Need help with rotisserie attachment for grill

[OzzyR]

Hello All - yes I did put up the ebay listing for a grand - titillate the audience!
I’ve been working on the rotisserie portion of the grill - on the suggestion as posted by Timothy, who in turn was advised by Bruce - I’ve mocked up a universal rotisserie setup using wing nuts. Will need to machine the rod down - and will post pics once it’s done.
The slats were refinished with linseed oil, and then about 5 layers of clear varnish

 

[Bruce]

Keep us posted on how the Ebay listing goes.

 

[OzzyR]

I didn’t get a chance to go the shop and use a lathe to machine down the rotisserie rod
I instead used a bench grinder - and I’ve gone ahead and set it up. Will do the chicken on it tomorrow and see how it goes.

 

[Timothy F. Lewis]

That looks pretty good! Get a bird on there and let her go!

 

[Bill Pudim]

It looks perfect, one thing Ihave noticed on Weber rotisserie’s is the absence of a counter weight. All of my other grill spits have an adjustable counter weight.

 

[Bruce]

The #9890 came with a counterweight but for some reason, Weber has discontinued them on later models. I think they are nearly essential really.

 

[Bill Pudim]

The #9890 came with a counterweight but for some reason, Weber has discontinued them on later models. I think they are nearly essential really.

I think so too, it saves wear and tear on the motor.

 

[Timothy F. Lewis]

Someone here suggested a pair of strategically positioned Vice grip pliers works well for counterweight.
I try to get two chickens close to the same size and spit them “opposingly” so the backs are set back to breast so to speak.
they tend to balance fairly well. Practice the set up, it might take a little time to figure it all out but, in the end, your patience will be rewarded!

 

[Bruce]

Yah, that was me. I have a #9891 rotisserie and those don't have the counter balance. I just used a small vice grips to get the load balanced.

 

[Timothy F. Lewis]

Yah, that was me. I have a #9891 rotisserie and those don't have the counter balance. I just used a small vice grips to get the load balanced.

Should have known!

 

[Bruce]

I have a video I am uploading to Youtube. I will post it when it is done.

HERE IT IS. You will see it on the right side of the cook box after about 30 seconds.

The beeping you hear is my Thermoworks Smoke thermometer telling me the temp is too low after I open the lid.

 

[OzzyR]

I have a video I am uploading to Youtube. I will post it when it is done.

HERE IT IS. You will see it on the right side of the cook box after about 30 seconds.

The beeping you hear is my Thermoworks Smoke thermometer telling me the temp is too low after I open the lid.

That looks amazing- so 6 hours - what temp - how many burners and what kind of wood in the smoke box?
Thanks

 

[Bruce]

Oh, heck, that was almost 5 years ago. I can't remember specifics 5 months ago. Probably about 225-250 indirect heat with just the front burner. That was probably apple wood.

Here is the recipe/guide I use for ribs

 

[Timothy F. Lewis]

I love your honesty Bruce! I don’t remember much worth a plug nickel anymore either!

 

[LMichaels]

What was with the one little pan?

 

[Bruce]

Just some water to keep the humidity up in the grill during the cook.

 

[LMichaels]

Ahh. Must be that super clear WI water. Wasn't really visible

 

[Bruce]

LOL. Yep, good old well water.

 

[Timothy F. Lewis]

I just picked up a bone on pork rack at Costco, I think I might just give that a spin next week!

 

[LMichaels]

I just picked up a bone on pork rack at Costco, I think I might just give that a spin next week!

What time should I be there I am actually considering doing the same.