Weber® Kettle Grill Rotisserie Kit for 22" Charcoal Grill

I received this in 2015. I have smoked over 34 lbs of meat on it. over 12 lbs of pork sirloin and over 20lb turkey. BOTH came out fantastic. I'll include photos of both when I get a chance to add them. Rotisserie is great and creates such moist meats because it doesn't just sit flat. I bought this for smoking turkey for thanksgiving and this weekend was a test run. One thing I noticed verses my rotisserie on my gas grill is HOW STABLE and STRONG this unit is. It is definitely worth the $$ and is well built. If you like moist meats and smoking, this is a MUST in my opinion. I don't know of any other way to smoke and rotisserie at the same time. Feb 2016, I've used this A LOT at this point. still love it, and it works amazing. I don't know of anyone else who can smoke and rotisserie a 20+ lb bird for Thanksgiving or Christmas....all at the same time. I just made smoked rotisserie ribs for superbowl and they were fantastic! UPDATE: I bought a 21.67lb bird for Thanksgiving. I'll post after I cook and also the comments I get when I bring it to the family gathering (as an unbiased feedback). So everyone LOVED the bird. Was absolutely fabulous. I found out a cousin was bragging at their college about it lol. Must have been good (and SUUUUUUPER moist..like sandwich meat). 11-17-16- I had a request for more detail of the conditions/how I did the turkey. I do a charcoal train method about a 4 inchx4 inch trail of unburned charcoal around half the bottom perimeter for a slow burn.The air both top and bottom is just cracked open but not shut..maybe 10-15% gap. I drop wood chunks that will smolder as the fire burns along like a wick. I get about 1/3-1/2 full charcoal chimney going and drop it on one end to start the chain and also so it starts out hotter (about 400F). Over the next hour it will cool to about 325 (because you have less charcoal in the trail). I cook the turkey at 15 minutes per 1 lb of bird (ex 20lb bird would be 5 hours). I put an aluminum tray of water under it with some foil sticking up about 3-4 inches to make a direct heat shield from the coals to the turkey. yes I put the aluminum foil weighted down by a rock in the water tray..keep the foil cooler and the water warmer. If I missed any details you are wondering about please ask. April 2016: I've been flirting with how to make rotisserie smoked pulled pork. I'm sure some of you master cooks will roll your eyes but I'm excited and have succeeded and have to share. I didn't know this was possible 1. it's a LONG cook...like 12 hours give or take depending on how big your butt is<--that's a joke 2.for better flavor, cover your butt in spices and throw a little ...very little... red pepper flakes then saran wrap your meat and throw in the fridge at least over night (this makes a big difference). 3. plan on a 12 hour ish cook which means do what you want all day but be prepared to replenish water and charcoal a few times during the day. (smoking is the easiest cooking ive ever done. it's the original set it and forget it ). Temperature markers to look for 160 degrees= no pulled pork but AMAZING pork slices that are done but very tender and perfect for sliced sandwiches (this was a result of my experiments...it's not pulled pork though). 175 Degrees internal, at this temp the connective tissues melt away and the outside starts turning from red to black. My experience I can pull the pork off any where between 175 and 195 but 195 internal temp is best for easy shredding but still soooo moist. Cooking temps, try and keep it 225 to 250. I've done several butts since I discovered the 175 temp to melt connective tissue. I ran out of time this weekend and tried to cheat and kept it between 300 and 400...yes VERY hot for smoking and it still took about 8 hours. The saltiness seemed to be more intense cooking at these higher temps. The moistness was still quite good since I kept the outside oiled...just barely..not dripping just not dry. Moral of the story is the meat is still a 9 out of 10 by cheating but low and slow is superior. I did shave 4-5 hours of cook time off...so cheating is possible ...sort of. Hope you all try this. Again, this rotisserie ring is one of my most used bbq item...even more than my grill grate. It's indispensable. Decade update, just did a 16lb bird for turkey day, still works perfect..amazingly enough. Love this addition. I would add a pic but Amazon is broken.

I bought a Weber Performer grill six years ago. Since then, I procrastinated over buying this rotisserie. As silly as it sounds, I was waiting for it to be offered in a color other than black to match my blue colored Performer grill. That did not happen. So I finally bought this wonderful accessory and could not be more pleased with its performance. It fits the 22.5 inch kettle of my Performer and allows the kettle's cover to fit as well. The ring is made of the same quality material as the Weber charcoal kettles. It has that shiny baked on enamel finish. The motor is super quiet and performed flawlessly. I love the on/off switch which easily allows you to check the meat temperature. Some rotisserie motors require that you unplug them to stop. You will need a good extension cord for this baby as the motor's cord is only three feet long. The skewer and prongs are made of heavy gauge stainless found on other Weber accessories and come with a stainless counterweight for the skewer. Please note that I am not a class chef or cook. I am just a person that enjoys charcoal barbecued meat. I just finished a fresh turkey on this rotisserie and it was fantastic. The last turkey I grilled was on the cooking grate and was brined as recommended by many to preserve moisture. I did not brine this turkey and it turned out to be moist and delicious. I guess the rotation keeps the juices flowing within the meat. I merely placed a large pan in the center of the charcoal grate, poured in a bottle of beer, and placed the charcoal baskets alongside the pan. Since I believe in keeping things relatively simple, I coated the turkey with butt rub, granulated garlic, and placed an orange and a lemon in the turkey's cavity. I then set the skewered Mr. Gobble on the ring and in the motor, covered it, and turned on the motor's switch. I adjusted the grill's vents to maintain a temperature of 325 degrees during cooking. If I can produce a good tasting turkey on this baby, anyone can do it. Highly recommend this product to fellow Amazon customers that enjoy charcoal cooking. This is a super accessory for all Weber 22.5 inch charcoal kettle grills. Lastly, not only did I enjoy cooking on this rotisserie, the skewer and prongs are a lot easier to clean than the kettle's cooking grate. I hope my review helps other Amazon customers that are considering the purchase of this product.

2 words... Game changer! That's what comes to mind here. Every Griller's Delight! The item arrived packaged well. Free of dings, etc. Fits on the grill perfectly! Assembly was super easy. The forks require one screw each. The rest of the hardware is to attach the hook for the power source. Items well made, sturdy, and versatile. I used a 4 prong fork, whereas Weber provides a 2 prong fork. I was able to cook 2 young chickens at the same time. It didn't struggle to turn at all! I'm sure this will last for years to come. Do I recommend? Yes! Is this giftable? Yes! Edit: Even works great with baskets. Rotisserie wings are awesome!

I like this Rotisserie's quality, ease of use, and functionality. The rotisserie fits my Weber Performer grill (which I also like a lot) perfectly, which is no surprise since it's made specifically for Weber's 22 1/2 inch kettle grill. The spit has a nice chrome finish, as do the forks, and appears that it will last. This is my first rotisserie unit, and perhaps this might be common knowledge, but after using it a few times, I found that using the balancing weight works best by first putting your bird or roast on the spit, then inserting the loaded spit in the ring without the weight tightened down or inserted in the motor, so that the spit may find its own balance, which naturally will have its heavy-side down. Next, I tighten the weight opposite of this heavy side, insert it in the motor, & turn it on. I then play with the positioning of the weight relative to the spit, but remaining opposite of the heavy side, so that it spins with the least amount of strain to the motor. (Hope that wasn't too wordy.) Anyway, I've cooked chickens, a roast, and a 12 pound turkey (hoping to cook a big honkin' turkey soon), all with great success. In conjunction with the rotisserie, I've finally discovered the Canjun Injector, the hypodermic needle-like flavor injector. Using both brings out juicy and flavorful foods. One other tip...carfully open and keep the box that the rotisserie came in for storage. I put some self-stick velcro on the box ends, and it keeps this otherwise awkward to store gizmo safe and stack-able. I plan to buy another rotisserie unit for my Weber gas grill. I don't know why, but in addition to the more succulent outcome of the food, seeing your food spin around the fire adds to the anticipation of the meal.

$150 seems like a lot for an accessory to a grill that was only about a third of that 5 years ago. But think about it -- if you're even thinking about accessorizing a 5-year-old grill, what does that tell you about the quality Weber delivers? But I'm a big fan of rotisserie chicken, and I'm always looking for an excuse to break out the charcoal and tongs, so after considering this purchase for the last six months, I finally dropped this kit into my shopping cart and clicked "buy." First of all, it arrived in pristine condition -- not a dent on the box, which necessarily has to be pretty large since the main component -- the enamel-coated steel ring that supports the rotisserie itself -- ships in one piece and all ready for use. It's the same material Weber uses for the kettle and lid of their famous grills, and it's welded prior to enamel coating, so there's no exposed steel. Next, the spit (or skewer, if that word is offensive to you) is heavy duty stainless steel, thick enough to span the grill without sagging under those heavy loads. The skewer forks (you get two) are also heavy duty stainless and come with comfortably large thumbscrews to secure them in place on the skewer. The motor is housed in a steel and plastic casing with an on/off switch, but a very short (2.5 feet) cord. Operation couldn't be simpler -- put the rotisserie ring on your kettle base, slide the motor onto the mount, load your food on the spit and slide the pointy end into the motor. Don't worry about the somewhat loose fit -- the lid tightens it up and heat expansion will help seal the gaps. You'll notice I skipped all the niceties about removing the cooking grate and how to arrange your charcoal -- I'll leave some of the mystery to you to decipher. But I found that Weber's charcoal holders (http://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/ref=pd_bxgy_lg_img_y) are the perfect way to fire up your coals and then split them for indirect cooking. You'll also want some sort of drip pan to place under your food between the charcoal holders, otherwise your Weber's ash catcher will fill up with runoff from the cooking process. Now, let me describe the first run -- two 5.5 pound chickens lightly seasoned with seasoned salt and stuffed with celery and onion, 50 pieces of charcoal, and an hour and 20 minutes resulted in the most delicious chicken I have ever pulled out of my Weber!!! Every inch of both birds was browned and crisped by the continuous self-basting a rotisserie experience provides. Every forkful was tender, juicy and flavorful! While each one of those chickens effectively cost about $90 (when you amortize all the equipment and ingredients), I expect the per-dish cost will come down substantially over the next few months. This is definitely an investment in food satisfaction -- prepare to become a grilling legend, a rotisserie rock star, and the most sought after barbeque invitation in town! UPDATE -- As we start 2015, I'm thinking back on all the great meals that came off this rotisserie. Yes, more chickens, of course, but also: * pork tenderloin, skewered churrascurria style, slathered in a chipotle spice rub and flavored with mesquite and oak smoke * beef tenderloin, skewered lengthwise, rubbed with seasoned salt (heavy on the garlic!) and turned for about 40 minutes in a hickory-heavy smoke * standing rib roast, rubbed with seasoned salt and cooked in mesquite/hickory smoke mix * Mediterranean spiced leg of lamb, marinated overnight and rolled for about an hour and a half over hardwood lump charcoal Update -- Fall 2021 -- Yes, we're still using the same rotisserie kit we bought 7 years ago. But I have to warn you -- your motor might give out when it gets this old... so be sure to check it before you spit the meat you're planning to roast, unless you like manually turning your spit every 15 minutes or so. But the counterweight comes in handy to hold the meat in position until your replacement motor arrives. Do I still think it's worth it? I'm still using it -- 7 years later. Yes, it's STILL worth it! Are you still waiting? Why haven't you bought one of these yet?

First, for people saying that the tabs on the ring are not aligned correctly causing the ring to rock, look at the picture on amazon. You have to align the rotisserie the same way as it is in the picture, with the spit running perpendicular to the handle on the front of the kettle. I don't know why, but that's just how it fits correctly. Mine was the same way, so i just started turning the ring until it wasn't rocking anymore. for whatever reason, it sat correctly when it was oriented the way it is in the picture. Could totally just be a fluke with the one i got, but the fact that it's also that way in the picture made me think it might be more than a coincidence. It doesn't say anything like this in the manual. Also, I thought this would be a cheap way for me to improve smoking with the kettle. For anybody like me, keep looking. For one, the ring sits inside of the kettle, so there are big gaps both on the top and bottom of the ring. While this could probably be fixed either cheaply with some tin foil or more permanently with some gasket, there are also big (necessary) gaps for the spit. With no good way to stop those up, it doesn't help much for double tasking the ring for a smoker. Finally, it made me an incredible turkey. As juicy and tender as i have ever eaten, and i'm not a very good cook. That's the point though, you don't have to be. This guy does the work for you, and for that alone it is totally worth the cost. My gripes are minor. Tabs should be better aligned and the ring should fit more snuggly than it does. No real reason for either of those to not be better.

I got the rotisserie for my Weber one touch platinum on Tuesday and got to use it for the first time on Thursday. The package; The unit was delivered by UPS in a Weber labeled box. In the box was the metal ring, motor (packaged in a small box.), spit with a nice wooden handle and a plastic bag containing the prongs some screws and the counter weight. There was also an instruction manual. I unpacked it and everything was in perfect shape. Assembly was a snap up to a point. In the instruction book was a picture of the parts in the kit. It didn't show the counter weight or the extra screws. In fact the booklet didn't mention those parts at all. I was able to find out how to use them by reading the reviews here and on Weber's site. The unit; The motor feels heavy and seems well built, the spit is of good quality and the ring is very solid. I was impressed by the rain cover on the on/off switch. The Power cord is of a good length with a grounded plug. I put the ring on my grill and it fit snugly with no air gaps. One small issue is that the grill lid does not fit tightly. I may have to make a minor adjustment there. Cooking; I lit a charcoal chimney full of coals. I poured half of the coal in each of the coal holders and arranged them to run parallel to the spit. I loaded the well trussed chicken onto the spit and put it on the ring without the motor in place. The chicken rotated so that the heavy side was down. I unscrewed the piece from the end of the spit and put the counter weight so that it was 180 degrees from the heavy side of the bird and tightened down the screw. Once the spit was set up in the motor I plugged it in and started the rotisserie. It turned smoothly and quietly. I put on the lid and let it go for 1 hour and 15 minutes. The thermometer on the lid of the grill never got over 400 degrees F. The chicken was cooked perfectly and was more moist that if I had used my usual beer can method. The Verdict; I am very impressed with the rotisserie. My only quibbles are the fit of the lid and the worthless instruction booklet. Neither of those were enough for me to take a star away though. My original reason for buying the rotisserie was actually to use the ring to increase the height of the cooking area but after seeing what it can do with a chicken I think maybe I will have to change my cooking method. I would absolutely recommend this product to a friend and already have!

This is the second one of these that I have purchased. I purchased the first one years ago, was very pleased with it, I have used it for pork roasts, beef roasts, lamb, as well as chicken with wonderful results. So I decided that I needed a second one for my camp. The quality of the one that I just received was not as good. The ring is smaller, the tabs are the probably the same length as before, so it barely fits my kettle. Because the ring is smaller, when you put the lid on, the lid slides around. It works, but the fire is getting more air so it burns hotter. The tabs are also not even, so the ring wobbles. Overall, the rotisserie works but whoever is making the rings for weber, needs to be fired and a new source found. However, Weber's customer service is second to none. Whenever, I have had a problem in the past, (chipped lid) all I have had to do is call, explain my issue and they have not hestitated to send a replacement. They have always wanted the old one back but they paid for the shipping so not a problem. I will contact them this time as well to see if I can get a replacement. The company is a good one to deal with and cares about their customers. Update - Weber sent me a new rotisserie ring. They just required proof of purchase and the new one was on it's way. When it arrived, it fit as it was supposed to.

The motor on this product began to smoke and caught fire the first time we used it! I would steer clear of this product. Although the ring is well built the motor looks cheap and flimsy. In my opinion this is is dangerous as it caught fire the first time we used it.

Lo amamos ya hicimos pollo y carne asada funcionó súper bien y a mi esposo le encansto

Quite a bit expensive for what it is (a piece of steel barrel, a stainless steel rod and a Chinese BBQ motor), but the results make it worth the overall price and then some - which is what it's all about at the end of the day, isn't it? So far I've done chicken, pork shoulder and kebabs on this rotisserie and they've turned out fantastic - much better than cooking them directly on the grill the traditional way. I also purchased two charcoal baskets and placed a drip pan full of water in between them (right below the rotisserie spit), which is the recommended way of cooking with this. So, essentially you need to buy a few extra items to have the "full setup" for your many rotisserie adventures. Would've been great if Weber included them all... but I guess they want you to go through the thrill of researching + completing the full kit yourself...? Note: for the kebabs, I had to buy the "Napoleon 64007 Kebab Wheel" (another $20), as this doesn't come with one and I didn't even see anything available from Weber in terms of a kebab wheel for their rotisserie kit (I guess Weber forgot about this little aspect of owning a rotisserie in the first place - the ability to make kebabs on it!). In any case, the Napoleon 64007 wheel fits very well on the spit of the Weber 2290 rotisserie and it allowed to cook some awesome souvlaki for the family. Kind of weird of having to turn to the competition for this complementary item, but anyway... at least it's available. Overall, an expensive venture for what it is, but still worth it. Weber should hire better market research people though and make their 2290 rotisserie kit more complete, as it would instantly become a much more attractive item to buy. As it stands, owning this is a lot like hunting Pokemon: you need to hunt things down before you can say you've truly got a complete kit and are good to go on your culinary adventures (especially when you need to purchase items from the competition to complete your rotisserie kit!).

High quality materials. Smoked a duck w some drip pan potatoes. It worked great.

Se utilizó para preparar una picaña, la verdad queda muy bien, la dejas y despreocúpate de su cocimiento, solo tienes que revisar que llegue a la temperatura interna necesaria, recomiendo este accesorio Weber, te lleva a otro nivel tus asados. Es un accesorio algo caro, pero recomiendo esperar a que esté en descuento de ahí en fuera excelente producto, es del mismo material que el asador Weber con el recubrimiento cerámico por lo que es fácil de limpiar.