building a rotesserie, need help.

bramdizle · Joined: 05 May 2009 Posts: 5

I have to build a rotesserie for a 150 pd dressed pork by may 30th, any plans or suggestions would be super helpful ( and i mean any, i really dont know what i am doing)

J0K3R-X · Posted: May 07 2009 Post subject:

What do you have to work with? Tanks, drums, pipe...??? Sounds like you might wanna go rent something since you are down to the wire on this? Do you just want to cook a pig on a spit rotisserie?
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bramdizle · Joined: 05 May 2009 Posts: 5

yes, i just was to cook the pig rotisserie style, exactly, i dont need to build anything permanent or fancy, just something to get this pig cooked.

Teleking · Posted: May 07 2009 Post subject:

Not to call you out as a TROLL but you might want to check your posts here. I commented last night and now you want to BUILD Rotisserie from scratch in 3 weeks. Mad

http://www.thesmokering.com/forum/viewtopic.php?t=26984&highlight=

Pay attention to the web you spin! Good luck with that.
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Johnny V · Posted: May 07 2009 Post subject:

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bramdizle · Joined: 05 May 2009 Posts: 5

i dont know what troll means, but i checked those websites you posted and none of them had plans, as in blue prints, they had pictures of things other people had done, but i need to know how to build it, and not only that two of them were not spit roasts so not very helpful

Teleking · Posted: May 07 2009 Post subject:

morick · Posted: May 07 2009 Post subject:

I saw this before . You can use concrete blocks to build sides. Add your rotisserie and off you go.This would be an open pit design, so you know.

SoEzzy · Posted: May 07 2009 Post subject:

http://www.spitjack.com/page/SJ/PROD/WHOLE-HOG-ROTISSERIE

Go here read the specifications, duplicate the style, enjoy the cook.

The other advice that you were given about Lacajachina or the 3 miami guys Cuban xmas, would give you a pretty good clue as to a couple of other methods than a spit roast.

If you insist on a spit roast you need a spit or pole strong enough to hold the hog.

Use forked metal spikes to hold each end of the hog to the spit.

Wire the hog on the spit, or make a cage to hold the hog in place.

Build a fire, mostly under the shoulders and the Hams, the block pit description that you denigrated from Teleking would help give you some ideas, as the blocks help keep in the heat and promote the cooking.

An electric motor and gear box to give a final drive of about 6 rpm to the spit works well.

You also need strong enough materials to hold the spit above the fire, and to stop the end from moving out, you can also use bearings to make things rotate smoothly.

Everyone who has commented on your threads has been trying to help, if it doesn't suit your needs, you may be asking the wrong questions, or the right questions in the wrong way.

Good luck with your cook!

http://www.thesmokering.com/forum/viewtopic.php?t=22364&highlight=pig+roast+101
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