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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 03-31-2013, 10:22 PM   #1
Mrdeville
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Lightbulb Rotisserie vs Offset Smoker?

Hello. I am in the market for a new smoker. I want either a offset smoker or a rotisserie smoker. Is there any difference in how your food comes out with the offset compared to a rotisserie smoker? Any suggestions would be well appreciated.
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Unread 04-03-2013, 02:03 PM   #2
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Personally, you can't beat the flavor of an offset.
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Unread 04-03-2013, 05:13 PM   #3
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Dont think I would say there is a "difference" in how the food turns out but there is a difference in the way they cook. The logic behind a rotisserie is that with the meat moving it is not affected by hot or cold spots in the cooker. With an offset you may need to take this into accouint and move your meat around.
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Unread 04-03-2013, 06:47 PM   #4
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Would have to agree that the rotisserie movement might balance out the temp differences in the cook chamber, so that could be a plus. Something to consider though would be the extra cleaning and maintenance that comes with all those moving parts.
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Unread 04-03-2013, 06:52 PM   #5
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I seem to recall seeing offsets with rotisseries in them, sort of like JR Oylers. The offset is to the back of the cooking chamber.

A quick check, and yes, at least one unit, the American BBQ Systems is out there. I remember seeing one of these in action a couple of years ago and it was a solid cooker and those folks cooked up some good meats.
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Unread 04-04-2013, 09:47 PM   #6
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Yeah. For now, I will go with a offset. I may consider a rotisserie later. Thx
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Unread 04-05-2013, 02:36 PM   #7
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for catering and vending, a rotisserie is the only way to go. Off sets cook way too unevenly.
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Unread 04-06-2013, 08:16 AM   #8
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Quote:
Originally Posted by Smokin' D View Post
Would have to agree that the rotisserie movement might balance out the temp differences in the cook chamber, so that could be a plus. Something to consider though would be the extra cleaning and maintenance that comes with all those moving parts.
cleaning and extra moving parts? How about all the moving around you have to do with your product in a offset? If you are cooking for a volume and have limited help....before you purchase anything find someone who is doing what you want to do and personaly talk to them.. what would extra cleaning involve? Racks are racks..some racks are nicer than others...
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Unread 04-07-2013, 07:07 PM   #9
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"Tender Butts and Smokin' Thighs" in Smithville MO. uses and ABS with the rotisserrie. Can't remember if it's the "Pit Boss" or the "Judge". I can vouch for the quality of the "Q".

http://www.americanbarbecuesystems.com/
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Unread 04-10-2013, 01:46 PM   #10
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Quote:
Originally Posted by Jacked UP BBQ View Post
for catering and vending, a rotisserie is the only way to go. Off sets cook way too unevenly.
That is where the skill of the pitmaster comes into play.
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Unread 04-10-2013, 08:06 PM   #11
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The rotisserie action also helps the meat self-baste while turning in the pit.
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Unread 04-10-2013, 09:39 PM   #12
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My feeling is that there will not be much difference in taste. What will affect the taste is your fuel source. Gas with some wood, charcoal and wood, electric and wood, all wood will each give you a different taste. You have to decide on your fuel source before you can decide on the type of cooker you will be using.
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Unread 04-16-2013, 05:45 AM   #13
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Quote:
Originally Posted by Andrews View Post
The rotisserie action also helps the meat self-baste while turning in the pit.
not really...rotisserie has the meat laying on trays, not like a george foreman or ronco cooker, or like a whole hawg rotisserie which revolves from the center.
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Unread 04-16-2013, 01:55 PM   #14
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Quote:
Originally Posted by BigBellyBBQ View Post
not really...rotisserie has the meat laying on trays, not like a george foreman or ronco cooker, or like a whole hawg rotisserie which revolves from the center.
The rotisserie I've dealt with has expanded metal shelves allowing the juices to drop down onto the other meats below.

I can see this not happening if the meat was placed in trays.
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Unread 04-16-2013, 09:13 PM   #15
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If you can afford it, rotisserie is the cats meow.
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