WFO with Rotisserie - design help required!

[Toomulla]

My suggestion would be to make a frame to support the spit rod so the loaded spit could be slid into the oven and a door made in two parts to close around the spit rod

[fnbroken]

Hi all,

In the design phase of a WFO, and I would really like to incorporate an automatic rotisserie, something like I have on my BBQ (see link below).

We have been cooking Peking duck (our own ducks) for a number of years now in the BBQ and we would LOVE to do them in the WFO. Oh, the crispiness of it makes me drool already :/

How would you do this? Anyone done it before?

My ideas?

Rear of oven, opposite entry, either:
1. Permanently install a heavy duty SS bracket with appropriate hole/clamp for the rotisserie rod as close to the wall as possible - about 300mm (12") off the floor. Bolt to "something" before laying bricks.
- I can see issues with this getting in the way of even heat transfer and ash/coals getting caught behind it.
OR
2. Drill a hole in the middle of the closest to 300mm rear firebrick and cement a stainless steel plug of some sort that the rotisserie rod would insert into.
- Risk of the firebrick cracking due to heat stresses/expansion.

Front of oven, outside the outer arch/flu probably on the very front of the hearth slab, (significantly less heat on the electric motor) I would cement a bracket into the floor of the oven, or front of the hearth, that I could attach a removable post to that I can quickly screw on or off as needed.

There would also need to be a 'hole' in the middle of the inner arch door that the rod would need to be threaded to so the heat can be retained. Peking duck is slow baked for 24-48 hours!

Yes, it would be a challenge get the door on and then two birds on the rod and then feeding it through to a bracket/hole in the back of a very hot oven!

Anyone help out there would be super!

Cheers

Greg