RANCH KETTLE ROTISSERIE

[landgraftj]

Very impressive setup guys! Can't wait to see it in action.

[LightningBoldtz]

This really is an amazing job. 

[Hogsy]

Hottuna, thanks for the advice, I'd like to see some pics of the counterweights
I had a chat with the gentleman who sold us the motor yesterday and he said not to worry about it, he has been designing and using roti's for most of his working life and was telling me how he's even had whole cow legs , bone in, weighing 65lbs on the spit using this motor, obviously it would be very hard to balance this type of cut. Now in saying that it doesn't mean he's right and I can definetly see the benefit of using a counterweight especially for longevity of the motor. Although the motor itself was pretty cheap, it was the mounting and housing that was the expensive part.
Pics Please

[pbe gummi bear]

It's actually not just the weight of the load but the torque on the motor. Can you look at the motor bell and see what the model number or tq rating is?

[Hogsy]

I'll get back to you on that one L
ATM the RK is packed up and ready for our EOST which starts tomorrow

[Hottuna]

Here is the pic, it weighs 1.5kg - suits a 22mm round shaft,  but this can easily be changed by your spit guy, it is solid stainless steel, they are $30 inc delivery

Tell me more about where your using the ranch this weekend

[Golly]

http://s801.photobucket.com/user/xygswagon/media/99B583F9-C3EA-400B-80EB-4EB46FA5806F-989-0000028C56BBC198_zps9d06dead.mp4.html

[Hottuna]

Nice crackling! Man that ranch rocks
im now starving after those pics! Awesome campsite too
Dan

[Duke]

You guys and now legends! Just awesome!

[Golly]

[Golly]

http://s801.photobucket.com/user/xygswagon/media/B63CD1FE-FE87-4950-B941-9D321D45F82C-989-0000028B4615E123_zpse3548154.mp4.html

[kendoll]

OMG! I bet that smelled amazing! Really just a fantastic effort guys.

You know you are going to be asked to do this at the next WKC meet up. The neighbours will lose their minds!

Ken

[Duke]

Great photos and teamwork! Epic cook, definitely front page material.

What's funny is in that last photo with the two of you it looks more like Butch!

[Hogsy]

Just wanted to add a few things before I forget
The suckling pig was 15kg/33lbs
1hr spent prepping pig on the shaft
3-3.5hrs cooking at 180c/350f
10-20mins to get the skin to crackle
We set it up with 2 baskets either side of the shaft and it only took 1 chimney of lump charcoal to get it up to 180c/350f. Foiled the entire charcoal grate between the 2 baskets and used 3 disposable drip trays under the pig. We added another 2 chimneys to get the temp up to 230c/450f to crackle but indirect didn't seem to make any difference to the skin after 1/2 hr. So we dropped it back to 180c/350f for the rest of the cook.
We used the Thermapen to check temps after 3hrs and it was ready to go
We then moved some of the coals directly underneath the pig and it crackled up Very quickly! Lid was off for this part
It was just a matter of moving the coals to different parts of the pig to form the crackle
Best part was we were playing cricket about 1/2 mile away and could smell the pig roasting away.... And boy did it smell good
The 10 chickens we cooked the night before were pretty amazing too
Just some oil and Mad Hunky hot ass whangs seasoning
Chicken was moist and juicy and the skin was super crispy
Chicken furthest from the charcoal seemed to brown up quicker than those next to the charcoal
We used one basket with two chimneys worth of lit charcoal
It was a total success and a lot of the guys with us helped out and enjoyed the process
I think we have a few charcoal converts
I think this size pig is probably maximum size for the setup. Which is fine because the meat on a suckling pig is much more juicier and flavour some than a large pig IMHO
Next up will be a lamb

[mwmac]

Simply amazing...well done!