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Hi, I bought a Napoleon 3 burner BBQ with the rear infrared burner and rotisserie (Model LE485RSB) about ten months ago. All good except I can't seem to get it right using the rotisserie and I need some advice.
Twice I have tried cooking a chicken this way and both times the bird has been cooked nicely through but the skin has not crisped up, or even browned that much to be honest. I used the recommended way of only using the rear infrared burner. The temp gauge showed it as heating upp the inside at around 450 degs (230 celcius) and it was left on high. There was definately enough heat coming off it and the bird was sitting right in front of the ceramic tiles. The last one weighed about 4 lbs and I cooked it for about 100 mins.
With that internal temp, I don't think I need to use the main burners as well. Can anyone tell me what I am doing wrong?
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