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

Quote:

Originally Posted by burnin butts

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!

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

Quote:

Originally Posted by burnin butts

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

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

Quote:

Originally Posted by gzac83

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...2/m/5690053305

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

http://i163.photobucket.com/albums/t...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

Quote:

Originally Posted by Norcoredneck

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.

08-05-2007, 07:56 PM	#3
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	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 __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

08-05-2007, 08:17 PM	#4
burnin butts Full Fledged Farker Join Date: 10-01-06 Location: Columbia MO.	Cooked them with the lid on, and they were very moist this time around. I'm a believer in using a waterpan. __________________ [URL="http://www.trailbossbbq.com"]www.trailbossbbq.com[/URL] KCBS CBJ. Team Trail Boss BBQ. Large Spicewine, custom paint and graphics:grin: Home made 300 gallon 2 Webbers New Braunsfeld offset Brinkman vertical smokin pit.

08-05-2007, 08:21 PM	#5
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Where did you get the Siamese chickens? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-05-2007, 10:07 PM	#7
burnin butts Full Fledged Farker Join Date: 10-01-06 Location: Columbia MO.	Wouldn't the world be a better place if everyone had good Q? __________________ [URL="http://www.trailbossbbq.com"]www.trailbossbbq.com[/URL] KCBS CBJ. Team Trail Boss BBQ. Large Spicewine, custom paint and graphics:grin: Home made 300 gallon 2 Webbers New Braunsfeld offset Brinkman vertical smokin pit.

08-05-2007, 11:30 PM	#9
gzac83 Knows what a fatty is. Join Date: 01-07-07 Location: Richardson, Texas	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 __________________ Partially Modified Bandera Weber Kettle Old 22.5" Modified (Stacked) Brinkman Smoke 'N Grill

08-05-2007, 06:14 PM	#2
itschris Full Fledged Farker Join Date: 06-22-07 Location: St. Petersburg, FL	The skin looks great. Does it come out really crispy or do you have to pull it off before serving?

08-06-2007, 06:54 AM	#12
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	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. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

08-06-2007, 08:07 PM	#13
burnin butts Full Fledged Farker Join Date: 10-01-06 Location: Columbia MO.	I remove it for the last 15 min. or so to really crisp up the skin. Thanks For The Tip, I'll Try That Next Time. __________________ [URL="http://www.trailbossbbq.com"]www.trailbossbbq.com[/URL] KCBS CBJ. Team Trail Boss BBQ. Large Spicewine, custom paint and graphics:grin: Home made 300 gallon 2 Webbers New Braunsfeld offset Brinkman vertical smokin pit.

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