Rotisserie Smoker vs. Non-Rotisserie Smoker

[BigQ]

So what are the pros and cons for each?

Is a non-rotisserie smoker more work than a rotisserie?

Thanks,
BigQ

[BigQ]

Whoa whoa whoa.....I didn't mean to spark such a heated debate. Let's all back away from the keyboards and compose ourselves....

[Dave C]

my 2 cents says this.....if your cooking with indirect heat there is no need for a rotisserie...if your cooking over direct heat then you would benefit from a rotiserie......

make sense??
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[BRBBQ]

More room for cooking without rotisserie

[Old Dave]

BigQ,

Please define rotisserie??? Do you mean turning or rotating the meat on a spit, or maybe placing the meat on a tray and then running it around in a smoker of some type. Big difference in the amount of work and also the quality in my opinion.
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Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/

[k.a.m.]

I talked to a man at a comp a while back that was using a southern Yankee 6'. He loved it, He told me cooking chicken at high eat was amazingly fast because of the way the meat rotated to and from the heat. The only draw back he said was if you stop the rotation with a rack of ribs or chicken when you are cooking in bulk over the inlets from the firebox they will burn if you leave them there very long because of the way the heat/smoke enters the cooking chamber.
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Always remember slow and steady wins the race.

Hybrid Cooker

[Tim_Abrahamson]

More moving parts = Murphy's Law in full force

We love our mechanical contraptions... but when Murphy is around he usually gravitates to those things that break the easiest.
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BBQ is like sex...
Even when its bad its still pretty good!
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Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC)

[evo]

Depends on the size of the pit. If your a backyard weekend guy with a small or med pit, a fixed shelf unit is great. If your catering or vending then a roto is a blessing. With a roto you dont need to constantly open the doors and turn or move meats around losing heat and cooking time. My roto can hold over 500 lbs of heavy cuts, the meat is constantly self basting so direct/indirect is of no concern. Why do OHP, Southern Pride, OYLER, COOKSHACK, make roto's? They make massive quantities of consistant food, they are simple to use even a moron can load and unload one. I use 2 Stumps clones and a big roto, the roto is #1 . If you've never used one what are you basing your comments on? Certainly not experience.


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Blown GF clone
Custom built rotisserie
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[Chef]

I would say if you have even heat in your pit there is no need to rotate.

[schertztx]

I love my Mule-Tuf roto smoker. I especially like the fact that i don't have to shuffel meat around and keep the door open.