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Sigh. The reviews look good so I guess I will suck it up at some point as I have zero expertise or tools needed to drill holes to use a cheaper alternative.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Yeah - that is inline with other rotisseries on the market. I've got one for my Weber Genesis II gasser (NOT recommended), and one for my Weber kettle (very MUCH recommended!).
Alabama Smoke Tom, believe it or not, 99% of the chicken I've cooked on my kettle has been direct grilled, using a set of Grillgrates, and not using the SNS at all. I just like hot and fast chicken at 350, and the grill grates make the cook "indirect enough" to not burn up the chicken or have flareups. I also like to make my grilled wings on my gas grill with Grillgrates, mostly as I can fit a full 10 pound bag of Tyson wing sections on that grill.
I did use the SNS to hold the charcoal for the rotisserie on my kettle, and was pleased with the results. Again, ran about 350 on that cook.
If I had to say anything, I would say that the chicken is not all that much different grilled direct or indirect at 350F, or rotisserie cooked at 350, assuming you are cooking to the same IT of 160-165. The difference is in the skin. The rotisserie avoided scorched skin (direct), underdone skin (indirect) and was just about perfect.
Last edited by jfmorris; September 10, 2020, 10:47 AM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
This is very cool. It could get me back to thinking about the gravity series to replace my disintegrating "stainless steel" gas grill at the vacation house.
I put a generic rotisserie in a rectangular box burner for ~ $ 80.00, and it's great, but I have settled on spatchcocked hens offset in a Weber kettle for almost all my recent and planned cooks. I love the results.
It seems to me that doing an indirect zone like this for the hen is a lot like doing a rotisserie, as to time in the heat zone. I prefer the heavy smoke collection that you just can't get over coals with a spinner.
JGo37, I see you have used a metal tray to accentuate the two heat zone almost completely for your cook. I had never thought of that....interesting. Can you comment as to the difference you get this way compared to not using that tray please? Tom
Alabama Smoke I never understood an indirect zone that didn't completely eliminate infrared line of sight. I use this in one way or another with every type of cooker I have. Here, the sheet has a slot cut to fit over the grate center rod, extends all the way down to the lower briquette grate, and all the way up to the domed lid. This eliminates everything but smoke and heat, and I get stable grate temps too. It also lasts dozens of cooks.
JGo37 very interesting. I may well try that. Regarding your tray, at first glance I thought it was an aluminum prep or serving tray, but I believe it is actually a tray made from aluminum foil. Is that correct?
It's a cheapo aluminum baking sheet. I buy my water and baking trays around 30 at a time from Amazon. Very inexpensive that way, lasts a full season of cooks. I have, tho, recently went to stainless pizza and restaurant trays and starting pilot 'fabricating' the hacks. I hope to eventually open a line of this stuff for Weber, Stok, KJ, etc... 'We' already have our product name and logo - but that's the easy part..
ALL the holes for the kit are pre drilled on on the 560..on left side is a crome knock out on right are 3 holes all ready in the pit...i just ordered the kit on amazon
Been busy this weekend on my masterbuilt 560..mods..and now my rotisserie kit is here..really easy to install...looking forward to use of it...all holes are pre drilled at factory..takes more time to unpack..then it will to install
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