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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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Old 02-27-2010, 11:05 PM   #1
swamprb
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Join Date: 10-27-06
Location: Bothell WA
Default **22" WSM Rib-O-Lator Rotisserie Mod**

With the new Kettle sized trays!

And I am the first to demo them, so I modified the center section of my 22" WSM, added the Weber motor mount and the Rib-O-Lator is ready to roll!

Made a 14" diameter expando charcoal ring (same size as the 18" WSM) for fuel efficiency, emptied a 9lb bag of Stubb's briqs and used Apple and Peach for smoke.



Pork Loin Back Ribs






I ponder my next move - and fire up the Cajun Bandit and Rib-O-Late some Chicken thighs and legs! Brilliant!









Back to the Ribs! 3 hours at 250*, then I kicked the temp up to 300* for 45 minutes, and these Baby's are done!











Temps were easy to control, even with the spit rod cutouts, the WSM ran rock steady at 250* with 2 vents closed and one open 50%.

I love cooking with the Rib-O-Lator!
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Old 02-27-2010, 11:16 PM   #2
tntjz3
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Looks Fantastic! I'm thinking of getting myself a WSM.
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Old 02-27-2010, 11:17 PM   #3
swamprb
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Quote:
Originally Posted by tntjz3 View Post
Looks Fantastic! I'm thinking of getting myself a WSM.
Whats holding you back?
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Old 02-27-2010, 11:23 PM   #4
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I have a Offset stick burner and a UDS. I was thinking of replacing the UDS with the WSM. How do you like yours?
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Old 02-28-2010, 12:04 AM   #5
JD McGee
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Dude...you NOTCHED it...this is NOT what we discussed...I am apalled...distrought...downhearted...suicidal even... Nice lookin' grub though...
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Old 02-28-2010, 12:20 AM   #6
swamprb
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Quote:
Originally Posted by JD McGee View Post
Dude...you NOTCHED it...this is NOT what we discussed...I am apalled...distrought...downhearted...suicidal even... Nice lookin' grub though...
I debated with the voices in my head and settled on the cutouts. Remember that its the out of round replacement?
Its not like I don't have another center section!

Everythings gonna be alright!
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Old 02-28-2010, 01:54 AM   #7
NorthwestBBQ
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The 22.5" WSM with the new 22.5" Rib-O-Lator. Thanks for inviting me over for the christening, Brian!
Attached Images
File Type: jpg rol wsm 2 (Large).jpg (69.7 KB, 395 views)
File Type: jpg rol wsm (Large).jpg (59.4 KB, 395 views)

Last edited by NorthwestBBQ; 02-28-2010 at 02:46 AM..
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Old 02-28-2010, 07:30 AM   #8
smokinit
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Sweet looking grub I haven't had a chance to get one going yet.
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Old 02-28-2010, 07:55 AM   #9
bigabyte
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It all looks great! Except that 5th photo, looks like you got some hair in that one!
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Old 02-28-2010, 08:12 AM   #10
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Good looking groceries amigo! Just what I need, more cooking equipment...
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Old 02-28-2010, 09:41 AM   #11
JD McGee
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Quote:
Originally Posted by swamprb View Post
I debated with the voices in my head and settled on the cutouts. Remember that its the out of round replacement?
Its not like I don't have another center section!

Everythings gonna be alright!
Ok...I'm alright...it's gonna be ok...whew! I feel better now...
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Old 02-28-2010, 09:50 AM   #12
Forrest
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Awesome ribolator pron. Ordered one and a Cajun Bandit on Friday. Can't wait to "give it a whirl".
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Old 02-28-2010, 09:55 AM   #13
jacob
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I hope one day soon I can get a WSM and now a ribolator. Food looks great.
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Old 02-28-2010, 11:07 AM   #14
Wetsmoke
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Default Rib-O-Lator

Brian---
I'm wondering how the E-Z Que ring would work, instead of the cutouts??
I am reluctant to notch my Cajun Bandit...
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Old 02-28-2010, 12:10 PM   #15
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Very nice...That all looks great.
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