Weber 22" rotisserie ring size

[jordan1082]

Hi,

can someone tell me the 22" rotisserie ring height and the distance between the spit rod hole and the upper edge?
I'd like to build one by myself.

Thank you

[addicted-to-smoke]

Jordan, welcome to WKC.

Here's what I came up with, for my older style (with support tabs) ring. The newer style Weber ring, or the Onlyfire ring, or the Cajun Bandit ring, could be different.

The center of that hole is 1" from the lip and 5/8" diameter. And then drill your motor bracket holes just below that line, as appropriate for your bracket.

[addicted-to-smoke]

And I'm seeing 6 1/4" total ring height, although a good 1/2" or so of that sits down into the bowl from the support tabs mine has. I would think anything from about 5" to 7" would be fine.

[jordan1082]

And I'm seeing 6 1/4" total ring height, although a good 1/2" or so of that sits down into the bowl from the support tabs mine has. I would think anything from about 5" to 7" would be fine.

Thanks a lot.

I started with a 55 gallons barrel "prototype". Total ring height is 9 1/2" and center hole to lip is 2". The spit results 2 1/4" higher. So far it seems to work, but I can't get a crispy skinned chicken. Do you think I can get a better result by shortening the ring?

Thanks

[HoosierKettle]

The skin should be tender and maybe a little crispy I don’t recall my rotisserie chickens as being extra crispy. Maybe it’s just me.


Sent from my iPhone using Weber Kettle Club mobile app

[addicted-to-smoke]

I’m not a skin eater, so have never explored that by any method. I know you need heat and more grease than water vapor on the skin. Folks brine to dry out the skin for example.

I just don’t know if a few inches closer to rotating heat would make a big difference?

[hawgheaven]

If it were me, I'd just go buy one. Less work, and it fits. I have one and it is the bomb...

[Schaefd2]

And I'm seeing 6 1/4" total ring height, although a good 1/2" or so of that sits down into the bowl from the support tabs mine has. I would think anything from about 5" to 7" would be fine.

Thanks a lot.

I started with a 55 gallons barrel "prototype". Total ring height is 9 1/2" and center hole to lip is 2". The spit results 2 1/4" higher. So far it seems to work, but I can't get a crispy skinned chicken. Do you think I can get a better result by shortening the ring?

Thanks

I struggled with leathery skin recently and the guys here mentioned I should add salt to my rub. But I think the salt helped dry up and tenderize the skin allowing it to be crispy.  I also made sure to cook around 400f. That fixed my problem.


Sent from my iPhone using Weber Kettle Club

[glend123]

There are a lot of different reasons for skin not being crispy

[Mike in Roseville]

Get a Cajun Bandit. You'll thank me later