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Weber Spirit Rotisserie feed back? Worth it?
Posted on 1/19/21 at 8:08 am
Posted on 1/19/21 at 8:08 am
I'd like a rotisserie and I have a weber spirit 2 burner. Which I don't believe is ideal because the fire would be directly below instead of off centered so you could place a drip pan underneath? I want a rotisserie set up I can cook over direct fire weather it be coals or propane.
Suggestions and recommendations?
Suggestions and recommendations?
6
Posted on 1/19/21 at 8:31 am to baldona
I've been looking at getting one for my kettle. I believe it's the same spit & motor, the kettle just has the outer insert to go with it. Everything I've read and watched seemed generally favorable. But I'm waiting on it to go on sale - spending more than I spent on the grill itself for an accessory gives me heartburn. Since you just need the spit & motor it's about $100 cheaper. There may also be some 3rd party ones that are in the $50 range that'll work, but I haven't done much research on those.
Posted on 1/19/21 at 8:34 am to xXLSUXx
Yeah see I think in the kettle would be great. I'd put the coals on one side and a drip pan down the middle. Or heck coals on both sides I guess.
I'd rather go Weber brand and their stuff is made well for the most part. I'm just trying to figure out if it makes sense to rotisserie over a gas burner?
I'd rather go Weber brand and their stuff is made well for the most part. I'm just trying to figure out if it makes sense to rotisserie over a gas burner?
Posted on 1/19/21 at 10:42 am to baldona
I have one for my Charbroil, its works really well. I just bought the $35 one from Lowes and it works great. Its supposed to fit pretty much any gas grill.
ETA
I Have This One
As far as rotisserie over gas it wont be as good as charcoal but it will be fine. To add smoke I took a can of tomatoes, poked a bunch of holes in it and burned some wood chips in it to add some smoke flavor. Worked out pretty well with a pork shoulder.
ETA
I Have This One
As far as rotisserie over gas it wont be as good as charcoal but it will be fine. To add smoke I took a can of tomatoes, poked a bunch of holes in it and burned some wood chips in it to add some smoke flavor. Worked out pretty well with a pork shoulder.
This post was edited on 1/19/21 at 10:47 am
Posted on 1/19/21 at 12:52 pm to baldona
Have one for my Weber Performer.
Comes with an extension ring that the rotisserie sits on.
Pile coals on both sides, drip pan in the middle.
Only have done whole chickens, whole turkey breasts.
Everything else goes in the smoker.
Comes with an extension ring that the rotisserie sits on.
Pile coals on both sides, drip pan in the middle.
Only have done whole chickens, whole turkey breasts.
Everything else goes in the smoker.
Posted on 1/19/21 at 2:04 pm to CHEDBALLZ
quote:
As far as rotisserie over gas it wont be as good as charcoal but it will be fine
My biggest concern is let's say a chicken for example, is the juice/ fat not going to drip on the fire and cause major flare ups? I don't really care about the smoke flavor as much as cooking it over direct heat?
Most rotisserie set ups have the "heat" coming from an angle or the rear of the cooker, so the juice/ fat drips down into something other than the fire.
I'm looking to do things like wild game roasts, chickens, etc.
Posted on 1/19/21 at 2:16 pm to baldona
Yeah if you don't have a dedicated rear mounted rotisserie burner or multiple burners that you can configure for indirect heat, then you'd want to have the burners on low and a drip pan directly underneath. There's also the clearance from the spit to the grill grate to consider. You may have to remove the grate altogether if the clearance isn't high enough - thus eliminating somewhere to put the drip pan and likely causing flare-ups, which should def be avoided.
Here's a good thread about it: LINK
Here's a good thread about it: LINK
Posted on 1/19/21 at 2:49 pm to baldona
quote:
Which I don't believe is ideal because the fire would be directly below instead of off centered so you could place a drip pan underneath?
Why not place a cast iron griddle over the fire? It'll stop flare ups from the flame and even out the temperature.
I like to "grill" chicken like this on my gas pit. I put the chicken in the rack above a cast iron. Works like an infared with an indirect heat. No flare ups and slow cooks the meet while leaving the skin crisp. Try it
This post was edited on 1/19/21 at 2:52 pm
Posted on 1/19/21 at 3:14 pm to baldona
I have an infrared grill and used grill mats. No flareups.
Posted on 1/19/21 at 3:33 pm to xXLSUXx
I just don't know if that is worth it? I don't want something that sucks you know? Yeah Weber recommends removing the grill grates and placing a drip pan directly on top of the "flavorizer bars". But that doesn't seem to be ideal to have the drip pan over the burners and then you are basically cooking indirect? That's not rotisserie to me
Posted on 1/19/21 at 4:04 pm to baldona
I have the exact setup you're talking about - rotisserie for the Spirit 2 burner. You have to remove the grates to get a drip pan underneath, but I've done several rounds of chickens and even a big turkey and they all came out alot better than the grocery store birds. I've only used a med-low heat setting. I bought it with the intention to do schwarma/gyros but never got around to it. Overall I'd say worth it.
Posted on 1/19/21 at 4:08 pm to ThreeBonesCater
Awesome info, exactly what I was looking for.
So without the direct heating you still get a solid cook on the skin and outside? I was concerned it wasn't going to do something like make the chicken skin golden without the direct heat.
I would think you could place the drip pan off center so that it gets some direct heat from behind?
Any issues with the drip pan burning through?
Lastly, how long does a chicken take? I'd like to do some other stuff also but just curious about a chicken.
So without the direct heating you still get a solid cook on the skin and outside? I was concerned it wasn't going to do something like make the chicken skin golden without the direct heat.
I would think you could place the drip pan off center so that it gets some direct heat from behind?
Any issues with the drip pan burning through?
Lastly, how long does a chicken take? I'd like to do some other stuff also but just curious about a chicken.
Posted on 1/19/21 at 6:01 pm to baldona
The two burner is small enough that the heat is pretty uniform if both burners are on. I run chicken about 350 and start temping around 45 minutes, usually finish in about 60-75. Skin is really good but you could raise the temp the last 10 minutes or so to get it crispier. I use the disposable half-size steam pans directly on the sizzle bars and haven't burned any through. Dry brine overnight, it'll cook a mean bird.
Posted on 1/19/21 at 9:15 pm to baldona
I have one for my kettle and one for a Genesis gasser.
The one on the kettle has cooked chicken, goose, duck, rabbit, rib roast, pork loins, etc. Results are fantastic. Use the charcoal trays for coals on one or both sides, and a drip pan in the middle.
Have not used the gasser roti as much, but it works well for chicken. But the Genesis is big enough to fire only the outside two burners and have no fire on the burner directly under the bird in the center.
The one on the kettle has cooked chicken, goose, duck, rabbit, rib roast, pork loins, etc. Results are fantastic. Use the charcoal trays for coals on one or both sides, and a drip pan in the middle.
Have not used the gasser roti as much, but it works well for chicken. But the Genesis is big enough to fire only the outside two burners and have no fire on the burner directly under the bird in the center.
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