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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-24-2014, 04:33 PM   #1
Fwismoker
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Default Using a rotisserie on a drum/kettle

I just ordered my rotisserie for the drum i'm doing and i'd love to hear how some of you all use it...For example do you like going lid on or lid off? Who uses grill baskets and what temps do you like to keep?

I'd love to see pics of stuff you cooked and how you did it. Thanks!
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Unread 04-24-2014, 04:40 PM   #2
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I've had a second drum in the wings that I planned on fitting for the Weber rotisserie (bought it already). Just got too busy with my other cookers and haven't completed it yet.

This thread may kick me into finishing. I plan on using it with a domed lid so that I can turn birds on it.
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Unread 04-24-2014, 04:46 PM   #3
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I use a cross section of another drum to use as the sleeve for my rotisserie. I always keep the lid on, otherwise it would turn into an inferno!

Here's a couple of my UDS rotisserie threads:

http://www.bbq-brethren.com/forum/sh...ght=Rotisserie

http://www.bbq-brethren.com/forum/sh...ght=Rotisserie
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Unread 04-24-2014, 05:08 PM   #4
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Quote:
Originally Posted by ajmcedar View Post
I've had a second drum in the wings that I planned on fitting for the Weber rotisserie (bought it already). Just got too busy with my other cookers and haven't completed it yet.

This thread may kick me into finishing. I plan on using it with a domed lid so that I can turn birds on it.
Yep i'm doing the dome lid also....otherwise i was going to lower the rotisserie and use flat lid. I'm excited, new Q adventures!

Quote:
Originally Posted by Moose View Post
I use a cross section of another drum to use as the sleeve for my rotisserie. I always keep the lid on, otherwise it would turn into an inferno!

Here's a couple of my UDS rotisserie threads:

http://www.bbq-brethren.com/forum/sh...ght=Rotisserie

http://www.bbq-brethren.com/forum/sh...ght=Rotisserie
Thanks Moose! Say do you ever use a basket on the spit?
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Unread 04-24-2014, 05:08 PM   #5
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I am in.

Oh wait, this isnt a build thread.
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Unread 04-24-2014, 05:11 PM   #6
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Unread 04-24-2014, 05:29 PM   #7
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Quote:
Originally Posted by c farmer View Post


I am in.

Oh wait, this isnt a build thread.
Nope, it'll be simple and ugly!

No charcoal grates just rotisserie only. I'll run charcoal and also do wood fires in it...get a good bed of coals and i'll be able to add wood easy.
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Unread 04-24-2014, 06:16 PM   #8
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Default Rotisserie on the Kettle







Bottom Round for roast beef.







Ham Roast





Kabobs



Hot Chicken Wings



Two Whole Chickens
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Unread 04-24-2014, 06:33 PM   #9
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Quote:
Originally Posted by Old Dave View Post






Bottom Round for roast beef.







Ham Roast





Kabobs



Hot Chicken Wings



Two Whole Chickens
Dave you're only about 2 1/2 hours away from me. Cook up up like 2 of those dishes and i'll let you know how they taste! Holy crap that looks good!

I like those style holders ! So where did you get those?
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Unread 04-24-2014, 06:52 PM   #10
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you have seen how I do it ;)

I go hot, about 350 I dont use a temp probe, just fill a chimney, pour it in, divide in half with my shovel, lay a foil pan in the middle

stick the rotobird on and let it rip

(this is for a 22 OTS)
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Unread 04-24-2014, 07:09 PM   #11
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Quote:
Originally Posted by ButtBurner View Post
you have seen how I do it ;)

I go hot, about 350 I dont use a temp probe, just fill a chimney, pour it in, divide in half with my shovel, lay a foil pan in the middle

stick the rotobird on and let it rip

(this is for a 22 OTS)
So why did you divide the charcoal in half with a shovel?
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Unread 04-24-2014, 09:30 PM   #12
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I've played around with configuration in my kettle rotisserie. Some put coals odd to one side, some split them into two piles. I've been thinking of doing a ring of coals. I like using the weber baskets, I can move the fire around some, I even put in the grate and placed them next to the bird. I gotta get me a ribolator.


Your next thread should be "the chicken king goes for a spin"
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Unread 04-24-2014, 09:31 PM   #13
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Quote:
Originally Posted by Fwismoker View Post
So why did you divide the charcoal in half with a shovel?
Because if he used his hands it would hurt.
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Unread 04-24-2014, 09:47 PM   #14
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Quote:
Originally Posted by smoke ninja View Post
I've played around with configuration in my kettle rotisserie. Some put coals odd to one side, some split them into two piles. I've been thinking of doing a ring of coals. I like using the weber baskets, I can move the fire around some, I even put in the grate and placed them next to the bird. I gotta get me a ribolator.


Your next thread should be "the chicken king goes for a spinJust for that i'm gonna do pork! "[/COLOR]
The light bulb finally went on. I don't need to split the coals because my coals are gonna be further below the meat since i'm using the 55 gallon drum.

I'm actually gonna set up the charcoal basket similar to how i do for the other smokers.

I was for the ribolator until i read the meat really isn't self basting. Now i did find some good grill baskets and ones for roasts.
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Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
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Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Unread 04-24-2014, 09:59 PM   #15
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I want a ribolator for capacity. Well that and there's just something special about rotating food, even the 7-11 hot dogs look good spinning.
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