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jbrodgers
02-16-2011, 10:31 AM
Does anyone here have any experience with a southern Yankee rotissarie pit? What do you think about it?

JR

HeSmellsLikeSmoke
02-16-2011, 11:21 AM
JR, there was a short thread recently which may be of some help to you.

http://www.bbq-brethren.com/forum/showthread.php?t=100368&highlight=Southern+yankee

hpdrifter
02-16-2011, 12:49 PM
I was looking for info as well on those, and that thread really didn't help much. Saw it earlier. Was wondering how one would compare to a large offset. I guess there are two issues, rotisserie vs. other types pros/cons, and SY vs. the other commercial grade rotisseries. I wonder what the build quality, ease of operation, temp-holding, longevity, etc. is with the SY.

Greg

Tinybud
02-17-2011, 12:46 PM
Hey Greg, i have an older 6' southern yankee, and i feel that it is very easy to control temp in, holds temp very well, I start with a bed of charcoal, then go all wood, usually only takes 2 splits about every hour and a half, I like the rotissere as it is basically self basting, gives a larger capacity with a small foot print. Only thing I don't care for is that the shelfs are bolted in, where a higher end southern pride or such aren't, makes for alittle extra work to take out to clean. but I would still recommend it.

barbefunkoramaque
02-17-2011, 01:52 PM
I was looking for info as well on those, and that thread really didn't help much. Saw it earlier. Was wondering how one would compare to a large offset. I guess there are two issues, rotisserie vs. other types pros/cons, and SY vs. the other commercial grade rotisseries. I wonder what the build quality, ease of operation, temp-holding, longevity, etc. is with the SY.

Greg
did nt read it huh?