Ingredients
- EACH Whole Chicken
Procedure
- Season the chicken with salt and pepper.
- Spray the chicken rack with oil and slide the chickens into place.
- Place the lit Volcano Smoker inside the oven on the bottom rack.
- Set Phase 1 convection mode at 375° F (191° C)/ <30% custom vent/ half fan speed/probe temperature 170° F (77° C).
![Smoked Rotisserie-Style Chicken Smoked Rotisserie-Style Chicken](https://www.electroluxprofessional.com/us/wp-content/uploads/2017/12/Smoked-Rotisserie-Style-Chicken.jpg)