Would you like a rotisserie specific category added to smoking supplies and equipment?

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Would you like a rotisserie section added to the smoking supplies and equipment section?

  • Yes I'd like it

    Votes: 2 100.0%
  • Doesn't matter to me

    Votes: 0 0.0%
  • No I get dizzy easy

    Votes: 0 0.0%

  • Total voters
    2
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They been sellingout all over the country!
No doubt! It looks like a nice little rig for the money for sure.
 
I grabbed a generic/universal roti-ring kit with counter-balance (nice to have) for my Weber 18 OTG about 7 months ago. Best $100 I ever spent (@ Amazon), and my favorite method for birds, bar none. Not a perfect fit with the Weber, but gaps between the ring and fire-bowl can be closed-up with foil. Charcoal fire and wood smoke with a rotisserie...how could it possible get any better? And, I can fit 2 yard-birds on one spit in the little 18 if they're under 9-10lbs total weight. I know where one of my next Thanksgiving birds are coming from...it should handle close to 12lbs and still have enough clearance for the lid and fire.

Got my vote. I'd like to see a roti-head forum to share our meals, too.

Hey, Tom, nice looking pork! Gotta do some hunks of meat on mine, too. There's nothing quite like that crispy, crunchy, golden-brown, slightly charred crust on nice pork or beef roast...gets me into that primal-mode of cooking and eating (simple, but, oh so satisfying). Don't forget to save the drippings for sauce/gravy.

Eric
Open fire is pretty awesome as well Eric!    
I want a Minitisserie section!!!!

I love it Case!   Points!
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YES,I'm in

LikeMr. T, I like spinning a bird or two using my Infrared.

Weber Summit[sup][emoji]174[/emoji][/sup] S-670[sup][emoji]8482[/emoji][/sup]
 



No pics of spinning birds, I'll have to get some.



 
YES,I'm in

LikeMr. T, I like spinning a bird or two using my Infrared.
Weber Summit[SUP][emoji]174[/emoji][/SUP] S-670[SUP][emoji]8482[/emoji][/SUP]

 








No pics of spinning birds, I'll have to get some.











nice looking 670! Still looks brand new! Grill with all the features.
 
LOL, That pic is when I first got it... you know, snapping off pics like it was a newborn baby!
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My 1st round with a spit over charcoal...back in mid-January....thought it was in late '15, but I haven't been using this roti-ring kit that long...4 months now.


This bird had TOUGH dark meat...cooked it too fast...1.75 hours to reach minimum 172* I/T...looked good, though...breast was fairly tender. Should have been shooting for closer to 325-350* range instead of 450*, and a finished I/T of 178-180*. Roasting birds...throws me for a loop every time 'cuz I forget these are the exception...young birds don't care how fast you cook them, but the tough old birds do. I went against my better judgement and followed the instructions on a blog site...poked holes all over in the skin so it would "self-baste" and crisp the skin. I haven't poked holes in the skin since...didn't do what he said it would do. Butter baste will brown them-up nicely on it's own, with a pretty decent bite-through skin instead of the rubber-chicken.



Cooked over a mix of RO lump and Embers briquettes with apple and hickory chunks. Can't remember what I blended up for dry rub...something new again, but red bell pepper based. Fed 6 adults and 2 teens with that bird for a small gathering.

Bring on that spinner forum...I would love to see all the great eats that others have created on a spit/basket. Hope we're not derailing this thread...
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Eric
 
You need a horizontal Roto category! What's become of the Shwenker? Haven't seen many posts on that awesome cooking machine!

http://www.smokingmeatforums.com/t/174846/sqwibs-schwenker
Still using it, we used the hell out of it. Sometimes I take it to cook for the scouts and of course Manday 5.

17035385588_5644f8187a_c.jpg


Me and a buddy are gonna get together in the fall and have a seafood schwenkfest, lobster, muscles, clams, scallops, pretty much anything we can get our hands on.


 


 




 
Maybe another category for cooking over fire? I would love to see some creative ways of cooking over open pits. I'm sure a lot of folks have fire pits.

Sorry for the sidetrack.
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Hey Case, that looks like mine above or mine above looks like yours below. Now I have confused myself.
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Thanks for the recipe, we really enjoyed it.  
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T
 
 
Hey Case, that looks like mine above or mine above looks like yours below. Now I have confused myself.
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Thanks for the recipe, we really enjoyed it.  
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T
My sous chef requests it all the time! Those pork cushion roasts from costco work really nice for making char sui.
 
Okay seems like a bunch of interest! Hopefully one of the Mods will get this category set up!

Then all you spinners need to get a discada and come disco!

I also like Sqwib's suggestion for a open fire sub forum!
 
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