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Jul 9, 2006 08:21 PM

Rotisserie for Weber Kettle yay or nay?

I bought a new Weber kettle barbecue grill (22 1/2 in) and I am thinking of buying the rotisserie for it. Any thoughts from those who have one?

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  1. I have the rotisserie for my Weber gas grill and use it several times a year. I like it. I should get it out more often.

    2 Replies
    1. re: Candy

      Hi, i just got a rotisserie from sent to connecticuit..... the plug that is attached to the motor looks like it is from europe or asia.... is it supposed to be like that???? it is two round prongs with some metal hole in the middle..... it doesnt fit in any of my outlets

      1. re: Pigurd

        i just check the power requirements, it is 220-240V 11 W 50 HZ!!! this is not north american is it?

    2. In the opinion of many (most notably Jeffrey Steingarten in /It Must Have Been Something I Ate/), the rotisserie attachment is one of the Weber's only redeeming features. So, yes, go for it.

      1. I do not have or want the rotisserie attachment for my Weber 22.5" Kettle. One of the features of this type of grill is that you don't need it. The heat circulates from the bottom and over the top of the food because of the cover and vents. It cooks the food evenly without turning it on a rotisserie.

        5 Replies
        1. re: sel

          What the rotisserie does, and what you can't do without it, is superhot, even roasting. I use it all the time - once a week. I use the Weber plain for other things - burgers, steaks, etc., but for roasts and whole birds, the rotisserie is absolutely a must. I use it for pork, beef, and lamb roasts, as well as chicken. It works perfectly with the hardwood charcoal, which burns super hot and fast. I pile it on both sides, put on the roast, and cover and come back in an hour. The initial temp in there is close to 700 - if you tried this without the rotisserie, even indirectly (mound on one side, meat on the other), you'd burn the side closest to the heat in minutes. The high temp creates a fantastic crust, and it's even - all around the roast - with no work! As the temp winds down, the roast cooks to perfection. A 3-4 lb roast is done in an hour (to med rare). For bigger roasts, I just add more hardwood charcoal at about 30-45 minutes. I used to mix regular charcoal (briquets) to lower the overall temp and keep it going longer, but the more I read about what goes into briquets, the less I wanted that in my food. Doing it with hardwood alone is much easier - especially on the clean-up - hardwood creates a tenth of the ashes.

          1. re: applehome

            How about some more details, please, on your type of non-poultry rotisserie cooking: kinds of roasts, etc? I cannot think of an easy to do lamb roast myself.

            1. re: Tom Hall

              Leg of lamb works super on the rotisserie - the boned & netted ones are super easy - just s&p, slit and insert garlic, rub with oo. I've done bone-in whole ones, the spit runs parallel to the shank and runs through the joint - the end-spears just act as almost a cage, rather than sticking into the meat on the shank side. There's no problem with the meat being uneven on the spit - there's a weight that helps balance out the spit, and the motor seems to be plenty powerful enough to turn through some level of imbalance. You could tie the leg onto the spit and I'm sure it would work ok.

              Our favorite is beef rib roast - both bone in and out. Some roasts are better off tied, but others can be left untied (as long as there are no pieces flaying about, I keep it untied). Rib roasts and other fatty pieces just need some s&p - maybe rub on some kitchen bouquet.

              I buy that folded-in-half and rolled pork loin roast from Costco, run the spit down the middle and hold the sides with the end-spears. Works like a charm. In fact, I don't like this roast in the oven because it is so lean and tends to be dry. Off the rotisserie, it is moist and flavorful. With the pork, I'll s&p, rub with oo, garlic, rosemary, thyme - that's it.

            2. re: applehome

              While I can appreciate that you find the rotisserie usefull for roasts and chickens I strongly do not agree with "... and what you can't do without it, is superhot, even roasting....but for roasts and whole birds, the rotisserie is absolutely a must...if you tried this without the rotisserie, even indirectly (mound on one side, meat on the other), you'd burn the side closest to the heat in minutes." I've used 22.5" Weber Kettles for years, never used the rotisserie attachment. I do a couple of whole chickens a week at a very high temperature and get an evenly browned and crispy skin with a juicy and evenly cooked interior. I don't do too many roasts these days but I've had the same excellent results with both pork and beef roasts in the past. Never tried it with a leg o'lamb as I'm the only one at my house that eats lamb but I bet it would come out just fine.

          2. Weber kettles, and their gas grills (not quite the same as their kettles) have two aspects; the grill (radiant heat from the fire) and the oven aspect (the heat retained in the closed kettle space).
            Grilling with the direct heat from the flame browns the meat and does magical things to the meat. It is called the Maillard reaction, and it is why we grill rather than just roasting. Unfortunately, that kind of direct heat will scorch the meat if it isn't turned regularly, hence the rotisserie. If you use the direct heat,(imagine how they treat gyros) you get that great browning of the meat with the flavor that goes with it without the scorching that happens when it is left unattended.
            Yes, the oven-like interior of any enclosed grill will roast the meat, but the joy that is brought to meats and other things grilled is based on the browning that only occurs when the direct heat is used at its best. If you use the rotisserie wisely, it will improve your enjoyment of the grilled roasts, birds, and any foods more than a couple of inches thick.
            The short answer is rotisseries can make for tasty roasts and birds if used properly.
            I won't encourage the (sic) flame war of gas v charcoal; better to grill with love on gas than merely cook.

            1 Reply
            1. re: Phood

              There is no reason to think you need a roti and *really* high heat to get the Maillard reaction to occur on your meat. You just need to steam off the surface water, and apply temps of greater than 310f. Cooking low and slow at 250f won't get you there, but roasting in the kettle (or an oven) at 350f or higher will.

            2. Thanks for the all the great information, I didn't realize I'd learn so much from such a simple query. Years ago I had a Weber and I noticed it got meat and poultry crispy but I often felt it wasn't enough or as good as it could be. It sounds like I need to do some shopping.