This side-by-side chicken test compares a Weber kettle rotisserie vs Traeger pellet smoker using the exact same prep, seasoning, and timing. One change only — the cooker — to find out which gives better skin, flavour, and juiciness.
Weber Rotisserie vs Traeger Chicken (Side-by-Side Test)
@yasmaniruizbello
Rated 5.0 stars by 1 users
Servings
3 Whole Chickens
Prep Time
20 minutes
This side-by-side chicken test compares a Weber kettle rotisserie vs Traeger pellet smoker using the exact same prep, seasoning, and timing. One change only — the cooker — to find out which gives better skin, flavour, and juiciness.
Ingredients
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3 whole chickens (similar size, ~4–5 lbs each)
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Olive oil (binder)
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Frig That’s Good - Everything Seasoning
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Garden Herb Rub
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Kosher salt (optional for dry brine)
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Lumberjack Hickory Pellets
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Lumberjack Cherry Pellets - (recommended mix: ~50% Hickory / 50% Cherry for balance)
Lumberjack Products Used
Directions
Prep the chickens (same for both)
Pat the chickens completely dry
Light coat of olive oil as binder
Add kosher salt and let rest uncovered overnight in the fridge
Season evenly on all sides
Weber Kettle Rotisserie Setup
Set up indirect heat with charcoal baskets on both sides
Target temp: 350–400°F
Add a small chunk of wood (don’t overdo it — chicken takes smoke fast)
Mount chicken on rotisserie spit and secure tightly
Traeger Setup
Preheat Traeger to 275°F
Place chicken directly on grate
Use same pellet blend (Hickory/Cherry)
Cook – THE TEST
Traeger (smoke → finish method)
Cook at 275°F for ~45–60 minutes
Increase temp to 475°F to finish
Cook until:
Breast: ~160°F
Finish temp after rest: ~165°F
Weber Rotisserie
Maintain 350–400°F throughout
Rotate continuously
Cook time: ~1–1.5 hours depending on size
Pull at:
Breast: ~160°F
Carryover to ~165°F
Rest
Rest both chickens 10–15 minutes
Do NOT skip — this is where juices settle
Recipe Video
Recipe Note
Keep everything identical — only change the cooker
Rotisserie will naturally baste and crisp the skin
Traeger requires high-heat finish for proper skin texture
Don’t over-smoke chicken — it absorbs smoke quickly
