Is the rotisserie they make better than the Weber made one? What's the difference?
Sent via smoke signals from my Weber kettle
I think it depends on who you talk to and which one a person already owns. Those that own a Weber roti seem to love them. I own the CB and I can't speak highly enough about it. When you're using a rib-or-lator or doing a chicken on the roti it's not as important to get a very air-tight seal so the Weber one is great. But if you're doing a longer smoke and using the roti ring as an extender, like for a big turkey, I think the CB roti shines. That thing seals up on the kettle incredibly well. So here's why I recommend the CB roti:
1. It's made of a very high grade of stainless steel, won't rust, chip or peel — ever.
2. The seal I mentioned above, you don't have to stuff the gap with anything to seal it. If using as an extender ring just put a little foil over the roti holes.
3. It can be bought in a version that seals on the kettle on one side and the CB smoker on the other, or a kettle/WSM combination
Now, going back to what I wrote at the beginning, I own the CB roti. Those that own the Weber seem to love them too. Ultimately, you won't go wrong with either one but if the price point is the same, and the CB is actually about ten bucks less, then I'd say go with the CB.
But, hey, I don't really have much of an opinion one way or the other.