Rotisserie in a smokette?

Oh man, I think noone would be able to not open the door then.

What about the therm probe? The cable would just wind up on the shaft.

I am voting no on this one.

This question has come up a few times before and I seem to remember that it gets shot down every time.

Bottom line is use the smoker for what it was meant to do. If CS had wanted it to have a rotisserie in it, they would have designed it that way.

But, it's not cookshack's anymore. It's a "Smokin Danno" capable of whatever he can think to try!

It would not get anymore smoke and would not make a difference!!

Old Brew agrees with Tigerfan.

Last year I bought an EZ-Que Rotisserie for my Weber Performer and noticed a Big Green Egg on their website, it seemed kind of redundant to me to have one on a BGE, so I asked the Forum, and sure as heck somebody posted pics of theirs.
So to put a Rotiss on a Smokette seems just as weird, but I would not be surprised if someone were to try it.

someone out there will make sure a mod, but it likely won't be CS. They have discussed it before.

If someone did it, you'd be pretty limited to what you can do. If the rotisserie is in there, no room for anything else. And it has to be something that fits on a rotisserie (rotisserie brisket?)

You'd have to drill through the walls to mount it, and when you do that, you'll expose the insulation to moisture seeping in and ruining it.

Buy hey, if someone wants to try....

I have a rotisserie for my grill but once I got my smoker I never used it again. The food taste way better in the smoker without having to mess around.

Hi Danno,

I fiddled around with some ideas when I had my 50, but never built a working model.

Doesn't require drilling holes. I haven't solved the temp probe problem, but I think it could be done with slip rings and brushes on the rotating shaft (like rotating signs) if you really wanted it. No power inside the unit either.

Also, have a much easier design which requires drilling a couple of holes and using the same bushings that CS uses for the vent holes. You can buy them directly from CS.

If you'd like, send me a private message and I'll tell what I figured out.I have some rough drawings too.

Either appear doable if you are a bit handy and want to put in the time and $$$.

Hook

PS: Smoke 'em, Danno! Sorry couldn't resist.

Assuming the heat in the smokette's chamber is fairly uniform and also low temperature compare to a open grill, what would be the advantage to spinning the meat?

I think the main advantage of a rotisserie is the even heat and self basting. Since even heat isnt really an issue with this style cooker, no gain there. Using it over a pit of hot coals would be helpful in an even temp. As far as the self basting, this helps to keep the meat moist. As the meat turns on the rotisserie, the juices will roll around on and in the meat rather than dripping off. Again, I dont think there is much to be gained there either since this style smoker does a great job of keeping the food moist. The only advantage might be a bit more flavor from the juices staying on longer, but I cant say for sure.

My .02

I think an advantage would be gained ONLY in the smokette. And ONLY if we are talking about large cuts of meat or large birds.

Since the meat on the bottom rack(and even a tiny bit on the second rack) in the smokette will show effects of direct heat from the smoke/heat box, a large bird/meat could be suspended and spun to eleminate the semi-constant heat from the element.


Now after saying that, I think it's too much work for the small advantage of a single thing. So, I'd never do it. But, everyone's free to do what they wish with what they own.

Me too. That's why I never finished the ones I designed.