cruzmisl Posted September 30, 2006 Report Share Posted September 30, 2006 I'll post about my rotisserie anyway. I got the parts from Tony and although some parts were cut too short and the bracket didn't fit I have a friend who is a great welder. He got some stainless stock and lengthened what needed to be longer and also modified the bracket so it would work properly. It doesn't look good but it works until the new parts arrive. Tomorrow........ a chicken. Video here picture Quote Link to comment Share on other sites More sharing options...
samantha Posted September 30, 2006 Report Share Posted September 30, 2006 Would this be the 6" or 8" cradle? Or is it improper to ask? Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted October 1, 2006 Author Report Share Posted October 1, 2006 6" and proud Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted October 2, 2006 Report Share Posted October 2, 2006 I am terrible at judging the done-ness of almost anything that I can't use a thermometer on. How am I ever going to know when anything is cooked on a rotisserie?? Do you stop it and jab it (with a thermometer) periodically Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted October 2, 2006 Report Share Posted October 2, 2006 I am terrible at judging the done-ness of almost anything that I can't use a thermometer on. How am I ever going to know when anything is cooked on a rotisserie?? Do you stop it and jab it (with a thermometer) periodically Yeah, I have been thinking about that too. But that is gonna be the only choice until you can get your times worked out. I figure, grab a quick read thermapen and check it occasionally (in the same spot as not to have a bunch of hole in the meat) until you can narrow down the timing. I was planning on maybe keeping a log of item, weight and time so I can chart it. Eventually you can then just use timing. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted October 2, 2006 Report Share Posted October 2, 2006 I am terrible at judging the done-ness of almost anything that I can't use a thermometer on. How am I ever going to know when anything is cooked on a rotisserie?? Do you stop it and jab it (with a thermometer) periodically Yeah, I have been thinking about that too. But that is gonna be the only choice until you can get your times worked out. I figure, grab a quick read thermapen and check it occasionally (in the same spot as not to have a bunch of hole in the meat) until you can narrow down the timing. I was planning on maybe keeping a log of item, weight and time so I can chart it. Eventually you can then just use timing. -=Jasen=- Yeah, geek dude, can you share that chart with us normal folks when it's all done . Just kidding man, letting you know how important your geekness is to us "normals". Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted October 2, 2006 Report Share Posted October 2, 2006 I am terrible at judging the done-ness of almost anything that I can't use a thermometer on. How am I ever going to know when anything is cooked on a rotisserie?? Do you stop it and jab it (with a thermometer) periodically Yeah, I have been thinking about that too. But that is gonna be the only choice until you can get your times worked out. I figure, grab a quick read thermapen and check it occasionally (in the same spot as not to have a bunch of hole in the meat) until you can narrow down the timing. I was planning on maybe keeping a log of item, weight and time so I can chart it. Eventually you can then just use timing. -=Jasen=- Yeah, geek dude, can you share that chart with us normal folks when it's all done . Just kidding man, letting you know how important your geekness is to us "normals". When I told you that Gerard missed you, did I happen to mention he was the only one?? -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted October 2, 2006 Report Share Posted October 2, 2006 I am terrible at judging the done-ness of almost anything that I can't use a thermometer on. How am I ever going to know when anything is cooked on a rotisserie?? Do you stop it and jab it (with a thermometer) periodically Yeah, I have been thinking about that too. But that is gonna be the only choice until you can get your times worked out. I figure, grab a quick read thermapen and check it occasionally (in the same spot as not to have a bunch of hole in the meat) until you can narrow down the timing. I was planning on maybe keeping a log of item, weight and time so I can chart it. Eventually you can then just use timing. -=Jasen=- Yeah, geek dude, can you share that chart with us normal folks when it's all done . Just kidding man, letting you know how important your geekness is to us "normals". When I told you that Gerard missed you, did I happen to mention he was the only one?? -=Jasen=-[/quote:bvwxx7tu] Love ya man Quote Link to comment Share on other sites More sharing options...
