Rotisserie General Building and Construction Discuss Rotisserie in the General forums; Well I have already decided it will be a 42 incher. Now just working on gathering mats and waiting for ...

[CajunKnight]

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.

[CajunKnight]

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.

[CajunKnight]

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.

[SpringJim]

Originally Posted by CajunKnight

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!

[CajunKnight]

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.