Hi All,
I see on Weber's site they recommend no larger than a 20lb turkey on their roti. Anybody tried to max out a Cajun Bandit roti? How big did you go? I have a 26lb bird for Christmas Eve.. Any thoughts appreciated.
i did a 25 pounder on my CB rotisserie years ago.
the biggest challenge is getting it in-balance. If its out of balance, the motor will be a bit sluggish. I used a very large onion on the spit to help hold the bird from within the cavity.
Dayum! My experience with bigazz birds is they just don't cook evenly and my results sucked. I stick to 12-14lb'rs for the rotisserie, and if I have something like an 18-22lb turkey I do a "leaping Frog" cut or portion them up and cook individually - thats just me.
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_0745.jpg)
Get a bigger motor
(http://i1095.photobucket.com/albums/i480/okmiller/124EFCB4-2842-4050-992B-8095BDA2B174-7940-000011499DC03AE6.jpg) (http://s1095.photobucket.com/user/okmiller/media/124EFCB4-2842-4050-992B-8095BDA2B174-7940-000011499DC03AE6.jpg.html)
Thanks for the info. Just finished a resto on a EO SS performer.... Pics soon .... And cooking for the entire in-law fam Xmas eve. 25-30 folks. Bird on performer. Ham and maybe rjbs on the WSM. Inaugural run on the SS was burgers tonight. All good. Will prob just throw the bird on the performer with the CB ring for extra space and foil as needed.
Thanks
Kevin