Yes, side burner. Very easy to collect drippings whether I use it for fowl or beef roasts or pork. What I’ve been using for the last ~ 16 years is a Weber Summit 670 grill with the rotisserie burner on the back side and (of course) the rotisserie turner motor. It no longer ignites on its own (I suppose I could fix that - maybe) but a hand-held lighter does the job well enough. This one has caused me some repair problems because they revamped the thing in 2009 and a lot of the parts (including even regular burner tubes) don’t fit as between my 2008 and the then-on from 2009 model parts.
Back when Whole Foods in my ‘hood was Fresh Fields, their rotisserie chicken was right off the spit - into a paper bag. Skin crispy. Whole Foods degraded the process, and Amazon has killed it. They’re now encased in plastic and on a steam table- if you’re lucky. Otherwise, they’re in the cold case. The one thing I liked about Whole Foods rotisserie chicken is that they weren’t pretreated with saline solution. You could get them “naked” if you wanted; otherwise covered in herbs. So they weren’t slimy and didn’t taste like sliced deli meat.
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Aha! As a Summit guru, maybe you can help me!
I have a Summit 420 to which I’ve already added the rotisserie bracket, motor and spit/forks. Do you know the part number for the right rotisserie burner? I think I’ll just use a separate bottle, regulator and valve, or scab off of the side burner.
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I like WF organic rotisserie chickens, most of the time about ½ the skin is crispy enough for me. I chop up the meat and this is what I feed my cat (I place in ziplocks and some gets frozen.)
If they are out, I roast an organic chicken for her.
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Wish I’d thought of that. I don’t know about the difference between the 670 (2008) and the 420 (whichever year you got it) but for the old 670, IIRC, the gas line from the side burner ran toward and fed the infrared rotisserie burner. But I’m in a humid climate and couldn’t get the box apart without breaking it (cabinet is rusted to hell and gone), and I lost a lot of skin running the flex line (regulator area to main burners) and hard lines (to the side burner and the side-mounted rotisserie burner) through the existing fora. Your idea is frankly simpler and more direct.
I don’t know the part number for the rotisserie burner - I’d assume the 420 is about 12-ish inches shorter than for the 670, so it wouldn’t be the same anyway. I’m not 100% certain, but I think I found the parts to refurb my pre-2009 Summit at www.ereplacementparts.com. Some of the burners were not exact matches, by the way, but I could mod to fit with just a drill.
Well, tonight’s attempt wasn’t the GOAT. The skin on top crisped up a bit, but I had hoped for more color and … well, the kind of consistency I achieve when I roast thighs. Maybe the temp (350) wasn’t high enough, I don’t know. Maybe I shoulda used a cast iron pan instead of a v-rack - I don’t know.
That said, the meat was flavorful and juicy. But the crispy skin is kinda at least 50% of my enjoyment.
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That chicken looks great, nice breasts!
Try Marcella Hazan’s recipe next. It’s so easy, you only turn the chicken once, for last 20 minutes you change from 350° to 400°.
I forgot to mention earlier: the cold leftovers the next day are still delicious, not dry.
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Thanks. It looks like the parts are about $200, but I may have a thermocouple laying around.
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Still looks good to me, esp given as you reported, the “meat was flavorful and juicy”.
I’d eat that any day of the week, and, as they say, “twice on Sunday”.
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You can always peel off that breast skin and fry it up for chicharrones.
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It sits in a V rack. In a pinch I’ve done it with tinfoil balls
And yes…same temp all the way…at 400…editing my earlier post!
Or bury it in a sarcophagus of Flock.
Moist trumps crisp.
The breast and thighs got crispy. The bird has been dismantled meanwhile, and the skin discarded. Lots of flavorful meat left 
I’ll get my crispy skin fix next time I roast thighs.
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It looks so big … 5 lbs?
My sister buys them. I don’t necessarily find them to be dried out, but there’s definitely an overcooked, almost powdery mouthfeel, especially on the white meat. Yuck. I tried one from the local grocery here many years back and it was the same - yuck.
I’ve never tried Costco’s. Wonder if they could be accused of price dumping? Seems like they’re several dollars below most competitors. But I’ve not had a membership in almost 30 years (not location convenient). There’s now a new one closer and I took my MIL a few times, but I can’t stand being in that kind of crowd.
Maybe there’s some kind of busy-ness tracker website to tell you best day and time to go, like for Disney? Haha.
Nope, just a cute lil 3lbs. Still plenty for two, of course.
Membership isn’t required to buy Rx. A friend was buying one med at CVS for $39. She now gets the exact same thing at Costco for $7.
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The last half hour before it closes on weekdays. This is also a good time to shop at other grocery stores
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2 of the 3 recipes discussed were mentioned in this thread.
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Thx. Bookmarked for next time.
