Wooden spit making for chimney cake.... update 9/20/16

[jp61]

So there's this food called (Kurtos Kalacs (Hungarian)) Chimney Cake.

I'd like to make this on my Weber charcoal grill and rotisserie attachment.

If I have the right info, the wooden spit used to make this "cake" is made from European Beech. I haven't been able to find any locally.

Is there a native hardwood(s) that could be safely used for this purpose.

Thank you in advance for any help.

 

 

[jp61]

Well..... I think I'll look into wooden cutting board materials.

One of the native hardwoods used for this purpose should get the job done, I think.

"Science says that people who talk to themselves are geniuses"

 

 

[jp61]

Just some info in case someone is interested.

I ended up ordering a length of hard maple stock, which, I'll turn down to proper tapered dimensions and give this chimney cake a whirl.

I will post some pics when I get around to making this "cake".

 

[cliffcarter]

Maple was going to be my recommendation.

 

[jp61]

 
Maple was going to be my recommendation.

Thank you!

 

[GaryHibbert]

 
Just some info in case someone is interested.

I ended up ordering a length of hard maple stock, which, I'll turn down to proper tapered dimensions and give this chimney cake a whirl.

I will post some pics when I get around to making this "cake".

I would be interested to see a full post on this cake, when you get around to making it.  Sounds interesting.

Gary

 

[jp61]

 
I would be interested to see a full post on this cake, when you get around to making it.  Sounds interesting.

Gary

Hey Gary,

I'm excitedly interested in this chimney cake. It originates from Transylvania which happens to be where I was born. I do remember the name from my early childhood but not sure if I ever tried any.

 I feel this is something I must attempt before the lights go out. Actually, the thought has crossed my mind (job's future not bright) to possibly sell these cakes. Besides, depending on how they turn out, I'd like to surprise my mom with one or two. I'm sure she remembers eating some as a child. I could have just simply rigged something up and make it in the oven. But, my understanding is that the real deal is cooked over lump charcoal. I still need to find a "good" recipe. They're out there but, which one is close to original I have no idea. Anyhow, I'll get it together sooner or later and will start a thread over in desserts.

 

[jp61]

Its been a slow process but it's almost done. I still have to make a handle for it. 

The metal work was all done by a friend who did a nice job.

The wood is from hard maple baseball bat blank.

This is what it looks like sitting in a Weber rotisserie attachment.

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• jp61
• Sep 20, 2016

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• jp61
• Sep 20, 2016
• 1

Seasoning the wood

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• jp61
• Sep 20, 2016

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• jp61
• Sep 20, 2016

Right before applying sugar, cinnamon and walnut topping

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• jp61
• Sep 20, 2016

Still have to work out all the kinks in the process and get some practice in.

 

[redheelerdog]

Nice job, how did it taste? Did it come off the wood ok?

Thanks for the info on the Kurtos Kalacs, those look really good.

Points-and-More-Points.jpg

• redheelerdog
• Sep 20, 2016

 

[dirtsailor2003]

Cool!

Just what I need, another hobby!

 

[GaryHibbert]

Nice job. How did it taste? It kinda looks like a hollow cinamon bun???
What's the texture?

Gary

 

[jp61]

 
Nice job, how did it taste? Did it come off the wood ok?

Thanks for the info on the Kurtos Kalacs, those look really good.

Tasted good but there's room for improvement.

Yes, that was one thing I didn't have any issues with. I seasoned the wood for that reason and also applied melted butter to the spit before rolling on the dough.

You're welcome.

Cool!

Just what I need, another hobby!

Yeah, it's different and interesting.

As far as I know we only live once, so why not.

Nice job. How did it taste? It kinda looks like a hollow cinamon bun???
What's the texture?

Gary

Thanks!

Tasted good, but like I said above, there's room for improvement.

Caramelized golden brown exterior that crackles when you bite into it and a soft and chewy interior.

 

[Bearcarver]

Very Cool, Joe!!

Great Thread !!

Any chance in adding layers as you go?

Born in Transylvania?? Got Fangs? 

Might be better to make these Chimney Cakes after dark??

Bear

 

[jp61]

 
Very Cool, Joe!!

Great Thread !!

Any chance in adding layers as you go?

Born in Transylvania?? Got Fangs? 

Might be better to make these Chimney Cakes after dark??

Bear

Thanks Bear!

Not sure what you're thinking regarding layers but I don't see why it couldn't be done.

Of course I have fangs, I'm a devil dog.

Yeah, I was wondering if I should be wearing some garlic around my neck while making these "cakes".

 

[jp61]

One of these days I'll have some finished product pics.

Had a lot going on yesterday and I had to make three deliveries.

Everyone said they liked it, including mom.