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Rotisserie Kit for the Green Egg?

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miniegghead
miniegghead Posts: 12
in EggHead Forum
Their is a rotisserie kit on ebay for a large Green Egg. Does anyone think it would work as well as they say?  Ebay item number 281204881934  

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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    No need for a rotisserie kit if you have a method to go indirect in my opinion.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • onedbguru
    onedbguru Posts: 1,647
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    I find it unnecessary. it would mean that you 1) notch out the side or 2) have just an open lid during the cook. Just put the chicken in v-shaped rib holder and be done with it.  The rotisserie is used to just get an even heat distribution while it is cooking.  The Egg already does that. (IMnot-so-HO). 
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  • cortguitarman
    cortguitarman Posts: 2,061
    edited November 2013
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    +1 on not needed
    Mark Annville, PA
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited November 2013
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    Don't know about the kit, but a few years back I bought at an estate sale an old Japanese Imperial Kamado that was rigged with a rack to hold a motor and bar.  After some help from friends, this evolved. The 6 and 12 o'clock positon on the base have notches for the dowl  and in the rear was a bracket to mount a motor.  I usually use it for poultry or rolled up pork bellies to get an even sear around the item.. For that price I hope you get the egg also.  I use mine every month or so and that is a very eggspensive toy IMHO.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=733517&catid=1

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1196415&catid=1

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1297141&catid=1

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  • caliking
    caliking Posts: 18,731
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    Neat gizmo, but the price is steep. For that kinda money, you're better off investing in an adjustable rig setup from CGS or a wifi temp controller, IMO.


    Richard Fl said:

    Don't know about the kit, but a few years back I bought at an estate sale an old Japanese Imperial Kamado that was rigged with a rack to hold a motor and bar.  After some help from friends, this evolved. The 6 and 12 o'clock positon on the base have notches for the dowl  and in the rear was a bracket to mount a motor.  I usually use it for poultry or rolled up pork bellies to get an even sear around the item..

    That's a sweet little kamado. In the first thread, Brian (swamprb) was mentioned. I know of him form another forum, and he really does some nice restoration work. In the second thread you mentioned Kali Jeera/Gobindo Bhog rice. That rice is usually expensive - more expensive than basmati I think. Gobindo Bhog translates as "food of the gods" in Hindi and Bengali. Typically used for making "kheer" (sweet rice pudding), often made during religious ceremonies/festivals and offered to the deities. However it doesn't have much flavor, and so is not usually eaten with an entree as part of the main course of  a meal. If you really like it, you should be able to find it at a Bangladeshi store. Have not usually seen it at Indian/Pakistani grocers.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    caliking said:
    Neat gizmo, but the price is steep. For that kinda money, you're better off investing in an adjustable rig setup from CGS or a wifi temp controller, IMO.


    Richard Fl said:

    Don't know about the kit, but a few years back I bought at an estate sale an old Japanese Imperial Kamado that was rigged with a rack to hold a motor and bar.  After some help from friends, this evolved. The 6 and 12 o'clock positon on the base have notches for the dowl  and in the rear was a bracket to mount a motor.  I usually use it for poultry or rolled up pork bellies to get an even sear around the item..

    That's a sweet little kamado. In the first thread, Brian (swamprb) was mentioned. I know of him form another forum, and he really does some nice restoration work. In the second thread you mentioned Kali Jeera/Gobindo Bhog rice. That rice is usually expensive - more expensive than basmati I think. Gobindo Bhog translates as "food of the gods" in Hindi and Bengali. Typically used for making "kheer" (sweet rice pudding), often made during religious ceremonies/festivals and offered to the deities. However it doesn't have much flavor, and so is not usually eaten with an entree as part of the main course of  a meal. If you really like it, you should be able to find it at a Bangladeshi store. Have not usually seen it at Indian/Pakistani grocers.
     
    Here is my source for the rice.
     
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1196493&catid=1

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