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



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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2 in 1 rotisserie / brick oven

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  • 2 in 1 rotisserie / brick oven

    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!

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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.


      • #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.



        • #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?


          • #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.