Primo Smoked Rotisserie Whole Chicken
Proudly sponsored by Primo Ceramic Grills. As you know, I love my Primo XL 400 because it is easy to control the temperature making every dish that I grill or smoke taste delish! And rotisserie chicken on the Primo....well read on!
Delightfully moist, with a light mesquite flavor, smoked rotisserie chicken has to be one of the easiest proteins to cook on my Primo Grill XL Grill! So much so, I always smoke two chickens, and I do that frequently.
How to Use the Primo Grill Rotisserie Attachment
It’s so simple! Set the rotisserie frame on the face of the grill so that the Primo logo is centered in the front. Thread one tine (rotisserie fork) on the spit rod with the forks pointed toward the center of the rod. Lightly tighten the screw on the tine a few inches from the end of the spit rod. You can readjust the location of the tines after the meat goes on. For two chickens the screws securing the tines will be about 1-inch from each end of the spit rod.
Attach the motor mounting bracket to the right side of the base frame with the 3 screws/nuts that are provided. Of course, securing the screws for the bracket mount onto the motor is a one time step. Then clip the motor on the base on the right side of your grill. The motor slides on and off the bracket with ease.
Prepare the Primo Grill to the temperature you desire. For whole chicken I aim at 275°F to 300°F. Plug the rotisserie motor into an electrical socket. Place prepared chickens onto the spit rod and tighten the screws on the tines to secure chicken. Insert the spit rod with the chickens into the motor, and let her spin! BTW the Primo Grill Rotisserie runs on conventional 120V, and has an easy on and off switch.
TO LEARN MORE HEAD to PRIMO GRILL UNIVERSITY
Primo Grill Rotisserie Tips:
1. The cook only takes 1 1/2 to 2 hours so you don’t want a huge hot bed of coals like you would for an 8-hour cook.
2. The vents have to be adjusted differently when using a Primo Grill’s Rotisserie Attachment. Why you may ask? The hood does not seal tight due to the attachment. Remember air fuels fire. The added open air vents that the rotisserie attachment creates is enough to increase the heat under the hood. My bottom vent was only open 1/8-inch as was the daisy vent.
3. That added air, feeding the fire, is why I suggest less lump charcoal than during a cook when the Primo Grill’s hood is sealed tight.
4. Always remove the motor after using the rotisserie and store it inside your home.
5. After a cook, I immediately remove the rotisserie frame from my Primo Grill, and seal the vents tight, in order to save the lump charcoal for another cook.
Don’t worry, with a little practice cooking with a Primo Grill rotisserie will become easy, and you will understand the air flow. In no time at all you will become a master at Rotisserie Chicken, Pork, and Beef….heck toss a pineapple on there as well.
PRIMO ROTISSERIE IS THE QUIETEST ROTISSERIE MOTOR I’VE EVER WORKED WITH!!!
What Can Be Smoked on a Primo Grill Rotisserie
The Primo Grill’s Rotisserie Attachment will open up a whole new world of smoking scrumptious meats and produce. Whole Chickens is my go to but a pork loin roast will be outstanding in moisture and flavor. Bone-In Beef Roasts are idea too and let’s not forget a Rotisserie Holiday Turkey!
And once you feel confident in running the Primo Grill Rotisserie there are other fun Primo Rotisserie attachments to play with. Just last night, I used the Primo Rotisserie 3-Sided Basket and smoked up the most tender and flavorful top sirloin, mushrooms, and onions.
Do You Need To Brine
I prefer a dry rub and a few smoking chunks to add flavor to my smoked rotisserie chickens. Personally, I feel as though a brine changes the texture of the chicken meat in a non-favorable way. If you are a brine lover, a brine will add a touch of salty flavor but I can do that with chicken rub and salt.
One way to keep moisture in your smoked rotisserie chicken is to not overcook! Sounds simple but somehow we are still programmed to remove chicken from a grill at 165°F. I’m here to remind you to remove the chicken once the center of the breasts hits 160F then rest the bird. Resting smoked whole chicken is the best way to retain all of that juice.
Equally as important is to cook the chicken at a low temperature 275 to 300F during the first hour. Remove the chicken from the grill but not from the rotisserie rod, and increase the heat up to 400°F-425°F. Place the chicken on the split rod back into the rotisserie motor and give those birds a fire kiss …or at least increase heat to crisp the skin.
What Smoking Wood Chunks are Good for Chicken
I use 2-3 smoking wood chunks as the Primo Lump Charcoal is turning shades of gray. The wood chunks that I enjoy with chicken are mesquite, peach, pecan, and cherry.
Should A Drip Pan Be Used When Smoking Whole Chicken
I use a drip pan under the rotisserie chicken when I want to cook something else, at the same time, like potatoes or onions. Just remember if you add water to that drip pan you add moisture to the chicken skin.
It is a give and take! If I want juice drippings and cooked veggies I add a cup of water, willingly accepting the fact the skin will not be as crisp unless I allow it extra time at the end, over a hot fire, with the drip pan removed. Some cooks, rightfully so, will state no drip pan if you want the crispiest skin.
When I cooked today’s chicken I increased the heat to 400°F and the skin was so flavorful and delicious to eat. And best of all, the 2 rotisserie chickens were the moistest rotisserie chickens I have made over gas or live fire. Amazing! Thanks to #PrimoGrills for developing such an efficient ceramic grill. And I love that the grills are made in America!
Smoke 2 Chickens Not One
Flat out, chickens are so inexpensive. I always wait until whole chickens drop to 99-cents a pound, and then buy 2. So in the end 8 pounds of cooked chicken meat will cost about $10.00. And leftover chicken is one of the easiest proteins to use in leftover dishes. Think: chicken enchiladas, chicken lasagna, quick chicken and veggie stir-fry, chicken soup, chicken salad….it’s like Forests Gumps shrimp…the recipes are endless.
I hope chicken goes on sale in your town soon because Primo’s Rotisserie Chicken is economical, versatile, and scrumptious!
What Attachments Does Primo Grill Offer
Primo Grills has come out with lots of new accessories over the last few years. To name a few:
Still hungry for chicken? Check out my other smoky Primo Chicken Recipes!
Need more drool-worthy Primo recipe ideas?
Primo Smoked Rotisserie Whole Chicken
Prep Time 15m. Cook Time 1h 45m. Category Poultry
Yield: 1 whole chicken feeds 5 servings 2 whole chickens feed 10 servings
Primo Smoked Rotisserie Whole Chicken
2 (4-6 pounds) whole chicken
6 tablespoons Primo Chicken Tickler Seasoning & Dry Rub
Remove the grill racks. Set up the Primo Rotisserie. Heat the grill to 300°F. Add some cherry wood chunks or chips for smokiness. Adjust vents (about 1/8-inch open) to maintain 275° to 300°F heat.
Use butcher twine to truss the legs together and secure the wing tips. Push the spit rod through the chicken cavity. Position the chickens on the center of the spit rod, and slide the rotisserie forks into the chicken with a gentle push. Tighten the screws on the tines. Once the chickens are secure on the spit rod, place the chicken on top of an aluminum pan or any deep long pan and generously season. Tip: Mounting the chicken on top of a deep pan before seasoning makes it so the seasoning does not rub off. When seasoned chicken skin sits on a work surface it rubs off!
Insert the spit rod with chicken into the rotisserie motor. Start the motor and close the lid. Roast for about 60-75 minutes or until the chicken is 145°F to 150°F. Remove the spit rod with chicken while increasing the grill’s internal temperature. Open bottom and top vents and increase the heat to 400°F. Insert the spit rod with the chicken back into the rotisserie motor. Close the lid. Adjust the vents to keep within 400°F and 425°F.
Fire roast the chickens for about 15 minutes or until the internal temperature of the chicken breast reaches 160°F. Rest chicken on rod for 15 minutes before removing the spit rod. If possible, rest the chicken another 15 minutes before serving. Slice and enjoy!
*Refrigerate leftover chicken within 1 hour.