u/exphryl

Cooked my first chicken (6lb) on the Rotisserie on the 600 XL.

I had it at 350 and took it out when the dark meat sections got to the 175ish degrees. Basic spg rub, nothing fancy.

I didn't baste it or anything and let it's own internal juices do the work there. (Maybe that's a mistake?).

The chicken meat itself tasted fantastic and flavorful..

The skin however, gave a lot to be desired. It was the opposite for what one would consider crispy. Most of end ended up in the trash.

I let the chicken dry in the fridge for about 4 to 5 hours, and when I took it off at temp, i let it rest fully uncovered to prevent any steam issues with the skin texture.

Wondering what I should be doing different to get a little crisp to this thing.

[EDIT] Thanks for all the replies. Going with the XL !

I've fully decided to get a searwood as my first smoker to replace my old rusty propane (only have room for one overall unit)

Normal cooking is just for about 4 people however, occasionally I'll bbq for 10 to 12 on summer holidays and a smoker also opens up some cooking options during winter family holidays as well with hams and such.

Can the regular 600 properly handle that amount of people, or should I look at the XL since it's usually just for 4 people under normal usage.

Worried about wasting pellets on heating up the XL if I'm not using it fully but also don't want to buy something too small then realize i physically can't accommodate the groups the few times that happens.

$300 isnt that big of a difference but I also don't want to waste money.