Rotisserie - What Can You Do?

[jfmorris]

Wow! You guys are encouraging me to branch out!

I've only used my rotisserie for chickens (2 at a time) or the Thanksgiving turkey!

In fact, recently in a used book store, I picked up a book called "The Rotisserie Cookbook" to get inspiration. I gotta remember where I stashed that!

[Jfrosty27]

I also have that book Jim. A lot of great recipes in there!

[GolfGeezer]

Look at post #727:

Show Us What You're Cooking! (SUWYC) - Volume 33, Spring 2024 - Pitmaster Club (amazingribs.com)

[jfmorris]

LA Pork Butt that is what I see at #727 as well - @smokeboob and fish!

[GolfGeezer]

I don't know what to say. Here is a screen shot of what I see.

PS - I see smokenoob's post as number 743.

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1572863-show-us-what-you-re-cooking-suwyc-volume-33-spring-2024/page49#post1601875

| #727
May 20, 2024, 03:34 PM
Been a while since I made something that felt worth posting..

Baltimore style pit beef, top round done on rotisserie over cherry splits. Added some mushroom powder

[das85]

Glad you all liked this one! I don't use my rotisserie all that often, but vowed after that cook to use it more.. Agree with others here that prime rib and boneless leg of lamb are fun.

But the one that I surprisingly don't see in this thread yet is whole suckling pig, which on rotisserie makes quite a spectacle!

[Deeremaxx]

Speaking of rotisseries, anyone have an opinion on the vevor hooded hog cooker on Amazon?
Dave

[PGH_RAM]

It looks so shiny and pretty and like I should have one.

[STEbbq]

I am going to say if you are not cooking whole chickens already and want something better, it’s probably unlikely to be frequently used.

[LA Pork Butt]

Many thanks to everyone who contributed to the decision making process. I try not to rush into the MCS urgings only to find myself regretting it latter. So, for now the decision is on hold. Thanks to jfmorris and Jfrosty27 for the book recommendation. I picked it up for $4.99 Kindle, so I will do some reading about world of rotisserie before I venture in. A couple of the questions I will need answer are - Can I realistically do it on an 18” Weber or will I need to up grade to the 22”, and is it worth adding the pricy one to my BGE?

[jfmorris]

I see a couple of rotisserie setups for 18" kettles on Amazon, so yes, it's possible. The limitation will be only one chicken at a time I think, and probably no big turkeys. I can spin an up to 20 pound bird on my Weber rotisserie ring - that's the load limit of the motor.

Rotisserie is all about spinning the meat past a radiant IR heat source. I tend to just bank coals to one side of my kettle, versus using the SNS or the Weber charcoal baskets, so that I don't get so much direct heat.

[jfmorris]

Anywhere where I was going was that a rotisserie on a kettle should do just as good as the rotisserie on a BGE or other kamado. To be honest, a 22 inch kettle and rotisserie ring would probably be cheaper than the rotisserie setup for most kamados!

[Finster]

I too have been wavering back and forth on the merits of getting a rotisserie.
Overall I'm content with hanging chicken in one of the drums, or using the vortex on the kettle.
Really was not sure what else I would use a rotisserie for. Most beef would be out, because unless it's well done, my peeps won't eat it. 🙄

This thread has given me a couple of ideas other than beef or chicken.
I've made note of the book mentioned above, and have found a copy at my local library, so will investigate further.

[LA Pork Butt]

The book jfmorris mentioned is loaded with possibilities and is available on kindle at $4.99. I am still undecided and thinking.

[yakima]

The reality is that it is hard to compete with Costco's chicken. Cant even buy raw chicken for what Costco charges, cooked.

[Finster]

Going to Costco is nowhere near as much fun as firing up the smoker, though.

[LA Pork Butt]

yakima Let me ask few questions. First, would it be a pain in the butt to set up if you didn’t have a dedicated Kamado? The rotisserie book I just got talks about using the diffuser plate. Is there a reason you don’t use it? Does an 18” cooker present limitations as to what you would like to rotisserie? Do you think a Weber 18” kettle could accomplish similar results as the BGE? Can you tell me what you have rotisseried on the BGE and your opinion compared to cooking it in the traditional way on a BGE?

[yakima]

Continued. Kettle probably easier to control heat. I skip deflector to simplify internal machinery and fueling. Still learning to control heat levels. No limitations re 18 inches, for me.

Got the Joetisserie on sale, BGE was $200 at estate sale, so this is a budget operation.

[yakima]

From Ceramic Grill Store I got kick ash basket and their stainless divider. I see that now they also have a solid divider.

[PGH_RAM]

I have the OnlyFire rotisserie formy 22" Weber kettle. It's pretty easy to set up and break down. I don't use a deflector plate, I just use charcoal baskets about half full and off to each side. So far I've only cooked chickens and they've come out superbly. SWMBO has mandated that rotisserie is the way I am to cook whole chickens from now on. I'm looking forward to trying a turkey next.

[Bkhuna]

I love doing a bit standing rib on mine.

[Willy]

Whole chickens and turkeys--straight on the spit rod forks. No better way to do 'em. Get a "clamping" basket and do chicken thighs or drums (think huli huli chicken) or pork tenderloins. A tumble basket works quite well for wings, as well as roasting bell peppers and "Hatch" chiles. I couldn't live without my roto. It is easy and quick---and TASTY!

ETA: I use mine on a Weber Genesis gasser.

[Smoker_Boy]

We were watching an episode of "Man Fire Food" today and this one guy had a rotisserie
that must have been 3 or 4 feet in diameter and probably 6 feet long. It was half full of corn.

[yakima]

LA Pork Butt. Ran across the rotisserie book I bought early on. Mike Vrobel self published "Rotisserie Grilling". Can't determine when. Book is chicken-centric, but has much good information. He also has a website, DadCooksDinner.com.

Layout is not real polished, but is substantive.

[yakima]

I dont do kindle. Kinda like no instant pot.

[Dan Deter]

That is my go-to rotisserie book.

[SheilaAnn]

yakima I love Dad Cooks Dinner! He really made me understand the instapot when I first started using it. I’m actually using a recipe as we speak!

[fzxdoc]

[USER="4685"]I dont do kindle. Kinda like no instant pot.

Ahhh, Kindle. The Instant Pot for those who love to read.

[yakima]

Resurrection. Found amazing, hilarious cookbook. By the king of Rotisserie, Ron Popeil. But wait, there's more! Rotisserie & BBQ Recipe Collection, 1998. 200+ recipes. 240 pages. The cover has a gold seal proclaiming "AMERICA'S #1 Rotisserie & BBQ RECIPE COLLECTION". Wikipedia indicates that his Showtime Rotisserie sold 8 million units in USA.

He uses a flat basket a lot, as for his Spencer steak with blue cheese sauce. And pears with butterscotch sauce. The recipes look really good.

I have contemplated sending this to SheilaAnn, for inclusion in her cookbook archives, but this $2 thrift store find is just too special to relinquish!

[SheilaAnn]

yakima 😆😆😆🤓

I’m sure I have that at the in-laws house somewhere….. and I think BF either knew this guy or went to high school with him some such….

[yakima]

The real question is whether the in-laws know about the BF?!!!

[SheilaAnn]

I call BF’s parent the in-laws….. 😆😆😆😆🤓