Spun a 6 lb rib eye roast on the redhead last night. Light smoked with pecan chips. Took 1 hour and 25 minutes. Pulled it at 130 degrees and rested it for 20 minutes loosely tented with foil. I am finding anything cooked on the rotisserie is more uniformly cooked as opposed to cooking in a roast pan on the grate. Also seems to be more moist.
(http://pics.weberkettleclub.com/images/2016/11/05/DSC02479.md.jpg)
(http://pics.weberkettleclub.com/images/2016/11/05/DSC02480.md.jpg)
(http://pics.weberkettleclub.com/images/2016/11/05/DSC02481.md.jpg)
(http://pics.weberkettleclub.com/images/2016/11/05/DSC02482.md.jpg)
Surprised at how much shrinkage The roast shrunk about 1" on each side as you can see comparing this picture to the pre-cooked photo. Look at how much of the rotisserie fork is visible in this picture. It was a perfect medium rare when sliced. I forgot to get a picture of it sliced as my tribe (me included) was to hungry.
@Travis - You were right that I was going to like this accessory.
(http://pics.weberkettleclub.com/images/2016/11/05/DSC02483.md.jpg)
I'll take a slice! Looks incredible, Jim!
I think the rotisserie is probably the best accessories one could have for the kettle.
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I want to see a plated pic. I need to see all those juices flowing
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Looks nice! Food looks good also.
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Love my roti.
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Pre-slice pics look great, I bet it was tasty!
That looks really good. I have a rotisserie but do not have the raised attachment for my grill yet.
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Yum! Now I want a rib roast and a rotisserie for the charcoal grill.
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Looks fantastic,i need a roti aswell...........
I love my Roti!
Looks Awesome! I love my roti!!