Slow N'Sear with rotisserie?

[Grillagin]

Hey all,
  I'm getting familiar with the Slow N'Sear and thinking about ordering one. I haven't heard about anyone using it with the rotisserie. Any experience here with that?  Is it better than using opposite side baskets?

[Joetee]

It will hold more charcoal. I've read that you would fill it minus about 10 or so Briquettes, with unlit coals. Add the lit coals to the top on one side. Put your spit horizontal to the water trough and let it turn in the direction that lets the drips fall off away from the slow n sear. Also add tin foil to cover water trough to keep any drips out of it. So I believe the meat should be turning down towards the SnS. The juice should drip off from the up turn side if I'm thinking right.
I hope this doesn't confuse you.
Advantage is it holds more and you won't have to add fuel to often if at all.

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[vwengguy]

I got my S’nS Plus this fall and it works great with the rotisserie and makes a crispy skin on my chickens that I could not get with 2 full Weber charcoal baskets.
I also learned that the side you place the S’nS has to be on the DOWN side of your food so the drips ride up and fall off away from the S’nS .

In this photo the chicken is turning clockwise to the right.


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[kettlebb]

Great pic and explanation of the setup. What kind of charcoal are you using there? Looks like it’s a big as russet potatoes.


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[Grillagin]

Thanks for the tips, @vwengguy . That looks great! 

[vwengguy]

That batch of charcoal is Weber coconut type sold here in Europe. I bought enough last year to do all of 2016-17 and this year I haven’t seen it at the stores. Go figure, the NEW Weber charcoal came out here in 2016 so when this was up it is gone.
It was only “ok” by its self in a charcoal basket and sucked in a snake set up.. would go out and not continue to burn.
Same stuff in my S’nS burns great ? Magic ?
The NEW Weber charcoal is way better than the coconut Weber but you already know that.
I had a post about the 3 types of Weber charcoal sold here in Europe.. I’ll see if I can post a link to it.


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[Grillagin]

Is there any advantage to getting the one with the mesh bottom? 

[HoosierKettle]

You don’t need baskets or an sns.





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[vwengguy]

@Grillagin  the mesh bottom does a few things .. the size of the charcoal part and water holder are the SAME for both. The mesh bottom gives you the ability to set the whole S’nS over your gas starter on a performer or summit charcoal for starting and then move it without having the coals drop out the open bottom. Another point is after the cook when it’s cooled down you can easily pick up the S’nS and give it a shake to remove the unburnt coals and dump them into a container to reuse or just easily shake them to one end and add more coals.

I have tried 1 chimney of coals in 2 Weber baskets and also dumped them in the middle of the charcoal grate but with the S’nS the same amount of coals are hotter and give a better chicken skin. You can even use a little less charcoal than a dual basket run and have great temps.   


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[HoosierKettle]

That is an awesome looking set up you have vwengguy


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[vwengguy]

Thank You @HoosierKettle. ;-)


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[Big Dawg]

While you don't need one, @Grillagin, I highly recommend getting one, and not just for the roti (obviously).  It's a very versatile tool to keep in your toolbox,and once you get one, you find yourself using it more and more.

I've got the original because it was the only one available at the time, but would've gone for the Plus had it been an option.





BD

[Joetee]

You can also rotisserie without any tools. Even without a lid. I've done chicken and roast without a lid throughout the cook. Just have to add charcoal about every 20 minutes.



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[Schaefd2]

Man need to break out my roti again! I’ll do a turkey on it for TG coming up!


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[GoAnywhereJeep]

Do you folks normally run with or without a lid when you go with a roti?