Would you like a rotisserie specific category added to smoking supplies and equipment?

Discussion in 'General Discussion' started by fwismoker, May 16, 2016.

  1. Yes I'd like it

    1 vote(s)
    100.0%
  2. Doesn't matter to me

    0 vote(s)
    0.0%
  3. No I get dizzy easy

    0 vote(s)
    0.0%
  1. fwismoker

    fwismoker Master of the Pit

    No doubt! It looks like a nice little rig for the money for sure.
    Open fire is pretty awesome as well Eric!    
    I love it Case!   Points! [​IMG]
     
  2. fwismoker

    fwismoker Master of the Pit

     
  3. bena

    bena Meat Mopper

    Cool...any opportunity for more Qview is a good thing.  Some Costco birds with a basic brine for an hour and on the spit in the Genesis with some apple chips.

     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    YES,I'm in

    LikeMr. T, I like spinning a bird or two using my Infrared.

    Weber Summit® S-670
     

    [​IMG]

    No pics of spinning birds, I'll have to get some.

    [​IMG]

    [​IMG]
     
  5. smokinadam

    smokinadam Smoking Fanatic

    nice looking 670! Still looks brand new! Grill with all the features.
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    LOL, That pic is when I first got it... you know, snapping off pics like it was a newborn baby![​IMG]  
     
    Last edited: May 19, 2016
  7. fwismoker

    fwismoker Master of the Pit

     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am a spinner .
     
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    My 1st round with a spit over charcoal...back in mid-January....thought it was in late '15, but I haven't been using this roti-ring kit that long...4 months now.


    This bird had TOUGH dark meat...cooked it too fast...1.75 hours to reach minimum 172* I/T...looked good, though...breast was fairly tender. Should have been shooting for closer to 325-350* range instead of 450*, and a finished I/T of 178-180*. Roasting birds...throws me for a loop every time 'cuz I forget these are the exception...young birds don't care how fast you cook them, but the tough old birds do. I went against my better judgement and followed the instructions on a blog site...poked holes all over in the skin so it would "self-baste" and crisp the skin. I haven't poked holes in the skin since...didn't do what he said it would do. Butter baste will brown them-up nicely on it's own, with a pretty decent bite-through skin instead of the rubber-chicken.



    Cooked over a mix of RO lump and Embers briquettes with apple and hickory chunks. Can't remember what I blended up for dry rub...something new again, but red bell pepper based. Fed 6 adults and 2 teens with that bird for a small gathering.

    Bring on that spinner forum...I would love to see all the great eats that others have created on a spit/basket. Hope we're not derailing this thread...[​IMG]

    Eric
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You need a horizontal Roto category! What's become of the Shwenker? Haven't seen many posts on that awesome cooking machine!

    http://www.smokingmeatforums.com/t/174846/sqwibs-schwenker
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Still using it, we used the hell out of it. Sometimes I take it to cook for the scouts and of course Manday 5.

    [​IMG]

    Me and a buddy are gonna get together in the fall and have a seafood schwenkfest, lobster, muscles, clams, scallops, pretty much anything we can get our hands on.

    [​IMG]
     

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    Maybe another category for cooking over fire? I would love to see some creative ways of cooking over open pits. I'm sure a lot of folks have fire pits.

    Sorry for the sidetrack.[​IMG]
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Spun this bird last evening just for the pictures. [​IMG]


    Bird on using modified tray type smoke generator.


    Bird done. 

    T
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I really like spun CHAR SUI


     
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Hey Case, that looks like mine above or mine above looks like yours below. Now I have confused myself. [​IMG]

    Thanks for the recipe, we really enjoyed it.  [​IMG]

    T
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    My sous chef requests it all the time! Those pork cushion roasts from costco work really nice for making char sui.
     
  16. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Yep, still have three in the freezer.
     
  17. fwismoker

    fwismoker Master of the Pit

    Y'all or killing me with this food porn!    Spin on!!!
     
  18. fwismoker

    fwismoker Master of the Pit

    Spin on!!!   It's fun...Every one is doing it!

     
  19. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Yes, I'm a member of the spin club.


     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay seems like a bunch of interest! Hopefully one of the Mods will get this category set up!

    Then all you spinners need to get a discada and come disco!

    I also like Sqwib's suggestion for a open fire sub forum!
     

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