I did a test run with the rotisserie tonight. Made a Mesa Grill recipe. Tex/Mex spiced pork loin with a maple horseradish glaze. Bobby Flay knows how to put flavor in his recipes.
Seasoned up and on the grill. I almost forgot to put the drip pan in. Remembered just after this pic.
My modified Weber now does a lot. Controls the temps like a pellet grill or Masterbuilt Gravity Series. The Spider Grills Venom worked great with the rotisserie. Temps stayed right where I wanted them once I got it dialed in.
Almost up to temp. Time for the glaze.
I pulled the roast at 140. Should have pulled it at 135. It carried over to 150.
I also made a couple skewers of veggies with olive oil, salt & pepper and garlic powder. They were awesome. Once I took the lid off the kettle, the coals fired right up and I put a grate on it to cook them. The pork "skin" was amazing. So much flavor from the rub, the glaze and apple wood chunks. The pork inside was actually juicy although it would have been even better if I pulled it a bit sooner. Live and learn. I gave the dog his portion and he was actually grunting with joy while eating it. Licked the plate for a couple minutes. He's easy but Amy's out of town so I'll take whatever praise I can get. LOL We went through half the roast and two skewers together. I may do some Tex/Mex style sandwiches tomorrow. I bet a salsa verde or crema sauce and some roasted peppers in a sandwich with the meat will be killer.
EDIT: You guys may have noticed the MEATER thermometer in the roast. For a rotisserie, the cordless thermometers are the way to go. I actually had the internal temp reading from the MEATER as well as 3 ambient temp readings from the MEATER, the Spider temp controller thermometer and the thermometer that comes with the rotisserie. Next time I will put the fire on the side away from the rotisserie thermometer. I didn't even look at it this time. Forgot it was there.