First Rotisserie Cook on a Cobb Grill

[Old Dave]

One of my Winter projects was to try to come up with a rotisserie setup for my little Cobb Grill. I got that task completed and this was my first cook on this modified rotisserie setup.



My first cook was a 7.83 pound Cumberland Gap boneless ham. I added a sticker and then my favorite rub and it was ready to be carried out and placed on my little Cobb Grill.



I had started my fire with 14 Stubbs briquets and then added a tin foil package of Jack Daniels wood chips for some smoke.



Added the prepped ham and rotisserie unit to my Cobb base and just turned it loose.



About 2-1/2 hours into the cook, I started my Honey-Sriracha glaze and applied it three times to my ham. I also added a few more briquets to my charcoal basket.



I took the ham off at about four hours total and it looked good. Rested the ham and then cooled it down in the fridge to get it ready for the slicer.





Put the ham thru the slicer and got a nice pile of meat.





I piled about 6 ozs. on some rye bread, added some Swiss cheese, then some lettuce and tomato, and finished it off with some horsey sauce. Along with some chips and green onions and a fine ale, it made for a great lunch.

[tomcrete1]

Looks Great! 

[tlg4942]

Looks great Dave. I like the rotisserie ...
 I think one of these PBC guys needs to add a rotisserie to a barrel...   

[TMB]

Man that looks good... Great idea on the rotisserie

[Smokin Don]

Nice rotisserie Dave and the ham looks great!!! It will make a lot more good ham sandwiches!!! Don

[HighOnSmoke]

Great mod Dave! Ham looks fantastic!

[Pam Gould]

Dave..talk to me..I wanna do that to my Cobb grill too, I have the rotisserie thing, but need the big ring in the middle..jealous here.  .☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

Man, that little Cobb grill is so dang versatile!

Are you bringing it to the Buckeye Gathering again this year?

[Old Dave]

Terry, I think adding a rotisserie to a barrel is a great idea. All a fellow would need is a weber rotisserie setup (less the center section) with a little longer spit rod. I'll bet a fellow could do it for less than $60-70 dollars total.

Pam, I'll get all the information up on my website is a few days on how I did this slick little modification for the Cobb Grill. Along with the ham, there is enough room to do a whole chicken, a turkey breast, beef round roast, boneless leg of lamb, pork loin, smaller standing rib roast or prime rib, and probably others that I haven't thought about. 

Cliff, we will be bringing the Cobb Grill to the Buckeye Gathering again this year.

[hikerman]

Dave excellent mod on your little grill that can do it all! Your cooks NEVER fail to get me hungry and this is no different!
I can only imagine  how good that ham tasted with the Sriracha glaze! Mmmmm

[Hub]

Whoa, Nellie    -- you had me when you got to the honey sriracha glaze.  The ham looks really good, but I'd drink a gallon of that glaze 

Hub

[Big Dawg]

Sweet setup, Dave ! !  I've got a couple of slices of some nice rye here, just waiting ! ! !





BD

[Savannahsmoker]

Nice work.

[drholly]

Ohhhh Boy - like the setup, but the sliced ham.... mmmm mmmm looks delicious!