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2 in 1 rotisserie / brick oven - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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2 in 1 rotisserie / brick oven

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  • 2 in 1 rotisserie / brick oven

    Hello,
    I am planning on building a brick pizza oven in the spring and i was hoping to (structurally) include a rotisserie (spit) for cooking pigs, lambs, chickens...etc.
    I was told by someone that a motorized rotisserie is not necessary because the enclosed, pizza oven tpye design allows for even heat distribution. you just need the spit but no constant spinning motion.
    Is this true?

  • #2
    Re: 2 in 1 rotisserie / brick oven

    [QUOTE=Pennacootz;124910 you just need the spit but no constant spinning motion. Is this true?[/QUOTE]

    I would agree with this. Once the oven cools down to roasting temperature, all the bricks are (nearly) the same temperature. You get nice, even cooking regardless of food placement in the oven. I've never heard of anyone using a motorized spit.

    We've had members do pigs, goats, turkeys, chicken... just about any animal that will fit through the door.
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

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    • #3
      Re: 2 in 1 rotisserie / brick oven

      We usually do pigs and lambs on a portable spit rotisserie, but it weighs a ton and i figured i could kill 2 birds with one stone by building a fixed one when i do my brick oven.
      maybe i will plan on making a side door or something so i can fit in a larger animal.
      thanks

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      • #4
        Re: 2 in 1 rotisserie / brick oven

        I built a spit for my oven, must say I havent used it much.

        Oven Spit
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

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        • #5
          Re: 2 in 1 rotisserie / brick oven

          i thought the rotation of a spit helped keep in tne moisture. if the meat was cooked without spinning wouldn't it dry out more?

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          • #6
            Re: 2 in 1 rotisserie / brick oven

            Well i have the motor and linkage necessary for the spit already so i think (in the spring once our snow is gone) ill atempt to mount it on the side. maybe build some sort of a shelf.

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