Cooking perfect chicken or turkey with the Rib Pro

For best results, marinate or season your meat for 24 hrs prior to cooking.

STEP 1

Place adjustable coal grate to lower level in the Rib Pro.  Load and light 7-9 lb. of charcoal.  Let the coals burn to near white and spread into an even layer.  Coat spit and chicken/turkey spikes with cooking spray for easy removal and cleanup.

STEP 2

Clip the first chicken/turkey spike onto the spit.  Slide the whole bird onto spit and secure onto first spike.  Slide the second spike down the spit and into the top of the bird.  For neat, even cooking, secure the wings and legs with cotton twine.

STEP 3

Lift unit off of spit holder and place onto chain drive.  Turn on rotisserie motor.  Make sure teeth of spit are engaged with chain drive and the spit is rotating. 

STEP 4

Close lid and adjust dampers to bring grill temperature up to 325-375 degrees. 

To increase temperature: Open bottom vent and close hood vent.

To decrease temperature: Close bottom vent and open hood vent.

NOTE: avoid opening lid!  Consistent temperature will insure even cooking.

STEP 5

Add charcoal as needed every 30-45 minutes to keep temperature consistent.  Turkeys require an additional 4-5 lbs. of charcoal through the cooking process.  Use a meat thermometer to attain 180 degree internal temperature in thickest part of bird.

STEP 6

Remove the spit by the cool-touch handles and place on a meat tray.  Use hand protection to remove the chicken/turkey spikes and birds-they will be hot!

Unload the basket and carve up the bird as desired.  Don't forget the napkins!

Click on the images below for pictures and RIB PRO grilling tips