Weber22-Inch Charcoal Kettle Rotisserie, Grey

I bought my Weber 22.5 inch rotisserie a while back from Amazon. Amazon sent it to me promptly and undamaged in shipping. I will continue to order products from Amazon. I finally had a chance to use my rotisserie for the first time the other evening. What an incredible addition to my grilling & smoking equipment. It fit perfectly on my Weber 22.5 inch Performer grill with just a slight difference in size at the base of the rotisserie where it meets the top of the grill. I went to my local hardware store & purchased a roll of 3/4 inch adhesive backed insulation that's used for glass doors on wood burning stoves. After setting my new rotisserie in place, I simply fitted the insulation around the base of the rotisserie where it met the grill, removed the backing tape and stuck it to my rotisserie, solving that problem. I made a glaze for my hen from French plum preserves, sauteed shallots, a good dollop of honey, & 1 cup of cognac. I also purchased one of the rotisserie books from Amazon, Rotisserie Grilling by Mike Vrobel, which was a big help in getting me started. It's best to apply the bbq sauce/glaze during the last 10-15 minutes of smoking. I smoked the hen in a combination of chopped up wine barrel pieces & Earl of Gray tea leaves that were pre-soaked & placed in aluminum foil packets that I put directly on the coals. The end result, without a doubt, the absolute best Cornish game hen I ever put in my mouth. Perfect skin, perfect glaze, juicy, tender, & full of flavor. I plan on doing a chicken this weekend, then a turkey. Also have plans for a beef tenderloin & a pork roast. I give this a 100% rating for ease of use, quality of construction & end results. Make sure you attach the chrome counter balance weight that comes with the rotisserie on the end of the shaft that goes through your meat. I've been a griller & bbq smoker for many years and this is my first attempt at rotisserie grilling, but certainly won't be my last.

I received this in 2015. I have smoked over 34 lbs of meat on it. over 12 lbs of pork sirloin and over 20lb turkey. BOTH came out fantastic. I'll include photos of both when I get a chance to add them. Rotisserie is great and creates such moist meats because it doesn't just sit flat. I bought this for smoking turkey for thanksgiving and this weekend was a test run.One thing I noticed verses my rotisserie on my gas grill is HOW STABLE and STRONG this unit is. It is definitely worth the $$ and is well built. If you like moist meats and smoking, this is a MUST in my opinion. I don't know of any other way to smoke and rotisserie at the same time.Feb 2016, I've used this A LOT at this point. still love it, and it works amazing. I don't know of anyone else who can smoke and rotisserie a 20+ lb bird for Thanksgiving or Christmas....all at the same time. I just made smoked rotisserie ribs for superbowl and they were fantastic!UPDATE: I bought a 21.67lb bird for Thanksgiving. I'll post after I cook and also the comments I get when I bring it to the family gathering (as an unbiased feedback).So everyone LOVED the bird. Was absolutely fabulous. I found out a cousin was bragging at their college about it lol. Must have been good (and SUUUUUUPER moist..like sandwich meat).11-17-16- I had a request for more detail of the conditions/how I did the turkey. I do a charcoal train method about a 4 inchx4 inch trail of unburned charcoal around half the bottom perimeter for a slow burn.The air both top and bottom is just cracked open but not shut..maybe 10-15% gap. I drop wood chunks that will smolder as the fire burns along like a wick. I get about 1/3-1/2 full charcoal chimney going and drop it on one end to start the chain and also so it starts out hotter (about 400F). Over the next hour it will cool to about 325 (because you have less charcoal in the trail). I cook the turkey at 15 minutes per 1 lb of bird (ex 20lb bird would be 5 hours). I put an aluminum tray of water under it with some foil sticking up about 3-4 inches to make a direct heat shield from the coals to the turkey. yes I put the aluminum foil weighted down by a rock in the water tray..keep the foil cooler and the water warmer. If I missed any details you are wondering about please ask.April 2016: I've been flirting with how to make rotisserie smoked pulled pork. I'm sure some of you master cooks will roll your eyes but I'm excited and have succeeded and have to share. I didn't know this was possible 1. it's a LONG cook...like 12 hours give or take depending on how big your butt is<--that's a joke 2.for better flavor, cover your butt in spices and throw a little ...very little... red pepper flakes then saran wrap your meat and throw in the fridge at least over night (this makes a big difference). 3. plan on a 12 hour ish cook which means do what you want all day but be prepared to replenish water and charcoal a few times during the day. (smoking is the easiest cooking ive ever done. it's the original set it and forget it ).Temperature markers to look for 160 degrees= no pulled pork but AMAZING pork slices that are done but very tender and perfect for sliced sandwiches (this was a result of my experiments...it's not pulled pork though). 175 Degrees internal, at this temp the connective tissues melt away and the outside starts turning from red to black. My experience I can pull the pork off any where between 175 and 195 but 195 internal temp is best for easy shredding but still soooo moist.Cooking temps, try and keep it 225 to 250. I've done several butts since I discovered the 175 temp to melt connective tissue. I ran out of time this weekend and tried to cheat and kept it between 300 and 400...yes VERY hot for smoking and it still took about 8 hours. The saltiness seemed to be more intense cooking at these higher temps. The moistness was still quite good since I kept the outside oiled...just barely..not dripping just not dry. Moral of the story is the meat is still a 9 out of 10 by cheating but low and slow is superior. I did shave 4-5 hours of cook time off...so cheating is possible ...sort of.Hope you all try this. Again, this rotisserie ring is one of my most used bbq item...even more than my grill grate. It's indispensable.