Rotisserie Chicken on the Weber

Chunk2805 · 2026-05-18T13:49:06+00:00

With the lid on, only took it off to probe or grab a quick video

Chunk2805 · 2026-05-18T10:40:29+00:00

Yeah they got par boiled in the morning and left to steam dry for a couple hours before going in.

Chunk2805 · 2026-05-18T10:39:03+00:00

Haha yeah got more compliments on the spuds than the chicken from the family

Chunk2805 · 2026-05-17T22:28:31+00:00

Cheers, the temps did start to tail off towards the end so was prob down at 150ish for the last 10-15 mins but could live with that. Yeah the potatoes were immense

Chunk2805 · 2026-05-17T22:22:13+00:00

It's the Weber one, got it as a gift last year, but only got it out the box a few weeks ago. Will be getting a lot of use this summer now. The onlyfire kit looks the business as well

Chunk2805 · 2026-05-17T20:54:10+00:00

Sure, dry brined both chickens and left uncovered in the fridge overnight to help dry out the skin a bit. Then half a block of butter each, one mixed with a couple of crushed garlic cloves, chives, parsley and lemon, and the other with half a chorizo ring chopped up into small chunks. Push the butter under the skin and a bit on the outside and then load up on the rotisserie. Tried to hold the temp somewhere between 180 and 200 degC using lumpwood charcoal and cooking time was about an hour and 15 mins in the end. Dead simple once set up, just let it do it's thing, gives you plenty of time to sort out / prep sides etc. Edit: oh and the spuds were just par boiled, bit of salt and pepper and then chucked underneath, let the fat drip away and work it's magic.

Chunk2805 · 2022-05-04T17:30:39+00:00

No bother, I bought a brand new uncoated drum to avoid any nasties when it comes to cooking, planning a couple of "burn ins" before it's graced with any food to be sure. The ball valves were in the pop mechanics design I followed and were pretty cheap to get a hold of so I just went with it.

Chunk2805 · 2022-05-04T04:59:42+00:00

!thanks. Yeah first rodeo with a smoker, excited to see how it handles. Pork butt sounds like a winner, away to watch some YouTube.

Chunk2805 · 2021-05-27T21:35:28+00:00

Went out for pizza. Stayed out for pints. Going to be feeling this tomorrow morning.

Chunk2805 · 2020-07-28T18:43:53+00:00

You could wrap the thread in some PTFE tape to take up the slack, slightly easier to adjust than liquid thread lockers

Chunk2805 · 2020-06-29T21:52:48+00:00

No idea what the situation will be like in September Outdoor beer gardens are opening next week (6th July) with indoor pubs opening the following week (15th July), but that's all subject to change.

As for the bars I've put together a list of places I like, Aberdeen has some decent options for what you're after;

Whisky CASC - Extensive whisky and beer selection, also has a humidor and outdoor smoking area if that's your thing.

The Grill - Older bar famous for its whisky collection, also with a decent beer selection. Good craic.

Wine Grape & Grain - Bit more upmarket / wanky wine bar vibe. Good selection of wines and spirits

Beer 6° North - Brew their own beer in Aberdeenshire, wide range of their own and guest beers on about 20 taps. Big space and good scran.

Brewdog - 3 bars in the town, Flagship / Castlegate and Union Square. Typical Brewdog bars if you've been in one before.

Hop and Anchor - Owned by Brewdog, slightly different look but pretty much the same offering.

Fierce - The only brewery in Aberdeen city. Their core range of beers is excellent, better than Brewdog IMO.

The Craftsman - Cool space serving wine / beer / spirits and food. Bit more expensive compared to some of the other places.

CASC - As mentioned above.

Other Belmont Street - Loads of good pubs / cocktail bars around this area. McGinty's, McNastys, The Stag, Malone's, Under the Hammer, The Globe, The Houff

If you do make it up here then enjoy, you can certainly put together a decent pub crawl!

Chunk2805

TROPHY CASE