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View Full Version : Second try with Webber rotiserie


burnin butts
08-05-2007, 06:04 PM
Put tw Chickens on last night for the firdt time. I thought they turned out well. So I thought I would try it again tonight with a water pan underneath to see if they get more moist or not.

itschris
08-05-2007, 06:14 PM
The skin looks great. Does it come out really crispy or do you have to pull it off before serving?

swamprb
08-05-2007, 07:56 PM
Those birds look real nice BB! Are you cooking them with the lid on or off? Can you tell if the second try was moister using water in the drip pan?

Brian

burnin butts
08-05-2007, 08:17 PM
Cooked them with the lid on, and they were very moist this time around. I'm a believer in using a waterpan.

Norcoredneck
08-05-2007, 08:21 PM
Where did you get the Siamese chickens?

leanza
08-05-2007, 09:55 PM
Put tw Chickens on last night for the firdt time. I thought they turned out well. So I thought I would try it again tonight with a water pan underneath to see if they get more moist or not.

Ohh man Burnin... Your giving away the secret to our successful Q by posting these pics...If they find out it's the Weber Rotiss. Then they'll all get one!:eusa_clap

burnin butts
08-05-2007, 10:07 PM
Wouldn't the world be a better place if everyone had good Q?

leanza
08-05-2007, 10:12 PM
Wouldn't the world be a better place if everyone had good Q?

Indeed it would Bro. I just like an edge, a winning formula:-D

gzac83
08-05-2007, 11:30 PM
I have been wanting to make one of these for quite a while.

Do you have any other pics of this weber modification?

What did you use to make your cut of the barrel and how did you keep the cut straight and true?

How tall is the extension and where does it sit on the weber?

How do you add fuel without disturbing the meat?

Is it difficult to thread the rod with the meat on?

Is the none motor side of the barrel slotted to make rod installation easier?

I would appreciate any help.

Thanks

gzac83

swamprb
08-06-2007, 01:33 AM
I have been wanting to make one of these for quite a while.

Do you have any other pics of this weber modification?

What did you use to make your cut of the barrel and how did you keep the cut straight and true?

How tall is the extension and where does it sit on the weber?

How do you add fuel without disturbing the meat?

Is it difficult to thread the rod with the meat on?

Is the none motor side of the barrel slotted to make rod installation easier?

I would appreciate any help.

Thanks

gzac83


So many questions, If you really want to get yer meat turnin', you might want to get in on this group buy for the E-Z-Que Rotisserie. But hurry! it's only good for a few more days. (Aug. 8th) I have the 8" cradle, it is really a solid piece of work, and no threading the meat either.

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/3780069052/m/5690053305

http://www.ezqueinc.com/kettle.htm

http://i163.photobucket.com/albums/t310/swamprb/100_1394-1.jpg

It's a little bit more $ than the Weber rotis setup, but a 10% break helps a bit! I heard a rumour that Weber was phasing out the rings, you might give them a call too! Now get spinnin'!!

Brian

Puppyboy
08-06-2007, 04:31 AM
Where did you get the Siamese chickens?
I know I could perform the operation to seperate them.

Bigdog
08-06-2007, 06:54 AM
Very nice yard birds Bro. I always use a water pan under my roto. but I remove it for the last 15 min. or so to really crisp up the skin.

burnin butts
08-06-2007, 08:07 PM
Thanks For The Tip, I'll Try That Next Time.