« Reply #10 on: February 03, 2016, 05:15:49 AM »
If you have an extra center section I say make a WSM rotisserie and go for it! I did and never looked back (until I got the Cajun Bandit rings!) Keep the ring for your kettle-you can never have TOO MANY rotisseries!
That is exactly what I was thinking about doing. How does the WSM work when you aren't using the rotisserie. Does it still hold temp as well with the holes cut? Any negative effects?
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I was only using it as a rotisserie ring. I usually went for grilling temps, but 275* was easy to maintain. And I was cooking indirect with the pan.
« Last Edit: February 03, 2016, 05:18:47 AM by swamprb »
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I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!