Dual Spinnin' Spares
- Thread starter Jim Lampe
- Start date
Tim McCann
TVWBB Honor Circle
Looks great Jim! Them bones are just jumping out!
Jim Lampe
TVWBB 1-Star Olympian
Thanks everyone
the rotisserie is from Cajun Bandit... the add-on kit is from Rotisserie Master
indeed. may consider purchasing a second add-on to spin up to 5 racks...
Jason Noble
TVWBB All-Star
Love the pullback on those ribs. Killer veggies as usual.
John Solak
TVWBB 1-Star Olympian
Outstanding job on those ribs!!!
John Wheeler
TVWBB Pro
Just found this post today. Great! Another cool gadget I have to buy and absolutely don't need! It's a lot like the ribolator. Awesome post as always, Jim.
Jim Lampe
TVWBB 1-Star Olympian
resurrected from the dead I'd say...
depending on how you skewer your meat on the spit, both sides on the ribs will be exposed to the open pit below...
on the Rib-O-Lator, the meat is in the trays with one side constantly facing away from the open pit below.
Of course, if you're smoking indirect using the waterpan under both units (the ROL or this contraption), then yes, both are similar.
This past Sunday, I threaded 18 chicken wings (6 each on three spits) and the wings were totally exposed to the heat and fire.
Placing wings in the trays of the Rib-O-Lator does not obtain the same results, in my opinion.
I'd say...
John, this unit is NOT like the Rib-O-Lator...
depending on how you skewer your meat on the spit, both sides on the ribs will be exposed to the open pit below...
on the Rib-O-Lator, the meat is in the trays with one side constantly facing away from the open pit below.
Of course, if you're smoking indirect using the waterpan under both units (the ROL or this contraption), then yes, both are similar.
This past Sunday, I threaded 18 chicken wings (6 each on three spits) and the wings were totally exposed to the heat and fire.
Placing wings in the trays of the Rib-O-Lator does not obtain the same results, in my opinion.
Last edited:
DBono
TVWBB Super Fan
Thanks everyone
the rotisserie is from Cajun Bandit... the add-on kit is from Rotisserie Master
indeed. may consider purchasing a second add-on to spin up to 5 racks...
Hi Jim Is there a part # for the add on kit? Was on Rotisseriemasters Web site, got a little confused as to what to order.
Thanks Dan
Last edited:
Jim Lampe
TVWBB 1-Star Olympian
Dan, it's been so long since I ordered these things...
I think I have the 19" silver set with a 3/8ths spit rod...
the 25" silver set is for GAS grills (I believe)...
I think your BEST BET is to contact Frank and let him know on what grill you'll be using yours and he'll tell you EXACTLY what you need.
Frank is really cool, and VERY knowledgeable.
He'll fix you up with everything you want and will need.
click here → http://www.rotisseriemaster.com/contact.html to contact Frank.
Good Luck!
I think I have the 19" silver set with a 3/8ths spit rod...
the 25" silver set is for GAS grills (I believe)...
I think your BEST BET is to contact Frank and let him know on what grill you'll be using yours and he'll tell you EXACTLY what you need.
Frank is really cool, and VERY knowledgeable.
He'll fix you up with everything you want and will need.
click here → http://www.rotisseriemaster.com/contact.html to contact Frank.
Good Luck!
Matt Rector
TVWBB Pro
Looks like a fun way to cook those bones, and they look delicious! Nice plated pic.
Steve_Williams
TVWBB Fan
Noticed your cook temp was high. Is that normal for your rib cooks? Or does the rotisserie require that?
Jim Lampe
TVWBB 1-Star Olympian
Kevin, it's a stainless scrap piece I picked up at work... I've used it from DAY ONE and never thought about not using it again.
Really to catch any drippings close to the WSM.
Steve, using the WSM without a waterpan and having the meat drip into the hot coal beneath are going to create a fire, that and having the lid off for photo opportunities... No, it is not a normal temp for smoking ribs the normal way, but rotisserie ribs are not normal to me.
Thanks Barb, but this post is over 3 years old.