Cajun Bandit door for WSM 22 and Rotisserie - postive review


 
Jeff Padell

Jeff Padell

TVWBB Pro
I just got my CB door and the rotisserie, the door didn't want to fit like a glove, it had the top corners open, not fitting tight. I talked to Chris at CB and he said that my cylinder might be out of round, it looked fine to me but I had seen some smoke escaping at the top on one side, his rotisserie was tight in one direction but jiggled in another direction, saying that it might well be out of round. I put it on its side and gave it some pressure which seemed to help with the rotisserie being snug in almost all directions.
The door I took his advice and massaged it so now it seems a pretty good fit.

Also when I opened the rotisserie I found a coal ring for the 22.5. I mentioned it to him and he wasn't sure how it got in there but said to keep it as a gift.

I was very pleased with the customer service I have received from Chris at CB, and their products are excellent.

Jeff
 
Chris is an outstanding person to deal with, and his products are incredible. I'm really glad to hear your experience was great!
 
Jeff it's not unusual for the mid section of a WSM to be out of round nor the bottom bowl either. I would check the bowl doing two cross measurements. It's a great way to have added air leaks if it is out of round. They are easily bent back into shape. I used a pipe clamp to do my 18.5. Just don't chip the porcelain.
 
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Jeff Padell said:
I just got my CB door and the rotisserie, the door didn't want to fit like a glove, it had the top corners open, not fitting tight. I talked to Chris at CB and he said that my cylinder might be out of round, it looked fine to me but I had seen some smoke escaping at the top on one side, his rotisserie was tight in one direction but jiggled in another direction, saying that it might well be out of round. I put it on its side and gave it some pressure which seemed to help with the rotisserie being snug in almost all directions.
The door I took his advice and massaged it so now it seems a pretty good fit.

Also when I opened the rotisserie I found a coal ring for the 22.5. I mentioned it to him and he wasn't sure how it got in there but said to keep it as a gift.

I was very pleased with the customer service I have received from Chris at CB, and their products are excellent.

Jeff
Click to expand...


I picked up the CB door, rotisserie and fire ring this year as well and was very impressed with the quality of Chris's products. I was a bit skeptical that a battery operated rotisserie would have enough "oomph" to turn a rib roast for several hours, but I was happily surprised to see how well the battery operated motor worked.

The spit rod has a counter weight on it....not sure how that all works. Any one familluar with the proper way to use it? All my other rotisseries never had one....?


Jeff I 'd be very interested in hearing about what you've cooked on the rotisserie, so far I've only done the rib roast....which came out fantastic. I have plans for a porketta, and a turkey breast, but just need to find the time. :)
 
Andy
I am going to do a chicken this weekend. I have done them on my Silver B. The counterweight, the way I use it is to put the chicken or other meat on the spit and then put it in place but not put it into the motor and let it "freewheel", the heaviest part will rotate down. You then adjust the weight to be straight up as the heavy part will be straight down. It is trial and error, move the weight away from the center line, lock it down then try the spin test again. You should eventually get to the point where the meat doesn't have a out of balance condition. It is designed to make it easier on the motor.
OR you could listen to the motor and when you hear it labor adjust the weight so to the opposite side of the spit so the motor doesn't labor.
 
Jeff Padell said:
Andy
I am going to do a chicken this weekend. I have done them on my Silver B. The counterweight, the way I use it is to put the chicken or other meat on the spit and then put it in place but not put it into the motor and let it "freewheel", the heaviest part will rotate down. You then adjust the weight to be straight up as the heavy part will be straight down. It is trial and error, move the weight away from the center line, lock it down then try the spin test again. You should eventually get to the point where the meat doesn't have a out of balance condition. It is designed to make it easier on the motor.
OR you could listen to the motor and when you hear it labor adjust the weight so to the opposite side of the spit so the motor doesn't labor.
Click to expand...

Thanks Jeff. That makes perfect sense. I had read instructions on line and they just weren't clicking with me.
 
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