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Rotisseries

Originally posted: 01/03/2011
Last updated: 02/21/2014

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From a purely practical standpoint, a rotisserie seems like one of the least useful modifications one could make to the Weber Smokey Mountain Cooker. After all, the WSM comes with two cooking grates as standard equipment and it's not that hard to rotate meat between top and bottom grates if you feel it's necessary. I rarely, if ever, feel the need to rotate meat in my cooker.

Yet even I have to admit that a rotisserie is one of the coolest looking mods you'll ever see on the WSM! I'm not suggesting that you run out and do this yourself—I've not done it with my WSM and I don't plan to—but it's cool enough that I thought it should be featured here on the website.

If you've ever been to a barbecue restaurant and felt jealous watching the pit master open up his massive smoker to reveal a Ferris wheel of smoked meats spinning slowly inside...this is your chance to have that on a small scale in your own backyard.

As always...click on any of the pictures to view a larger image.


Rib-O-Lator

Rib-O-Lator extension ring with trays
Photo 1
WSM lid on extension ring
Photo 2
Rib-O-Lator mounted inside 22-1/2" WSM
Photo 3
Close-up of Rib-O-Lator trays
Photo 4
WSM lid in place
Photo 5
Close-up of motor mount
Photo 6
       

The Rib-O-Lator is a set of 4 stainless steel trays that are used with your existing rotisserie spit and motor. (If you don't have a spit and motor, Rib-O-Lator will sell you those, too.)  It can be adapted to the 22-1/2" Weber Smokey Mountain Cooker using an optional extension ring placed on top of the middle cooking section or by mounting the unit directly to the middle cooking section. Each tray measures 17" long x 5" wide for a total of 340 square inches of cooking surface. Trays can be removed and cleaned in the dishwasher.

Photos 1-2 show how Mike Stevenson fit the Rib-O-Lator extension ring and trays to his 22-1/2" WSM. Photos 3-6 show how Brian Moriarty did a permanent mount of the Rib-O-Lator inside his 22-1/2" WSM. It appears that Brian cut two slots in the middle cooking section to accept the spit and two small holes to mount the motor.

Adapting Other Rotisseries

Rotisserie adapted to 18-1/2" WSM
Photo 7
Lid on 18-1/2" WSM with motor and spit handle
Photo 8
     

Photos 7-8 were taken by Joel Kiess at the Iowa State Barbecue Championship where the Bare Bones BBQ Team had modified an 18-1/2" WSM to accept a Weber gas grill rotisserie and a basket accessory for cooking chicken thighs.

Photos of Rib-O-Lator trays and extension ring: 2010 by Mike Stevenson
Photos of Rib-O-Lator permanent mount: 2010 by Brian Moriarty
Photos of rotisserie basket: 2009 by Joel Kiess

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