Rotissiere How-To

rgaylard (rgaylard1) Writes:

"I've just purchased a Nexgrill Classic from Costco. It has the rotissiere and the infrared (?) burner on it...what else do you call that thing mounted in the back above the grates? I love rotissiere chicken from the grocery stores and the like but want to do my own at home. I've done beer-can chicken in the oven (inside the house) and on my new grill. The one I did on the grill was superior. I loved it. I need to work on the seasoning of the bird but it was well done and moist without being undercooked. Anyway, back to the rotissiere, the book that came with the grill leaves a lot to be desired (as I've read in a few discussion groups online already). So, I'm not really sure what to expect in terms of how long does it take to cook, etc.

Do you set that "special" burner on high, medium, low? Do you turn on any other burners to establish a level of heat? Do you use a drip pan? How long would a 5 - 6 pound chicken take? What if I had two chicken's on the spit? What's the proper way to skewer the bird(s)?"