Hello, I have the Slow-n-Sear Deluxe and was considering adding the Weber Rotisserie to my 22" kettle. Most of the rotisserie setups show coals on both sides. DoeseDoes anyone haveuhave any experience usingtusing S-n-S with a rotisserie and if so, what is the recommended set up?
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Rotisserie with SnS?
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Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I have both the charcoal baskets and an original SnS. I have used both with the rotisserie and have not found much difference in the finished product. The main difference is that I can move the baskets closer or farther away to adjust how the skin cooks. But with the deluxe SnS, you can move it if necessary.
I do normally use the baskets and put a disposable narrow tray between the baskets so I can have heat on both sides. Give it a try and decide for yourself. If you keep an eye on the chix, you should not have a problem.
BTW - I have been thinking about using the vortex with the rotisserie. I'll just move it as close to the side as possible and let her rip.
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Lookin forward to yer Vortisserie Cook, Brother!
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When you first said using the vortex with the rotisserie I envisioned putting it wide side up directly under the chicken and line coals around the outside. Could even put foil inside the vortex to catch drippings?
But a good ol aluminum pan works just as well.
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Club Member
- Nov 2017
- 7088
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
I think using the SNS with the rotisserie should work just fine. The SNS will hold more coals than the Weber baskets, but since the bird is spinning anyway, I don't think it matters that the heat is on one side or both sides. I would follow the lighting instructions for 350F and fill the SNS about halfway with unlit charcoal, then top with a half chimney of lit charcoal to fill it the rest of the way, and run with all vents wide open if spinning a bird.
I don't have the kettle rotisserie, but do have the one for the Genesis II 4 burner, and wish I had got the one for the kettle instead...
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Works just fine with the SnS. Look at the huge number of gassers these days that have a burner at the back of the interior specifically for rotisserie cooking. That's also heat only on one side.
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Club Member
- Aug 2017
- 7556
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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
I rotisserie on my gas grill with an infrared burner at the back and it works just fine. It should work fine.
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Charter Member
- Aug 2014
- 869
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
I don't have a 22", but I use the SNS charcoal basket in my 18" with rotisserie and it works OK. But, like RonB , I prefer the Weber charcoal basket(s) because of the ability to move it to directly under the rotisserie for searing. For the rotisserie ring tha I have, the skewer goes through some pretty large holes, so temperature for low is difficult to control due to uncontrollable air flow.
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Founding Member
- Jul 2014
- 225
- Archer Lodge, NC
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-Pit Barrel Cooker, Great-Grate and Turkey Hanger
-Weber 22.5" Performer Silver w/ Slow 'n Sear , Rotisserie Attachment, and grill grates
-Fireboard extreme bbq edition
-Maverick ET-732 thermometer,
-thermoworks RT600c Instant read
-thermoworks thermopop
-thermopen
-BBQ Dragon
-Chimney of Insanity
-BBQ Guru Party Q
I have the exact same setup you're describing and have used it successfully many times. You'll have to remember to take into account the ring that the rotisserie sits in greatly increases the interior volume so you can't rely on your typical SNS charcoal load-outs/temp range. I usually put a layer of unlit charcoal banked against one side of the SNS and put about 3/4 of a chimney lit into the other. When the temperature steadies out I load in the birds.
I've never used the charcoal baskets so I don't know how the volume compares, but one SNS load has always been enough to cook whatever I was rotisserie...ing.
The only downside is the lack of space for the foil drip pan. You can fit a small one under there beside the SNS, but most standard sizes are a little awkard. I usually fashion one out of heavy-duty aluminum foil to catch the drippings. That may be where the charcoal baskets out-class the SNS.
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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 just ordered the Cajun Bandit Rotisserie for my 22" Weber kettle. I actually never got the Weber baskets, just ordered the SNS when I was getting the kettle. So my rotisserie will be used with the sns. Can always slide it in a little more if I want more direct heat. If I want to do the two outside piles, I'll probably just stack up two piles around a drip pan of some sort. Check out this thread: https://pitmaster.amazingribs.com/fo...isserie-to-buy The setup discussion is good.
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Last time I used the rotisserie (Thanksgiving at the in-laws) I just banked the coals to one side and put a drip pan under the turkey. Sucker cooked incredibly fast - less than 2 hours. I think banking the coals will work better than the SnS because the point of the rotisserie is exposure to radiant heat. The SnS directs the heat straight up.
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just did tried it first time on Saturday, it worked well, i just put a chimney full of coals in the sns and let it go vents wide open, i over cooked the rotisserie ribs a little ,(so keep a close watch) but i had both racks cooked in about 2 hrs and they were good, planning on doing the same setup with a chuck roast in a couple days
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