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Availability:
In Stock.
Arrives
Saturday, Aug 16
Size: Genesis II 400/600
Features
- Forks designed to hold both large and small cuts of meat
- Includes stainless steel shaft, forks, handle, and hardware
- Fits Genesis II and Genesis II LX 400 and 600 series gas grills
- Hand wash - Shaft, Dishwasher safe - Forks only
- Individual Carton Dimensions: 3.3 Inches H x 5.2 Inches W x 43.3 Inches D
Description
Turn your grill into a backyard rotisserie. Slow-roast a crispy yet moist whole chicken to tender ribs. The Rotisserie gently rotates food above the cooking grate, producing succulent, self-basted meat directly from your backyard kitchen. Fits: Genesis II and Genesis II LX 400 and 600 series gas grills
Brand: Weber
Material: Stainless Steel
Color: Stainless Steel
Product Care Instructions: Hand wash - Shaft, Dishwasher safe - Forks only
Item Weight: 6 Pounds
Number of Pieces: 1
Model Name: Not Available
Has Nonstick Coating: No
Is Dishwasher Safe: No
Product Dimensions: 55.7 x 5.6 x 4.4 inches
Item Weight: 6 pounds
Manufacturer: Weber
Country of Origin: China
Item model number: 7653
Is Discontinued By Manufacturer: No
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Saturday, Aug 16
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Similar Products
Top Amazon Reviews
Size: 22 in Kettle
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.
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Reviewed in the United States on October 26, 2015 by Kevin C
Size: 22 in Kettle
$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?
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Reviewed in the United States on July 14, 2014 by TechnoFreezer
Size: Genesis II 200/300
Works well
Reviewed in the United States on September 24, 2022 by David Ruiz
Size: 22 in Kettle
I’m sure the fit is much better on other models but any Weber 22 inch kettle that has the lid holder like mine on the Weber Performer Deluxe it will not be a snug fit. The ring will rest on the bolts connecting the lid holder on the inside creating gaps all the way around. Hoping they fix this issue in the future as it is an extremely easy fix by just cutting a small piece out of the metal on the ring where it rests on those 2 little bolts.
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Reviewed in the United States on October 4, 2022 by Jack M.
Size: Genesis II 400/600
We recently bought a great Weber grill and needed to add a rotisserie for chickens, turkey and beef. It works beautifully with our Genesis II 435. We love that it can cook 2 chickens at the same time.
Reviewed in the United States on August 13, 2022 by Gail Firenze