Rotisserie questions

Tricky · 10-03-2012, 04:11 PM

Just moved in to the new house, and as I was checking out the built-in gasser I found a bunch of rotisserie items underneath:

* two rotisserie spit rods
* two chicken prong attachments
* rotisserie motor
* two-piece turkey basket attachments
* some stainless steel disc plates (not sure what they're for - they appear to slide over the spit rod)
* some chain-link thing with hooks that I cannot figure out

Everything looks like it works, except that I can't get the rotisserie gas "burner" to light with either the igniter or a butane lighter. I probably need to dissasemble it and check for clogs in the line, etc.

I want to try to adapt it for my UDS, but for now am going to try using it on the gasser. Anyone use theirs on a gasser using the regular bottom burners rather than a side facing rotisserie burner? Seems like if I turn off the middle ones below my drip pan and just use the side ones, things would work fine. Any tips for a rookie spit man?

fingerlickin' · 10-03-2012, 05:18 PM

Yep, you can definitely do it with the bottom burners only. Here's some beef sammies I did a while back. If you want more color on the meat I would suggest forgoing the drip pan.

http://www.bbq-brethren.com/forum/sh...eef+sandwiches

Tricky · 10-03-2012, 05:49 PM

Thanks. I'm going to give it a whirl with some yardbirds. Those seem like something I'll want a bit of color on, but I don't want to get the olive oil and seasonings all over my grill . . .

Maybe I'll set it up on my old Weber gasser instead of the built-in stainless monstrosity.

10-03-2012, 04:11 PM	#1
Tricky On the road to being a farker Join Date: 12-06-10 Location: Ventura County, CA Downloads: 0 Uploads: 0	Rotisserie questions Just moved in to the new house, and as I was checking out the built-in gasser I found a bunch of rotisserie items underneath: * two rotisserie spit rods * two chicken prong attachments * rotisserie motor * two-piece turkey basket attachments * some stainless steel disc plates (not sure what they're for - they appear to slide over the spit rod) * some chain-link thing with hooks that I cannot figure out Everything looks like it works, except that I can't get the rotisserie gas "burner" to light with either the igniter or a butane lighter. I probably need to dissasemble it and check for clogs in the line, etc. I want to try to adapt it for my UDS, but for now am going to try using it on the gasser. Anyone use theirs on a gasser using the regular bottom burners rather than a side facing rotisserie burner? Seems like if I turn off the middle ones below my drip pan and just use the side ones, things would work fine. Any tips for a rookie spit man? __________________ Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty

10-03-2012, 05:18 PM	#2
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Yep, you can definitely do it with the bottom burners only. Here's some beef sammies I did a while back. If you want more color on the meat I would suggest forgoing the drip pan. http://www.bbq-brethren.com/forum/sh...eef+sandwiches __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

10-03-2012, 05:49 PM	#3
Tricky On the road to being a farker Join Date: 12-06-10 Location: Ventura County, CA Downloads: 0 Uploads: 0	Thanks. I'm going to give it a whirl with some yardbirds. Those seem like something I'll want a bit of color on, but I don't want to get the olive oil and seasonings all over my grill . . . Maybe I'll set it up on my old Weber gasser instead of the built-in stainless monstrosity. __________________ Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty