Rotisserie chuck toast

[smokingunny]

I finally got around to fabricating a motor mount for a rotisserie and decided to give it a go.

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• smokingunny
• Sep 1, 2014

image.jpg

• smokingunny
• Sep 1, 2014

 

[smokingunny]

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• smokingunny
• Sep 1, 2014

2 hours in.

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• smokingunny
• Sep 1, 2014

 

[oldschoolbbq]

Nice job , Gunny .

 .  No more store Rotisseire Chicken (YUK).

Have fun with it , and . . .

 

[smokingunny]

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.

 

[gary s]

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

Gary S

 

[chef willie]

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

 

[smokingunny]

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

 

[padronman]

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

Time to fabricate a lid

 

[smokingunny]

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