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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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10-03-2012, 04:11 PM | #1 |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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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?
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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10-03-2012, 05:18 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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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
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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10-03-2012, 05:49 PM | #3 |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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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.
__________________
Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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Thanks from:---> |
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