ckreef Posted January 1, 2016 Report Share Posted January 1, 2016 Let's start with Rak's Gyro. I don't have a lot of prep pictures because I followed Rak's recipe/technique exactly except for the meat. I used 16 oz ground lamb and 12 oz 85 /15 ground bison. Last night I prepared the meat. Here it is ready for 24 hours in the fridge. Today I got Cassiopeia heat soaked at 380* Put the Gyro meat in the freezer for 60 minutes prior to loading it in the rotisserie basket. Cooking along with some really good smelling rotisserie smoke. Ready to pull at about 60 minutes. Ready to carve. Carved off the outer layer of bark for dinner. Served with some accompaniments including a Greek Feta cheese dressing and a homamade Tzatziki dressing that Mrs skreef made. Now on to the rotisserie improvement. I was going to call it an experiment but it worked so good we'll call it an improvement. The problem with kamado rotisseries is that so little lit lump is needed to maintain a reasonable temp. If that fire is not directly under your meat you can experience uneven browning. I have noticed this already with my limited kamado rotisserie cooks. Also any part of the meat that is not directly over burning coals that drips fat that fat is dripping into none burning lump - a situation I really don't want in my KK. Here is my solution to that problem. I bought a Char-Broil infrared diffuser/grate from Lowes ($30). I threw away the grate and cut down the SS diffuser to fit Cassiopeia (19" KK). Note the ridges with the Mico holes. This takes the direct heat and more evenly distributes it across the width of the kamado. This also catches and burns the dripping fat just like it would if you had burning coals across the entire width. Tonight was a perfect example. Notice the direct fire to one side. Without the diffuser that end of the cook would have gotten more direct heat and colored up better than the far end which is basically indirect. With the diffuser the heat was distributed properly and I had even coloring across the entire meat (see pictures above) This diffuser was a huge improvement in rotisserie performance in a kamado. Charles - Prometheus 16.5", Cassiopeia 19" TT 2 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted January 1, 2016 Report Share Posted January 1, 2016 That is a great idea!!! Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
bosco Posted January 1, 2016 Report Share Posted January 1, 2016 This looks good. I know Mac inspired Raks dish. I love the lamb!!! Spinning sounds awesome Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 1, 2016 Author Report Share Posted January 1, 2016 This looks good. I know Mac inspired Raks dish. I love the lamb!!! Spinning sounds awesome I was going to put something along the lines of Rak inspired which was MacKenzie inspired but that's getting complicated and nobody on Guru would understand. I double post almost everything. I have it down to a really quick copy and paste so I rarely change the post between the two forums. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 1, 2016 Report Share Posted January 1, 2016 That looks delicious and a small but good improvement to rotisserie cooking. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 1, 2016 Report Share Posted January 1, 2016 LOL yes this gyro was definitely inspired by Mac's Donair cook (which I need to still try, mostly for the sauce!). Great cook Charles! Quote Link to comment Share on other sites More sharing options...
Rak Posted January 1, 2016 Report Share Posted January 1, 2016 This looks good. I know Mac inspired Raks dish. I love the lamb!!! Spinning sounds awesome Yes she did! I love gyros and Mac got me thinking about it with her Donair cook. Until recently, I would never even have attempted such an audacious cook, and I now have an even better idea for when I get my rotisserie! Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 1, 2016 Author Report Share Posted January 1, 2016 That looks delicious and a small but good improvement to rotisserie cooking.Yes just a small improvement and not strictly needed but.... After cleaning it this morning and seeing how much grease was on it I will never do another direct rotisserie cook without it. Sort of the best of both worlds. Keeps the grease out of the KK/lump (like an indirect setup) but still gives you nice direct heat. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 1, 2016 Report Share Posted January 1, 2016 Ck, interesting idea, it's lovely that you post these experiments, thanks for that. Quote Link to comment Share on other sites More sharing options...
PRippley Posted January 1, 2016 Report Share Posted January 1, 2016 Thank you Charles, very interesting, what did you cut the SS diffuser with? Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 1, 2016 Author Report Share Posted January 1, 2016 (edited) Thank you Charles, very interesting, what did you cut the SS diffuser with?Dremel tool with a cutoff wheel. I did use a flex shaft attachment but that wouldn't be needed. I marked it and cut through the ridges on one side then flipped it over and cut through those ridges to finish the cut. Used the cutoff wheel to debur the cut once complete. I did go through about 3 cutoff wheels in the process but they are cheap for a pack of 5 or 10. Only took about 10 minutes in total. Definitely needed to shorten it in the 19". Might fit as is in a 21" or 23". Charles - Prometheus 16.5", Cassiopeia 19" TT Edited January 1, 2016 by ckreef Quote Link to comment Share on other sites More sharing options...
Jon B. Posted January 2, 2016 Report Share Posted January 2, 2016 How do you like the small thermometers that you used on this cook?? Have looked at them before but didn't know what i would use them for.............until now!!!!!!!i Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 2, 2016 Author Report Share Posted January 2, 2016 How do you like the small thermometers that you used on this cook?? Have looked at them before but didn't know what i would use them for.............until now!!!!!!!iThey are just marginally acceptable. They don't have a full temperature scale so you just have to read where the numbers are and go from there. One of them already got grease inside so that one might be a throw away. I do like the small size but I'll look for a better small thermometer. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted January 2, 2016 Report Share Posted January 2, 2016 They are just marginally acceptable. They don't have a full temperature scale so you just have to read where the numbers are and go from there. One of them already got grease inside so that one might be a throw away. I do like the small size but I'll look for a better small thermometer. Charles - Prometheus 16.5", Cassiopeia 19" TT Some of us are in the Kickstarter for the wireless meat thermometer (Meater). It has rotisserie cook written all over it. Now, we just have to wait and see if they actually get built and delivered? That's the interesting part of Kickstarters. Most make it (usually significantly behind the original schedule), but some don't. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 2, 2016 Author Report Share Posted January 2, 2016 Some of us are in the Kickstarter for the wireless meat thermometer (Meater). It has rotisserie cook written all over it. Now, we just have to wait and see if they actually get built and delivered? That's the interesting part of Kickstarters. Most make it (usually significantly behind the original schedule), but some don't.I'm part of that. I got in when they were right at $69,000.I did finally receive my Christmas card so at least they are still alive and kicking. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted January 3, 2016 Report Share Posted January 3, 2016 Got my card today, too! Fingers crossed! Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 3, 2016 Author Report Share Posted January 3, 2016 Got my card today, too! Fingers crossed!I sort of laughed when I got it in the mail. They were supposed to arrive before Christmas so you could give the card as a gift letting the recipient know they had a Meater coming in the future. A little late for that purpose but better late than never. I feel that is what's happening with the actual units. But they will also be welcomed as better late than never. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted January 3, 2016 Report Share Posted January 3, 2016 I have my fingers crossed on another Kickstarter delivery, hopefully later this month (uKeg). They are actually in production - albeit about 8 months behind schedule! Quote Link to comment Share on other sites More sharing options...
PRippley Posted January 3, 2016 Report Share Posted January 3, 2016 I tried to get in on that one the first day tony, but they "sold out" in like hours so I missed it. Love the copper played ones, just going to have to buy one at full price when they finally are in full production swing.🺠Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted January 3, 2016 Report Share Posted January 3, 2016 Looks awesome. Love gyros! Benton Quote Link to comment Share on other sites More sharing options...
