BGE XL Rotisserie

Nicholas_Wetton

Hi - my wife bought me one for Christmas.   I am struggling with the fit of the ‘wedge’.  There are gaps at the sides and the back of the Egg when I insert it and close the dome.    My rotisserie chicken trial cook was interesting.  The chicken cooked beautifully but the dome temp kept moving between zero and 350.   Because of the extra air flow, the fire box was active with flames throughout the cook.   Perhaps I am not inserting the wedge correctly, but I don’t see how I can do it differently.  If anyone has any experience/guidance I’d appreciate hearing from you.    Thank you and have a great weekend.   

Photo Egg

Are you keeping the lower vent closed while you are using the rotisserie?
Photos of unit in place?

Langner91

My BGE Rotisserie didn't fit well, either.  I had a miserable first experience with mine.  I now have it just how I want it.

1.  Adjust your bands so that the dome sits a little lower in the top band.  That way, the felt gasket on the top will contact the wedge. Mine originally wouldn't.   After adjusting with the wedge in place, I did the dollar bill test and it was good both with the wedge and without.
2.  Buy a Kick ash basket and divider so you can put lump in the back of the firebox, only.  This has been a game-changer.  Wonderful temperature control.
3.  Choke the grill back a lot more when using the wedge.  There are air leaks where the rod goes through, so you don't need your vents open much at all.

Good luck!

Next time I buy a new gasket, I think I will put gasket material on my wedge so I have a little more sealing surface.  

Nicholas_Wetton

Pics with the wedge in place - 

Langner91

From that last picture, I think your bands need to be adjusted.  It appears (from the picture, could be the angle) that the bottom band is too high and the top band is too high.  You can get that gap down with a little work.

Good luck!

Nicholas_Wetton

Thank you all, appreciate the input, as always!

Grader07

My bottom vent is completely closed and my temps continue to rise towards 300. Ive added extra charcoal to slow it down per the fogo charcoal guy.  Im wondering if because the lid is slightly tipped up to allow for wedge if this is whats throwing off the temp gauge and temp right at rotisserie level is close to where it needs to be.  I will try adding extra gasket around the back where it looks off for being sealed right as mentioned above.  Was tryin to let top vent completely open to allow the most smoke to escape as my wife doesnt care for alot of smoke but had to put top on to control the temps

Grader07

Finally got it to settle down around 230 degrees.  Bottom vent completely closed and top vent open about 1/8 inch.  Been holding steady for a little bit… ill keep watching for a bit longer to make sure it holds after i put the chicken on

pgprescott

300 doesn’t seem very high for rotisserie? 🤷🏼‍♂️