Search results

Good idea but i emailed weber about capacity for my rotisserie and they said 18 lbs and will not need a counter weight . I am ill definitely keep this in mind though if I have troubles

Thanks for the advice guess I will just center it best I can and just hope nothing breaks lol

My rotisserie didnt come with a counter weight :( The grill im using will be my summit S -470

? Wheres the charcoal? Lol I feel your pain...... Here in iowa we haven't gotten much snow yet the the temps have dropped and the wind is blowing. ;p

I am planning on using my rotisserie to make a 15lb turkey for Thanksgiving. Anyone ever done this? Maybe some advice?

Well ok then lol guess ive been doing this wrong for months.........

Well I add a couple chunks every hour or so, throughout the entire smoke. Assuming thats to much?

im actually thinking im over smoking the meat. Talked to a few people and this is the conclusion im coming to

The top vent is always open 100%

I suppose maybe too much but their were times it went hours with no smoke because i was napping lol

Did not use 1 ingredient which was the home ground pepper part. Other than that followed exactly

That removes the smoke residue from the probes?

Scrubbed my probes with dawn and a scrub sponge and wasnt touching the gunk so this got me wondering what others use

No, Ive never owned a bottle of starter fluid ;) and it was a paprika based rub called the graduate rub in gary wiviott's book low & slow

After 17 houra my journey is over, hit 190 at 6:20 pm. So pulled it and let it rest and chopped it... ..... Its got a little. Bitter flavor tho

Odddly enough i was desperately looking for zip ties this morning to use a similar contraption to your umbrella idea.... .. But could not. Locate any

Well 16 hours in my butt has stalled at 181 for the last 3 hours lol. Untill something changes my epic journey continues :)

Well I was just following what gary wiviott instructed in his book which came highly recommended. Guess Ill just have to use it as just a recipe book lol. Next cook I will have to try the minion method

Well its been constantly off 75+ degrees throughout the whole 12 hours ive been cooking. Even now sitting at 275 its reading 200. On another note I have no idea how people get down to 225, Ive had my vents nearly all closed up and it still wont go that low even with starting with cold water...

Both are good ideas..... Ill have to keep an eye out on cl for an umbrella the can idea is decent also..... But not nearly as cool looking as my tin foil hood ;p