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Rotisserie chuck toast

post #1 of 9
Thread Starter 
I finally got around to fabricating a motor mount for a rotisserie and decided to give it a go.



post #2 of 9
Thread Starter 


2 hours in.

post #3 of 9

Nice job , Gunny . :biggrin: .  No more store Rotisseire Chicken (YUK).

 

Have fun with it , and . . .

post #4 of 9
Thread Starter 
Worked out pretty good. Meat was well done but not dry. I think that had more to do with the cut of meat than the technique. Still tasty.
post #5 of 9

Nice job, Lets see a bunch of chickens on there !!!

 

Gary S

post #6 of 9

Nice job on the build....I was curious about the tenderness aspect but you answered that for me. Chuckys are a tough cut and I have had issues with them before foiling and juicing them. Now at 4 bucks + a  pound they're not cheap anymore. Good job....I've done pork loins, ribs and love those 89 cent a pound fryers on them....YUM......Willie

post #7 of 9
Thread Starter 

Unfortunately I don't have a lid, so it burns through a LOT of wood to maintain the temp.

post #8 of 9
Quote:
Originally Posted by SmokinGunny View Post
 

Unfortunately I don't have a lid, so it burns through a LOT of wood to maintain the temp.


Time to fabricate a lid :biggrin:

post #9 of 9
Thread Starter 

The plans are in the works for a lid. Trying to decide on a squared lid or a rounded one.

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