BGE Rotisserie

Langner91

turdferguson said:

Will this work with a rutland gasket?  Maybe just add a felt gasket to the top of the rotisserie?

I have a top gasket that is in pretty good shape, and this doesn't seal at all.  So, I am sure you will be fine without a top gasket.

JohnInCarolina

Langner91 said:

Started the pork butt al pastor. I have no idea how long this might take....

Oh man.  I think it’s gonna be worth the wait…

Canugghead

Langner91 said:

Started the pork butt al pastor. I have no idea how long this might take....

Cook, shave, eat, repeat...

pgprescott

Langner91 said:

Started the pork butt al pastor. I have no idea how long this might take....

I like mine on real good corn tortillas with some diced white onion and cilantro. Enjoy! 🤤

Langner91

pgprescott said:

Langner91 said:

Started the pork butt al pastor. I have no idea how long this might take....

I like mine on real good corn tortillas with some diced white onion and cilantro. Enjoy! 🤤

Good corn tortillas are tough to find in Clinton, Iowa.  But, these street tacos on flour were pretty good!  Same toppings!

Langner91

I couldn't control the dome temp below 450°F due to the leak that I showed above.  I will have to see if I can adjust somehow because that temperature cooked the pork too fast for my taste.  I would have liked to keep it 300°-350°F maximum, but I had the vents closed and it was at 450°-500° for most of the cook.  An hour after removing the skewer it was still at 450°.  

I pulled the wedge out in order to shut it down.

Both this and the pizza wedge will make lump sales go up at this rate.

SonVolt

From the pics, looks like you had some serious heat going once all that lump ignited. I'd probably use half that and bank it. 

Stormbringer

Langner91 said:

turdferguson said:

Will this work with a rutland gasket?  Maybe just add a felt gasket to the top of the rotisserie?

I have a top gasket that is in pretty good shape, and this doesn't seal at all.  So, I am sure you will be fine without a top gasket.

Do you have underbite? When I got the LetzQ I had the same issue with smoke leakage, but it was because the large had underbite. I fixed the underbite and no more smoke. I have the old bands. 

cmac610

Langner91 said:

I couldn't control the dome temp below 450°F due to the leak that I showed above.  I will have to see if I can adjust somehow because that temperature cooked the pork too fast for my taste.  I would have liked to keep it 300°-350°F maximum, but I had the vents closed and it was at 450°-500° for most of the cook.  An hour after removing the skewer it was still at 450°.  

I pulled the wedge out in order to shut it down.

Both this and the pizza wedge will make lump sales go up at this rate.

I’d try using a lot less lump. And go with a divider or bank to the back. I’ve just got a Rutland on the bottom and I had no issues keeping it at 350° for my cooks. 

jdMyers

Do you Rotisserie lid open the whole cook?

cmac610

jdMyers said:

Do you Rotisserie lid open the whole cook?

Unless you’re looking to go hot and fast, most of the rotisserie cooks will be closed dome. 

pgprescott

Yeah, I didn’t use a small amount of lump or bank it but I did light it in the back. Also I had it closed down similar to a low and slow cook. You have the additional air draft from the area around the spit too. Another little gimmick for lowering temp is to use the ash tool to move it around and disturb the coal bed. It seems to interrupt the efficiency of the burn a bit. 

Looks like you’ll have to try again. What a bummer!😁 The first attempt looked more than edible to me.🤤 

armyguy13

Anyone know when the tumbler and the flat basket are going to be released? 

Langner91

I haven't seen them, but they should be out.  

I gave a couple of Picanha steaks a spin tonight.  I made a few band adjustments and my dome seals a lot better now.  I had zero temp control issues tonight, although this was a much shorter cook.

I also used my KAB divider for the first time.  That helped, too, I am sure!



Spinning steaks.  I liked the size of that fire much better:


Off the grill, resting:


The small one was closer to medium, but it was still awesome!

I did a handful of shrimp, sous vide to go with.  I probably should have had some green on the plate, but I didn't have any.

Four Roses small batch to wash it down.

Overall, I really think this thing will be fun.  Just like anything, it takes a little practice.

cmac610

Langner91 said:

I haven't seen them, but they should be out.  

Not out yet. Supposed to be 1st quarter 2023.