Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an in site into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Making the rotisserie to will hold a whole hawg . . . . .
From: Bob Hargabus,
Subject: Re: Rotisserie
I am building a REALLY BIG cooker; out of a 300 gal tank it will have a rotisserie as well as a grill. we are making the rotisserie so it will hold a whole hawg - like a basket and turn. I notice you don't like a rotisserie. Charcoal will be on the sides of the tank and not directly below the meat. Do you forsee any problems?
Bob Hargabus - - - Middletown, N.Y.
Not much different about rotisserie cooking except the meat turns. Centering the mass, therefore, is important to keeping your little motor from burning out.
I predict that after about the second time you use that gadget, you will agree with me 100%.
What will happen is, long before all the hog is done, parts will begin to become frayed, splayed and disarrayed - dropping and falling at random. The hog will begin to look like it had been drug down the freeway at 70 miles an hour.