Weber Kettle Club Forums

To provide versatility, and enhance cooking and overall Kettle enjoyment.
SnS? Roti? Vortex? GrillGrates?
Tell me what any why!
Go!

ROTI

Juiciest hams, poultry, loin done on Roti. Can use ring as a stacker.

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Although I don't have any of those I'd vote SnS. I hope to get one for Christmas this year. It would be nice to sear really high heat and setup low n slow with one accessory. I'm the type that doesn't want a lot of accessories and attachments. It's more stuff to store and make room for when not in use. I liked it when I borrowed my buddies rotisserie but I don't think I'd use one enough to warrant buying and storing one.  With the SnS I think it would be nice for low n slow to not have to reload and mess with fuel as frequently as I do today.


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Quote from: brewtownbeatdown on November 11, 2016, 02:26:37 PM
ROTI

Juiciest hams, poultry, loin done on Roti. Can use ring as a stacker.

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In my best beavis and butthead voice, "he he, Brew said juicy hams"


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I'll second the roti...very worthwhile investment.

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Roti for me as well, so versatile. Close second would be the kabob ring.

BTW- Roti for me as well. Hands down , incredible investment. Juicy Hams


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Love my vortex. Currently looking for a roti....and I and a juicy ham fan.


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Although it was not mentioned in your question, for me my Thermapen has been the item I use the most and has had the biggest impact on elevating my culinary skills.  Prior to getting one, I used a metal dial/probe type thermometer that was not very accurate and took a while to get a true reading.  Now what comes off the grill is consistent and never overcooked.  It travels with me when I go on vacation and cook at friends homes.

If the question was for just the items mentioned in your question, +1 on the rotisserie. I got one earlier this year for the first time. I am amazed at how evenly meats are cooked when done on a rotisserie. Did a rib eye roast a couple of weeks ago on the rotisserie and it was amazing. Been doing turkeys on the Weber for 30+ years and after spinning my first one on the rotisserie, will never cook one on a grate again.  Super moist and you don't have to build shields of foil to protect wings and legs from overcooking/drying out.

If you were to get just one item on your list, I would recommend the rotisserie. I have a rotisserie and use it very frequently. Rotisserie cooked chicken is, by far, my families favorite kettle cooked meal. I just store it on my least used kettle.

Troy has loaned me both sizes of the Slow 'N Sear to try out and now, I really want the XL for my 26". If I do end up getting one, it will just permanently stay in that kettle, as it perfect for day to day cooks too.

Rotisserie for sure...

(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03630.jpg)

I don't have the SNS, but I have everything else and I love my vortex makes the best wings period! Should use my roti more often then I do now.

Another vote for the vortex.  We really enjoy vortex wings around here.

The single greatest add on to a kettle is...another kettle next to it. seriously though, the rotisserie is the best. That or a cajun bandit (both of which i do not have, yet). 


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Quote from: Cellar2ful on November 11, 2016, 04:04:50 PM

Although it was not mentioned in your question, for me my Thermapen has been the item I use the most and has had the biggest impact on elevating my culinary skills.  Prior to getting one, I used a metal dial/probe type thermometer that was not very accurate and took a while to get a true reading.  Now what comes off the grill is consistent and never overcooked.  It travels with me when I go on vacation and cook at friends homes.

If the question was for just the items mentioned in your question, +1 on the rotisserie. I got one earlier this year for the first time. I am amazed at how evenly meats are cooked when done on a rotisserie. Did a rib eye roast a couple of weeks ago on the rotisserie and it was amazing. Been doing turkeys on the Weber for 30+ years and after spinning my first one on the rotisserie, will never cook one on a grate again.  Super moist and you don't have to build shields of foil to protect wings and legs from overcooking/drying out.

+1 Thermapen is used even more than my kettles.

Hands down, the rotisserie.

Some vote for the vortex, or the slow & sear, but, I can replicate the effects of those. Perhaps not as easy, but it can be done.

A thermapen... not IMO a kettle add on. A good accurate therm should be in every cooks repertoire.

The rotisserie is not something I can replicate.

Cajun Bandit Stacker.  So versatile.  It's awesome!

rotisserie for me

Of the accessories I've owned. Smokenator, igrill mini, tip top temp, I use and like the free charcoal baskets the best. I know that's not too many accessories but enough to turn me anti-accessory. I do plan on getting a roti because like darko says it's the only accessory you can't mimic by other means. But that's it.

my second favorite would be my cast iron cookware but not really an accessory.


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Quote from: HoosierKettle on November 18, 2016, 06:05:00 AM
Of the accessories I've owned. Smokenator, igrill mini, tip top temp, I use and like the free charcoal baskets the best. I know that's not too many accessories but enough to turn me anti-accessory. I do plan on getting a roti because like darko says it's the only accessory you can't mimic by other means. But that's it.

my second favorite would be my cast iron cookware but not really an accessory.


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The Tip Top is a good one. Crazy cheap too.

I throw my vote toward the roti as well. It helps produce incredible results, and it's fun to use. I also really enjoy my GBS wok as well, and use it all the time.


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Has beer been mentioned yet?

Quote from: TheDude on November 19, 2016, 09:39:25 AM
Has beer been mentioned yet?

That's not a kettle accessory, that's a kettle necessity.


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