tkline01

I have a Stoker and have been able to use it successfully several times. I did start using StokerLog to control it. A guy on the WSM Forum wrote this software and it is really great. You can read all about it and download his latest version at: Virtual Weber Bullet

Welcome to the family!!!

Can't wait to see some pictures.

Sorry couldn't resist!

That should have been a penalty!!!

Season isn't over yet!!!

Howdy and welcome!!!

Mine from Barbecues.com came with 2 of these:

If it doesn't fit I just put up on eBay!!

Go to barbecues.com & type in viking rotisseries & it comes up at $77. I just hope because it's so cheap it's not the pre-2001 model.

They raised the price!!!

barbecues.com has them for $77.00!

Model# BQRB308T ???

i think the kit idea is great!!! It would really cut down on the cost of shipping...please give it some thought.

Hay Cozy,

Are the Romo-ettes playing the yardbirds this year?? (ie... are you coming out again?) And... I think it was 2-3 years ago!

We probably aren't coming out this year since AZ will make us buy tickets to the New Orleans pre-season game in addition to the Cowboy game. Guess Arizona is trying to keep the Cowboy fan numbers lower this year!!

Sweet!!

Can't wait to place my order!!!

Just what I have been looking for!!! Can't wait till I can get one ordered!!!

Great, thanks tkline!

BTW, is that the smaller of the two rotisseries? I'd like to get one (right now I'm debating the rotisserie vs. johnny's covers for my next purchase), and I'm not sure which size to get. I'm thinking the smaller one, as I want to be able to do game hens and such.

It is the smaller one (6"). I also wanted the 8" but he is out of stock. Currently only has the 6" with the the 50lb motor.

That chicken looks great on the rotisserie' date=' and I'm betting it was delicious! What was your temp and time for that and how big was the bird?[/quote']

The temp was around 375F...took roughly an hour and twenty minutes. At one hour I checked the temp in the bird. Didn't really pay attention to the size of the bird....next time I'll make note of it.

Chicken prep

On the KK:

Done!

Yum!

I used this http://www.grainger.com/Grainger/items/4JB57

That is cheating! I like living on the edge and using the same stuff I use on engine bolts.

I'm wild like that....always living on the edge. Ya know...handling chicken with my bare hands! Using regular soap instead of anti-bacterial!

Call me "Reckless"!!!

I use anti-seize compound. I use such a small amount that the chance of it getting on any food is not worth worrying about...got a better chance of getting attacked by a Great White shark in my pool!!

Like to see someone cook a steak or pork butt in that!

Re: Thermapen

http://www.thermoworks.com/products/thermapen/tpen_home.html

Just bought one of these (finally). Very nice so far, but will put a bit of info in the review section after a bit of use!

-=Jasen=-

You will love it!! I have two now...one for the KK and one for the kitchen!

And unlike some other product forums if you post pictures here of a damaged Kooker you don't get your post deleted and your account suspended!!! You get help!!!

Dj

I use a host of different incendiary materials including lump. I happen to have a well stocked woodshed so I pick and choose my flavors and even make my own coal when I run short. Because the weber is is so loosely sealed, lump is usually a one time prospect. The allum. lower damper controls on my Ws are also mishapen by the heat.

Another question relates to the indirect cook. I see someone uses the weber baskets to hold coals. I do not really want to clean a roti, and with the W. I never disturb a roasting subject. No turning, just sweet convection. On a technical note, for Dennis too, is that on the weber indirect, the purpose of the drip pan is to direct the primary airflow to the sides and up through the coals. Years ago, I tried to eliminate the pan step, and found that I could not muster enough heat to cook the bird in a timely fashion. I hope that a similar method can eliminate the roti on the KK.

Roti is GREAT!!!! Clean up is a snap!! Here is how we (U2PLT & I) do Roti chicken with the Weber coal holders : http://www.komodokamado.com/forum/viewt ... highlight=

BBQr's Delight "rough" Dimensions

Pot diameter = 3"

Lid diameter = 3 3/8"

Pot & Lid Height = 2 3/8"

Pot Height = 1 1/4"

The pot is about as big around as a can of beer. I will measure it at lunch and post actual dimension. No holes in top or bottom. Smoke comes out around lid edges.

I have bought supplies from GardenLuminary in the past. I bought the "Super Smoker Set" to get started...has 4 bags of pellets and the smoke pot. They claim 10 cooks per 1LB bag. I haven't finished a bag yet so I can't say if that is true.

Since I have limited storage space for wood I use BBQr's Delight pellets and a BBQr's Delight Smoke Pot. Costs a little more than wood but I can have all the flavors on hand and store them in a very small space. The Mesquite, Hickory, Cherry, Oak, Apple, Pecan, Mulberry, & Alder pellets are 100% wood. They have some other flavors that have herbs and such. They even have some made from the Jack Daniels filtering charcoal.