Test turkey on pig rotisserie.

[Mtn.Ghost]

Did a turkey test run on the pig rotisserie I built.
Everything worked flawlessly. I'm very pleased with my build.
The bird is fantastic

22 lb. Turkey took 3.5 hrs at med high indirect heat and 1 18# bag of kingsford coals.
I ordered the whole pig today for our roast on the 18th.

Sorry if the pics come out flipped Pic 3 is the finished product.
   

[Blacklab]

Very nice  Can we see the moving parts.

[Whitpirate]

Yes, I'm interested in learning more about your build.

[Carl]

I ordered the whole pig today for our roast on the 18th.

Awaiting the posting of your address!       

[Mtn.Ghost]

Very nice  Can we see the moving parts.

The major moving part is the gear motor pictured with the spit rod attached to the shaft with a u-joint  I made an adapter to connect the spit rod to the u-joint. The other end of the rod sits on a couple rollers so it all spins smoothly. The motor is high torque low rpm, 6 rpm.

Not a cheap build but way better capability than similar designs available commercially and at half or less their prices.       

[Mtn.Ghost]

I ordered the whole pig today for our roast on the 18th.

Awaiting the posting of your address!       

We are very close.....like 10 min or less

[Carl]

I ordered the whole pig today for our roast on the 18th.

Awaiting the posting of your address!       

We are very close.....like 10 min or less

Well, now you're just being cruel!   

[Jonathan_S]

I ordered the whole pig today for our roast on the 18th.

Awaiting the posting of your address!       

We are very close.....like 10 min or less

Well, now you're just being cruel!   

Turn your dog loose Carl, then just follow it.

[Carl]

Turn your dog loose Carl, then just follow it.

I thought about driving a grid pattern with the windows down. 

But I'll actually be busy with out of town friends... Just having a little fun.  Mtn. Ghost, I do want to talk sometime about the whole pig.  One of these days, I want to do another one.

Carl

[Mtn.Ghost]

Turn your dog loose Carl, then just follow it.

I thought about driving a grid pattern with the windows down. 

But I'll actually be busy with out of town friends... Just having a little fun.  Mtn. Ghost, I do want to talk sometime about the whole pig.  One of these days, I want to do another one.

Carl

Any time Carl
Since we are in the same area maybe we can meet sometime and you can get a hands on look at the rotisserie, who knows there may even be something tasty spinning on it 
PM me sometime if you like.

I will get some action pics as the roasting progresses next weekend       

[brew]

sweet....we roasted a whole pig about a month ago (approx 80 lbs on the spit).  couple of suggestions---really season the hell out of the meat-we injected it and put a rub on it but needed more rub both inside and out--pork came out extremely tender and juicy but needed a bit more flavor.  also make sure that the spit ends are really anchored in the meat cuz if its turning and its loose it will become looser and harder to turn as the meat heats up.  we cooked ours at about 265 degrees and it took about 7 hours.  good look and good eats !

brew