Yesterday our Weber kettle rotisserie was delivered. Last evening I put a chicken in a brine. When I arrived home, I fired up a chimney of lump, and assembled the rotisserie.

The ring isn't as tall as I thought it would be. I think photographs on a kettle with the lid make it look taller than it is. No biggy, just an observation.

A couple things presented themselves right off the bat. The grills are on the wrong side of the deck from the outlet out back. I think I saw Bryan S. (Btw, where has Bryan been?) had a battery pack for his Pitminder that could be charged. I'll have to look into that. Also, I need to get some butcher's twine. My wings and legs flopped a bit at first. I tried to secure the wings with a toothpick, but that didn't hold. After a bit, things calmed down.

I had rubbed the bird with Weber's Kickin' Chicken. I picked this up about a week or so ago. Decent rub for when I don't want to prepare anything. I placed the bird on the spit and got things going. I added a hunk of cherry. And hour and 15 minutes at 300ish and I pulled it.

My wife is my greatest critic, and she doesn't like change. She's a huge fan of Roadside Chicken, which we have about once a week. She said this may have passed that as her favorite. I am not quite certain I agree, but I will say I was very happy with dinner. So moist! This beats the store bought rotisserie chickens. I imagine we'll be having this regularly.

FWIW, this is the first time I used my OTG since I picked up the Performer in July.

Hey HEY! That looks pretty good !! The battery packs you mentioned, like the one Bryan has, put out 12 volts DC, not 115 VAC which is needed for the rotisserie motor. You might be able to find one that does, or you can always get an inverter to convert back to 115 VAC ..... I'd use an extension cord Here's a recent post on Bryan.

Bill

Nice job on the spinnin' bird!

I use an extension cord for my on deck cooking, but until I can get a response from EZ-Que on their AC/DC rotis motor, I had been using a Black & Decker 600 PowerPack to run the motor at the last few comps for my Chicken entries.

Where did you pick up the Weber Ring?

I ran an extension cord. With the outlet on the other side, I needed my big cord, which is a hassle to drag out. I picked up the rotisserie through Amazon. I used the link here to toss Chris a few pennies.

I wanted the E-Z Que 8" baskets, but I tired of waiting for them to re-stock. They stopped responding and never answered e-mail. My business wasn't desired, so I purchased something else..

the more you use it the better it gets. i put the coals on the downturn side. i don't truss my birds, the leg area tends to cook quicker. you can use bamboo sticks for the wings.

also a heads up. i have two weber motors. i'm a maintenance freak so i took the motors apart. found loose screws for the wires in one and found the used unit had a shaft that showed some signs of seizing. so take the motor apart and check the wire screws and lube the gears and shafts with white grease.

if ya freak out about the gap between the ring and kettle you can fill the void with a little rope of rolled up aluminum foil. i don't cuz i don't see it being an issue.

RD. That bird looks great. Hope the year is getting better for you. Lets go Phils

Hey RD...great looking bird. I'm doing one this weekend, can't wait. I do mine over the gasser, but a rotisserie over coals has got to be amazing.

I know what you mean about wives not liking change...I'll make something my wife loves and god forbid if I ever tweak it (which I like to do).

Looks Fantastic RD!!

I've been putting off buying the Weber ring/roti, but that chicken pic may change my timing.

I have a nib Jenn-Aire roti that I picked up cheap on CL. I wanted to mod it for the kettle, but need a ring.

Excellent looking bird there RD. I so love a good roasted chicken. I have been looking at a kettle rotis for a while now, you pics are pushing me closer to pulling the trigger on the purchase.

I’ve had the rotisserie a few years and I always enjoy bringing it out. I cooked a leg of lamb on it a couple of weeks ago and it turned out fantastic.

I am going to use my Weber rotisserie for the first time tomorrow (on my performer) - I got two chickens in the fridge brining. I got an extra set of forks, and I have some butcher's twine to tie them up. I was aiming at around 300-325. I assume you put the coals to either side with a drip pan underneath the bird. Any suggestions would be welcome.
The rotisserie was on the porch when my wife and I came home from work last week - she replied - I bet that is something for your grill or smoker. I got a 22 in WSM a couple months ago. I joked around the last week or so that I may get the 26 OTG. I do a lot of indirect cooking on the kettle, and the extra room would be nice. I may end up moving into the shed out back if that happens.

Yes, I put charcoal on either side with a drip pan in the middle. Others have suggested putting the coals just on one side. I had read that before too.

My wife announced today that after I cut down the forest in our backyard and fence it in I can build a pit. I kept confirming that. I think I may get to work on the backyard.

i put charcoal on one side. i put it so the top of the food rotates towards the coals. pan underneath to catch the oil. i have an old book that shows this and it works great for me. the fun of all this is that you can try both ways and use what works for you best. two fires is just to much for me to handle

one idea
http://www.mybbq.net/forum/viewtopic.php?t=3055

RD,that's a good looking bird! When I got my Genesis earlier this month,the thought was to remove the rotisserie from the ECB and mount it on the Weber. But the screws that the brackets mounted to the grill were rusted and I didn't feel like drilling them out,so it went to our god-son's mom and dad with the grill. I'm hoping Pammi Clause will get me one for Christmas!

Gee George, That charcoal basket is something the E-Z Q guy ought to offer along with his rotisserie. Looks like a cool way to hold a fire to one side!!

quote:

Originally posted by MW_Miller:
I am going to use my Weber rotisserie for the first time tomorrow (on my performer) - I got two chickens in the fridge brining. I got an extra set of forks, and I have some butcher's twine to tie them up. I was aiming at around 300-325. I assume you put the coals to either side with a drip pan underneath the bird. Any suggestions would be welcome.
The rotisserie was on the porch when my wife and I came home from work last week - she replied - I bet that is something for your grill or smoker. I got a 22 in WSM a couple months ago. I joked around the last week or so that I may get the 26 OTG. I do a lot of indirect cooking on the kettle, and the extra room would be nice. I may end up moving into the shed out back if that happens.

Keep pushing for the 26" Kettle. I have 3 22s and 2 wsm's the 18 and 22. The 26 actually cooks a lot better. I cant quite explain it. I do indirect about 70% of the time and you have a lot more room. Larger drip pan space too. I us to think I'd only use it on catering jobs and large cooks. It's the only one I now use. I use Mesquite almost all the time except for pork than I use Royal Oak. I found that the Mesquite would always burn a bit too hot in my 22 in kettle. (I think Weber designed them to run best on Kingsford) But with the bottom vents at 1/4 it cooks perfect. I think its because the extra volume takes up more heat. Also the stainless steel cooking grate vs the chrome in the 22 is absolutely amazing. I'll agree. It took me forever to sell the misses even for catering. She said my 3 22s and the smokers have been doing just fine. She has agreed to a ranch, but only with catering profits. Grrrrrrr!
p.s. due to the lack of seal with the rotisserie ring, I get best results with the bottom vents closed all the way. You will maintain lower temps 375 etc. and longer burns.
Top vent always all the way open.
Also order up some additional forks for two birds. I put em back to back. Also the 4 prong work better. I can put them on and tuck the legs saving time since I don't have to tress the bird. There a must for Turkey.

http://www.homeclick.com/web/c...B&CAWELAID=354277424

This message has been edited. Last edited by: Mike Weis,

I did my first rotisserie chicken in an 18 in kettle a couple of days ago. I used about 3/4 of a chimney lit on one side of the kettle and a foil grease catcher down the middle. The temperatures ran from 380 to 450 for the whole cook. I took it off when the chicken was 175-180. The skin was rubbery, but the meat was well cooked, moist and tender.
My next cook, I will use a whole chimney of lit in the middle, no drip catcher and let it burn as hot as it wants to. I want the skin crispy and the meat done. That cook is scheduled for tomorrow night so I will see soon how it works.