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Redneck XL Jotisserie and maiden voyage (pic heavy)

CanuggheadCanugghead Posts: 6,565
Made a template...

Sliced off one end of the drum from our clothes dryer that died after 30 years, crimped and bent the sharp tabs...

Cut a few slots and added couple of brackets...

Shifted off center... fits well in front but has gaps at the back...

Built couple of fences...

Found a funny long piece of pork butt, marinaded with Walkerswood marinade (added extra allspice) and tied up with butcher string for jerk pork roast.  To compensate for the poor fit at the back, I kept the top and bottom vents fully shut all the time. Fortunately it maintained constant 325F.  Temperature shot up to 350F after I opened to check IT and take pics etc. at the 2-hr mark. Pulled at 3-hr mark when IT hit 185-190.

Finished roast had darker bark than this, sliced up real nice - juicy/mild/tender inside, spicy bark outside.

Quite happy with the performance but there's still room for improvement. Plan to rework the gap and make a Permatex gasket for the bottom.

Glad I had the grease pan.  Interesting burn pattern... red hot on the exposed fence side, not so much on the firebox side.

Also have a short video of this in action but can't figure out what format or how to upload video. Any expert help welcome.



  • KiterToddKiterTodd Posts: 2,258
    That’s interesting. Nice ingenuity! No harmful paint on the drum I guess?

    I have a JoeT and never needed those dividers or a drip pan.  I throw my lump in and make a trough down the center. There is a thin layer underneath and most pushed up to either side. No issues. 

    Thanks for sharing the cook! Meat looks great. 
  • StillH2OEggerStillH2OEgger Posts: 2,319
    Bravo on the engineering and the wonderful cook. Looks great.
    Stillwater, MN
  • CanuggheadCanugghead Posts: 6,565
    edited June 29
    @KiterTodd ; Thanks for sharing your tips.  The drum has some coating but I took a chance.  I scanned it with a laser thermometer outside and it registered about 160-170F, definitely below 200F.  May be I should double check.
    Edit: may 'roast' it in a fire pit for good measure!
  • BGEChicagoBGEChicago Posts: 480
    Hell,  I think you just created a new category "DIY Redneck" Nice job man!!! 
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
  • mEGG_My_DaymEGG_My_Day Posts: 1,322
    I love red neck engineering - awesome 👏 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • ColtsFanColtsFan Posts: 3,405
    That's some @nolaegghead ingenuity right there! Good job....and I need one  ;)
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • CanuggheadCanugghead Posts: 6,565
    edited June 29
    Thanks all for the kind words. Must admit I enjoy crazy challenges  :)
    Many moons ago, our office printer broke down due to overheating, turned out the cooling fan had a broken fan belt.  The roadside emergency panty hose trick came to mind ... a rubber band did the trick and our printing deadline was met  =)
  • Matt86mMatt86m Posts: 246
    RE at its finest! I like it
    Cows eat grass therefore I am Vegan
    IG -->  matt_86m
  • CanuggheadCanugghead Posts: 6,565
    edited July 7
    Haircut anyone?

    Would I do it again? If I do, it'll be direct with charcoal directly under it for faster cook and better char, no worries with dripping fat on hot lump  :)

  • wardowardo Posts: 128
    Love the ingenuity!
    Charlotte NC - LBGE
  • CanuggheadCanugghead Posts: 6,565
    Thanks @Matt86m and @wardo, it was a fun project!
  • wardowardo Posts: 128
    What did you use for the motor?
    Charlotte NC - LBGE
  • CanuggheadCanugghead Posts: 6,565
    @wardo rotisserie kit (motor and spit) are from an old gas bbq that cost me negative dollars. How? I was looking for rotisserie kit on Kijiji (CL killer here), found the gas bbq with rotisserie kit included for $50, flipped the gas bbq for $100 and kept the rotisserie kit.
  • wardowardo Posts: 128
    @canugghead you sir win the game!
    Charlotte NC - LBGE
  • TheophanTheophan Posts: 2,533
    That is SO COOL!!!  I especially love how it's not holding the meat directly over the fire, which is the problem with most rotisseries in the BGE, where the fat drips down onto the fire and then you've got a bad burnt-fat smell and flavor on the meat.  Yours looks fantastic!!!
  • CanuggheadCanugghead Posts: 6,565
    Still having fun ... Walkerswood spicy jerk marinated, one ounce per kg, with added allspice. Spun 90 min at 325F, pulled at thigh IT 178, didn't bother checking breast IT.  Shielded breast side charcoal beds with brick so hopefully breast was at lower IT, probably over thunk it  :)

    Short video clip -

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