BGE as dedicated rotisserie

[yakima]

Am fooling around with the Joetisserie attachment on my large BGE. Got a charcoal divider from Ceramic Grill Store. Modified it a bit to fit in BGE fire basket. Have used a Moroccan spice mixture, Ras el Hanout, twice on chicken and once on picanha. Excellent.

Cut a GrillGrate to fit across middle of egg, to hold a rectangular drip pan. Bank coals against back wall. Have been leaving both bottom and top vents wide open. Need more practice re amount of fire to build. The Combustion Inc wireless thermometer works slick.

Clean up is easy; remove fire basket, vacuum ash.

[LA Pork Butt]

I have always wonder about using a joetisserie on my BGE. Somewhere I heard that it worked better than the BGE version, but I am not sure I would do rotisserie often enough to justify one. I have wondered if I could do Chicken Shawarma since the chicken would be horizontal rather than vertical. Anyway I would be interested in your adventures in joetisserie. Keep us posted,

[yakima]

The BGE rotisserie gizmo came out after the Joetisserie, don't know anything about it.
Where does "might not do it enough to justify it" come from? This is the Pit, for cats sake!

Re Shwarma, I have a vertical spike, in a pan, from Atlantic Grill Store, I think. Works pretty well in egg. Stack it with thin sliced meat, pineapple, etc. Heat kind of boils around it.

I got the Joetisserie a year or two ago, on sale, from with either Ceramic or Atlanta.

I like the rotisserie because it eliminates the grate and deflector. I can grill on other machinery.

[LA Pork Butt]

Where does "might not do it enough to justify it" come from? This is the Pit, for cats sake!

I am a sucker for gizmos and I have my share of ones that didn’t get used as often as I hoped. Thus the pricey joetisserie caution, but your post has me thinking. Maybe I’ll watch the used market for a bargain.

I use a spike from Ceramic Grill store for my shawarma, too. I just always dream of having that done edge when you cut it off. I have even toyed with getting one of electric cookers designed for making shawarma. Anyway. Thanks for the inspiration!

[STEbbq]

I have the same spike. I have resolved to either slicing meat off as it is crispy, letting the next layer crisp up, or slicing when nearly done and crisping it in a skillet.

[carolts]

Jut got the spikes after you had mentioned them. Looking forward to trying them out in the Stump's as an alternative to the hanging skewers for the PBC.

[yakima]

Recently did a roti chicken with a teriyaki glaze. Excellent. Used B&B fancy lump charcoal, from Argentina. Expensive, bought it by accident. Much left over. Went out a couple of days ago to do 1 flank steak. Started chimney of same, using some of the left over lump. Grilled steak, outstanding. Put grate back in to grill, but coals pretty close to grate.

Next day, discovered that the piece of Grill Grate I use across middle to hold drip pan, the bottom side had melted some. Aluminum melts at about 1221 degrees F. Must have been warm down there.

[yakima]

I had left the grill grate in under the main grate, so it was right up against coals.