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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 08-05-2007, 06:04 PM   #1
burnin butts
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Default Second try with Webber rotiserie

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.
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Old 08-05-2007, 06:14 PM   #2
itschris
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The skin looks great. Does it come out really crispy or do you have to pull it off before serving?
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Old 08-05-2007, 07:56 PM   #3
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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
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Old 08-05-2007, 08:17 PM   #4
burnin butts
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Cooked them with the lid on, and they were very moist this time around. I'm a believer in using a waterpan.
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New Braunsfeld offset
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Old 08-05-2007, 08:21 PM   #5
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Where did you get the Siamese chickens?
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The Prontologist is in...
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Old 08-05-2007, 09:55 PM   #6
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Quote:
Originally Posted by burnin butts View Post
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!
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Old 08-05-2007, 10:07 PM   #7
burnin butts
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Wouldn't the world be a better place if everyone had good Q?
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Old 08-05-2007, 10:12 PM   #8
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Quote:
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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
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Old 08-05-2007, 11:30 PM   #9
gzac83
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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

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Old 08-06-2007, 01:33 AM   #10
swamprb
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Quote:
Originally Posted by gzac83 View Post
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
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Old 08-06-2007, 04:31 AM   #11
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Quote:
Originally Posted by Norcoredneck View Post
Where did you get the Siamese chickens?
I know I could perform the operation to seperate them.
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Old 08-06-2007, 06:54 AM   #12
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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.
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Old 08-06-2007, 08:07 PM   #13
burnin butts
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Default 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.
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Home made 300 gallon
2 Webbers
New Braunsfeld offset
Brinkman vertical smokin pit.
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