Joetee I get the temp at the rotisserie, as measured by a Fireboard ambient probe, at about 375, give or take. Anything from 350-400, honestly. I usually put two Foster Farms chickens on the rotisserie. At about an hour, I check the bird. Breast will usually be around 155F at that point, but sometimes it goes a bit faster. I let it go another 10-15 minutes. Once I have the breast temp around 170F, give or take, I pull the birds. I only let them sit long enough for me to pull the rotisserie and shut down the cooker. maybe 5 minutes. Then carve. I also don't do a lot of seasoning. Basically salt under and over the skin and some olive oil on the skin. I like the taste of the smoke and the bird basting itself as it cooks.
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Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Originally posted by ecowper View PostJoetee I get the temp at the rotisserie, as measured by a Fireboard ambient probe, at about 375, give or take. Anything from 350-400, honestly. I usually put two Foster Farms chickens on the rotisserie. At about an hour, I check the bird. Breast will usually be around 155F at that point, but sometimes it goes a bit faster. I let it go another 10-15 minutes. Once I have the breast temp around 170F, give or take, I pull the birds. I only let them sit long enough for me to pull the rotisserie and shut down the cooker. maybe 5 minutes. Then carve. I also don't do a lot of seasoning. Basically salt under and over the skin and some olive oil on the skin. I like the taste of the smoke and the bird basting itself as it cooks.
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How do I mount a Smoke heat probe in the rotisserie for oven temp?
also is there any difference between the grate probe and the IT probe other than the shape and length. I hung the IT probe down through the top vent thinking that would be pretty accurate. What do you think?Last edited by Joetee; September 16, 2017, 03:59 PM.
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Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Joetee I think, on a Weber, hanging a probe in through the top vent makes sense to me. On my Hasty-Bake I loop the wire over the top warming grate and let the tip of the probe hang at the same height as the rotisserie. I use an ambient probe, but I don't see why it would make a difference which probe you use. You're not going to exceed the probe temp limits.
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My first rotisserie cook with the Cajon bandit report.
Two 5 1/5 # chickens.
Rubbed both with coshire salt and a little fresh ground pepper about 9 am.
Just before cooking at around 2:30pm I rubbed one with lemon pepper seasoning and the other with roasted garlic and herb seasoning.
Took some aluminum tape that is used for sealing HVAC ducks and covered the extra holes and openings in the rotisserie housing.
Placed a Weber basket on each side of the charcoal grate full of Stubb's.
Placed the cooking grate on and put a large aluminum baking pans under the chickens with oil, potatoes, garlic, and about 1/4 inch of water in it. The potatoes came out awesome as well.
It started out at about 400° and went down to about 275. Cooked for a couple hrs.
Came out real juicy and well done. Very good.
Next time I'm gonna try my SnS basket to try and keep the temp hoter. Just would stay hot.Last edited by Joetee; September 17, 2017, 02:48 PM.
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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?
Maybe could try nylon or delrin bushings at hardware, or online...cheap, expendable, would save metal-to-metal wear...
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Club Member
- Aug 2017
- 42
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18" Weber Kettle
22" Weber Kettle with Slow N Sear
Weber Genesis (propane)
28" Blackstone Griddle
Pit Barrel Cooker
Chefsteps Joule sous vide
Bernzomatic TS8000
GrillGun
SousVideGun
Thermapen MK4
Avid beer fan (IPA, big stouts. Bitter = Better in my book)
untappd user: maxriptin
Cocktails: Alton Brown turned me onto boulevardiers. That has become my travel cocktail. At home it is usually spiced rum, vodka, or whisky mixed with ginger ale.
Planning on a DIY smoker. **Those plans got scrapped. Between the PBC and the SnS, a DIY smoker project has moved way down the list. Now I want to build an Argentinian style grill!
Former homebrewer with plans on returning to it when location and time allows.
No restrictions with me (love meats, cheese, veggies, etc...) however a friend I often cook with has celiac so I avoid gluten in my cooking. (PS. Stone delicious is a gluten reduced beer that he highly recommends )
I happen to have $200 burning a hole in my pocket so I was thinking about adding a rotisserie to my Weber 22" kettle. Was debating between a cheap one, the weber one, or the cajun bandit. I'm now leaning towards the cajun bandit I think! How have you liked yours over the last 2.5 years? Do you use it? Has it held up well. I have the SNS 2.0 and I think it would work great with a rotisserie. Hope you are all still in the Pit to get this!!
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Maxriptin I would probably buy this one for $200.
https://www.amazon.com/onlyfire-Mult...s%2C213&sr=8-6Last edited by Attjack; June 12, 2020, 11:45 AM.
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I would buy which ever one rotates FASTER.
Granted, I have zero experience with rotisseries but I like things that spin faster better than things that spin slow
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Originally posted by Maxriptin View PostI happen to have $200 burning a hole in my pocket so I was thinking about adding a rotisserie to my Weber 22" kettle. Was debating between a cheap one, the weber one, or the cajun bandit. I'm now leaning towards the cajun bandit I think! How have you liked yours over the last 2.5 years? Do you use it? Has it held up well. I have the SNS 2.0 and I think it would work great with a rotisserie. Hope you are all still in the Pit to get this!!
If but again but I don't think I'll ever have to.
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I've had the Cajun Bandit rotisserie with the corded motor for a couple of years and I really like it. Very well made. The largest thing I've made is an 18lb Turkey and the motor handled it with ease. The SNS helps some, but I've been thinking of getting a Vortex to provide more focused heat under the meat. I'd be interested to know if anyone has experience using a Vortex with a rotisserie.
BTW. Cajun Bandit is having a 10% off Father's Day sale through 6/21. Use Promo Code DADSDAY
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You really don't need to add anything to hold the charcoal. I've used the Weber baskets and I've just piled it up under the meat and on each side of it. It seems to work best on each side of it. Under the meat works well with out a lid also. But it used more charcoal. It all works. Just experiment.
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