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Hot Dog Roller Pron (1 Viewer)

upNdown said:
I think you need 7. 3 standard size dogs per row, so a 7 roller holds 18. I figure an average 2 dog per person budget is a good starting point (only because some people won’t eat any) but always be reloading!
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Doesn't the 5 roller hold 4 dogs per row (total of 12)? How hard is it to "reload"? Only takes like 10-15 minutes for a new batch of dogs, right?
 
TheYeti said:
Doesn't the 5 roller hold 4 dogs per row (total of 12)? How hard is it to "reload"? Only takes like 10-15 minutes for a new batch of dogs, right?
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That’s news to me if it does; I thought they were all the same length.
Yeah that timing is probably right - you need to experiment with your own unit and find the right temps that won’t burn them too quickly.
 
k9dr said:
Average length hot dogs fit 3 per row. Some bun length and longer only 2 per row.
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Ahhh...so these would only fit 2 per row (total of 8 dogs on a 5 roller)? That would make sense.

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upNdown said:
That’s news to me if it does; I thought they were all the same length.
Yeah that timing is probably right - you need to experiment with your own unit and find the right temps that won’t burn them too quickly.
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Sorry, I should have said 4 per column, 3 per row = total of 12.
 
Hot Nuts said:
I just bought the first one, a 5 roller (see my post above). Used it twice, works fine. Haven't put on the sneeze guards yet and I might not do that. Takes a little time to clean so I like only have to clean 5 roller rather than 7 or 9.
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So how long does it take to cook them to an internal temp of 160* when cranked up all the way? I've got some brats on for the first time - seems like it's taking a long time.

I don't have the glass on yet - I'll assemble that when it reaches it's forever home. I assume that's making it take longer since it's not retaining heat like it normally would.

Once they're up to temperature, what should I turn it down to to maintain temp?
 
Turning it on high will likely make it very hard to clean as the juices will burn onto the rollers. Just find a temp that keeps them hot and just use that all time.
 
Moxie Mike said:
So how long does it take to cook them to an internal temp of 160* when cranked up all the way? I've got some brats on for the first time - seems like it's taking a long time.

I don't have the glass on yet - I'll assemble that when it reaches it's forever home. I assume that's making it take longer since it's not retaining heat like it normally would.

Once they're up to temperature, what should I turn it down to to maintain temp?
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I like to set mine to 200-225 (after they are cooked)…Unless you want the scalding meat juices to explode in your mouth.

These temps will prevent shriveling from over-cooking.
 
Moxie Mike said:
So how long does it take to cook them to an internal temp of 160* when cranked up all the way? I've got some brats on for the first time - seems like it's taking a long time.

I don't have the glass on yet - I'll assemble that when it reaches it's forever home. I assume that's making it take longer since it's not retaining heat like it normally would.

Once they're up to temperature, what should I turn it down to to maintain temp?
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All the way up is 250 on this and it takes my ball park dogs 12 mins to be done. I haven't tried brats, but imagine that might be double time to cook. I don't stick a thermometer in, just eyeball it and touch it. They are plenty hot. Yeah, the glass may reduce the cooking time.

We have eaten them up pretty fast and when done, I turn it down to 50-100.

If you're going to do brats, you might want to precook them and put on the foil (Hanson brothers style), then heat them up real quick later.
 
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Hot Nuts said:
All the way up is 250 on this and it takes my ball park dogs 12 mins to be done. I haven't tried brats, but imagine that might be double time to cook.
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I cranked it up all the way and preheated it... and used a probe thermometer to check the surface temp of the rollers. I was pleasantly surprised that the unit fully preheated in about 8 mins, and the rollers were reasonably consistent in temp except for the far edges.

Hot Nuts said:
We have eaten them up pretty fast and when done, I turn it down to 50-100.
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It took about 15 mins before the brats were around 200* internal temp. The ends were still cool though (110*F), since they didn't make solid contact with the roller surfaces. So I microwaved them for a minute before serving. The glass panels will probably help with that.

After they were up to temp, I turned both burners down to 75*C and that held them at 160*F consistently for the rest of the time the machine was on.

All in all a successful first run - although it's worth pointing out the fam still prefers them grilled.
 
To mark the maiden voyage of the hot dog roller we'll affectionately refer to as 'The Beast', we held a special event last night at the Moxiebatorium called 'Wieners in Fantasyland'.

Although no OFC was actually played, 30 Moxie Poker Constituents were in attendance and The Beast did not disappoint! At first I thought I overbought on my most recent Costco shopping trip, but it turned out to be just the right amount - over half of this was consumed in one evening!

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The quote of the night has to be attributed to the one and only Mrs. Moxie - who after asking how it was going, had this to say:

Me: Gone through a lot of wieners tonight.

Mrs. Moxie: That is not something a wife likes to hear.

Thanks goes out to everyone on this thread who chimed in with suggestions, encouragement and answers to my questions. The Beast is undoubtedly an awesome addition to the Moxie Poker Experience!

moxie.jpg
 
Taghkanic said:
Man, that got messy quickly… Was it the type of dogs, or is this typical?
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The mess in the front was from the mozzerella sticks... they were frozen so I put them in the microwave for a minute before putting them on the roller... a minute was way too long and the cheese oozed onto the rollers which was a bitch to clean.

20 seconds in the microwave before going on produced a much better result. The rest of the rollers were pretty easy to clean.

I can also report to @upNdown that the glass enclosure is removable - it can be lifted off the support brackets without any tools.

The dogs, brats and chicken sausage thingies were all from Costco and are pictured in my previous post.
 
Those of you without an industrial grade bun steamer (you know who you are!), how do you keep your buns warm for 5-6 hours without drying them out?

My thought is to put them on the top rack of my oven turned to it's lowest setting (170f) with a big pan of water on the lower rack. Think that would work?
 

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