22" WSM Rib-O-Lator Rotisserie Mod


 
Brian Moriarty

Brian Moriarty

TVWBB All-Star
I just got the new Kettle sized Rib-O-Lator and modified the center section of my 22" WSM and added the Weber rotisserie mount and used the EZ-Que motor for the Inaugural Cook!

I'm using an expanded metal ring 14" dia. inside the Cajun Bandit High Airflow charcoal ring with 9lbs of Stubb's briquettes, Apple and Peach for smoke. Indirect, drypan with a pizza stone.

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3 hours at 250* then I kicked it up to 300* for 45 minutes and these were done.

Temps were easy to manage, even with the U cutouts for the spit rod, the bullet was rock steady 250* with one vent open 50%

The Rib-O-Lator Rocks!
 
Rib-O-Lator + Cajun Bandit = SWEET!!!

I've got the CB - been waiting on the 22" Rib-O-Lator - looks like I have to wait no more!

Pat
 
Bri, Looks Awesome, I also agree that The Ribolator Rocks. But what my question is...Does your shelves ever touch each other on the down swing thus causing them to flip? I have balanced them as best I could but still happens, what have you done diff? Also, have you ever done a Comp. Briskey on the Rotiss? Thanks.
 
Originally posted by Bill Comerford:
Bri, Looks Awesome, I also agree that The Ribolator Rocks. But what my question is...Does your shelves ever touch each other on the down swing thus causing them to flip? I have balanced them as best I could but still happens, what have you done diff? Also, have you ever done a Comp. Briskey on the Rotiss? Thanks.
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Bill-

I've only cooked chicken and loin back ribs on mine, and I mean a LOT of chicken-thighs, wings, legs and I fill up the trays. But I have yet to have any tip over and spill into the grill.(yet)

How are you setting the ROL up? On the grill? That's why I decided to notch the center section of the WSM. I set two trays on a flat surface, then set the X-members on the spit rod and attatch the trays then do a spin by hand, if I set it up on a drum smoker or grill the cross members could possibly out of alignment, causing the trays to touch.
 
Bri, Never have a problem with Chicken, in fact it works perfect! The problem I have is with Loin Backs and about halfway through the cook they seem to flip out almost like a ferris wheel with an un even chair. I have balanced it out, but it still happens. BTW your set-up looks just like mine, AWESOME! Any advise is appreciated, I plan on using this in Comps. this year but need to perfect the aligning problem.
 
Bill-

Are you modding your 22" WSM for the R-O-L?

Also- you got the Original trays didn't you?

Did you cut the corners of the trays to get it to fit? I heard that some people had done that and it made the trays lighter and unstable with some cuts of meat. Just curious?
 
I 45'd the corners, and I did put it on the middle section of the 22.5" WSM. I think it's more of a balancing act. When spinning there are times when the ribs actually flip out. The set screws can only be tightened so much and no rib is ever going to be perfectly balanced. This is a Great Idea and as I said before I will use them in Comp's but it needs some tinkering for me. Seeing the snow is melting I'm going to mess with it. I'm interested if you ever did a Briskey on a Rotiss? Also, do you ever use the D-Cell rotiss motor and whats your thoughts? Thanks, Bill.
 
I have not done a brisket on it and probably won't.
But BOB has, but not in the sense of you might think, he has done small butts and flats in his gas grill with the meats on the top two trays, with the motor off, uses the smoker box (which BTW works very nice in my Genesis) and just lets them smoke/cook away! Not my style, but thats what he does.

I have used the D-cell motor and am impressed with it, so far I've gotten @ 11 hours and 3 cooks with it. I also have a Duracell PowerPak as a backup for comps.
 
Brian, can you post a picture of the cuts/slits in the mid sections. I do not want the additional ring and would prefer to slot my mid section for the ROL.

Can you share any other experience now that you had had this for some time.
 
Originally posted by *Matt*:
Brian, can you post a picture of the cuts/slits in the mid sections. I do not want the additional ring and would prefer to slot my mid section for the ROL.

Can you share any other experience now that you had had this for some time.
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Pics of the cutouts can be seen in the last IMG link on the original post.

I think it works great!
 
Originally posted by Jim Lampe:
Brian, you're a GREAT salesman!
You sold me on the Rib-o-lator!
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I cooked a small backyard comp a few years ago and BOB and his son Ryan were directly across from me cooking with the Rib-O-Lators and gas grills. They got a 1st Place in Ribs to my Second, the next day I called to order one, but it was to big for the 22" Weber, so BOB took an old set of trays and cut them to size and welded them to fit and the rest is history!

Here is a pic from the Central Market Cook-Off and Rib-O-Lator BOB!
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Well, I ordered them and hoping they'll be here by NEXT weekend <span class="ev_code_GREY">and I'm sure they will be.</span>
I love all the posts (here and elsewhere) you've made and really, just viewing those, sold me.
Thanks Brian!
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what I'm wondering is if your grates are bigger than mine cause i couldnt fit a rack of ribs on mine if i tried .lenght or width?
 
Originally posted by bill nygaard:
what I'm wondering is if your grates are bigger than mine cause i couldnt fit a rack of ribs on mine if i tried .lenght or width?
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I've never had a problem with BB's, but with spares, I trim them to fit the trays and they do shrink up.
 
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