Turbeque Cooker

[Troutman]

Here’s something I stumbled across that’s fairly unique and quite clever in concept. I’m not going to run out and buy one but for $500 it doesn’t seem to be too bad a value for the buck .....

https://turbeque.com/

[EdF]

Looks kind of interesting. You always worry with these kinds of things just how gimmicky they are, but this one seems solid.

[Troutman]

Harry Soo has a You Tube video on it, he says it’s OK, didn’t seem overly enthused.

[Spinaker]

Yeah! It looks pretty good. I wonder is Max Good has seen these yet? Thanks for posting Trout!

[RonB]

It does seem to work, but my Kettle sits about 10' from an outlet...

[Troutman]

No outlet needed, it turns by heat convection, that’s the uniqueness of it.

[RonB]

Troutman - what I meant was that I don't the Turbeque because I have electricity readily available.

[Troutman]

Oic

[Polarbear777]

Clever idea.

[customtrim]

If I can't find a 26 in stock i might have to jump on it. Not

[ComfortablyNumb]

I can see someone getting burned going for the wrong keg.....

[Huskee]

Looks like the inventor wants to retire early. $500? Really?

[Troutman]

Seeing ashow the entire thing is made out of 304 stainless and milled 440 stainless I’d say the price point is about right. I got no skin in this game but thought is was worth looking at.

[JeffJ]

Troutman It's cool and that it's portable increases its value. It just seems pricey.

[Huskee]

I'm sure it's quality materials, I'm just looking at it from the perspective of- at the end of the day I spent $500 to cook a chicken.

[Chuck in Charlotte]

Seems like having the axis vertical would still let all the juices run down and drip off the meat. I don't own a rotisserie, but isn't one of the reasons the meat stays moist is because as gravity pulls the juices down, the meat is moving up? On the other hand, the shot of the chicken breast looks pretty moist.

[Deaf Arty]

Genuine gyros or Brazilian bbq!! But it does seem like a lot of $ for basically a single-tasker.

[Histrix]

I agree with Chuck in Charlotte - the main touted benefit of a rotisserie is self-basting. With this Turbeque contraption the juices aren't really doing anything different than a regular beer can chicken cook.

I'll pass, especially at that price. Five hundred bucks!!! Fuhgedaboutit!

[Huskee]

I suppose it could do shawarma decent, who knows.

[BriggsBBQ]

Also can do trompo, but I am not sure it will still spin once the weight moves up

[Larry Grover]

Harry Soo reviewed it with positives & negatives noted (link on the bottom right of Turb's home page.) Basically he liked the design & results but you have to put shims under it so it's level, runs hot, can't use sugar in rub.

[CandySueQ]

Seems to me that a genius PBC mod would be to add a turbine at the top of a hook...

[Steve R.]

And cut a big round hole in the barrel.

[BriggsBBQ]

That is a good point. Seems like this could be a PBC mod. Maybe have something that makes the charcoal burn slower to keep the temps down so you do not have to put a big whole in your cooker

[Max Good]

Clever design. Looks like it requires substantial maintenance. Check out their lengthy "How To Clean" video. At half the price, the PBC and PBC Jr. work as a stationary rotisseries by moving the heat and smoke around the meat rather than vice versa. An added benefit of PBC is the delicious, characteristic flavor from the drippings sizzling up from the hot charcoal bed.

[fzxdoc]

Not much interested in spending that kind of money for essentially a one trick pony, although I saw a brisket photo on the 'blog. Might be great for camping.

In the meanwhile, I'm still crossing my fingers for a rotisserie attachment for my WSCGC.

Kathryn

[BriggsBBQ]

Not sure a spinning brisket is ideal. Per Aaron Franklin the offset is the best because it creates a stream of heat that goes over the fat cap. So the bottom does not dry out.

[fzxdoc]

Yeah, BriggsBBQ, I can't get the hang of doing a brisket in that device either.

Kathryn