By: Max Good
SpitJack’s XB150 Whole Animal Rotisserie System is their largest model. With a 1.75″ x 78″ spit, it has over 150 pounds of roasting capacity. Spit height is adjustable from 6″ to 22″. Two stainless steel spit forks, two spit pins for securing large animals, a trussing kit (two needles and twine), two U-bolts, two sets of meat pulling gloves, two binding clamps, a cleaning brush and dual sensor oven meat thermometer are included. As always, we recommend you use an accurate digital thermometer.
Owner, Bruce Frankel, is an accomplished chef and restaurateur who draws on his expertise with open fire cooking to create rotisseries that address the unique challenge of spinning a pig. “It’s hard”, says Frankel, “I’m surprised so many guys want to do it because it almost requires professional skills”.
Frankel and crew not only provide the tools for food and fire, they walk you through the process. They want you to call. They want you to succeed. The first question is “What are you cooking?” A 200 pound hog requires different equipment than a 40 pound lamb. Securing the animal to the spit properly is essential. You may have done small roasts or chickens on rotisseries, but a whole hog is much different. The animal is large, asymmetric and unbalanced. If not trussed properly to the spit, centrifugal force will cause it to loosen and flop around resulting in messy, uneven cooking and undue strain on the motor. Motor failure is a common problem with whole animal rotisseries.
Then there is the fire factor. With the exception of hot dogs and marshmallows, most of us haven’t cooked much on open fire. SpitJack has tips to introduce controls on this undisciplined heat source.
Many of us have been to BBQ pig roasts that were less than exciting and seen some strange contraptions in use. SpitJack’s consultative approach should be valuable, particularly to an aspiring pig spinner. SpitJack Rotisseries have a one year limited warranty on parts.
The heart and soul of SpitJack are their whole animal outdoor rotisserie systems. They manufacture five heavy duty rotisseries that roast whole animals from a small lamb to a large pig.
All models are essentially two adjustable height metal legs, a spit and motor. The spit and everything else that touches food is 304 stainless steel. All units are portable. Each disassembles and the longer spits come apart into two pieces for easy storage and transport. Spits on large models have holes to allow for a variety of trussing hardware. SpitJack offers optional accessories and some, such as trussing kits, are included as package deals.
SpitJack also has an extensive catalog of open fire cooking tools and related accessories like books, knives, gloves, dinner bells and meat injectors.
Published On: 3/5/2013 Last Modified: 3/3/2021
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Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
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