Rotisserie Help!

[TXFlyGuy]

Ok...never used my Weber Rotisserie before, but tomorrow will change that.
A Rib Roast, will be on the spit. My goal is to hold the kettle temp between 225 and 275, average 250. I have two Weber charcoal baskets.

No, we will not have a water pan. Instead, a pan of BBQ Beans will be under the roast to catch all of those awesome drippings.
Here is what the beans look like, after a few hours on the smoker...under a pork shoulder. Yes, that is pineapple in the beans!


Any thoughts on how to do this? I have never used my rotisserie, and always do this type of smoking on my Texas Smoker.

Help!

[Transit98]

I say go for it. Do it your way and see what happens- I personally don't worry about "keeping temp" when I cooking on the rotti. I have coals to one side / let the meat turn with heat on one side none on the other. It's rotating over hot coals. Place your pan underneath to catch that gold / drippings. Cover when you want / need to but the wonder of rotti is watching that thing spin.

Maybe cook covered for 30 check cover for another 30 than open air it. Have fun, check your internal temp ever so often after 90 A rib roast should take 2 to 3 hours depending on the lbs.

The pic is a boneless leg of lamb I did this Easter - Cane out great. Combo of Jealous Devil and hard wood pecan!




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[Transit98]

Here is another angle - I position the coals on one edge of the end of the meat. When you do over I leave vent open.

Have fun Rib Roast will always come out tasting great - And share that beans recipe. That pic looks good.


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[TXFlyGuy]

Thanks for the advice! The pics look good. Might go for a two sided fire, one basket set on each side.

The BBQ Beans (in the photo) are wicked good! Stand by for the recipe...

[Skinsfan1311]

#1 rule: WEAR HEATPROOF GLOVES WHEN HANDLING THE SPIT & FORKS!!

Learn to how to truss meat.  It's easy and there are a ton of Youtube instructional videos.  You really need to know how, because you get much better results, with uniform sizes of protein.

Line the forks up so the adjustment nuts are on the same side and, when you loosen the nuts, after a cook, use tongs and "WEAR YOUR HEATPROOF GLOVES"

That being said I never bother with, (or am terribly concerned), about maintaining a particular temp when using the roti.   Just pack the baskets with lit charcoal and let 'er rip.   For longer cooks, I'll add 10-12 lit, (or unlit if I'm feeling lazy), to each basket after an hour, or so.

Hope this helps!

 

[TXFlyGuy]

#1 rule: WEAR HEATPROOF GLOVES WHEN HANDLING THE SPIT & FORKS!!

Learn to how to truss meat.  It's easy and there are a ton of Youtube instructional videos.  You really need to know how, because you get much better results, with uniform sizes of protein.

Line the forks up so the adjustment nuts are on the same side and, when you loosen the nuts, after a cook, use tongs and "WEAR YOUR HEATPROOF GLOVES"

That being said I never bother with, (or am terribly concerned), about maintaining a particular temp when using the roti.   Just pack the baskets with lit charcoal and let 'er rip.   For longer cooks, I'll add 10-12 lit, (or unlit if I'm feeling lazy), to each basket after an hour, or so.

Hope this helps!

Good advice...thank you very much!

[Mr.CPHo]

Cooking with a roti is so much fun!  You're going to love it.  I hope you'll share pics. 

The beans already look great, I'm not sure if catching even more drippings is necessary.  Rib roasts are pretty fatty and as the saying goes, "too much of a good thing is a bad thing."  Just my opinion obviously. 

[TXFlyGuy]

Cooking with a roti is so much fun!  You're going to love it.  I hope you'll share pics. 

The beans already look great, I'm not sure if catching even more drippings is necessary.  Rib roasts are pretty fatty and as the saying goes, "too much of a good thing is a bad thing."  Just my opinion obviously.

Pork shoulder has a good amount of fat, that will render into drippings. The beans are never too greasy. But you could spoon off some of the drippings if it's not to your taste. Not one of our guests has ever complained, quite the opposite!

I posted a separate thread for the recipe.

[TXFlyGuy]

Ok...the results are in. Let me say this, I may never use my Texas Offset Smoker again! This was way too easy. And right now, with 4.5 hours burn time, the temp is holding steady at 340. I might have gotten away with a single charcoal basket instead of two.

I loaded up 2 baskets with unlit briquettes, B&B. Placed Pecan chunks on top. Then added about 5 lit briquettes to the end of each basket.

The temps were all over the place initially, until I shut down all the vents, but left a tiny crack open in the lid vent as my temp probe was there. It went up to 400, and that's when the vents were closed. Then it settled down around 320. The goal was 250!!!

I made a foil ash catch assembly, with the external ash catch pan. This was the maiden burn for this kettle, and the rotisserie. The lid was my Happy Cooker Hooker Weber. It has a Tel-Tru temp probe, and I wanted to compare to the Thermoworks. There was a 50 degree difference.

Wanted to pull the roast at 120-125, but it hit 133 before I could pull it. It was melt-in-your-mouth fork tender!







And those beans...WOW!

[bamakettles]

Looks amazing!  Nice job...


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[TXFlyGuy]

Looks amazing!  Nice job...


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Thanks! Both my wife and myself are very pleased with the results. I will nail it next time! This was a trial run, having never cooked like this before. Again, this is so easy!

Next up...American Wagyu Brisket!

[blu082003]

Mmmm look amazing


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[TXFlyGuy]

Mmmm look amazing


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What is amazing is I'm now past 8 hours total burn time, no coals added at all, still holding steady at 230 degrees. It will probably make 9 hours before hitting 200. I could have done much better on my temp management, getting an even longer burn, maybe 10 or 11 hours.

edit: The temp hit 200 at exactly 9 hours 15 minutes.

[Transit98]

Looks like it would taste great! Nice presentation with that cut


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[TXFlyGuy]

Looks like it would taste great! Nice presentation with that cut

Thanks! As stated, the temp went past where we wanted to pull it off, hitting 133. That is still medium rare. Wanted to pull around 125.

This was not a USDA Prime Roast, it was Choice, from Costco. It was very well marbled, and could have passed for prime. Melt-in-your-mouth-tender!

I have been grilling on Weber Kettles (or Cooker Kettles) since 1979. This was a first time effort, using the rotisserie. It made me an instant convert!

A very nice TX Smoker is in my garage. Custom fabricated from Texas Oil Well Pipe...that means it's HEAVY! But now the go-to smoker might be the Weber. Easier, and burns far less fuel. The one advantage my TX Smoker has is chamber size. It will hold 8 racks of ribs, or 4 racks and 2 chickens. It's an old fashioned stick burner. Does a good job...no, it does an outstanding job. But requires constant baby-sitting to maintain temp.