Rotisserie Smoker

[cghanso]

Hello:

I am interested in a rotisserie smoker, something along the lines of an Ed Marrow (or any of the products that came from his design like a Mule Tuf, Heartland, etc.).

Is it my imagination, or have the demand for these type of pits lessened in favor of gravity-fed or other upright insulated smokers?

If any of you have BOTH a rotis-type and an insulated-type I would love to hear your comments.

Thanks in advance!

[brutus1964]

I have a heartland rotisserie cooker. I had it built to 36 diameter and 48 long with 12x44 racks. The larger diameter allowed for the wider racks. I really like it although it has advantages and disadvantages. I normally don't have to rotate or turn my meat when cooking and its self basting for the most part. Mine holds heat about the same as any other stick burner once its dialed in. It will run about 275 and I feed 1 split about every 50 minutes to an hour. It will run hotter with a larger coal base. The only disadvantage ive found is that you have to have a power source for the rotisserie. hope this helps.
_________________
Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford

[Mustang_51D]

Well, the power source to spin the meat sure beats having to turn a handle yourself like you're trying to start a Ford T engine!
Anyways, I'll be following that thread, as I really like that kind of cookers; partly because rotisserie chicken was one of my favorite things in the world as a kid!

[Bubba's BBQ Shack]

I had a huge Ed Marrow duplicate (he had stopped building at the time this one was built). It was a dual rotisserie trailer, I could cook 96 racks of ribs at a time! Worked great for anything but pork butt. The issue I faced was when the butts separated they would throw off the level of the grate, bind up and lost more than a few butts on many occasions. That said, best damn Q I have ever produced!