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Rotisserie- anyone tried this?
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Wolfpack
Posts: 3,551
Has anyone seen or used one of these? It says it fits the egg?
http://www.ebay.com/itm/Kamado-Mate-Rotisserie-Complete-Kit-Fits-Big-Green-Egg-/281359231147?pt=Barbecues_Grills_Smokers&hash=item41825128ab
Greensboro, NC
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Interesting. Not sure I'd want to pay $300 for one.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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In the cooking of whole and split carcasses a rotisserie certainly has it's place. But I don't see the need on the ceramic type cookers. I could be wrong on this but just can't see the benefit myself. The ceramic style cookers produce an excellent product as is. Just my thoughts my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Agree price is too high- was thinking it could be used like a shawarma type thingGreensboro, NC
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Wolfpack said:Has anyone seen or used one of these? It says it fits the egg? http://www.ebay.com/itm/Kamado-Mate-Rotisserie-Complete-Kit-Fits-Big-Green-Egg-/281359231147?pt=Barbecues_Grills_Smokers&hash=item41825128ab
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Here it is. Cost a little more than when I looked at it a few years ago http://www.amazon.com/Inventist-LT00001-Leantisserie-Freestanding-Rotisserie/dp/B001TANJOO
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A lot of people on the big steel keg forum use oven rotisseries and swear by them.
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I've seen that and wondered how the lid would close. It looks like it sits on top of the rim of the base. If that's the case, how would it close?
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Don't think you close the lid- which would make temp control a little difficult but maybe due to the spinning it keeps the meat from burning? Or I guess you can control how much charcoal you put inGreensboro, NC
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Don't think the price is worth it. I have an Imperial Kamado I bought in an estate sale a few years back and it came with a bracket for a motor and rod. Use it every now and then but with the capabilities of the BGE really only play around when eggsperimenting.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1196415&catid=1 -
It says you can close the lid. I looked at mine, and unless that gizmacho is shaped like a wedge, there is no way the lid can make a seal with something that thick sitting on the bottom. It would be nice to see a picture from the side. I could see spending $300 if it was designed for and made a perfect fit on my LBGE, but that means it has to be thin at the back and thick at the front forming the exact angle my dome sits at when partially open.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
To play the devils advocate- does the lid really need to close? The food is in constant motion so all sides of the meat are going to see equal heat- the issue I can see with no lid is any significant level of smoke flavorGreensboro, NC
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Here is this thread showing it close.http://eggheadforum.com/discussion/1158812/big-green-egg-rotisserie-kit-called-kamado-mate-has-anyone-heard-of-it
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smokeyj said:
Here it is. Cost a little more than when I looked at it a few years ago http://www.amazon.com/Inventist-LT00001-Leantisserie-Freestanding-Rotisserie/dp/B001TANJOO
http://eggheadforum.com/discussion/1139552/rotisserie-chicken/p1
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I have one for my gas grill. Used it for about the first season and its been sitting in my basement for about 12 years now. Made great chicken but you can make just as good without one.Dearborn MI
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@Wolfpack, Shawarma can be made just a good without. If you are serving everyone at once it doesn't matter.Dearborn MI
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