Should I get a stacker or a rotisserie next?

[Uncle Al]

Well I know I will end up getting both sooner or later but for now I only have a budget for just one.  I'm looking at the Cajun Bandit 22.5" stacker to give me more room to smoke with.  I'm also looking at the Weber 2290 Charcoal Kettle Rotisserie for some roti cooks.  Which one would you go for first?  Another thought I had was to get the stacker and then buy and install a universal rotisserie kit on it.  My concern would be that the spit might be to far away from the coals if mounted near the top of a stacker.  Any other options I should consider?

[Troy]

i use my stacker far more often then I use my rotisserie (and I have multiple smoking options)

[SmokenJoe]

Roti's go for 40%-60% of Weber price on CL, around these parts, fairly regularly.   If it's smoker volume vs juicer meat, check out the stacker & CL the roti.    I don't own a CB stacker, I have to use my WSM.

[grantw]

The rottisserie is real nice for birds and roasts, my roasts now have that great bark all the way around and are real juicy

[einrej]

If you have a beat up kettle, try this.

http://weberkettleclub.com/forums/weber-kettles-accessories/kettle-id-help/msg120998/#msg120998


     Make your own Weber rotisserie for $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.

       The rod goes into the motor on the left side. The bushing keeps the rod from walking out the right side.
       Questions?
       Thanks,
       E

[terrymo]

I have a 22" WSM, a CB Stacker, and a CB rotisserie ring. My first choice would be to get a used WSM.  By the time you buy a Stacker with accessories and pay shipping you could afford a lightly used WSM. But if you don't want a WSM, between the Stacker and the rotisserie I would choose the Stacker first. I use my rotisserie the least.

[swamprb]

yes and yes

[Uncle Al]

Thanks for all the feedback - keep it coming!  If I had more room to spare I would definitely do either the WSM or the beat up kettle rotisserie.  Room is tight and I really need to save it for a second future kettle    Does anyone think modifying a stacker for a rotisserie like the beat up kettle method would be viable? 

[terrymo]

Yes, you could definitely modify the stacker and use it as a rotisserie. When you want to use it as a smoker, seal off the rotisserie holes with the foil tape used to seal heating and air con duct work. At smoking temps it works well and removes fairly easily.

[Uncle Al]

Update: One man's wife brings another man treasure!  I scored a barely used rotisserie off of Craig's List.  Poor guy - his wife wanted him to get rid of his kettle and cook with gas.  He said he was bringing his Weber gasser out of storage when he found the rotisserie (had already sold the kettle).  Now I'm looking forward to spinning some meat on the kettle. 

[SmokenJoe]

Uncle AL, that pic looks like the new version of Webers Roti  ...  great find.  Congrats.                 SJ

[Uncle Al]

Uncle AL, that pic looks like the new version of Webers Roti  ...  great find.  Congrats.                 SJ

It is the new version without the tabs and it is practically brand new.  I really lucked out in snagging it.

[Prof.]

Stacker with rotisserie mod si better...


Inviato dal mio iPhone utilizzando Tapatalk

[mwmac]

Stacker with rotisserie mod si better...


Inviato dal mio iPhone utilizzando Tapatalk

Very nice!  Molto bene!

[SmokenJoe]

@Uncle Al  First cook on a Roti is traditionally chicken  ...  learn how moist the Roti keeps chicken.   Second (possibly the next day) is Prime Rib Roast.  Follow Meatheads directions about tying it into a cylindrical shape, monitor the internal temp closely, and stand back for the best smoked Prime Rib U ever tasted.             SJ