Canjun Bandit Rotisserie/22 WSM

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danbono

Master of the Pit
Original poster
OTBS Member
Feb 19, 2012
1,702
115
North New Jersey Paramus
Hi Al I'm thinking bout getting the  CB Rotisserie  for my 22" WSM..Is it worth the price? Looking to do 2 racks of  ribs same time, if possible. I do have the Weber hanging rack for the WSM.. Would they taste different using the rotisserie?

Thanks Dan
 
If you do go with the kit look into the OctoForks that Keith sells. really expands the use of a rotisserie.

The cook method using rotisserie versus hanging provides a more uniform cook because the meat is spinning the entire cook. Hanging method you have to flip end to end so more tending is required. 
 
Hi All When cooking on a Rotisserie in a WSM 22", do you cook with the top off or on?

Do you put anything between the coals and the meat?

I have the Cajun Bandit on order.
yahoo.gif


Thanks Dan
 
Hi All When cooking on a Rotisserie in a WSM 22", do you cook with the top off or on?
Do you put anything between the coals and the meat?
I have the Cajun Bandit on order.:yahoo:
Thanks Dan

I go top on and two charcoal baskets,nothing unless it's a foil pan to catch drippings foil and drippings can easily catch fire. If wanting more smoke flavor I would suggest one basket but it always seems tasty enough for me. I'm sure lid off would just take a little more time. Did you get the battery powered version the battery lasts a long time if you did. Congrats on pulling the trigger you'll love it!
 
I just noticed your using the WSM,I currently use a kettle skip the two charcoal baskets and load it up!
 
Spinning is worth it! You can even spring for a ribolator in the future if you wanted. I'm looking for a22.5 WSM I use the rotisserie on my kettle for now.


 

Do you often use the Rib-O-Lator?  If so what do you use it for?

No to often,it's great for appetizers,skewers really anything you want on it but you need to balance it correctly or it's a disaster waiting to happen. You want to be careful and make sure to have all the proper clearances or food will fall I had a few wings perish as the tips caught another rack and I have heard worse stories that I believe to be user error like mine.

 
No to often,it's great for appetizers,skewers really anything you want on it but you need to balance it correctly or it's a disaster waiting to happen. You want to be careful and make sure to have all the proper clearances or food will fall I had a few wings perish as the tips caught another rack and I have heard worse stories that I believe to be user error like mine.

 
The balance thing sounds like a pain, but I guess it gets easier as you work with it.  My first thought was appetizers as well.  It looks like a great way to maximize space for things like that.
 
 
If you do go with the kit look into the OctoForks that Keith sells. really expands the use of a rotisserie.

The cook method using rotisserie versus hanging provides a more uniform cook because the meat is spinning the entire cook. Hanging method you have to flip end to end so more tending is required. 
Hi I'm between  getting the Octoforks or the add on kit from  Rotisserie Master.

 http://www.rotisseriemaster.com/Products_order.html

http://octoforks.com/

Using the rotisserie I would like to a couple rack of ribs, maybe 16 chicken wings, some small pork butts.

So question is which of these two work better for what I'm going do?

I would like to hear from those who really used either one

Thanks Dan
 
 
Hi I'm between  getting the Octoforks or the add on kit from  Rotisserie Master.

 http://www.rotisseriemaster.com/Products_order.html

http://octoforks.com/

Using the rotisserie I would like to a couple rack of ribs, maybe 16 chicken wings, some small pork butts.

So question is which of these two work better for what I'm going do?

I would like to hear from those who really used either one

Thanks Dan
Dan,

I have used multiple forks on the rotisserie before. In my opinion the OctoForks do a better job and are more versatile than using more forks. One of the main features I like about the Octoforks is that you can use one to hold a roast, spatched chicken, slab of ribs etc. That's all you need nothing else. In a big enough pit you could use multiple pairs and really load the thing up. In the mini-wsm I don't have room, but in the 18.5 I could see running 4 -6 OctoForks at once spinning a ton of meat. I could easily do 4 spatched chickens, 4 racks of ribs  in the bigger pit. I would imagine in a 22 or a UDS you could run up to 8 OctoForks at a time, assuming your motor could handle the load.
 
 
Dan,

I have used multiple forks on the rotisserie before. In my opinion the OctoForks do a better job and are more versatile than using more forks. One of the main features I like about the Octoforks is that you can use one to hold a roast, spatched chicken, slab of ribs etc. That's all you need nothing else. In a big enough pit you could use multiple pairs and really load the thing up. In the mini-wsm I don't have room, but in the 18.5 I could see running 4 -6 OctoForks at once spinning a ton of meat. I could easily do 4 spatched chickens, 4 racks of ribs  in the bigger pit. I would imagine in a 22 or a UDS you could run up to 8 OctoForks at a time, assuming your motor could handle the load.
Hi Would a set of OtcoForks hold around 16 wings?

Thanks Dan
 
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