what is the total cooking area using all 4 racks ? I will be doing a larger party, and I need to know how many chicken leg quarters I can smoke at one time and approx time involved to smoke the leg quarters on all 4 racks. Thanks for any help on this...
244713
The smoker comes with 4 racks, each rack will hold ~6 leg quarters. You will need to rotate them occasionally. Also purchase a small 8" iron skillet to hold your chips as the chip container that comes with it is inadequate. I also purchased a firebox rope kit to help seal the door. This helps control heat loss through the door seam. Not sure on smoking time for leg quarters as I have not smoked them, but it will depend on the temp. you smoke them at. I can get mine up to around 350 f without a problem with the rope gasket (fire box gasket).
2191623
I cooked a 5 lb hen at 425 for the first hour and finished for the next 45 minutes at 400. Done and tested 180F in the thigh, 'dark meat takes the longest and this is where you test for doneness'. I brined the bird and it was perfectly done and juicy. Don't overcook or your chickens will be dry. Rest it for at least 10 minutes wrapped in foil before slicing to keep the juices from flowing out. Don't pay over the Companies price. Which is just around 200 dollars. Also I have been wanting one of these Cuisinart rotisseries for my daughter. Called the company and they plan on having them back on the market for around Christmas this year.
263678
No you can't use the grill inside.To much smoke when cooking will cause your smoke alarm to ring. The weight limit varies. The manuel states 2 whole 1/2-3 lbs.,turkey whole 8-12 lbs. I don't know I have tried 1 whole chicken. I found when it's too much weigth the rotisserie drops. I might have done something wrong. I hope this helps.
992533
I just smoked two full racks a couple of weekends ago. I used a Weber rib rack on the lower grill, and this held 3 half-racks upright, and I laid the last half rack flat on the upper grill. All were spaced far enough apart to get smoked and came out great. You could probably use another rib rack on the upper grill to get 3+ full racks done, but it'll be a tight fit at that point.
1135451
I love my big boss but I found to cook chicken in it I coat it with Italian dressing and it cooks great, threw out the oil sprayer, didn't do a thing for anything, need some olive oil, but not very much, also found if I cooked things about 25 degrees more than recipe it helped, does a great job on pork chops, use it almost every day, good luck
404348
I think the space is pretty tight for roasting a whole chicken. The top of the chicken would be too close to the heating elements, causing uneven browning. Even cutting the whole chicken into pieces would overcrowd the roasting pan. The size is more ideal for roasting 2 bone in chicken breast halves or several chicken leg/thigh pieces. Cutting a whole chicken in half would also work better.
974611
Hi,I am in seach of a good countertop oven to use mostly for the rotisserie feature and for meat, pork and not chicken - most reviews focus on baking and chicken. Would you have any specific suggestions or just features/ qualities that I need to look for? I take it that convection would be big deal here. I see a lot of complaints about how flimsy the applicances look and the external heating... Any help will be appreciated, thanks!
254408
If you spatchcock (split) the turkey (search it online) you can easily smoke the Turkey. I did a 22 lb Turkey and it works great. I put the water pan below and put the rack on the tray directly and not on the shelf. By splitting it along the backbone and laying it flat like that you should have plenty of space for a Turkey of almost any size. While I smoked it I cooked the rest of the stuffing and such below in the pizza chamber. https://www.youtube.com/user/EcoQue
398630
I have cooked 4 whole chickens cut in half and hanging. Took about 5 hours. Hung three racks of rubs. Lots more room. Took 4 hours. The website shows how to hang a turkey.
2244023
I cooked an 8 lb whole chicken... and that looked to be about the max size... however, I will be giving my ronco rotisserie away as it is too much hassle with the clean up... I'd rather just grill the chicken... or whatever
1323585
Plenty of room! I use a rack for the ribs so that they stand up during the smoking process. Smoke them at 200 degrees or less. Great recipes on Google...
1090656
I would go with the 18 1/2 just for extra room. A small turkey like you would deep fry would probably be ok but anything larger and you might not get great airflow around the bird. Beer can chicken fits nicely- baby back ribs have to be cut in half and each one placed on a separate rack to fit. Nice little smoker to learn on and cook for small groups.
156312
I used mine tonight and used 4 burners and I actually had the burners to high. I dried my chicken to much.
747690
I agree with all the above comments. Its a learning process versus other BBQ but it is worth spending time learning how to make it work . I have been using mine for over a year and it keeps surprising me as wooooo this is good bbq. Easiest is steaks and hardest to do is chicken but once you get the wood/air/fan speed level combination the concept is amazing. I quit using my other barbecues. That's how good this is. (for example 2 faux filet Costco quality is about 10min of use from the start of the BBQ using 1 or 2 pcs of wood)
2191624
I cooked a 5 lb hen at 425 for the first hour and finished for the next 45 minutes at 400. Done and tested 180F in the thigh, 'dark meat takes the longest and this is where you test for doneness'. I brined the bird and it was perfectly done and juicy. Don't overcook or your chickens will be dry. Rest it for at least 10 minutes wrapped in foil before slicing to keep the juices from flowing out.Don't pay over the Companies price. Which is just around 200 dollars.Also I have been wanting one of these Cuisinart rotisseries for my daughter. Called the company and they plan on having them back on the market for around Christmas this year. I cooked a 5 lb hen at 425 for the first hour and finished for the next 45 minutes at 400. Done and tested 180F in the thigh, 'dark meat takes the longest and this is where you test for doneness'. I brined the bird and it was perfectly done and juicy. Don't overcook or your chickens will be dry. Rest it for at least 10 minutes wrapped in foil before slicing to keep the juices from flowing out.Don't pay over the Companies price. Which is just around 200 dollars.Also I have been wanting one of these Cuisinart rotisseries for my daughter. Called the company and they plan on having... » Read More I cooked a 5 lb hen at 425 for the first hour and finished for the next 45 minutes at 400. Done and tested 180F in the thigh, 'dark meat takes the longest and this is where you test for doneness'. I brined the bird and it was perfectly done and juicy. Don't overcook or your chickens will be dry. Rest it for at least 10 minutes wrapped in foil before slicing to keep the juices from flowing out.Don't pay over the Companies price. Which is just around 200 dollars.Also I have been wanting one of these Cuisinart rotisseries for my daughter. Called the company and they plan on having them back on the market for around Christmas this year. « Show Less
2231778
I have placed a 12lb turkey and a 10lb ham on one rack and it worked just fine. I don't see you over loading the racks while leaving air space around the meat for smoke. I hope you enjoy yours as much as me and my family has enjoyed ours.
1195722
Aely. In fact I am going to have dry rub chicken on the grill tomorrow. I did a marinated chicken a while ago. Both were just great. I try to make extra servings so I can use the left overs for another meal. or make the salads (such as chicken salad for sandwiches during the week). It is much less expensive than to buy cold cuts, much better flavor. and more healthy.Good luck. Jj