I have a Genesis S-330. I got the rotisserie and didn't care much for it. It sat too close to the flavor bars. I had to really tie up a whole chicken as the legs would flop down and drag across the flavor bars if I didn't.
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i'm going to go against the grain here I think. Put the money into real organically fed, free range chickens . Use same day as purchase. The taste is way better than any of those mass produced Costco's . I've done both and while Costco is tasty in a fatty
mass produced way, you have to try really great and fresh chickens , big difference. Costco , will be raising chickens no differently than Perdue.Last edited by Jon Liebers; January 3, 2019, 09:50 AM.Comment
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I have a WSM 18' with a Cajun Bandit Rotisserie. Turns out great birds (turkey or Chicken). I have also used it for things like trompo (marinated stacked slices of pork shoulder usually on a vertical rotisserie). I am guessing you could do Sharma recipes too....that is my next plan. I do a lot of roto birds so for me I vote for it. But if you do not do many birds or do not want to might not be the best choice.Comment
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I found a thing that is selling me:
I've wanted to make porchetta for a while, but always get hung on the crisping of the skin with ladle drizzled oil that I've seen done, which doesn't seem how it's done in Tuscany, or in the Tuscany of 150 years ago. Spit roasting seems more likely, as it was a whole animal dish then. I have no need for a whole animal porchetta, but the loin in belly version on a rotisserie seems like a winner to me.Comment
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I am using the Joetisserie today on the BGE for chicken. Only the second use since I purchased it around Thanksgiving. I purchased a Joule after reading about it on this forum. Then I needed a vacuum sealer because of the Joule. Now I want a better vacuum sealer for the Joule. But now, I question whether the steaks really do taste better sous vide vs reverse sear on the BGE.
It is amazing how these forums influence our purchasing decisions in a way that Madison Ave could never do.Comment
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Yeah. Skip the pizza box. Not having an ideal pizza set up keeps you from eating pizza mutiple times a week. :-)
Rotisserie for the gasser seems interesting, if it is a good set up at the right distance etc (or if you can rig it).
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Potkettleblack I really cannot add to the advice here much, not having a rotisserie, but I can see the attraction of cooking that way - the "cool" factor plus self basting. I don't like that you cannot leave a probe in the spinning meat (Meater anyone?). I think I would lean towards a griddle to help with searing. I've got Grillgrates on my 2 burner Genesis, and they helped its searing capabilities a lot, and it doubles as a perforated griddle. I doubt they sell Grillgrates through Amazon however, and that is where you need to spend your $100.
I've though too a rotisserie for my Performer, but chicken is so good direct grilled or indirect grilled on there that I just cannot see the rotisserie being worth the expense (for me).Comment
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Interestingly enough, it's rumored to have been done. A few years ago, I read somewhere (might even have been in the Pit) that someone found a way to attach their battery-powered transmitter to the end of the rotisserie so that it just rotated around with the meat with its wired probes just doing the same. The receiver, of course was stationary elsewhere ... and apparently it worked OK. There were no pics, of course ...Originally posted by jfmorris View PostComment
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fuzzydaddy give it a shot, let us know how it works! Pictures! -
My plan won't work because of where the spit sits & rotates on the metal. Oh well.. This revelation came to me while I was in the shower. -
fuzzydaddy - Might try wrapping the spit and the wires at the point it rotates on the metal. Make sort of a protective bearing surface for those probe wires? If you try it, be sure you get the direction of rotation right so the tape doesn't unravel because it was wrapped in the wrong direction.
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Here's a pic of a rotisseried Tri-Tip. Wouldn't mind biting into that! I dont have one myself but it would be another toy that would be fun to play with.
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PKB since you were kind enough in helping with my decision to buy a rotisserie I think it is only proper to reciprocate. Now I have only had the opportunity to cook once once on it. I did the entire cook of the rib roast on it and the compliments I received were very genuine. I don’t feel like I wasted even a nickel!Comment
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I read about half of the posts & just jumped to this spot. You don’t need me to sell you cuz I’m just a little cooker north of you & you have more expertise than I have, but, there is a post where Jon Solberg got into the praises of rotisserie. It was the best I had heard & sold me on it. I ‘ve done chicken every which way & have impressed my wife into not touching chicken again, which is no small feat. Then, I got the roto, the sky opened. Find Ol’ Jon’s post or just do it, you will not regret it.Comment
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I have a Farberware electric rotisserie from the 70's. I loved it for cooking chicken, ducks, ribs and roasts. In the 80's I got more into bbq and bought a " Universal" rotisserie and mounted it on my current Weber 22.5. I used it several times for chicken and turkey. The turkey put a real strain on the motor as I recall as maybe not exactly centered and balanced. The chicken and turkey all came out great especially when chicken was .29 lb.
Well the Farberware has sat for over 30 years, and the "Universal" for the Weber hasn't been used in almost 20 years. Costco and a local supermarket sells rotisserie chickens far less then what my expenses and time is worth. My local market will start selling rotisserie chicken after 9pm for $ 2.99 into the next day. I'll buy several and bone and freeze for later use.
I had a lot of fun experimenting with seasonings and the experience of doing my own. That's why we all are here, right?Comment
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I have different cookers, a Weber kettle and a BGE. My most used accessories the past year were the half moon griddle and the rotisserie, both with the kettle. The rotisserie did chickens and beef roasts, the griddle did breakfasts and burgers.
The problem with the roto is the cost, no one wants to spend $150+ on something that might not fit their style (like I did with a sous vide oven AND a sous vide circulator). But you have $100 in gift points. That is a great invitation to give it a go.Last edited by Mosca; January 1, 2019, 08:37 AM.Comment
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I got a rotisserie setup on a garage sale and have used it for years on my elderly Warm Morning grill. I especially like doing pork loin roasts on the rotisserie. It's real easy to overcook pork loin -- overcooking by just a few degrees means the difference between succulence and shoe leather. The rotisserie helps a lot to get decent browning on the outside without overcooking the interior.
Now to figure out if I can adapt the old rotisserie to my new Weber SE330. The spear is long enough, but it looks like the new Weber is designed for a thinner spear.Comment
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