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#11
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Smoker? No help from me. I think a NC pit roast barbeque is a sorry thing to do to a piece of meat.
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#12
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| I'm from Terre Haute. I wanted to make the fire place spit capable for the occasional pig roast. Not too big maybe 150# on the hoof. |
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#13
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| Hoosier, Im confused, Do you want the spit in the oven, Or are you building a seperate cooking area for it ? I am thinking of building a side bar off my oven with a firepit/rotisserie. Im thinkin a 30 x 60 inch area for holding the wood/charcoal heat source, and buy a good rotisserie motor, I can do the metal work for the spit... Now to get it out of my head and onto the groud... Mark |
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#14
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| What I have in my head is a 42" oven at normal height, then where you often see a wood storage area, building a long shallow trapezoidal fire place that would allow me to have iron mounts in place. These iron mounts (think farm gate post mounts) would allow me to lift off the spit when not in use and put on black iron doors much like a wood stove. These doors would serve as a smoke generating chamber. I would like to be able to use the oven above as a smoker/grill as well as oven. |
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