Smokey Lew
Head Chef
I bought a used Weber rotisserie for my Performer and have enjoyed some nice chickens cooked on it. My WSM sits right next to the Performer and I have on occasion wondered how I might get the rotisserie to work on the smoker.
Today was the day I turned the rotisserie ring upside down and attached my Rib-O-Lator (yes I have gone a little nuts here) to the spit. With a little tin foil here and there to beef up the edge where the WSM lid goes on the bottom edge (remember, it's upside down now) of the rotisserie ring, it had a pretty good seal.
The rotisserie ring doesn't work in the right-side-up position because the WSM lid doesn't mate up proper to the top edge of the rotisserie ring. Also, there's a big gap that allows air to leak into the WSM where the bottom of the rotisserie ring meets with the top of the WSM body. Man this is taking more time to explain then it's worth. :roll:
Anyway, with some Mickey Mouse handy work, I got it working and gave two racks of baby back ribs and some ABTs a whirl.
The ribs were seasoned with Suckle Busters Hoochie Mama and smoked with some Pecan and Apple wood at about 225 degrees. After two hours, I took them off the trays and sprayed them with Sour Cherry Juice before putting them in foil. Back on the rotisserie for another half hour and then out of the foil for about 20 minutes or so to firm up.
I had three types of ABTs
Shrimp with Monterey Jack cheese, parmesan cheese and Italian bread crumbs (thanks for the recipe Rich777).
Cream cheese and green onion w/ little smoke sausages.
Cream cheese w/ Farmer John Fiery Hot Habanero pork links (very hot is correct - yum!).
Sorry to go on so long here. Here's the shots of the WSM, ribs and ABTs
Uploaded with ImageShack.us
Today was the day I turned the rotisserie ring upside down and attached my Rib-O-Lator (yes I have gone a little nuts here) to the spit. With a little tin foil here and there to beef up the edge where the WSM lid goes on the bottom edge (remember, it's upside down now) of the rotisserie ring, it had a pretty good seal.
The rotisserie ring doesn't work in the right-side-up position because the WSM lid doesn't mate up proper to the top edge of the rotisserie ring. Also, there's a big gap that allows air to leak into the WSM where the bottom of the rotisserie ring meets with the top of the WSM body. Man this is taking more time to explain then it's worth. :roll:
Anyway, with some Mickey Mouse handy work, I got it working and gave two racks of baby back ribs and some ABTs a whirl.
The ribs were seasoned with Suckle Busters Hoochie Mama and smoked with some Pecan and Apple wood at about 225 degrees. After two hours, I took them off the trays and sprayed them with Sour Cherry Juice before putting them in foil. Back on the rotisserie for another half hour and then out of the foil for about 20 minutes or so to firm up.
I had three types of ABTs
Shrimp with Monterey Jack cheese, parmesan cheese and Italian bread crumbs (thanks for the recipe Rich777).
Cream cheese and green onion w/ little smoke sausages.
Cream cheese w/ Farmer John Fiery Hot Habanero pork links (very hot is correct - yum!).
Sorry to go on so long here. Here's the shots of the WSM, ribs and ABTs
Uploaded with ImageShack.us
