Carson Rodizio Brazilian rotisserie on my 26.75

[Rich Hansen]

This came today, set it up, prepped the meat, loaded the skewers and we were eating 2 hours later
3" thick prime ribeye, smoked cheddar-wurst, bacon wrapped chicken breasts, pork tenderloin, veggies and some bread (was frozen just needed it to thaw and warm).
What a blast, I have a feeling this will get lots of use.

 

[James N]

That's pretty darn awesome Rich. Is it electric?

 

[Rich Hansen]

Yes there is one small box with the speed control. You can see it on the side table in the back.

 

[James N]

I really like that alot.

 

[JRAiona]

Pretty cool.

 

[ChuckO]

Now I'm not just envious of your 26, but your roto too. Some fantastic looking food you cooked

 

[Craig Alumbaugh]

That is very cool, looks like it works really well

 

[Benji Chong]

That's just too damn cool!

 

[Rich Hansen]

 

[Brad L]

That's a nice rig. Do they make a shroud or ring to go with this so you could put the lid on too?

I could see this doing gyro type meat very well. Also love the Ken Onion - That is one of the sharpest knives I have even used - edge and design.

 

[Rich Hansen]

That's a nice rig. Do they make a shroud or ring to go with this so you could put the lid on too?

I could see this doing gyro type meat very well. Also love the Ken Onion - That is one of the sharpest knives I have even used - edge and design.

They do not make anything. I will just use my Weber lid if its windy out. I had it on but it was calm and the lighting was better without it.
I love the Ken Onion.