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Need Help W/ Custom Rotisserie...

post #1 of 17
Thread Starter 
I may end up keeping the new smoker if I can find someone to make me a custom made rotisserie.I figure if I can make this unit a "plug and go" I can make it work and have more time w/ my family. Hopefully you welders will have some insight here.
Please see the photo. I will need the motor,new racks the whole deal.


post #2 of 17
I'd scrap that thing to a guy named Mark who lives in HdG MD and start over... he said he could be there in 7.3 hours and not charge you anything to haul it off......
post #3 of 17

Temperature problems?

Hi XTexan,

I hope things are going ok given the circumstances.

I assume that the pic you enclosed is when the unit was new and that it has been seasoned and used by now;-) Are you having temperature problems? The reason why I ask this is because your are linking a rotisserie to saving you time. I am not a pro, but if you have fairly reliable/even temperatures and good airflow in your unit, I am thinking that a rotisserie would not be necessary? Any more details? Looks like a pretty nice smoker you have there:-)

post #4 of 17
Thread Starter 
I'm not really having any temp problems. I just thought this would be a more hands free way of doing things. I just see alot of new custom built units w/ rottiseries. I also thought about a convection fan. I think w/ any unit there are going to be some temp. differences. Also, this is a top baffle unit, so my assumption is if the top rack is loaded w/ food that the bottom rack may not get equal heat. Any thoughts??
post #5 of 17
Well, you still gotta mop and what not, rot. or no...

Guess ya have not loaded it up full yet then? IS that the aim of you getting this smoker, or is it waaay big for you, and ya just got a good deal? I say don't fix it if you don't KNOW it's broke.
post #6 of 17
I don't know if you need a rotisserie either, but i know that you like to keep your mind busy, i do too. So here's something to start thinking about: How about a small rotiss. on one end, maybe 3 shelves?(2 shown)

post #7 of 17

Load it up?

I am with Richtee on the work load,etc. I think I would load her up and see if you have difficulties. I never move my food unless I am doing beer can style birds, sometimes I will spin them to make sure the airflow crisps the back side too. Either way, you have to be there to keep the coals up and basting, etc. Try not to rotate the food and see if it still comes out good without the rotissierie. I am thinking that if you have good heat distribution that the only benefit of the Rot. would be smoke distribution.

When I first got mine, I put 6 oven thermometers at both upper and lower racks. I took readings at different temps and made myself a chart so that I can put the bigger cuts near the hotter areas. Also, by observing the smoke build up on the glass of the thermometers, I could see where I get the most and least smoke. The cleanest glass(least smoke) was on the bottom rack below my chimney and in my case, (reverse flow) its also my hottest spot.

Keep in mind too, that at lower temps, 235 degrees or so, temperatures seem stay more even throughout, its when I am are around 300 plus that I seem to get more differences between zones.

We are just trying to save you a few bucks!! These big units are built to pretty much close the door and relax anyway!!

Take care, Steve
post #8 of 17
To me, you only need a rotisserie if you are grilling or cooking over a direct flame. Then it needs turning to keep the burn off. But, at 250 degrees (or less) with indirect heat, I see little need for a rotisserie.

Heck, my last 3 smokes I didn't even mop once. Only opened the top 3 times. Once to put it in, again after 6 hrs just to check and make sure my remote therm was reading right (not in a hot cold spot), and last to take it out.

Course, since it is not gas or electric I couldn't leave, but it was low maintenance.
post #9 of 17
Thread Starter 

You are correct, I have not loaded it up yet, not much demand in the winter in OHIO. The smoker is not too big, I think the problem is that I got it in the winter and truthfully have not spent much time w/ it. Sounds like I need to get some thermos, wait for a decent day and start charting. Good info you guys, THANKS!
post #10 of 17
Glad to hear you may keep her. I hope you are doing well.
post #11 of 17
Thread Starter 
I am doing great thanks cman95.

I have another question for you guys....

How could I make a test run on filling her up w/out using meat??
My idea was to take some pans and fill them 1/2 way w/ sand and load up the top rack and bottom rack and start measuring temps. Again, I dont have any big orders right now. The most I have done so far at one time is 6 briskets and 4 butts.
Any ideas???
post #12 of 17
Potatoes? Give ya an idea of how even the heat is... of course they are not as massive as meat...but for a short run it might help...check all their temps around the racks.
post #13 of 17
You could fire it up and we could all show up at your place.....icon_biggrin.gif .
post #14 of 17
Capital idea! Just wait for a weather break.. I hate long trips in crappy weather.
post #15 of 17
Thread Starter 
Fine, Party At My House!!!!!!!!!!
post #16 of 17


i will hurry down if you need me to test some grub..hell, i'll even bring some ribs and wings......maybe even a stogie or 2......
post #17 of 17
Cool i'll be heading to Dayton in may for the Hamvention
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