Want Rotisserie - Turns out as Smoked Chicken!
I have a simple charcoal circular weber grill. I bought a rotisserie attachment whereby a motor and a rod can turn a chicken over the grill to make rotisserie chicken.
This afternoon I made the chicken, it cooked for about 1.5 hours and was definitely cooked (I read the thermometer) but the wings and legs looks very red and raw... whilst the breast was juicy and looked like normal rotisserie. After reading other articles it seems that I smoked my chicken and overly smoked chicken looks very red and raw when its really cooked.
How can i prevent this again? Should I leave the top off so smoke does stay engulfinh the chicken.. or should I put a drip pan because a lot of flare ups come up from the chicken grease and fat that drip from the chicken to the charcoal brickets?
Any help is appreciated... I was looking for a how-to-rotisserie book or video but can't find any... THanks!