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Discussion in 'Beef' started by smokingunny, Sep 1, 2014.
I finally got around to fabricating a motor mount for a rotisserie and decided to give it a go.
2 hours in.
Nice job , Gunny . . No more store Rotisseire Chicken (YUK).
Have fun with it , and . . .
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.
Nice job, Lets see a bunch of chickens on there !!!
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
Unfortunately I don't have a lid, so it burns through a LOT of wood to maintain the temp.
Time to fabricate a lid
The plans are in the works for a lid. Trying to decide on a squared lid or a rounded one.