Comments on: Smoked Whole Chicken Using A Rotisserie https://www.themountainkitchen.com/rotisserie-smoked-chicken/ FOOD WITH A VIEW Tue, 16 Dec 2025 23:14:07 +0000 hourly 1 By: BILL https://www.themountainkitchen.com/rotisserie-smoked-chicken/comment-page-1/#comment-108631 Tue, 16 Dec 2025 23:14:07 +0000 https://www.themountainkitchen.com/?p=67161#comment-108631 David,
On your Rotisserie Smoked Chicken recipe, I see that you wet brine the bird. Do you think a dry brine would work as well? Actually, just how much extra flavor do those spices add to the cooked bird during a wet brine.

]]> By: The Mountain Kitchen https://www.themountainkitchen.com/rotisserie-smoked-chicken/comment-page-1/#comment-55387 Tue, 06 Apr 2021 16:47:01 +0000 https://www.themountainkitchen.com/?p=67161#comment-55387 In reply to Karen (Back Road Journal).

Hi Karen! So good to hear from you. I hope this video will help you truss your next chicken. We still have to reference it ourselves! 🙂

]]> By: Karen (Back Road Journal) https://www.themountainkitchen.com/rotisserie-smoked-chicken/comment-page-1/#comment-55383 Tue, 06 Apr 2021 15:00:54 +0000 https://www.themountainkitchen.com/?p=67161#comment-55383 While I don’t have the necessary equipment to smoke a chicken, I enjoyed watching the trussing technique. Nice video.

]]>