New-to-me rotisserie!

[OldUsedParts]

Only trying to help but this pic at ?halfway? thru caused me to wonder yesterday PLUS it has several holes poked thru the body just to hold it in place

Rotisserie 1.jpg (41.94 KiB) Viewed 2266 times

On a beer can bird there are no holes needed outside the natural ones at top and bottom and the liquids in the can are constantly basting from inside the carcass. IMO

[Papa Tom]

In my expert opinion a squeak problem would call for WD40 not duct tape.
UR welcome.

BTW the bird looks great.

[woodenvisions]

IMHO , this would alleviate Both your squeek and a dry bird issue.
Plus, at this price it's a steal !!

[cowboydon]

One word ... Brine

but the bird did look tasty from the pic

[Down_South]

I love my rotisserie. It fits on my BBQ charcoal grill. I've always had nice juicy results. You could try brining the bird for 24 hours, for added moisture.

[Txdragon]

Here's an owners manual online and on page 18 they mention "injecting" so you might browse thru this when you get time.
https://www.ronco.com/media/wysiwyg/pdf ... e-oven.pdf
Also, here's a Blog page on the Showtime Squeak Problem
http://rec.food.equipment.narkive.com/v ... erie-noise

Oh sweet, thanks for this!

[Txdragon]

Only trying to help but this pic at ?halfway? thru caused me to wonder yesterday PLUS it has several holes poked thru the body just to hold it in place

On a beer can bird there are no holes needed outside the natural ones at top and bottom and the liquids in the can are constantly basting from inside the carcass. IMO

There were only 2 skewers and they went through the bird right by the wing/breast joint. The rest fit through the bird without other punctures; I went right through the cavity

Thanks again all! I certainly need to give brine a shot for one of these.
Don: Yes, tasty it was. Just tough and dry
WoodV: I am nearing a closed deal with the finance dept, a.k.a. "Wife", on one of those!

Up soon is tri tip on this squeaky contraption. I think I am going to name it "Heffalump". Winnie the Pooh fans will know what the name is. This thing sounds JUST like an elephant trumpet lol

[Tasso-Hunter]

why don't you try to keep a lower cooing temp? probably a low temp could help to don't dry the bird...

[Txdragon]

why don't you try to keep a lower cooing temp? probably a low temp could help to don't dry the bird...

I looked around for that and it has 2 settings: ON and OFF

[Tasso-Hunter]

why don't you try to keep a lower cooing temp? probably a low temp could help to don't dry the bird...

I looked around for that and it has 2 settings: ON and OFF

That's why the charcoal is always the better choice it feels you closer to the nature and no wrong the cooking electricities are stuff for indoor chef...that's why we're pitmasters

[OldUsedParts]

That's why the charcoal is always the better choice it feels you closer to the nature and no wrong the cooking electricities are stuff for indoor chef...that's why we're pitmasters

https://www.youtube.com/watch?v=YQwYNca4iog

[Sailor Kenshin]

Hen.

Just sayin'.

Grandpa had a rotisserie waaaayyyy back when, and it made the best chicken I ever had.

[Txdragon]

I did some beef on it yesterday and OMG, soooo good!! Good chunk of rump roast. Spun it right 'round for about 90 minutes, came out a perfect med-rare! Wasn't dry, a tad on the tough side but c'mon, it WAS rump Tri Tip would be phenomenal on this. The squeak? Still there, and yes, when it heats up. After about an hour it gets to squalling like a strangled elephant.. It has been moved to its own little table on our front deck

[OldUsedParts]

Good deal on the beef spin and as far as the squeal goes, as long as your neighbors don't start calling 911 then let her squeal. It has to be expansion that causes eventual rubbing of parts and ?if? they rub long enuff then something has to give.

[outlaw]

I flat out refuse to cook any large poultry without brining for at least 48 hrs. Takes what would be a normally dry bird to a whole new level. If you are so inclined, jalapeno butter injection is a great flavor profile as well. I do a mix of Adkins rub and a fajita seasoning 50/50 and rub liberally after a little EVOO to help it stick.