Rotisserie Attachment Advice

[Panhead John]

I posted this at SUWYC last night but I thought this would be a good place to post as well. After not using my rotisserie in a couple of years, I forgot how much fun they are, or can be. The deconstructed shish kabobs I did yesterday turned out great, marinated sirloin cubes, mushrooms, onion, bell pepper and tomatoes. I only had one rotisserie accessory, which is a flat, adjustable wire basket. I had to cut the veggies pretty big so they wouldn’t fall through the basket…..some did anyway as you can see in the video. Since I now have an itch to use my rotisserie more often, I did a little research for rotisserie baskets. Cooking for just one, I decided on these. They have a lot smaller openings, so no problem with food falling out. They come in a 2 or 3 pack and I like being able to put meat in one basket and veggies in another. Or, I could use the other one for something quick, like shrimp, while my veggies are cooking, or whatever.

https://a.co/d/4gvgl2v

I found a larger one here that got great reviews, but decided it was just a little too big for me.

https://a.co/d/50wtCDA

[jfmorris]

SheilaAnn glad you figured it out before I got here to post. You went the way I was going to advise.

I have the rotisserie for my Weber Genesis II 4-burner grill, and the Weber rotisserie for the 22" kettle, and have only used the one on the gas grill ONCE, but have used the kettle rotisserie MANY times. I need to send a shoutout to fuzzydaddy for the Weber kettle rotisserie BTW! He gave it to me in 2020, right in the middle of Cxxxx and all the isolating and crap.

Anyway, why have I used the gas grill rotisserie ONCE you ask?

First - there is very little clearance for the rotisserie on that model and generation of Weber Genesis gas grill, and I had to remove the cooking grate, and even then, two 5 pound chickens, TRUSSED, were almost hitting the flavorizer bars. Second - I could only use the outside two burners, as otherwise the birds were spinning so close to lit burners that it was scorching the skin, even on low. And I got little browning with the outer 2 burners on high. The truth is, on a gas grill, you truly need a model with a dedicated rotisserie burner - usually that radiant ceramic style - at the back of the grill. RADIANT heat is king in rotisserie cooking, and the kettle with charcoal banked to one side gives you that in spades.

I've done 20 pound turkeys, or two 4-5 pound chickens on my rotisserie. I really need to spin something else. I think VERY soon I am going to do a rotisserie boston butt. I've watched Stephen Raichlen do it a few times, butterflying and deboning the butt, then rolling it up with a bunch of spices and other stuff inside... Anyway, I think the kettle rotisserie is the more versatile way to go, and glad that is what you chose.

[SheilaAnn]

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1741540-show-us-what-you-re-cooking-suwyc-volume-38-summer-2025?p=1743351#post1743351

[dpearce]

Well, Prime Day made this a little easier to do, but I'm pretty sure when my wife sees this on the front porch, I'll face some tough questions...

I blame SheilaAnn and everyone else on this thread for making me buy this!

[dpearce]

Yeah, I can't wait for it to get here. I remember seeing these things years ago, always wanted one, then simply forgot about it as time passed. This thread was a good reminder!

[SheilaAnn]

What did you pay for it?

[dpearce]

SheilaAnn $75.83 with sales tax. Not a bad discount and just fit into my weekly budget. In fact I also was able to order a Grillart grill grate cleaner. Highly recommended from AR.