Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Queball on September 04, 2017, 04:59:34 PM
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Seeing the recent El Pastor post I was thinking. You see a lot gizmos out on the barbecue market. I am surprised no one has come up with a universal rotisserie for pellet grills. A lot of things cook really well on a rotisserie and with pellet units that have open flame exposure it could be handy. I have one on my PG and things like chicken and duck are terrific on it. Really does a great job on the skin. They are common on gas grills. Couldn't a spring tension operated unit, that wouldn't need an electric motor be created. It could probably just sit on the grill grates as a self contained frame and unit, and being gear driven and spring powered, heat wouldn't bother it I would think. Seems like an opportunity for a motivated entrepreneur(Sure miss spell check). At 72, my entre-whatever days are done. But, with the surge in pellet cooking, I'd think there would be a place in the market for it.
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If I recall correctly, Zep built one for his MAK.
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I built one for my PG, but it uses electric. Is Zep's powered mechanically rather than by electric motor?
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It was electric as well. Photobucket has left his posts with pics on the other forum useless. Was hoping to look at it again.
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Not that this is directly related to the op, but those that use rotisserie should take a peek at octoforks. They were invented by a local guy here in Fort Wayne. I've kept in touch with him during the process, and we've done a few cooks together with them. They are very versatile, and a nice product.
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What are they FMT?
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What are they FMT?
Octoforks are the name. Google them, and you should get his website or facebook page.
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Did Old Dave do one for his Daniel Boone on PH?
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The Octoforks are just a different rotisserie fork to increase capacity of your current rotisserie right? It is not a complete system?
Edit: No I see at the bottom he does sell complete systems. Do you know if any fit pellet units?
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Did Old Dave do one for his Daniel Boone on PH?
I believe he did, I think he also had the ribolator installed as well if I remember correctly.
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The Octoforks are just a different rotisserie fork to increase capacity of your current rotisserie right? It is not a complete system?
Edit: No I see at the bottom he does sell complete systems. Do you know if any fit pellet units?
His invention was basically as you said a different way to expand a rotisserie systems capacity. The complete sets are basically the motor, rods, etc to fill out with the forks. They are pretty slick if you are really into rotisserie. They take a bit of setup to get everything arranged, but you really can fit more on the spits.
As far as pellet grills go, the only limitation is how much clearance you have in your grill. Expanded they can fit an entire rack of trimmed ribs as long as you can clear it in your grill setup.
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Looks like nice stuff. He even offers a battery powered rotisserie motor. My rotisserie motor and parts are pretty old and it won't be long for the motor. May visit him again to update my equipment. Thanks for the lead! FMT
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I see a potential evaluation in the future as I have always wanted one of these.
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Smokey, rotisserie Duck a l'orange on a pg 500 ....... Yummy!
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That looks like the perfect way to cook duck.
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Pin prick the skin really well so the grease can escape.
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The skin then gets nice and crispy as the duck turns and the finished color is real even also.
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and you get to take advantage of open, wood fired flame for heat.
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I see a potential evaluation in the future as I have always wanted one of these.
I'm sure he would be appreciative of any eyeballs he could get. I'm not sure how they are selling, but he had basically no marketing budget in very crowded BBQ gadget market. He is pretty much depending solely on word of mouth, and getting the product in the hands of the popular YouTube/blog guys.
Just so everyone knows as well, I have nothing on the line. Just happen to be from the same area, and trying to help out an entrepreneur get off the ground.
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We are basically entrepreneurs also, so it is always good if we can help each other.
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I would certainly cook a lot of things on a roto if I had it, have always wanted one. Just not sure I am capably of installing one, and also figuring out if it will fit?
Certainly don't have the money to buy everything I want to Product Review on this site, don't want to stiff someone and don't want a freebie if I am going to review it...I wonder if he would be willing to trade one at cost for a Product Review?
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All you can do is ask. .... Could bring him some business. Thanks to FMT I'm already interested. My motor is about to blow and his system has counterbalance weights for smooth rotation which would really be nice. I can never center the weight right on the rod.
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I would certainly cook a lot of things on a roto if I had it, have always wanted one. Just not sure I am capably of installing one, and also figuring out if it will fit?
Certainly don't have the money to buy everything I want to Product Review on this site, don't want to stiff someone and don't want a freebie if I am going to review it...I wonder if he would be willing to trade one at cost for a Product Review?
I can send him a text, but if you don't have your grill setup for it I don't believe you will be able to use it. His kits are basically the universal one-grill kits, but you would still have to have the rotisserie capability on your grill. I have installed them on my cookers, but it's always involved drilling at least one hole.
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Drilling holes would not bother me...I read universal and thought it would adapt to any pit. No, I don't have any roto on it, so better not bother him with my request
...if you don't have your grill setup for it I don't believe you will be able to use it. His kits are basically the universal one-grill kits, but you would still have to have the rotisserie capability on your grill. I have installed them on my cookers, but it's always involved drilling at least one hole.
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Bentley
What cooker do you want to use it on?
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Since we have the Memphis Pro on the patio, would like it on that, but I would switch to the Daniel Boone if that is what it took. I have always wanted a unit with a rotisserie, just seems like a great way to cook food, and chicken and roasts, meatloaf and gyro loafs...fugetaboutit!
I would not hesitate to cook a butt or a brisket on a rotisserie...
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Since we have the Memphis Pro on the patio, would like it on that, but I would switch to the Daniel Boone if that is what it took. I have always wanted a unit with a rotisserie, just seems like a great way to cook food, and chicken and roasts, meatloaf and gyro loafs...fugetaboutit!
I would not hesitate to cook a butt or a brisket on a rotisserie...
Several years ago I rubbed baby backs with herbs de provence and put them on the rotisserie of my weber summit. They were good.
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Bentley,
Rotisserie Boston butt
Inject with peach marinade
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Molasses and rub applied-Ready for the pit
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4 hour, 225, low temp smoke
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2 hours at 350 degrees wrapped in foil on rotisserie. Pan set below in zone 4 to catch juices. Zone 4
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Time to slice it- Got a little smoke ring and it did take on some smoke
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Served with a peaches and pepper sauce
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Tasty!
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Looks delicious Queball.
One of the nice features of the octoforks is not having to tie anything up for the most part. The tines really
hold things together, and you can do a whole butt. Here is one I did on the rotisserie I rigged up on the whole hog using the octoforks.
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Sweet Cook! .... Looks like a nice setup also. From end to end, how long is the bar that holds the forks? I really like the counter balance weight. Trying to center the food weight is always a hassle and that should really help. I Need to check the shaft size on my setup. He offers a 5/16 square shaft. My motor is not long for this earth so I'm sure I'll be in touch with him.
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Sweet Cook! .... Looks like a nice setup also. From end to end, how long is the bar that holds the forks? I really like the counter balance weight. Trying to center the food weight is always a hassle and that should really help. I Need to check the shaft size on my setup. He offers a 5/16 square shaft. My motor is not long for this earth so I'm sure I'll be in touch with him.
I think fully closed they are 8.5 inches. Expanded they are 13.5 inches I think. Obviously, your grill clearance dictates whether you can fully expand them for use. When expanded you can do full racks of ribs attached flat with just one side of the forks.
The only thing I found mildly annoying about them when playing around was that the setup can take awhile. There are wings nuts to expand and contract the forks, and sometimes messing with everything with rub covered raw meat hands isn't a super fun task. But rotisserie setup is typically a bit more involved than just tossing something on the rack anyways.
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Dang, that's a winner Queball! :clap:
I must try something like that - the only things I have done with butt so far is pulled pork and sausage.
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With just the 2 of us, things of that size can be overwhelming, especially since my wife eats like a bird. ..... I vacuum bagged a lot of sliced portions with the sauce and fruit pre-frozen in the bag. It kept well and was an easy re-heat.
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I guess I'm in the same boat - just me and the wife. The vacuum sealer is my best friend after a cook.
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I take sandwich bags and fill them with a portion size of sauce. I then freeze them. When the sauce is firm, I remove it from the sandwich bag, put the sauce portion in a vac bag with the portioned, sliced meat and vac, seal and freeze the two as a unit.
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The skin then gets nice and crispy as the duck turns and the finished color is real even also.
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and you get to take advantage of open, wood fired flame for heat.
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Queball, please write a comprehensive post for the FEC/Cookshack showing us this rotisserie bracket and how you have it set-up.
It looks like something I've been yearning for.
EDIT: Well, quoting and trying to include only one photo doesn't work. I'll fix it.
2nd EDIT: Fixed it.
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I'll work on it.
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I take sandwich bags and fill them with a portion size of sauce. I then freeze them. When the sauce is firm, I remove it from the sandwich bag, put the sauce portion in a vac bag with the portioned, sliced meat and vac, seal and freeze the two as a unit.
Excellent idea :clap:
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I take sandwich bags and fill them with a portion size of sauce. I then freeze them. When the sauce is firm, I remove it from the sandwich bag, put the sauce portion in a vac bag with the portioned, sliced meat and vac, seal and freeze the two as a unit.
Outstanding idea!