Originally posted by Zman23
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well I'm about to find out in a few days.
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That charcoal ring looks like it would be a great addition to the kettle, keeping the charcoal of the sides. IDK I normally use baskets or SnS almost exclusively.
well I'm about to find out in a few days. -
Ok you all, I received the Cajon bandit with the upgraded motors Monday. I haven't used it yet. Probably this weekend. It came with a small bushing thing that the spit goes through that rides on the housing (charcoal ring) on the handle end.
Question is... This little bushing just rolls on the housing. Wouldn't that start wearing a groove down into the housing? Is there something else I could use to stop the metal to metal rubbing?
Thank you
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Its going to take a really long time to groove that IMO.
You could install a heat proof bearing but I really think thats going to last a long long long time.
Got anymore pics? How is it?Comment
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You should be able to see how it's all mounted very well. Has extra holes from what I've read can be covered with tin foil. I'm thinking of using that metal tape that is used on HVAC ducts.
You can see the up graded motor.Attached FilesComment
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It's well made but I would have at least sell a kit that deals with covering all the extra holes and a better bushing assm to prevent chafing and smoke leakage. I'm sure this is something I can fabricate myself.Comment
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I think it's a shame that CB and Weber don't bother to construct a product that will get a reasonable seal. Seems like it wouldn't be that much of a challenge for them.Comment
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Agree. I read somewhere that some people use a rotisserie without a lid on. So maybe that's why. I don't know.
Those that know.... Should I use a lid with a rotisserie?Comment
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I'll bet you could go to Fleet Farm and get a flanged brass or bronze bushing that would fit over the shoulder on the guide collar. That would wear instead of the steel collar or ring. Would be cheap and easy to replace as well.Comment
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That looks nice. Don't forget rotisserie is not low and slow cooking. It's a pretty hot and fast thing. You can use a lid or you dont have too. Its up to you and how you lay the fire.
I'd cook something on there and see what it does before I did anything. I bet its amazing just the way it is.Comment
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I love my Cajun Bandit door for my WSM ... this looks as well made. Looks really nice, actually.
I Have a rotisserie for my Hasty-Bake. I enjoy cooking rotisserie chicken and I always pull it out for roast beef for Christmas Dinner.Comment
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I got the one from Weber and love it (especially the heavy duty motor).Comment
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So no low and slow. HmmmOriginally posted by Jon Solberg View Post
How does Walmart roast there chickens? Slow or fast? They come out really juicy. That's what I'm shooting for. I know they have a large rotating oven.Comment
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This Is what I found for large commercial rotisserie oven used at Walmart.
Hobart KA7e used at Walmart
Capacity 35 chickens
Chicken Recipe Full Load
​​​​​​Step 1 – 450°F for 15 minutes
​​​​​​* Step 2 – 400°F for 60 minutes
​​​​​​Step 3 – 0
​​​​​​** Step 4 – 185°F
*​​​​​​Time may vary due to size of bird. Finish product temperature must be 165°F to 185°F. Follow guideline as established by your Deli Manager.
** Step 4 is an automatic hold cycle. Temperature range from 160°F to 240°F.Last edited by Jon Solberg; September 14, 2017, 12:53 PM.Comment
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The best thing for lean meats like chicken breast is to get it cooked before it has a chance to dry out.
And since the dark meat areas can take high temps it is a win-win situation.Comment
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Ok thanks. I'll try the 350° and see how it comes out.Comment
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