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Author Topic: Rotisserie Mod revisited  (Read 1979 times)

einrej

  • WKC Ranger
  • Posts: 514
Rotisserie Mod revisited
« on: May 14, 2018, 07:01:59 PM »
Hello,
From time to time I'm asked about my Rotisserie Mod because the pictures no longer exist.  This is one of my favorite grill Mods and I think it's worth while to revisited it (with pictures).

I didn't have a rotisserie so I just took an old kettle and drilled some holes in it. I did my first one 5 years ago, turned out better than I ever expected. I don't think that you will not have any regrets other than the time you wasted waiting to do it.
Any questions?
Ok. Lets get started,

Make your own Weber rotisserie for about $30.00
You will need
1 Old Weber
1 Universal rotisserie kit, home center about $30.00
1 Thermometer for the lid about $6 at the home center. You will not know your cook temperature without this.

1. Drill 2 5/16 holes, one inch below lower kettle rim, in the center of the kettle parallel to the wheels.
2. Run spit rod through holes, mount motor bracket on left side. Bracket will have to be shimmed out do to curvature of kettle.
    Do not attach bracket without shims for this will add heat transfer to the bracket and motor.
3. I sawed off the non-point end of the skewer rod so only a few inches protrude when in use.


Things to know,
Drip pans save clean ups.
String is your friend, if you don't want your meat flopping make sure you tie it up before you start.
Always have a spare motor. I had a refresher this year when an old cheapo motor quit. I got my spare and saved the day.

Have a great day,
E

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The piece near the pointed end of the spit rod is a bushing. It does not support the rod that goes through the kettle.  The rod rides on the hole in the kettle and the bushing keeps it from walking out.

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The rod goes into the motor on the left side. The bushing keeps the rod from walking out the right side.

Hams turn out the best.

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Even cheap bone in butt portions.

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Pork Loin

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Ribs

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I put the turkey on the skewer rod in the kitchen. I carried it out to the grill and put the skewer into the holes right to left. one person, no help.

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When i do large birds I use heat deflectors on the sides.

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21 pounds

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Beef Roast

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Pork Loin cut 1.5 inches thick

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Beef Roast

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Meatloaf with Bacon Warp

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                                                The End
Family, 1954-55 Weber Bros Metal Works Kettle,
1979 A-code Redhead 22, 1983 E-code Black 22, & a Rowley Miracle Fire Maker

Travis

  • WKC Ambassador
  • Posts: 6537
Re: Rotisserie Mod revisited
« Reply #1 on: May 14, 2018, 07:06:54 PM »
Thanks for sharing this again. Looks like you’ve been pretty busy with the spit cooks!
Take care


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einrej

  • WKC Ranger
  • Posts: 514
Re: Rotisserie Mod revisited
« Reply #2 on: May 14, 2018, 07:12:24 PM »
     Thanks,   
5 years of cooks.
       E
Family, 1954-55 Weber Bros Metal Works Kettle,
1979 A-code Redhead 22, 1983 E-code Black 22, & a Rowley Miracle Fire Maker

Transit98

  • WKC Brave
  • Posts: 192
Re: Rotisserie Mod revisited
« Reply #3 on: May 15, 2018, 04:22:41 AM »
Epic posts and cooks. All I can say is.....Lets Eat


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MacEggs

  • WKC Performer
  • Posts: 3362
Re: Rotisserie Mod revisited
« Reply #4 on: May 15, 2018, 07:15:37 AM »

Thanks for doing this, E !

And, I spy more than one kettle was drilled into …  :D ;)

Those in the cheaper seats clap your hands,
the rest can rattle your jewelry

MauroBBQ

  • WKC Brave
  • Posts: 163
    • Mauro's BBQ
Re: Rotisserie Mod revisited
« Reply #5 on: May 15, 2018, 09:20:25 AM »
Muchas gracias!!!!


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22" Performer - SJG:N code - GA: P code - Weber Q 1000 - WSM 22"
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email: maurobbq73@gmail.com

PotsieWeber

  • WKC Ranger
  • Posts: 1941
Re: Rotisserie Mod revisited
« Reply #6 on: May 15, 2018, 11:55:02 AM »
Thanks.  I was one of those that asked for pics, but this is a nice explanation with the pics inside it.
regards,
Hal

JEBIV

  • WKC Ambassador
  • Posts: 5933
Re: Rotisserie Mod revisited
« Reply #7 on: May 16, 2018, 02:47:37 AM »
nice mod, a neat history of cooks
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

Mike Huff

  • Smokey Joe
  • Posts: 72
Re: Rotisserie Mod revisited
« Reply #8 on: May 17, 2018, 03:46:25 AM »
E - this is a great share.  You've got it down brother... Thank you!

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jcnaz

  • WKC Performer
  • Posts: 3307
Re: Rotisserie Mod revisited
« Reply #9 on: May 17, 2018, 07:10:37 PM »
I am glad that you have reposted this. It is a great way to repurpose the right old kettle.
A bunch of black kettles
-JC

foshizzle

  • WKC Brave
  • Posts: 369
Re: Rotisserie Mod revisited
« Reply #10 on: May 18, 2018, 01:53:45 AM »
Thanks for sharing. Another pro is it looks like you use a lot less fuel then when using the rotisserie ring.


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einrej

  • WKC Ranger
  • Posts: 514
Re: Rotisserie Mod revisited
« Reply #11 on: May 18, 2018, 04:40:06 AM »
"Thanks for sharing. Another pro is it looks like you use a lot less fuel then when using the rotisserie ring. "

I believe charcoal consumption is greatly reduced do to the close proximity of the meat to the heat source. I usually start with a small pile of charcoal, about 20/30 briquettes. After they ash over I split them along the sides of the grill and as they burn I just add more unlit briquettes. I start with more for large turkeys and I use heat deflectors, then I just add as needed.
I don't own a Roti ring because its just one more thing to deal with. This set up works just fine and the donor grill has only 2 small hole that don't change it's fuctionality.
Thanks
E
« Last Edit: May 18, 2018, 04:49:13 AM by einrej »
Family, 1954-55 Weber Bros Metal Works Kettle,
1979 A-code Redhead 22, 1983 E-code Black 22, & a Rowley Miracle Fire Maker

cigarman20

  • WKC Brave
  • Posts: 259
Re: Rotisserie Mod revisited
« Reply #12 on: May 18, 2018, 03:12:40 PM »
I'm going to do it! Look like a perfect low cost set up. Thanks for sharing


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