BGE Rotisserie

JohnInCarolina

CGS said:

I am told EGG needs to sticker the box with one small notification and should be out in week or two. Price is set and we have on order. T

What will the price be compared to the Joetisserie?

RRP

Ozzie_Isaac said:

alaskanassasin said:

am i missing something? cant you just set it in the holder with the motor on either side?

Nope, there is a cast in boss for the motor. 

There you go again making me learn a new term!

Bosses are the integral features added to a casting for a number of potential functions, including mounting. Critical to die cast parts that need to be mounted, bosses are added to serve as stand-offs and mounting points. Bosses must have universal wall thickness for maximum integrity and strength for the component.

Now with that explained...do you really think the Chinese reverse engineered a joetisserie or simply made a sand mold from a joetisserie thereby achieving said "boss"?

alaskanassasin

RRP said:

Ozzie_Isaac said:

alaskanassasin said:

am i missing something? cant you just set it in the holder with the motor on either side?

Nope, there is a cast in boss for the motor. 

There you go again making me learn a new term!

Bosses are the integral features added to a casting for a number of potential functions, including mounting. Critical to die cast parts that need to be mounted, bosses are added to serve as stand-offs and mounting points. Bosses must have universal wall thickness for maximum integrity and strength for the component.

Now with that explained...do you really think the Chinese reverse engineered a joetisserie or simply made a sand mold from a joetisserie thereby achieving said "boss"?

Whatever the absolute cheapest option is. 

SMITTYtheSMOKER

I do like the roto on the Egg.  CMAC, why bank the coals in the back, seems it would be better heat distribution to bank in the front?

cmac610

SMITTYtheSMOKER said:

I do like the roto on the Egg.  CMAC, why bank the coals in the back, seems it would be better heat distribution to bank in the front?

Hey Smitty! Frankly, I think you could do either. But since the food is spinning slowly, front to back, or back to front distribution shouldn’t really matter. 

Canugghead

SMITTYtheSMOKER said:

I do like the roto on the Egg.  CMAC, why bank the coals in the back, seems it would be better heat distribution to bank in the front?

Agree with OP, since food is spinning, heat distribution is no big deal. IMO, it's easier to launch/remove food, or juggle/rebalance food, without the fire directly below your hands. It's also easier to use a drip pan (albeit off-centre) if you want.

HeavyG

I've never roti'd on an Egg but I've used these as drip pans for roti-ing on other grills:

They're only 6" wide so they can fit right under  the meat and you can have coals banked on either/both/all sides as you see fit. On my WSM I would basically dump a chimney of briquettes then clear a hole in the coal bed and fit the pan right in the center with coals on all sides.

Langner91

So, I'm learning here, please bear with me, but what is the difference if my chicken fat drips on my coals or drips on an aluminum pan that is scorching hot due to sitting directly on the coals?  Doesn't it produce the same nasty smoke?  

Has anyone, and I know this might be a dumb question, just let the chicken spin over the coals?  Was it awful?

I am really trying to figure this out and I fear it might be one of those things like how deep I bury my smoking wood.  I know how I like to do it, but I don't know that doing it differently will hurt anything.  #ItIsOnlyKinkyTheFirstTime.

Stormbringer

Langner91 said:

So, I'm learning here, please bear with me, but what is the difference if my chicken fat drips on my coals or drips on an aluminum pan that is scorching hot due to sitting directly on the coals?  Doesn't it produce the same nasty smoke?  

Has anyone, and I know this might be a dumb question, just let the chicken spin over the coals?  Was it awful?

I am really trying to figure this out and I fear it might be one of those things like how deep I bury my smoking wood.  I know how I like to do it, but I don't know that doing it differently will hurt anything.  #ItIsOnlyKinkyTheFirstTime.

I have had it spinning over coals and the chicken had that nasty smoke that you mention. Maybe some folks like the flavour, but for the chickens I tried it was a bit overpowering.

I tried having two fuel holders either side which helped but the chicken fat still dripped into the base of the Egg, causing some smoke (pic below isn't my Egg, it is the product I tried using). Also the skin didn't crisp up quite as much, maybe because the split containers reduced the direct heat onto the skin from the coals. 

If there is something I'm missing to avoid chicken fat dripping and causing a nasty smell, I would love to know and give it a try.

EzraBrooks

Langner91 said:

So, I'm learning here, please bear with me, but what is the difference if my chicken fat drips on my coals or drips on an aluminum pan that is scorching hot due to sitting directly on the coals?  Doesn't it produce the same nasty smoke?  

Has anyone, and I know this might be a dumb question, just let the chicken spin over the coals?  Was it awful?

I am really trying to figure this out and I fear it might be one of those things like how deep I bury my smoking wood.  I know how I like to do it, but I don't know that doing it differently will hurt anything.  #ItIsOnlyKinkyTheFirstTime.

I don't move the coals around, don't use a drip pan, or any such high maintenance procedures when I am using the rotisserie and everything turns out great. Before I got it I did spatchcock and wings raised direct so I figured there is no difference. Wings and chicken are almost always rotisserie now.

OhioEgger

EzraBrooks said:

I don't move the coals around, don't use a drip pan, or any such high maintenance procedures when I am using the rotisserie and everything turns out great. 

Same here. I think one of the hidden blessings of getting older is losing the finely discriminating palate I used to have. Can't tell the difference in a lot of things now, so it all tastes good to me.

pgprescott

Most barrel cookers hang meat directly over coals or over a very hot diffuser plate. They are world renowned for great ribs and chicken. They market the fact that the fat renders and vaporizes on the coals as a flavor enhancer. 

I’ve done 1/2 chickens several times on a barrel and absolutely love the flavor. I’d assume it’d be a similar situation on a spit in an egg. Having said that, eat what YOU like and don’t worry about what others might think. Experimenting is a good part of the fun for me anyway. 🤷🏼‍♂️

caliking

Stormbringer said:

Langner91 said:

So, I'm learning here, please bear with me, but what is the difference if my chicken fat drips on my coals or drips on an aluminum pan that is scorching hot due to sitting directly on the coals?  Doesn't it produce the same nasty smoke?  

Has anyone, and I know this might be a dumb question, just let the chicken spin over the coals?  Was it awful?

I am really trying to figure this out and I fear it might be one of those things like how deep I bury my smoking wood.  I know how I like to do it, but I don't know that doing it differently will hurt anything.  #ItIsOnlyKinkyTheFirstTime.

I have had it spinning over coals and the chicken had that nasty smoke that you mention. Maybe some folks like the flavour, but for the chickens I tried it was a bit overpowering.

I tried having two fuel holders either side which helped but the chicken fat still dripped into the base of the Egg, causing some smoke (pic below isn't my Egg, it is the product I tried using). Also the skin didn't crisp up quite as much, maybe because the split containers reduced the direct heat onto the skin from the coals. 

If there is something I'm missing to avoid chicken fat dripping and causing a nasty smell, I would love to know and give it a try.

have you tried a small pan, filled with sand or salt, under the spinning chix?

jdMyers

In my case my egg is built in.  Right side motor would be nice.  Better yet.  Bolt on for either side is smarter.  Counter weight in BGE.  Lay in the Grove for Joe.  I made my own single divider and dual dividers

Canugghead

loco_engr

Canugghead said:

nice set up!  Thanks for posting

Stormbringer

caliking said:

Stormbringer said:

Langner91 said:

So, I'm learning here, please bear with me, but what is the difference if my chicken fat drips on my coals or drips on an aluminum pan that is scorching hot due to sitting directly on the coals?  Doesn't it produce the same nasty smoke?  

Has anyone, and I know this might be a dumb question, just let the chicken spin over the coals?  Was it awful?

I am really trying to figure this out and I fear it might be one of those things like how deep I bury my smoking wood.  I know how I like to do it, but I don't know that doing it differently will hurt anything.  #ItIsOnlyKinkyTheFirstTime.

I have had it spinning over coals and the chicken had that nasty smoke that you mention. Maybe some folks like the flavour, but for the chickens I tried it was a bit overpowering.

I tried having two fuel holders either side which helped but the chicken fat still dripped into the base of the Egg, causing some smoke (pic below isn't my Egg, it is the product I tried using). Also the skin didn't crisp up quite as much, maybe because the split containers reduced the direct heat onto the skin from the coals. 

If there is something I'm missing to avoid chicken fat dripping and causing a nasty smell, I would love to know and give it a try.

have you tried a small pan, filled with sand or salt, under the spinning chix?

I haven't, I'll give that a go. Thanks.

Canugghead

@loco_engr
Thanks. This configuration works great for XL, the small grate footprint of the Large may not work as well.

CGS

price JohnInCarolina said:

CGS said:

I am told EGG needs to sticker the box with one small notification and should be out in week or two. Price is set and we have on order. T

What will the price be compared to the Joetisserie?

Large 329.95
xl 399.95

RRP

CGS said:

price JohnInCarolina said:

CGS said:

I am told EGG needs to sticker the box with one small notification and should be out in week or two. Price is set and we have on order. T

What will the price be compared to the Joetisserie?

Large 329.95
xl 399.95

versus the Joetisserie price which is $___________?

ryantt

@RRP the kj stuff is $299 and $349

stlcharcoal

ryantt said:

@RRP the kj stuff is $299 and $349

They never sell for that though......I ended up having to sell classics for under $200 and the Big Joe size for under $250.  Just watch Amazon, ATL Grill Store, or Costco and they're even cheaper than that sometimes with free shipping.

CGS

I think the pizza wedge is out too, price $119.95 for large, not sure about others. 

looks to be a two piece cast aluminum wedge shape frame with opening in front. You'll need a rack to hold the stone(s) near felt line. 14" wide pizza is max.

t

stlcharcoal

CGS said:

I think the pizza wedge is out too, price $119.95 for large, not sure about others. 

looks to be a two piece cast aluminum wedge shape frame with opening in front. You'll need a rack to hold the stone(s) near felt line. 14" wide pizza is max.

t

That's a better deal than the KJ version.......but that one comes with the stone, so maybe it's a wash?

Can't interchange them though (because of the two different hinge systems.)

JohnInCarolina

CGS said:

price JohnInCarolina said:

CGS said:

I am told EGG needs to sticker the box with one small notification and should be out in week or two. Price is set and we have on order. T

What will the price be compared to the Joetisserie?

Large 329.95
xl 399.95

hahaha

Stormbringer

CGS said:

price JohnInCarolina said:

CGS said:

I am told EGG needs to sticker the box with one small notification and should be out in week or two. Price is set and we have on order. T

What will the price be compared to the Joetisserie?

Large 329.95
xl 399.95

This probably means they will be £395 and £480 respectively in the UK. The LetzQ is £200 and £250 respectively. I've got a LetzQ, it's basically the same as the BGE model except the motor is on the left hand side and the spit handle on the right.  

Stormbringer

Video with funky music:
https://www.youtube.com/watch?v=_euBmucNnaE

Langner91

Stormbringer said:

Video with funky music:

Has a little "Brown Chicken Brown Cow" vibe to it!

Ok, so they are a little more expensive, but they have an etched aluminum Big Green Egg logo plate.  That can't be cheap to make.

Take my money!

Stormbringer

Found this post from 2016 requesting that CGS make a rotisserie, with an accurate prediction from @westernbbq ...

westernbbq said:

Ill fabricate my own before i overpay for a joetisserie.  iF bge got around to development of it and announce that they had rotisserie setup for bge, theyll announce it and then tease us with release dates for about a year, and then itll be an overpriced item in the 300-400 range

Please, Tom for the sanity of ceramic grillers everywhere, make a ring, spit and motor setup for all sizes of eggs and you will not be able to keep up with demand

I promise to do my part!

https://eggheadforum.com/discussion/1201754/attn-tom-at-cgs-please-make-rotisserie-setup-for-bge

stlcharcoal

Langner91 said:

Ok, so they are a little more expensive, but they have an etched aluminum Big Green Egg logo plate.  

I don't like how on that flat basket is has that gigantic name plate blocking the fish.  Put a big piece of salmon or a rack of ribs in it and you're gonna have a 6x2" rectangle in the middle shielded from the heat??  First order of business, cut that stupid thing out with some tin snips!!