Tangles Posted May 19, 2018 Report Share Posted May 19, 2018 I wanted to try picanha using the roti spit. Must admit it was fiddly getting it onto the spit. Any tips appreciated. I used the basket splitter with the charcoal at the rear. A lot of fat dripped onto the other side of the basket where I had foil. Next time I may just use the full basket. I also forgot to season so had to do it afterwards. Family loved it. So does our dachshund who gets the leftovers. Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 19, 2018 Report Share Posted May 19, 2018 The rod is adjustable on the left side. You’ll need to play with it to find the right length, then use blue loctite to fix it in that position. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 19, 2018 Report Share Posted May 19, 2018 That’s a really nice and tasty looking cook. I bet the family and dog were happy 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 19, 2018 Report Share Posted May 19, 2018 Very nice. I know one household with a happy dog. Traditional pichana doesn'thave a lot of seasonings during the cook s&p mostly, maybe a little garlic. Make a nice chimichurrie sauce for dipping the meat in at the table. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 19, 2018 Report Share Posted May 19, 2018 Sure looks very tasty. 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted May 19, 2018 Report Share Posted May 19, 2018 Looks great, I salted meat using coarse sea salt and whipped up a chimichurri sauce to go with it. I didn't need the forks when I done mine on the BJoe, going to be doing a picanha this weekend for family and friends 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted May 19, 2018 Report Share Posted May 19, 2018 Looks great to me. I used only rock salt on mine too when I made it. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 19, 2018 Author Report Share Posted May 19, 2018 The rod is adjustable on the left side. You’ll need to play with it to find the right length, then use blue loctite to fix it in that position. Oh I meant getting the meat onto the spit rod. The spit itself fit perfectly in the KK. I should have taken pictures of the setup as I believe someone recent was having trouble. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 19, 2018 Report Share Posted May 19, 2018 30 minutes ago, Tangles said: Oh I meant getting the meat onto the spit rod. The spit itself fit perfectly in the KK. I should have taken pictures of the setup as I believe someone recent was having trouble. Sent from my iPad using Tapatalk Ah, that makes more sense. I think I responded before coffee. Never a good idea. 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 21, 2018 Report Share Posted May 21, 2018 Looks great I just hold the rod straight up and push the meat down apply a bit of pressure for the fat cap at first .much easier than going from the side .just don't lean over it as you do it lol. nice looking cook Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Tangles Posted May 21, 2018 Author Report Share Posted May 21, 2018 Looks great I just hold the rod straight up and push the meat down apply a bit of pressure for the fat cap at first .much easier than going from the side .just don't lean over it as you do it lol. nice looking cook Outback kamado Bar and Grill Actually, I think you can unscrew the left side and screw on the sharp end to get the meat on. I forgot about this other attachment. I used a knife to pierce the meat then pressure. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 21, 2018 Report Share Posted May 21, 2018 Actually, I think you can unscrew the left side and screw on the sharp end to get the meat on. I forgot about this other attachment. I used a knife to pierce the meat then pressure. Sent from my iPad using TapatalkThe sharp end would help lol. i got the first spit rod proto type where the spear screws in at the end once you scewer your meat .just undo the spear and insert the rodOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 24, 2019 Report Share Posted January 24, 2019 The removable point screws into the right side.. the left side after adjustment should be pulled tight using vice grips and then you should never need to futze with it again. Quote Link to comment Share on other sites More sharing options...
