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Rotisserie - Forno Bravo Forum: The Wood-Fired Oven Community

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Rotisserie

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  • Rotisserie

    I built a rotisserie that can handle a whole hog up to about 125 pounds with no problem. It was quite a simple design actually. Two 2x4 stands that holds a spit 30" off the ground. A 72" x 3/4" black iron pipe and a couple of cased bearings that fit over the pipe. I used a windshield wiper motor on low speed and a flywheel off a ford engine and starter drive gear to slow it down. I get 2 1/4 turns a minute and it works great. With a few concrete blocks to shield direct heat from the fire to the wood stands and some sheet metal to block the wind I will be in business once again. I will also be using two truck wheels as fire pits. Since I am roasting a hog and the bulk of meat is front and rear the two wheels will work great. I will be setting it up in a couple of weeks and will take some pics of it and share.

    Now I was asked about a rotisserie in a WFO. Walmart sells an inexpensive kit for about $25 that I think would work great with a few modifications. You would need a metal stand about 7" or 8" tall with a V or ring at top to insert spit to support inside oven. You would have to remove the plastic handle found on most spits because it just simply would not survive inside you WFO. You would also need a second metal stand to set outside door so rotisserie motor can be mounted to it.


    I tried doing a web search for the one I purchased from walmart but all they show is the one for $80.
    Last edited by CajunKnight; 05-27-2008, 08:28 PM.
    Do not meddle in the affairs of dragons, for you are crunchy and taste
    like chicken...



    My 44" oven in progress...
    __________________________
    http://www.fornobravo.com/forum/f6/s...ally-6361.html

  • #2
    Re: Rotisserie

    I think a picture would be in order here!
    Sharing life's positives and loving the slow food lane

    Comment


    • #3
      Re: Rotisserie

      I hope to be setting up this weekend to get everything ready for next weekend. I will take photos then of the details and unit as a whole. As for the WFO rotisserie its in my mind and its getting better. I will try and do some drawings of that.
      Do not meddle in the affairs of dragons, for you are crunchy and taste
      like chicken...



      My 44" oven in progress...
      __________________________
      http://www.fornobravo.com/forum/f6/s...ally-6361.html

      Comment


      • #4
        Re: Rotisserie

        Yeah... we need a picture

        Can't wait to see it!
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: Rotisserie

          $25....that's pretty cheap too....waiting for the pic!

          How many WFO's have a rotisserie? anybody??
          Sharing life's positives and loving the slow food lane

          Comment


          • #6
            Re: Rotisserie

            Originally posted by SpringJim View Post
            $25....that's pretty cheap too....waiting for the pic!

            How many WFO's have a rotisserie? anybody??
            I tried it in mine.... just too much of a hassle.

            Easier just to put a cooking grate on top of some firebricks and throw the food on.

            I think Jeff had a nice setup though.

            Were is that guy?
            My thread:
            http://www.fornobravo.com/forum/f8/d...ress-2476.html
            My costs:
            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
            My pics:
            http://picasaweb.google.com/dawatsonator

            Comment


            • #7
              Re: Rotisserie

              some quick pics, Sorry it took so long.







              ]

              this one was about 65 pounds dressed and tasted great! Had someone else watching fire near end and it got a bit hot but the pork was saved.
              Do not meddle in the affairs of dragons, for you are crunchy and taste
              like chicken...



              My 44" oven in progress...
              __________________________
              http://www.fornobravo.com/forum/f6/s...ally-6361.html

              Comment


              • #8
                Re: Rotisserie

                Mmmm... Cheek meat.

                Comment


                • #9
                  Re: Rotisserie

                  Very nice. You are going to enjoy your oven. Just don't make it too small. You may decide you like cooking your "big meats" in the oven. Good job.

                  Comment


                  • #10
                    Re: Rotisserie

                    LOOKS GREAT!

                    I've been waiting for pics. Now I understand what you meant.
                    I hope you have lots of friends to share with.

                    Just because I am nosy... what did it cost for a pig like that? And where did you get it?

                    And who ate the apple?
                    My thread:
                    http://www.fornobravo.com/forum/f8/d...ress-2476.html
                    My costs:
                    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                    My pics:
                    http://picasaweb.google.com/dawatsonator

                    Comment


                    • #11
                      Re: Rotisserie

                      Well I have already decided it will be a 42 incher. Now just working on gathering mats and waiting for cooler weather. Good thing about south Louisiana is that winter is great time for building. I can wear short sleeves and be comfy LOL. And with waiting for temps to drop I can be bit more prepared.

                      I am waiting for someone to send somemore pics. I havent found my camera and someone from Mass. took these pics and emailing to me.

                      The rotisserrie is mostly used materials and what I had to purchase cost about $25. The walls and top were added later. And its hard to tell in pic but fire is not directly under pig, its actually behind it. This prevents flameups from dripping bacon grease lol. You will also notice a rack at top for smoking the chicken wings. It worked great and everything except the hotdogs cooked for about 10 hours.
                      Do not meddle in the affairs of dragons, for you are crunchy and taste
                      like chicken...



                      My 44" oven in progress...
                      __________________________
                      http://www.fornobravo.com/forum/f6/s...ally-6361.html

                      Comment


                      • #12
                        Re: Rotisserie

                        The apple was returned to the food gods by fire. The pig cost .89 per pound while still walking around. It cost $25.00 to have it prepared at slaughter house. This one cost $125.00 total and was a bargain. Dressed at 62 pounds the way you see it here. If there is a livestock auction house in your area you can get an even better deal, You just have to arrange for prep yourself. Oh yeah it was about 25 - 30 people here that day and there wasn't anything left to make a sammich for lunch on monday. We also had fried turkey bbq hot wings smoked then deep fried (you see those on top rack in pic) and hot dogs with several sides. These people can put away some food lol.

                        I will dismantle the spit soon and will make sure to have a camera available to get better pics of the design itself.
                        Last edited by CajunKnight; 06-15-2008, 09:27 AM.
                        Do not meddle in the affairs of dragons, for you are crunchy and taste
                        like chicken...



                        My 44" oven in progress...
                        __________________________
                        http://www.fornobravo.com/forum/f6/s...ally-6361.html

                        Comment


                        • #13
                          Re: Rotisserie

                          Now for the WFO rotisserie





                          Start by making a new door with a hole so spit can be installed. This door wont have to be greatly insulated due to low cooking temps around 215 - 350 degrees.
                          Install maount for rotisserie motor on door.

                          Using some flat bar create a piece that will hold far end of spit inside oven and also hold a drip pan under food. Attatch this to door so it can be installed and removed from WFO as a unit.

                          Actual dimensions will be determined by size of your oven.

                          Dont forget to remove plastic handle from spit or it will melt.

                          I would also add a BBQ pit thermometer to this door to monitor temp. Those are about $12 at most retailers.
                          Last edited by CajunKnight; 06-15-2008, 09:20 AM.
                          Do not meddle in the affairs of dragons, for you are crunchy and taste
                          like chicken...



                          My 44" oven in progress...
                          __________________________
                          http://www.fornobravo.com/forum/f6/s...ally-6361.html

                          Comment


                          • #14
                            Re: Rotisserie

                            Originally posted by CajunKnight View Post
                            Dressed at 62 pounds the way you see it here. ....Oh yeah it was about 25 - 30 people here that day and there wasn't anything left to make a sammich for lunch on monday..... We also had fried turkey bbq hot wings smoked then deep fried (you see those on top rack in pic) and hot dogs with several sides. These people can put away some food
                            I'm guessin' there was some alcohol consumed.....
                            Sounds like fun!
                            Sharing life's positives and loving the slow food lane

                            Comment


                            • #15
                              Re: Rotisserie

                              Pulled pig out of brine water at 2:30 and got started. I started drinking at about 3:35am after the fire was set and everything was a go. Four of us sat up and I was last man standing lol. I stopped about 8am when help arrived to watch the progress and went to catch a nap. I don't know what everybody else did but I was happy.

                              Dinner was at 1pm and we had tea and ice water. It was about 88 degrees that day with a nice breeze blowing. Had another drink then enjoyed the day.
                              Do not meddle in the affairs of dragons, for you are crunchy and taste
                              like chicken...



                              My 44" oven in progress...
                              __________________________
                              http://www.fornobravo.com/forum/f6/s...ally-6361.html

                              Comment

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