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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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#1 |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
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![]() I have this nice chunk of cab here , and I plan on cooking it on the UDS at about 250 till it hits an internal temp of about 135. If it lacks color I will sear it afterwards. My question is , I just got a rotisserie ring for my kettle , and it fits on my UDS , so would there be any benefit to putting it on the rotisserie? Or is it not going to make much of a difference?
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Mike Price |
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#2 |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
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![]() Just a pic
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Mike Price |
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#3 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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![]() I'd say the rotisserie isn't really necessary but that's just me.
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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#4 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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![]() Go for it, use the rotisserie, i love using mine, it will cook evenly and distribute the juices very well.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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#5 |
is One Chatty Farker
![]() ![]() Join Date: 07-07-12
Location: San Marcos, CA
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Thanks from:---> |
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#6 |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
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![]() I apologize for that, I took the pic with my phone and have no idea why it came out sideways.
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Mike Price |
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#7 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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![]() I like the rotisserie... kind of makes it self basting. It also allows you to add rub mid cook to make a better crust. I do mine to 125 but the wife complains.
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Thanks for noticing |
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#8 |
Babbling Farker
Join Date: 04-28-12
Location: Wis-con-sin
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![]() Use it. From the standpoint of even temp distribution, not alot of gain that far away from the fire in a drum. BUT, a self-basting rib roast from the rotisserie action is a juicy glorious thing to behold! I love mine and use it wherever I can.
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Kettleheads Anonymous Charter Member |
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#9 |
Got Wood.
![]() ![]() Join Date: 04-08-12
Location: Folsom Louisiana
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![]() I cooked a whole ribeye for Christmas to 135 double wrapped in foil and rested for 1 hour best piece of beef ever on my WSM haven't talked myself into rotisserie yet but sure would like to know how it comes out if you do use it
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Weber Kettle, WSM 22 with DigiQ2 and saving for Cajun Bandit rotisserie and ribolator |
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#10 |
Babbling Farker
![]() ![]() Join Date: 04-03-10
Location: Cypress TX
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![]() Can't wait to see the finished product
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J Crunch |
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#11 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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![]() rotisserie should come out a little better..however I think 135 internal is high, because the best is when you slice then flash on the grill
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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