Rusty James
TVWBB Emerald Member
"NEW" WEBER GRILL ROTISSERIE *** - $25 (MOORESVILLE)
Does this look like a genuine Weber rotisserie?
Does this look like a genuine Weber rotisserie?
![00Z0Z_jMFRrsMjcsK_600x450.jpg](https://images.craigslist.org/00Z0Z_jMFRrsMjcsK_600x450.jpg)
The one Rusty posted has multiple grooves. It looks like the 9890:
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You can see the two grooves between the handle and the fork.
Rusty, ask the person to measure the distance from the groove near the tip to each of the grooves next to the handle. Then go out and measure the distance between the sides of your grill box. If his numbers match your's, you are all good. If not, the continue the quest.
Why not bend the motor bracket to shorten that distance?
Maybe it's just me, but I'm not seeing any problem in that picture. Looks like when you slide the motor down onto the bra key, there's plenty of length for the rod tip to reach.
Pretty sure that the 2nd csr is wrong. The 9890 is for Genny B's and C's. What might have confused them is that the 9890 was replaced by a newer model, but the part number escapes me right now.
I thought about fabricating a shorter motor mount, but considering how hot the grill gets, I'm worried the heat could damage the motor.
Aren't all of these rotisserie mounts designed with identical dimensions in mind to protect the motor?
So the rod tip is not required to mount flush inside the hole? I was thinking along those lines myself after thinking things over. My biggest concern was the rod shifting during use and jamming up in the firebox slots, or start rubbing against the hood.
The rep gave me the current part number, but it is not with me at the moment.
The first rep was an older woman that uses this rotisserie on her grill. The second lady rep was much younger, so I assume she is not familiar with older parts fitment?
Just now catching up with the latest posts, but I rotisseried a chicken today, and the unit gave me no trouble at all.The only problem I did have was when the counter weight fell off (didn't tighten the screw enough I suppose).
I cooked the bird to around 170° or so, and it tasted fairly good, but I thought the meat was just a touch rubbery in my opinion (wife had no such complaints). I marinated the chicken overnight with McCormick's Fire Island marinate. I used three small chunks of cherry for smoke (wrapped in slitted foil), but the bird had little or no smoke flavor to it. I used the front & back burners for heat, and I placed a drip pan over the middle burner.
Next time, I thought about removing the drip pan late in the cook and firing up the center burner so some fat can drip on the flavorizer bar. Is that how you guys do it?