I want one of those in the worst way! saw that when I first wanted to make Picanha, been drooling over it ever since. Hard to pull the trigger on though. One of these days!!
I don’t get the allure of this contraption. Seems like it would be awkward and a pain in the butt to clean. And as a bonus it’s expensive and on back order. Bamboo skewers are cheap and I can load a 22 completely up directly over coals. Turn and rotate frequently and throw the skewers away when done.Sent from my iPhone using Weber Kettle Club mobile app
It’ s an accessory, like a Slow n’ Sear, rotisserie, vortex, griddle, etc. If you think you’ll use it and are willing to wait, buy it. My thoughts. BTW, you can crank out a ton of chicken wings one of these.
Quote from: MDiBar on February 27, 2018, 06:16:38 PMIt’ s an accessory, like a Slow n’ Sear, rotisserie, vortex, griddle, etc. If you think you’ll use it and are willing to wait, buy it. My thoughts. BTW, you can crank out a ton of chicken wings one of these.Those other accessories you named, I can understand and appreciate a purpose. I honestly am missing the point of this one, not putting it down. It looks like all of the top skewers wouldn’t be getting much heat while the lower ones would. Or am I missing something?I use lump charcoal to build the fire, which produces more than enough heat. True, the bottom skewers will cook faster, than the top, so you rotate them, but the top skewers receive plenty of heat. I used 2 of them on 2 kettles at a tailgate a couple of years ago and fed 30+ people. It definitely catches people attention. I refer to it as the “ spinning meat circus”. Not trying to sell you, just answering the question.Sent from my iPhone using Weber Kettle Club mobile app