin me down to a number it is probably around 1:15. This is also dramatically impacted by the size of the chicken, which does vary greatly. I'd say a good gauge is around 13 mins/pound and checking the temps with a good gauge. This is my go to gauge: amzn.to/46q4fMf
@@TeachaMantoFish For sure I'll go for the six pack 😉... but anyway, I agree with you about cooking watching the internal temperature instead of the timing. Thanks. Greeting from Venice, Italy
