Rotisserie vs Spatchcock: I Tested Both and Here’s What Happened
Which Chicken Wins on the Kamado?
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Introduction
Rotisserie vs Spatchcock: Same Kamado, Same Time, One Winner
What's up BBQ fans! Today on the patio, we're answering one simple question: rotisserie chicken or spatchcock chicken? Which one are you picking?
History has taught me that if you don't put things side by side and cook them at the same time, it's very hard to remember which is better. I've done it with wrapped versus unwrapped ribs, different brisket techniques and pulled pork. This time, both birds went on the Komodo Kamado 38 together for a direct comparison. Let me walk you through how it went.
The Setup
Both chickens were organic birds from the local grocery store, and one was about half a pound heavier, so they were very close. I cooked both directly over the fire on lump, because all that fat dripping into the coals adds a tremendous amount of flavor. Pro tip: if you're doing this on a Big Green Egg or a Kamado Joe, pull the deflector plates and cook right over the fire.
On the Komodo Kamado 38, I slid the middle grate over, split the adjustable fire basket with the basket splitter, and put lump under both birds. I lit it with the GrillGun (use code: RUMANDCOOK to save 10%). It has a safety feature that shuts it off if you tilt it too high and get the propane flowing, and most of the competitors don't have that.
The Prep
Spatchcock: I used kitchen shears to cut out the backbone, flattened the bird, and trimmed off the fat hanging down, since it adds no value. Kitchen shears give me more control, and cutting through bone is a quick way to dull a good knife.
Rotisserie: I tied the legs, pulled the wings in tight, and went across the top three times. The string goes over the bar so the bird can't flop around while it spins.
Seasoning: John Henry's on both, inside too, up under the legs and wings. Salt, pepper, garlic, and I think a little citrus. I seasoned the rotisserie bird after tying so I wouldn't knock it all off.
Both birds went in the fridge for a bit to let the seasoning tack up while the Kamado heat soaked.
The Cook
Heat soak the Kamado. Don't rush it. I started around 300°F and opened it up to climb.
I locked it in at 400°F. Higher heat helps crisp the skin but the chicken cooks too fast, so I split the difference.
One probe in the center of each breast, close to the cage but not touching it, using the Typhur Sync Gold Dual (use code: RUMANDCOOK to save 10%). Wireless is great on a rotisserie, and the ambient probes are good to 932°F. I set the poultry alert at 160°F as a guide.
About 25 minutes in, the ambients read 378°F and 390°F. I rotated the spatchcock, and the rotisserie was ahead on color.
I pulled the rotisserie bird at 151°F. The spatchcock was at 146°F, so I flipped it skin-side down over the fire for a few minutes and pulled it at 151°F.
After a 15-minute rest, carryover took them to 167°F and 168°F.
The Taste Test
Confession time: I rested them on a plate, and the moisture turned the breast skin soggy. That meant I couldn't compare crunch on equal footing, though the skin was pretty darn close before that. Juiciness was very close too. The breasts were identical, and the rotisserie was a touch juicier in the leg and thigh.
Verdict: rotisserie takes it. It had a little more flavor, and I think that comes from the skin seeing the flames and the fat dripping into the coals the whole cook. On the spatchcock, that only happens at the end.
Final Thoughts
You can't go wrong with either one. If you have a rotisserie, use it. If not, spatchcock it and finish it skin-side down over the fire for crispy skin. There's only one chicken I've made that beats these two, and I've got a video on it.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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