Rotisserie help?

I bought a rotissere kit from Wally World and used the brackets that came with it and drilled holes in my drum.

Please share pictures, if you can.

I bought the Rib-O-Lator and modified my drum to make it work. Since I have a dome top, I decide not to add a ring because of sealing, etc.

So I drilled a hole on opposite side of the drum at the height I wanted and welded in a nipple. The rod goes through the center of the nipple.

I then drilled the holes to hold the motor bracket.

When I'm done, I thread a cap on the nipples so there are no air leaks.

Picture of motor bracket, nipple and cap.




mmmm....

Personally, I would use a ring. I like to make sure its balanced and the best way to do that is to set up the Rib-O-Lator on a flat surface.

Maybe its just me, but drilling into a drum with a setup like Smoker Kings puts a damper on the cooking process. I like to be able lift the whole setup out to turn the meats or add, remove or baste items, and the idea of doing it over a drum with the lid open for any length of time just does not appeal to me. I'm not knocking his setup-it looks well made but its just my opinion.

Whatever you decide, make sure the spit rod is square and not round stock.

My dome top does not seal like the Weber tops, etc. And the way the ring top seal is designed
for the Rib-O-Lator, it would never work with my cone top.
So, in my case, the ring was not an option.