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  • rotisserie

    Ok people. Has anyone built their pompeii oven with an rotisserie option?

    Im thinking a small hole on either side that you plug with removable insulation stopper. remove stopper and add a stainless steel skewer with rotisserie option?

    what do you think?

  • #2
    Re: rotisserie

    ah found one.
    http://www.fornobravo.com/forum/39/r...ie-4159-2.html

    good idea with a skewer going in through the door (duh! why didn't i think of that, no holes in the oven wall).

    wonder how it went. or even if you need the meat to spin since the oven is kinda 360 deg. anyway. I guess ill stick with just the oven and try and put a full lamb in a oven tray first, see how it goes before tackling the rotisserie.

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    • #3
      Re: rotisserie

      G'day
      There is another but be buggered if I can find it.
      It was made by " brickie in oz " but there's so much on this site now its hard to find. Obviously typing brickie doesn't narrow it down.
      Regards dave
      Measure twice
      Cut once
      Fit in position with largest hammer

      My Build
      http://www.fornobravo.com/forum/f51/...ild-14444.html
      My Door
      http://www.fornobravo.com/forum/f28/...ock-17190.html

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      • #4
        Re: rotisserie

        Originally posted by cobblerdave View Post
        G'day
        There is another but be buggered if I can find it.
        It was made by " brickie in oz " but there's so much on this site now its hard to find. Obviously typing brickie doesn't narrow it down.
        Regards dave
        thanks, yeah there is LOTS here.
        those "goodies" posts where people take the time to post all the bits they saw and loved around the forum are priceless when you find them.

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        • #5
          Re: rotisserie

          Hi Bren

          I agree with the question you asked in your second post - the pizza oven puts out such even heat that I can't see why you would need a rotisserie. I guess the only reason would be to "self-baste" in that the fat from the rotating meat would constantly 'baste' the cut. But even then I wonder if it would be worth the hassle. I would try the meat on a rack first like you suggested

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