I have a Smokey Joe Gold and recently acquired some surplus 304 stainless bventing to make a mini wsm.
Now i'm trying to decide what to do with the spare pieces stainless. I was thinking i could install my universal rotisserie kit onto one of the stainless sections to make a rotisserie ring. Since the ring is 14" high, it would be easiest to mount the rotisserie far from the fire. However how would this height affect the quality of the rotisserie? It would be difficult to cut the stainless down in height.
To figure out a good height for the rotisserie ring, I'm trying to figure out the type of heat required to do a good cook on a rotisserie. Conventional gas rotisseries come in a few varieties:
1) On a standard gas grill where the burners are on the bottom, the user would light the burners on either side of the meat but the burner directly underneath is kept off to stop radiant heat from burning the meat. Meat is roasted via convection and very minimal radiant heat?
2) On a gas grill with a rear infrared burner, the user only lights the burner that sits directly behind the meat. Meat is cooked via radiant heat and minimal convection?
3) On a Broil King gas grill w/ a standard rear tube burner, the user only lights the burner that's directly behind the meat. Meat is cooked via both convection and radiant heat?
Does anyone think it's ok to mount my rotisserie spit so far from the fire or do I need to get it closer to the flame?
Btw here is my partially completed mini WSM. I have spare stainless sections that's very slightly larger diameter so stacking rings can be made very easily if I need more racks.
Topic: Optimal Height for Rotisserie Spit on a Kettle (Read 1867 times)