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How about a rotisserie channel?

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  • Attjack
    Club Member
    • Aug 2017
    • 4094
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    #16
    I only suggested the channel because I went looking for rotisserie knowledge in the technique section of AmazingRibs.com and came up short, so I had to go other websites instead.

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Look at all the dust you kicked up. Shame on you! hahahaha.

    • Attjack
      Attjack commented
      Editing a comment
      It's what I do, Bob, but my intentions are good.
  • ecowper
    Founding Member
    • Jul 2014
    • 3360
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #17
    Attjack agreed with the lack of sharing of rotisserie knowledge. But there are a bunch of us that do rotisserie routinely ..... It's how I cook prime rib and chicken pretty much always.

    Rotisserie chicken is so awesome that Costco does it every day :-)

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Diggin' the new mugshot!

    • ecowper
      ecowper commented
      Editing a comment
      Huskee thanks man .... the beard is coming in pretty good
  • Troutman
    Club Member
    • Aug 2017
    • 7283
    • Tejas, Where Else?

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #18
    OK give them their rotisserie channel. Then I want one for pellet cooking and techniques there in. And while we’re at it, stick burning, KBQ, kettle, Santa Maria, heck run the whole gambit. Why not? Makes it easy to find the appropriate technique for the appropriate cook.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      EdF Why not Huskee? Huskee makes the new channels!

    • EdF
      EdF commented
      Editing a comment
      Because somehow, I suspect even Huskee is not a database expert (nor am I). Doesn't mean a raise would hurt though, eh?

    • Huskee
      Huskee commented
      Editing a comment
      EdF you are correct, Huskee is an expert in nothing, definitely not databases (or databi?, not a linguistic expert neither) .
  • Willy
    Charter Member
    • Apr 2015
    • 1847
    • High Desert of the Great Southwest

    #19
    As I survey the present channels (mostly first tier sub-channels), under "Accessories and Cookware" I see: Instant Pot, Cast Iron, Kettle Accessories, and Sous Vide among others. Under "Grills, Smokers, and Fuels" I see: Wood Pellets (mainly a discussion of pellet models), Pizza Ovens, and Log/Wood/Stickburners, among others.

    Seems to me that rotisserie is as "unique" and as widely used as anything listed above.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      I did the same but look what's in there, it's mainly posts about the specific products and how they function rather then cooking techniques per se. What's being presented here, if I read it correctly, is a hybrid between the two.
  • jlazar
    Charter Member
    • Oct 2014
    • 650
    • San Antonio
    • Backwoods Chubby G2
      Weber 22" Master-Touch GBS Kettle
      Blackstone 36 Griddle
      SlowNSear (Original)
      Fireboard Extreme
      Maverick 732
      Super-Fast Thermapen
      Rapala 7 1/2
      Bear Paws
      Weber Rapidfire Chimney
      Grill Beast 304 Injector
      G&F Suede/Leather Gloves
      Foodsaver V4880

    #20
    A recent example. I cooked my first prime rib roast this Christmas. I was torn between smoking on the G2, the Kettle with SnS, and the Kettle with rotisserie and SnS. Eventually went with the Kettle and SnS because I did not know if a rotisserie would cook a roast significantly different and did not want to screw up Christmas dinner. I would not be as interested in pics of rotisserie cooks as much as folks sharing techniques on using the rotisserie and how it might impact the way you cook or cook times. For example, is there any significant difference or thing to watch out for when smoking a roast at 225 vs hanging one on a rotisserie at 225. Don't want to learn by trial and error that there is or isn't a difference.

    Is there a difference between a rotisserie on a gasser vs charcoal? Charcoal with SNS vs charcoal with Weber basket? One basket vs two?
    Last edited by jlazar; December 28, 2018, 01:25 PM.

    Comment

    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1528
      • Northern Mn

      #21
      Pizza ovens sub channel has a whopping 6 topics and 78 responses. Lump the spinners in with that and maybe get more activity in that sub channel? Or lump it in with electrics because you pretty much need electrons to run that spinner motor right? Just spit ballin' here.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        I accept your challenge to liven up the pizza oven channel.
        Last edited by Attjack; December 28, 2018, 03:09 PM.
    • Craigar
      Founding Member
      • Jul 2014
      • 1107
      • Papillion, NE
      • * - Weber 26.75" OTG
        * - Weber 22.5" Premium cloaked in Crimson
        * - Slow 'N Sear
        * - Smoke E-Z - 26.75" (The Grain Silo)
        * - Lodge Sportsman Grill
        * - Weber Rapid Fire Chimney Starter
        * - Thermoworks ThermoPop
        * - Thermoworks Dot
        * - iGrill2 - 4 probes
        * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
        * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
        * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
        * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
        * - Current butchers: Just Good Meats & Fareway Foods

      #22
      The lovely thing about a rotisserie is they can by used on a variety of different cookers and aren't limited to one or two. They can be used on anything from an open pit to a $25,000 Kalamazoo. Kettles, kamados, gassers...you name it the rotisserie will find a home. Hey ecowper do you have one on your Hasty-Bake? Personally I wouldn't mind seeing more info on rotisseries.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        That’s exactly what I run a rotisserie on :-)
    • Attjack
      Club Member
      • Aug 2017
      • 4094
      • Primo XL
        Weber 26"
        Weber 22"
        Weber 22"
        Weber 18"
        Weber Jumbo Joe
        Weber Green Smokey Joe (Thanks, Mr. Bones!)
        Weber Smokey Joe
        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      #23

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Too cool, that hits so many primal notes it's not funny !! Looks like something Francis Mallmann would dream up

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        I am, truly, in awe!

        Very, very cool!
    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1528
      • Northern Mn

      #24
      Wow! That thing is awesome!

      Comment

      • Mudkat
        Club Member
        • Feb 2017
        • 2089
        • At a river near me, MD
        • Weber Smokey Mountain 14.5"
          Weber 22" Kettel
          Weber Smokey Joe (2)
          One Grill 45" Rotisserie
          Lodge 5 qt. Dutch Oven
          Lodge 10.5" Double Loop Skillet
          Cast Iron 9" Skillet
          Cast Iron 12" Skillet
          Weber 22 Grill Grates
          Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

        #25
        GREAT IDEA! NUF SAID! (Not yelling just enthusiastic 😀)

        Comment

        • Attjack
          Club Member
          • Aug 2017
          • 4094
          • Primo XL
            Weber 26"
            Weber 22"
            Weber 22"
            Weber 18"
            Weber Jumbo Joe
            Weber Green Smokey Joe (Thanks, Mr. Bones!)
            Weber Smokey Joe
            Orion Smoker

            DigiQ DX2
            Slow 'N Sear XL
            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
            - With Rear Infrared Burner
            - With Infrared Sear Burner
            - With Rotisserie
            Empava 2 Burner Gas Cooktop
            Weber Spirit 210
            - With Grillgrates
            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
            Propane turkey Fryer

            Fire pit grill

          #26
          Hot diggity! Time to go get my new rotisserie!

          Click image for larger version

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          Comment

          • Mudkat
            Club Member
            • Feb 2017
            • 2089
            • At a river near me, MD
            • Weber Smokey Mountain 14.5"
              Weber 22" Kettel
              Weber Smokey Joe (2)
              One Grill 45" Rotisserie
              Lodge 5 qt. Dutch Oven
              Lodge 10.5" Double Loop Skillet
              Cast Iron 9" Skillet
              Cast Iron 12" Skillet
              Weber 22 Grill Grates
              Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

            #27
            Just got mine. Here's my first cook. 😁

            Click image for larger version

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            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              So, now, yer sayin that we also need to add a "Snacks" Channel, Brother?!?!?!

              Beautimous Porker, there

            • Mudkat
              Mudkat commented
              Editing a comment
              Lol
          • Huskee
            Administrator
            • May 2014
            • 15141
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #28
            Alright ladies & gentlemen, enjoy the new Rotisserie Cooking channel!

            When you spot other older rotisserie-specific topics, mention me, Jerod Broussard, Spinaker, or Henrik in them and we can move those topics to their new home.

            Comment


            • Mudkat
              Mudkat commented
              Editing a comment
              Thanks boss!

            • Attjack
              Attjack commented
              Editing a comment
              Yeah, thanks!
          • FireMan
            Charter Member
            • Jul 2015
            • 7707
            • Bottom of Winnebago

            #29
            Ok here goes, Huskee Jerod Broussard Spinaker Henrik now that I have mentioned you, what happens.

            Comment


            • Mudkat
              Mudkat commented
              Editing a comment
              You get put on a spit and spun? Yikes that's brutal!
          • scullybones
            Former Member
            • Dec 2018
            • 9
            • Northern Virginia

            #30
            +1 for a rotisserie channel
            opps. Guess I should have read the whole topic before posting. Now I have to post a cook to the new channel. Thanks!
            Last edited by scullybones; December 29, 2018, 08:58 AM. Reason: cause I am a chucklehead

            Comment


            • FireMan
              FireMan commented
              Editing a comment
              You also need to learn how to spell oops. 🕶

            • scullybones
              scullybones commented
              Editing a comment
              I am a product of the NY City Education System which should explain a lot.

            • SmokingSteve
              SmokingSteve commented
              Editing a comment
              So you're saying that you have "bin ejumakatid" ?

          Announcement

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          Meat-Up in Memphis 2021

          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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          Meat-Up in Memphis

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