Carson Rotisserie for Brazillian Style Egging !

I don't get it.  It seems to me that each type of cooking approach has its own "best practices," things that are what make that type of cooking work really well.  Part of what's so cool about the Big Green Egg only happens when the dome is closed.  It holds the heat in, contains the smoke in the cooking chamber, keeps the meat moist.  The way you'd cook in an offset stick burner would have a different set of "best practices," or a pellet grill, or a parilla on an open fire.  I don't really see how a BGE with the lid open is that much different from an old fashioned charcoal grill with no lid like my dad used to cook on when I was a boy.  You lose almost all of what's great about the Big Green Egg.  When I cook burgers, lately I have been cooking with the lid open because it seems to be better at avoiding the "burned fat smoke" flavor from burger fat dripping down into the fire.  But for roasting something, which is what a rotisserie is for, I want the lid DOWN.

If anyone has experience with one of these, I'd be really interested to hear what a rotisserie chicken is like compared to s spatchcock, seasoned the same way as the rotisserie bird, but cooked the usual way, with the lid down.  I would have thought that the advantages of a rotisserie would be outweighed by the disadvantages of keeping the dome open the whole time.

No one has them yet. They are scheduled to start shipping this month. Blake's in Brazil right now putting on the finishing touches. 

I've got one on order and will most likely use it on a gasser or a generic grill. I know it "fits" the Egg, but it kind of defeats the purpose of the Egg. 

I actually have one of his first suitcase models. It was completely self contained in a suitcase. He sold it to a larger company and it looks like this is his new product. The beauty is the meat is rotating so it is basting in its own juices. Its really really good and I can set it and forget it. No real worries about overcooking. I just turn it on and let it go. With all that said I dont believe I would have bought this new version had it come out first. Something about cooking with that lid closed makes the BGE!!!!

Navigator said:

Got mine today, put it on a Weber so I wouldn't make a mess of my gasket.

Damn, that things looks cool! I can't wait for mine to deliver. I knew I should have bought more of the accessories...

Slightly related, a friend of mine married a Brazilian and has since traveled over there a few times to visit her family.  A common appliance in their kitchens is a indoor wall mounted grill.  It looks awesome. 

I can't quickly find a picture of it running, but here is a new install.  These seem to be installed anywhere in the kitchen, I assume there is an exhaust chimney going straight up...

The Rodizio has landed! 

dldawes1 said:

I still haven't pulled the trigger...but still aimed and ready !!!

Good to hear from you. Let us know what you think if and when you pull the trigger.