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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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12-28-2011, 05:21 PM | #1 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Setting up 22.5 kettle for rotisserie questions...
I got a Cajun Bandit rotisserie for my 22.5 Weber kettle and plan to cook a chicken on it first.
How do you guys who have them set up your charcoal, drip pan, etc. under the rotisserie? CD |
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12-28-2011, 05:26 PM | #2 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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One charcoal basket off to the side with drip pan directly under meat.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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12-28-2011, 05:43 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I don't have the Cajun bandit kit, but when I used a rotisserie on a kettle I built a fire on each side and a drip pan in the middle (just like setting up for indirect roasting).
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-28-2011, 05:49 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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12-28-2011, 05:50 PM | #5 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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12-28-2011, 05:54 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I use the two charcoal baskets on either side with the drip pan in the middle. You can get the temps to almost any range as you want up to 400+ or so depending on how hot you start the baskets at the beginning.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-28-2011, 05:56 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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^^^^ This.
It's been a while, but I think I started a full chimney of briquets and put half on each side to get around 350. You may have to add briquets depending on the length of the cook.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-28-2011, 05:57 PM | #8 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
CD |
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12-28-2011, 06:30 PM | #9 | |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Quote:
This thread has a shot of a couple birds I cooked up right after I picked up my Weber rotisserie. I really recommend you dry brine the chicken, the results are fantastic. http://www.bbq-brethren.com/forum/sh...d.php?t=107793 |
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12-28-2011, 06:46 PM | #10 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-28-2011, 07:01 PM | #11 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Thanks! I think I have a good idea where to start. My brine is cooling right now, and I'll drop the bird in it for an overnight soak.
Any more advice is certainly welcome. CD |
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12-28-2011, 07:30 PM | #12 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I have the Cajun Bandit, Weber, and EZ-Que rings, and the deal with the Cajun Bandit ring is that it's shorter and closer to the heat source of whatever firing setup you choose in your kettle, so as long as you know that, I would suggest using the Weber Char-Baskets, Rails or banking the coals to the sides (L-R) with a drip pan (aluminum half pan) and use a torch to fire the coals (or 8-10 briqs per side) for a Minion start and let the spinning begin!
The Cajun Bandit is tighter and seals better than the other rings, so you will have to adjust your One Touch vents open wider to get your temps to indirect grilling zone @350-400* and your chicken will take @35-45 minutes. When I use the EZ-Que or Weber rings, the air gaps help maintain the grilling temps I'm aiming for, and my One Touch vents are barely open. So if you have an OTG make little marks on the ash catcher to help give you an idea where the vanes are set and what openings get you to the temps desired. This works for me, but I've also cooked with coals banked to one side of the grill, and other times direct with a small charcoal ring under the meats in the Kettle.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com Last edited by swamprb; 12-28-2011 at 07:49 PM.. |
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12-28-2011, 07:49 PM | #13 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Thanks for the pr0n swamprb.
I did notice that the Cajun Bandit rings are shorter than the Weber rotisserie kit rings. I didn't think about it making a difference. On the first few cooks, I'll be watching the temperatures closely. I have the same Weber dividers that you show in your pr0n. I'll set up the same way. CD |
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Thanks from:---> |
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