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| I love it so much, I wrote a cookbook... |
The Weber charcoal kettle rotisserie is my favorite grill accessory.
Yes, at $150, it costs as much as grill itself. But it turns a simple kettle grill into the best rotisserie oven money can buy.
Why does that matter? Because a rotisserie turns out the best roasts I've ever cooked. Perfect chicken, prime rib with amazing crust, pork shoulder to die for. If you want to roast on your grill, you want a rotisserie.
Setup is simple - there is a large ring that sits between the grill and the lid, with a motor mount on one side and a notch on the other. The rotisserie motor slides onto the mount, the spit plugs into the motor, and rests in the notch on the other side of the ring.
Configure the grill for indirect heat - put coals on both sides of the grill, add a drip pan between the coals, under the spit, and you're ready to cook.
My only complaint about the kettle rotisserie? Sometimes, when I'm cooking for a crowd, I wish it was bigger. It's limited by the 22 ½ inch width of the kettle grill. I can squeeze three chickens on the spit, barely. If I need more food on the rotisserie, I have to turn to my humungous Weber Summit gas grill. And, frankly, the charcoal cooks better, especially when I use smoking wood.
*I keep hoping Weber will make a rotisserie for the extra-large 26.75 inch kettle grill. But, my guess is the 26.75 inch grill is a specialty item, and a rotisserie for it would never sell enough units to be worth the effort. Sigh.
Do you want your your humble kettle grill to be a superstar? Get the rotisserie. You won't regret it.
What do you think? Questions? Other ideas? Experiences with another electric pressure cooker? Leave them in the comments section below.
FTC disclosure: All my "Things I Love" posts are about products I use and purchased myself. I did not receive any form of compensation to write this. If you buy something through one of my Amazon links, I do get a small commission.
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Of course, once you get the rotisserie, you might want a cookbook to go with it…hint, hint…
 Check out my cookbook, Rotisserie Grilling.Everything you could ask about the rotisserie,plus 50 (mostly) new recipes to get you cooking. It's a Kindle e-book, so you can download it and start reading immediately! |
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Mike V @ DadCooksDinner says
Thank you - I'll check it out!
dan says
hey Mike, I just ordered the weber rotisserie for my performer on Friday and I can't wait till it arrives tomorrow. In the meantime I've been doing some research as I'm preparing to rotisserie a turkey this Thanksgiving. Anyways, I noticed how you mentioned you wish this was bigger for larger crowds and whatnot and during my research I also found this guy who makes add-on expansion kits for the current weber charcoal rotisserie. Worth checking out if you weren't aware of this already! http://www.rotisseriemaster.com/Products_order.html http://www.youtube.com/watch?v=m_mNXMdJxRY&hd=1
Mike V @ DadCooksDinner says
Thank you! I'll check them out.
JumpinJive says
Picked up your cookbook earlier in the week, read it and look forward to using it. Ordered my rotisserie from Cajun Bandit and should have it in the next week or so. From what I understand, they make one for the 26.75" Weber.
Mike V @ DadCooksDinner says
My guess is the honey in the brine - honey(and sugar) will burn at temps over 300 degrees. For sweet brines and marinades, I start the grill at a lower temp - say 350 to start. Or, I leave the sugar for a glaze or sauce and brush it on during the last 15 minutes.
Jeff T says
O.k., so at be someone has an answer. Used the kettle rotisserie for the first time. Followed basic instructions. Brined first with water, salt, honey, garlic and onion powder. Trust it up, set up 2 sided indirect, sprayed with olive oil and touch more poultry seasoning. Started rotisserie with counterweight. Checked a few times first 15 minutes to make sure everything turning, no problems. Came out at 1 hour to check temp. Counterweight had come unscrewed and was laying on ground but rotisserie was still turning. Pulled cover and chicken was completely black. However, after pulling off skin, chicken was cooked well and still juicy. WHAT THE HECK HAPPENED. BTW, temp was between 400-425 degrees
Mike V @ DadCooksDinner says
Thanks, Pat!
pat davison says
Hi Mike, Hey, you don't need to spend all that $$$ on a special rotisserie for your webber kettle! I took the male motor mounting bracket off my old gas grill and mounted it to my 26.75" kettle. It takes just about an hour to measure, drill & mount with short carriage bolts to the kettle. You must cut notches for the square rotisserie rod on the kettle lip so the lid fits over the rotisserie bar when in use. If you have any mechanical ability at all, it's an easy snap! The basic tools are: tape measure, 1/4' hand drill and bits, hack saw (or 4" hand grinder), asst'd pliers or vice grips, and small bolts. (I used carriage bolts cuz they look better when you bolt the bracket to the outside of the kettle.) Trust me, it looks great and works like a charm. I got the idea from reading your post about rotisserie pork spare ribs on a webber grill, so you might say it was "Thanx to you!" (of course being a welder/ blacksmith doesn't hurt, either!) Mmmmmm...pork pare ribs! Or as Grampa Joad kept sayin' in "The Grapes of Wrath"..."I could eat a messa them galdurn ol' spar ribs!" Hope this helps..............Pat
Mauri OBrodo says
John: I am putting this on my "wish" list. I love my Weber grill. It was good seeing you today at Sherman Provision. Have a safe, fun, and happy 4th of July!
John K. says
I'm a convert! Had been reading Mike's blog for quite a while, and bought a rotisserie kit for my Weber several months ago. Now, I use it all the time. Most of my meals cooked on the Weber are now rotisserie cooked. Thanks for proving such helpful information Mike. My family thanks you as well!!