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In order to do some information gathering for the turkey I am going to smoke on the UDS rotisserie this Saturday, I decided to sacrifice some chicken things to the fire gods. The purpose was a test run at getting the drum up to (but not horifficly past 
) 350° and keeping it there with the rotiss ring on.
So, here are the thighs in the rotiss basket . . .
One tray of them fits quite nicely in the basket.
Went with pretty simple seasoning -- coarse ground black pepper, salt, onion powder and garlic powder. Pulled the skin back to get the seasoning on the meat and then flipped and did the other side.
Since I was only doing a small batch of thighs, I used the small ring in the charcoal basket and filled the basket only about 1/4 full. Lit 10 briquettes, dumped them in the charcoal basket and let the drum come up to temp fairly slow. I put one cap on at 200° the other cap on at 250° and left the valve open. It settle in at 300° so I put the basket on. After the initial spike and settle down, it was chugging along at about 310° which was somewhat surprising so I started opening up caps. Had both caps off and it was running around 350ish after about 20 minutes. I was kind of surprised. I didn't think I would have to open the valves all the way to get it up there.
Here are the thighs after about 45 minutes.
I let 'em go about an hour and 15 then removed the lid to brush on a little Sweet Baby Rays. I left the valves open while I did this thinking the temp would shoot up close to 400° and it would crisp up the skin real nice.
Well the temp only came up to around 340° and then slowly started to fall. Shortly thereafter I was having trouble keeping it at 300°. It appeared that my smallish load of fuel was really starting to wane which was inconvenient since dinnertime was fast approaching. Oops, forgot my own recommendation which is start with more fuel than you'll think you'll need.
So, after an hour and 45 I took them off.
Poked them with the Thermapen and they were high 150s and low 160s. Crap!! Oh well into the , um, er, oven they went for about 30 minutes.
After they came out of the oven, they were delicious though and we proceeded to
But . . . from an information gathering point of view, it was good. I will start with a MUCH fuller basket with the large ring instead of the small ring. It'll be interesting to see what the drum can do with a 12 pound turkey in there. Got some butchers twine so I can properly truss the legs and wings and am looking forward to it. Right now it is in the neighbor's freezer froze solid. I'll get it out on Tuesday evening for it's Saturday date with the drum.
Thanks for listening to me ramble.
Dave
) 350° and keeping it there with the rotiss ring on.So, here are the thighs in the rotiss basket . . .
One tray of them fits quite nicely in the basket.
Went with pretty simple seasoning -- coarse ground black pepper, salt, onion powder and garlic powder. Pulled the skin back to get the seasoning on the meat and then flipped and did the other side.Since I was only doing a small batch of thighs, I used the small ring in the charcoal basket and filled the basket only about 1/4 full. Lit 10 briquettes, dumped them in the charcoal basket and let the drum come up to temp fairly slow. I put one cap on at 200° the other cap on at 250° and left the valve open. It settle in at 300° so I put the basket on. After the initial spike and settle down, it was chugging along at about 310° which was somewhat surprising so I started opening up caps. Had both caps off and it was running around 350ish after about 20 minutes. I was kind of surprised. I didn't think I would have to open the valves all the way to get it up there.
Here are the thighs after about 45 minutes.
I let 'em go about an hour and 15 then removed the lid to brush on a little Sweet Baby Rays. I left the valves open while I did this thinking the temp would shoot up close to 400° and it would crisp up the skin real nice.
Well the temp only came up to around 340° and then slowly started to fall. Shortly thereafter I was having trouble keeping it at 300°. It appeared that my smallish load of fuel was really starting to wane which was inconvenient since dinnertime was fast approaching. Oops, forgot my own recommendation which is start with more fuel than you'll think you'll need.
So, after an hour and 45 I took them off.
Poked them with the Thermapen and they were high 150s and low 160s. Crap!! Oh well into the , um, er, oven they went for about 30 minutes.
After they came out of the oven, they were delicious though and we proceeded to
But . . . from an information gathering point of view, it was good.
I will start with a MUCH fuller basket with the large ring instead of the small ring. It'll be interesting to see what the drum can do with a 12 pound turkey in there. Got some butchers twine so I can properly truss the legs and wings and am looking forward to it. Right now it is in the neighbor's freezer froze solid. I'll get it out on Tuesday evening for it's Saturday date with the drum.Thanks for listening to me ramble.
Dave
" -- 
I figure somewhere between 3 and 4 hours if I can keep it at 350°. I'll probably start checking it at 3 and 1/2 hours and go from there.
![](http://weathersticker.wunderground.com/weathersticker/bigwx_cond/language/www/US/CA/Apple_Valley.gif")
It will be on my Christmas list as well -- along with the Rytek Kutas book and Peace, Love, and BBQ. Don't know what I'll end up getting for Christmas but my birthday is in February so I can always try again.
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