The Upgraded Komodo Kamado 38 vs THREE Massive Chickens
Three Rotisserie Chickens on One Spit
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Introduction
Not One, Not Two, but Three Rotisserie Chickens
What's up BBQ fans! Today on the patio, we're doing not one, not two, but three rotisserie chickens on the Komodo Kamado 38, to show off just how big this thing is.
I had a rotisserie on my Big Bad 32, but the 38 is 6 inches longer, so I needed the upgraded, longer spit. When I was browsing the accessories, the picture showed it holding three chickens. That got me so excited I bumped this video up the schedule.
The Setup
It had been years since I set up a rotisserie, so here's what you need to know.
The side plate: a stainless plate bolts on over the right side-table holders with wing nuts. You only do this once, then leave it on. You can keep the left side table, but the right one comes off, because that's where the motor goes.
Don't overtighten. You're going into stainless steel, and an Allen key gives you plenty of leverage.
Open up the basket. For three birds, I took out the basket splitter so I could use the whole firebox. If you take it out, put the screw back in so you don't lose it.
The motor mounts on the plate with wing nuts. It's the same plate off my 32.
The part I love: as far as I know, the Komodo Kamado is the only kamado where the spit goes all the way inside. The lid closes and seals tight like it should, with no add-on rings. One end of the spit is a hex that drives into the motor, and the other end is spring-loaded, so you push it in, line it up with the motor, and the spring locks it in place. That spring end is adjustable with a lock nut if you need a little more length.
The kit comes with two single-end tine sets and two double tine sets in the middle, so you could also do a suckling pig or anything else big. There's even a screw-in bullet tip for poking through a big piece of meat.
The Chickens
These were organic, air-chilled chickens, straight from the fridge and still a little moist on top, so no spray or binder.
Trussing: come up underneath, cross around the legs and pull it tight, then come across the front to pin the wings against the body, and tie it off where the neck was. Wrap the butcher's twine around three times and knot it. You don't want a chicken flip-flopping around on the spit, especially with three on there. Trim the extra string so it doesn't catch fire.
I used a different rub on each bird, so use your favorite rub here. All Things BBQ has a great selection (use code: RUMANDCOOK11 to save 11%). Pro tip: when you're handling raw chicken, remember where your hands have been. If you touch your rub bottles, wash them.
The Cook
Lighting: I ran the GrillGun (use code: RUMANDCOOK to save 10%) across the whole top of the lump for even cooking.
Vents: the 38 has two bottom vent holes. If you only open the left one, the left side burns faster. I had the big hole open, the other side at an eighth, and the top about one turn. Use the vents to fine-tune uneven burning.
Temperature: around 345 to 350°F. Don't crank the heat on a rotisserie. Too hot and you burn the outside while the inside is still raw.
Smoke: I dropped in a Bear Mountain Hickory chunk to supplement the lump. The cook is short, so it adds a little smoke, not a ton.
At 30 minutes, the color was coming along, so I seasoned again while the fat started to render.
At about an hour, the chicken on the left was at 150°F and the one on the right was only at 135°F. I shoveled some hot coals over and raised them up under the slow bird, then bumped the heat up to about 400°F for the last 15 minutes to crisp the skin.
Pull at about 155°F. If you hit 150°F and the skin doesn't have the color you want, slide the bottom vent open, give the top a couple of cranks, and it'll rocket up and crisp the outside fast. Total time was about 1 hour 20 minutes. Two birds came off first, and the third went back over the heat for a few more minutes. Honest note: that side of the lump didn't burn as well because I didn't light it enough.
Taste Test
The smell of one chicken dripping fat into the fire is good. Three chickens? The whole neighborhood smelled amazing.
It's absolutely delicious. All that fat rendering into the fire adds so much flavor, and you can taste the smoke. The tenderness and juiciness are out of this world. It's almost dripping. That's what happens when you do rotisserie chicken and pull it at the right temperature.
Final Thoughts
If you have a kamado and you haven't done chicken on it yet, make sure you do. Chicken over lump picks up so much flavor. Keep the temperature moderate, truss them tight, watch for hot and cold spots, and pull at 155°F.
This was one of my first cooks on the 38. If there's something you want to see me cook on it, let me know in the comments.
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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