LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksbur...
Good morning all!
I am going to spin a pair of 5 lb. whole chickens this afternoon. I am still quite inexperienced at this, so I am seeking advice.
My set up is a 22" Weber kettle with the Weber roti kit. I have available the Weber crescent shaped charcoal baskets.
I plan on wet brining the birds about 8 hours, then oiling and seasoning them.
Now come the questions! What is the best way to lash them together since I only have 2 forks? I thought about putting them butt to butt and hooking them together with PBC hooks and putting the forks in the neck ends.
Now the charcoal questions. Is 1/2 chimney of briquettes banked to 1 side going to be enough BTUs for 10 lbs of meat? Or should I do about 3/4 and bank on both sides? Will banking on both sides dry out the meat since the dripping juices don't stay on the meat as long?
Any and all suggestions are greatly appreciated!
I am going to spin a pair of 5 lb. whole chickens this afternoon. I am still quite inexperienced at this, so I am seeking advice.
My set up is a 22" Weber kettle with the Weber roti kit. I have available the Weber crescent shaped charcoal baskets.
I plan on wet brining the birds about 8 hours, then oiling and seasoning them.
Now come the questions! What is the best way to lash them together since I only have 2 forks? I thought about putting them butt to butt and hooking them together with PBC hooks and putting the forks in the neck ends.
Now the charcoal questions. Is 1/2 chimney of briquettes banked to 1 side going to be enough BTUs for 10 lbs of meat? Or should I do about 3/4 and bank on both sides? Will banking on both sides dry out the meat since the dripping juices don't stay on the meat as long?
Any and all suggestions are greatly appreciated!
