Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Rotisserie for poultry in Weber Kettle vs. Stationary hanger for same in PBC

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Alabama Smoke
    commented on 's reply
    Interesting. I would have thought lowering it would have taken care of the problem. I have the PBC and the turkey hanger already, I will try that method first, keeping the barrel hot, say 350-400 or so. I already know what rotisserie food tastes like and I love it. On Christmas Day I helped my son cook two 12 pounders in his WSM, one on each rack. He opened everything wide open, no water pan and did not bother with a temp probe on the rack. The lid thermometer was pegged. Great results!

  • JeffJ
    replied
    Alabama Smoke I use the Turkey hanger.

    Leave a comment:


  • Alabama Smoke
    commented on 's reply
    JeffJ, when cooking the smaller bird on the PBC, are you hanging it from the hanging hooks, or are you placing it on the grate, OR are you hanging the one or perhaps two birds vertically to each other on the turkey hanger? Seems the turkey hanger would lower the birds down closer to the fire where the larger bird would have been.

  • JeffJ
    replied
    I have a PBC and a rotisserie for the kettle. Personally, I give the nod to the rotisserie. Now, a big turkey cooks extremely well in the PBC. A smaller chicken...I get better results in my 14.5" WSM with the bowl removed. In the PBC smaller birds are too far away from the fire. They don't drip enough for that chamber and the skin doesn't develop a whole lot of color and crispiness before the bird is cooked through.

    Leave a comment:


  • Alabama Smoke
    commented on 's reply
    Very interesting and informative link Jim. I have never cooked a pizza other than inside the kitchen oven so I have a lot to learn but so much has been written about the addition of smoke I have to try it! Thanks. Tom

  • jfmorris
    replied
    Originally posted by Alabama Smoke View Post
    jfmorris regarding your comments above, have you seen a combo rotisserie /pizza oven for the 22"? I think I saw one a week or two ago but am not sure. And you have a wood fired alternative for pizza on the performer without the oven accessory? I would love to hear about that. Bet others would as well.
    Tom,

    Onlyfire has a combo pizza oven and rotisserie kit:

    https://www.amazon.com/onlyfire-Mult.../dp/B07XHFLXB6

    My alternative is the "cracked lid" technique in the pizza technique video over at SnSGrills.com to get the kettle up over 500 (probably 550-600 dome temp) with charcoal and wood in the SNS, and I put a Lodge 14" cast iron pizza pan on top of a Hovergrill to get the pizza higher in the dome. I use the Lodge as a cast iron pizza stone basically. I slide the pizzas onto it on parchment paper, then on my first rotation (2 minutes) using a large spatula, I yank the parchment paper out from under the paper. Just be sure to trim the paper so that it doesn't catch on fire by sticking out too much past the pizza! Pizza gets rotated about every 2 minutes, with the dome put back quickly, and is done in 8 minutes or so.

    I've got some pictures on here somewhere, will have to dig them up.

    Edit: Here's a picture I found in this post:

    Hey all you cool cats and kittens, I've watched the pizza makers on this forum with envy for years, as my wife never really liked pizza. We would still have it occasionally, but more as an "I'm too tired to cook today, let's just throw a frozen pizza in the oven" thing. And then, I don't know how it happened, but we
    Last edited by jfmorris; December 31, 2020, 03:21 PM.

    Leave a comment:


  • Panhead John
    replied


    Alabama Smoke Just to whet your appetite. Pork loin.
    Last edited by Panhead John; December 31, 2020, 02:11 PM.

    Leave a comment:


  • Alabama Smoke
    replied
    jfmorris regarding your comments above, have you seen a combo rotisserie /pizza oven for the 22"? I think I saw one a week or two ago but am not sure. And you have a wood fired alternative for pizza on the performer without the oven accessory? I would love to hear about that. Bet others would as well.

    Leave a comment:


  • Alabama Smoke
    commented on 's reply
    You have likely nailed it Redwng.

  • Alabama Smoke
    commented on 's reply
    MCS you probably nailed it. Interesting comments. Also both you and pkadare mentioned something I had not thought of. One cannot use a wired temp probe while using the rotisserie. Guess I would have tried it and have gotten it all tied in a knot!

  • Robermax
    replied
    I am interested in this too. I have a rotisserie for Weber summit gas grill that works great and is quite convenient in the winter. Did not get one for the kettle but am thinking of a PBJ when things warm up to experience another style.
    I have been putting my old fashioned meat thermometer in the chicken breast to get a quick idea of the temps while spinning then stabbing with the Thermapen when things are getting close. Have noticed that on the rotisserie that the bird stayed pretty moist even when I overshot the target temps a bit.

    Leave a comment:


  • Panhead John
    commented on 's reply
    Plus there’s lots of other stuff to cook on it besides chicken.

  • Redwng
    replied
    You are going to get the Performer roto because YOU will never know which you prefer until you do. Please share your pics and opinions, I can't wait to hear your take.

    Leave a comment:


  • jfmorris
    commented on 's reply
    The other accessory, but less necessary I think (not than ANY are absolutely necessary) would be a pizza oven attachment. I'm happy with my wood fired pizza method on the kettle now though, so have resisted that MAS purchase.

  • jfmorris
    replied
    Alabama Smoke I will throw this out there:

    MAS (More Accessory Syndrome) says you NEED a rotisserie!

    Even if the results are SIMILAR to a spatchcocked and indirect cooked chicken, or to a PBC chicken (probably less so), its a different and unique way of cooking. While I've only done chicken (2 at a time, giving one away sometimes with a meal drop to someone), or turkey, there are other things I would love to do with the kettle rotisserie, that I never even attempted with my Genesis II rotisserie. I'm thinking stuff like rotisserie cooked roasts or pork loins, shwarma (horizontal versus vertical rotisserie of course), and such. Heck - I have a prime rib in the deep freeze, and this may be the ideal way to cook that.

    I just think the spinning, with infrared heat only on one side, plus a little smoke, makes for nice juicy results that you won't quite get in other cooking methods. One complicating factor is really that you cannot cook other stuff while using the rotisserie, on the kettle, since you remove the cooking grate. Actually - not quite true - I've roasted veggies in a drip pan under chicken, and they were EXCELLENT. The real main drawback is you can't use a WIRED leave in thermometer. No biggie to me, as I didn't have a leave in before 4-5 years ago. You just need to stop the motor to check temperatures as you near your doneness temperature, and that's pretty easy to predict. With chickens, I checked 1 hour in, then again in 10-12 minutes until they were done (160). The turkey I started checking after 2 hours, and it took about 3:20 to get a 19 pound bird to 160 in the breast.

    Oh - did I say its a new toy to play with, and its cook cause stuff spins while it cooks?

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here