Nice couple of yard birds there Tom! They looked delicious. Thanks for demonstrating the rotisserie on the MB. Much appreciated. The Burn Pit sweet heat is awesome, used it on ribs yesterday. Cheers!
Well worth the time for the pulled chicken. Those birds sure looked good on the rotisserie Tom! Just made some pulled chicken salad yesterday.....love that stuff! I'm 1963 so you got me by a couple! Take care Bud!
I had the same problem with the rotisserie on the 560. The inset that goes into the motor is slightly larger and expands grinding with the other part. I oiled it a bit but the right solution is to grind it shorter
What they missed giving in the package is a counter weight to balance the weight so it does not stop the motor. I used a counter weight and it worked well every time
Many rotisseries include a counter weight that you can use to balance out uneven load on the motor. I suspect that was your issue. The chicken looked scrumptious!
I am not sure what i am missing about how the Masterbuilt works, but when you close the lid, isn't the entire box around the same heat? When you rotate above live fire and have direct heat each part of the chicken rotates in and out of the heat source. But here, it is the same temp above and below the chicken so you would get the same result if you just hang it without rotating. Sure, the heat comes from the bottom, but its not like fire one side and nothing in the other. It is a little bit hotter. Shouldn't be that significant. Where am i wrong?
Thanks for Watching! In theory you are correct, the radiant heat from the diffuser is much hotter, an example is for searing, the top of your steak must face down since that’s where the majority of the heat is. There are also vents along the upper back side which make the top cooler.
@@TomHorsmanAmateurBBQ Hi Tom, Thank you for taking the time to reply. I understand the closer to the diffuser, the hotter the air. You would put meat on a higher shelf when you want a slower cook. It further from the heat source. But is the difference really that noticeable between a chicken sitting on the mid shelf and a rotisserie? I am asking because prices where i live are more then double US prices so i just want to be sure as much as i can something is worth buying before i buy it. Also, i would appreciate if you could share your thoughts on Klotes vent mod. Does it help save charcoal? helps give the food more smoke? or MB got it right from the start?
Thanks again! If the rotisserie is that big of an issue for you, then don’t buy it, do some chicken spatchcock and see what you think. . The Mods are up to you, I don’t think they save charcoal but the do hold smoke. Thanks again for Watching! Good luck with you decisions
Hey Tom, 2 questions. 1. do you think a 20lb turkey would fit in the MB 1050 on the rotisserie? And 2. do you think the rotisserie will turn a 20lb turkey? Thanks.
Tom also I have the 560 and put a water pan underneath it smoking meat on the top shelf always about 30° cooler than what the pit is reading is this normal
Thanks for watching! I have the 1050, it goes into the lower hole. When the issue was occurring I took the spit out and tried the upper which was at an angle and didn’t work at all
hey Tom. love your videos. have you or anybody you've talked to had issues with the fan on this 1050? i have had mine for about two weeks and i have had two fan issues. one where the fan would not kick on right when i started the cooker, and another where the fan stopped half way during a cook and i lost all my heat. had to restart the controller lots of times to get it to start again
in case anybody else that comes across this comment is having the same issue - my problem was the switch to the bottom hopper door. there was play in one of the switch's prongs that the wire connects to; if the prong was pushed into the switch housing even slightly, it would break the circuit and the fan would turn off. i am going to submit a ticket with masterbuilt shortly but for the time being i have wired up a simple toggle switch that i use in leiu of the plunger-type factory switch
I don't know why I don't do rotisserie chicken more often. Looked great!
Thanks for Watching Jeff! Me too!
Shout out to Mrs Horsman for the trussing on that chicken! Excellent looking cooking on that chicken. Looks yummy! Bravo, Tom! 👏
Thanks for watching! I’ll pass it along to Mrs Horsman. Thank you
Nice couple of yard birds there Tom! They looked delicious. Thanks for demonstrating the rotisserie on the MB. Much appreciated. The Burn Pit sweet heat is awesome, used it on ribs yesterday. Cheers!
Thanks for Watching Jay! Birds turned out great!
Well worth the time for the pulled chicken. Those birds sure looked good on the rotisserie Tom! Just made some pulled chicken salad yesterday.....love that stuff! I'm 1963 so you got me by a couple! Take care Bud!
Thanks Rob! Appreciate you watching!
I had the same problem with the rotisserie on the 560. The inset that goes into the motor is slightly larger and expands grinding with the other part. I oiled it a bit but the right solution is to grind it shorter
Thanks for Watching Theo! I’ll take a look at that, thanks
@@TomHorsmanAmateurBBQ there is youtube video showing how to fix
Thanks Theo!
What they missed giving in the package is a counter weight to balance the weight so it does not stop the motor. I used a counter weight and it worked well every time
Thanks for Watching Michael! Appreciate the feedback
Congrats on the 40K subscribers! Have you cooked a brisket or pork shoulder on the rotisserie? I'd love to see it.
Thanks for Watching! I have not.
Hey Tom I had a water pan underneath the meat. My temps were swinging 25 to 30 degrees took the water pan out now temp are right on the money
Thanks for watching! That is what happens on mine too. 560 and 1050
Many rotisseries include a counter weight that you can use to balance out uneven load on the motor. I suspect that was your issue. The chicken looked scrumptious!
Thanks for Watching! Yup I had a Weber that came with one, nothing with this one though
The Lawry's seasoning is the same used on Sam's Club rotisserie chicken, but the chicken they use is injected with a brine at the Perdue plant.
Thanks for Watching Kevin! I appreciate the feedback!
I've never cooked with a rotisserie, the chickens look awesome
Thanks Mike! Turned out great!
If you tighten the piece to much that the rod goes in it does that for the rotisserie, it binds up for some reason. Mine did the same thing.
Thanks for Watching! Good advice! Thanks!
I am not sure what i am missing about how the Masterbuilt works, but when you close the lid, isn't the entire box around the same heat?
When you rotate above live fire and have direct heat each part of the chicken rotates in and out of the heat source. But here, it is the same temp above and below the chicken so you would get the same result if you just hang it without rotating. Sure, the heat comes from the bottom, but its not like fire one side and nothing in the other. It is a little bit hotter. Shouldn't be that significant.
Where am i wrong?
Thanks for Watching! In theory you are correct, the radiant heat from the diffuser is much hotter, an example is for searing, the top of your steak must face down since that’s where the majority of the heat is. There are also vents along the upper back side which make the top cooler.
@@TomHorsmanAmateurBBQ Hi Tom, Thank you for taking the time to reply. I understand the closer to the diffuser, the hotter the air. You would put meat on a higher shelf when you want a slower cook. It further from the heat source. But is the difference really that noticeable between a chicken sitting on the mid shelf and a rotisserie?
I am asking because prices where i live are more then double US prices so i just want to be sure as much as i can something is worth buying before i buy it.
Also, i would appreciate if you could share your thoughts on Klotes vent mod. Does it help save charcoal? helps give the food more smoke? or MB got it right from the start?
Thanks again! If the rotisserie is that big of an issue for you, then don’t buy it, do some chicken spatchcock and see what you think. . The Mods are up to you, I don’t think they save charcoal but the do hold smoke. Thanks again for Watching! Good luck with you decisions
Oh Hell Yeah! I need one for a the Chargriller 980!
Thanks for Watching! That would be cool…..
Nice cook!
Thanks Eric! I appreciate you Watching!
Yummy right there Tom!
Thanks for Watching PaPa!
Hello Tom… great video… always keeping your grills clean, what do you use to keep them looking like new?
Thanks for watching! I clean the outside with Spray Gel Gloss
What’s the benefit of a rotisserie when you can put 2 chickens side by side and have them evenly cooked?
Thanks for Watching! Truth in what you say. Although there are those that need a rotisserie
Klotes makes a 560 Hybrid Manifold Cover/Waterpan would that be better
Thanks for Watching! Yes I have seen that, I believe this way gives you more flexibility with size
Hey Tom, 2 questions. 1. do you think a 20lb turkey would fit in the MB 1050 on the rotisserie? And 2. do you think the rotisserie will turn a 20lb turkey? Thanks.
Thanks for Watching! Haven’t tried that but I really don’t see why it wouldn’t
Chicken looks like it turned out very moist. How did the skin turn out?
Thanks for Watching Randy! For the most part it was crispy
Tom also I have the 560 and put a water pan underneath it smoking meat on the top shelf always about 30° cooler than what the pit is reading is this normal
Thanks for watching! I have found that the water diverts additional heat over by the controller making react as if it is hotter
Did you have the end of rod in the lower hole or higher hole . I have the 560 and put it in the higher one
Thanks for watching! I have the 1050, it goes into the lower hole. When the issue was occurring I took the spit out and tried the upper which was at an angle and didn’t work at all
Hey I'm trying to find the spray paint you used for your grill? All I can seem to find is black in all my department store and Amazon.
Thanks for Watching Brandon, auto parts store sell high heat spray paint also
@@TomHorsmanAmateurBBQ awesome! Thank you. Great videos
Thanks Brandon!
hey Tom. love your videos. have you or anybody you've talked to had issues with the fan on this 1050? i have had mine for about two weeks and i have had two fan issues. one where the fan would not kick on right when i started the cooker, and another where the fan stopped half way during a cook and i lost all my heat. had to restart the controller lots of times to get it to start again
Thanks for Watching Mason! I haven’t had any fan issues with my 1050 or 560 which I’ve had for over a year
in case anybody else that comes across this comment is having the same issue - my problem was the switch to the bottom hopper door. there was play in one of the switch's prongs that the wire connects to; if the prong was pushed into the switch housing even slightly, it would break the circuit and the fan would turn off. i am going to submit a ticket with masterbuilt shortly but for the time being i have wired up a simple toggle switch that i use in leiu of the plunger-type factory switch
Thanks for sharing Mason!
Tom can you receive photos of what I’m talking about
Thanks for watching, Allot of times UA-cam block attachments, so no I am not receiving