Rotisserie question.

[Bigdave]

Is this the newer version of the Weber Rotisserie?

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[pbe gummi bear]

Yes, its the newer version. The newer version has the bead at the bottom whereas the older ones have a straight wall with tack welded tabs to keep it on the kettle. It also looks like the lip is notched for the performer lid bale hardware.

[SmokenJoe]

I have a pair of Weber Roti's that have small tabs on the bottom to hold them on the kettle bottom.  This looks to have an entire external ring that "seals" the air leaks at that interface.  I guessing that this is the newer version.   GOOD choice.        SJ

[BluesDaddy]

So, I get the preference for the newer version, but I have the older version and never had an issue. At the temp levels one generally does rotisserie, having a tight seal is really not an issue. I've done chickens, pork loins, lamb and beef rib roasts - all come out great with fine smoke flavor based on my use and amount of wood. Why are folks so fixated with the "lip" - or is it to use without the rotisserie itself as an "extender" for smoking?

[mike.stavlund]

My older rotis works well too, but I usually stuff about half of the circumference with aluminum foil to seal it up a bit better.  If a lipped bottom ring would seal up better, I'd happily trade up. 

[pbe gummi bear]

So, I get the preference for the newer version, but I have the older version and never had an issue. At the temp levels one generally does rotisserie, having a tight seal is really not an issue. I've done chickens, pork loins, lamb and beef rib roasts - all come out great with fine smoke flavor based on my use and amount of wood. Why are folks so fixated with the "lip" - or is it to use without the rotisserie itself as an "extender" for smoking?

I totally agree with this statement but it's also possible to cook at lower temperatures on a roti to get 360deg even cooking.

[SmokenJoe]

So, I get the preference for the newer version, but I have the older version and never had an issue. At the temp levels one generally does rotisserie, having a tight seal is really not an issue. I've done chickens, pork loins, lamb and beef rib roasts - all come out great with fine smoke flavor based on my use and amount of wood. Why are folks so fixated with the "lip" - or is it to use without the rotisserie itself as an "extender" for smoking?

I totally agree with this statement but it's also possible to cook at lower temperatures on a roti to get 360deg even cooking.

I've heard tell that a Thanksgiving Turkey, spun on a Roti, at about 225 - 250, turns out magnificently.  Without caulking around the base/roti seal on my rig, I can't control the air intake low enough to keep temps in that range.  Someday, with practice, in the snow of winter, with a stiff cold breeze, and all lower vents closed, well maybe, just maybe                SJ

[pbe gummi bear]

Use the snake!

[SmokenJoe]

Great idea, I'll give it a try and let all know how it turned out on my particular setup               SJ