I have a Weber 26, after lots of research, I was able to find only one place, Cajun Bandit, that sells a rotisserie for the 26. That surprised me. I haven’t used a rotisserie in the last 20 years, but have found memories of using one on a Weber gasser. Any advice on using a rotisserie on a kettle?
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Club Member
- Mar 2020
- 3355
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Club Member
- Apr 2016
- 17619
- 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
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There's just something about spinnin' a bird that is extra nice. You can use either an SnS or the Weber baskets for the coals so that you can move them to get the desired crispness on the skin. I light about a full chimney of charcoal and let the fire run very hot. It normally takes about 45 min to reach 158° in the center of the breast, which is where I pull it. All the little nasties are killed instantly at that temp, and you will have a much juicier bird. Do make sure that the meat is at that temp in a number of places. Ad don't worry if the dark meat is a bit higher - it can take it.
Last edited by RonB; July 6, 2021, 05:23 PM.
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