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.
SpitJack's XB50 Lamb, Goat and Whole Hog Rotisserie is their mid-sized model. With a 7/8" x 63" spit, it has up to 55 pounds of roasting capacity. Spit height is adjustable from 8" to 22". Two stainless steel spit forks, one stainless steel trussing needle, dual sensor oven meat thermometer, cleaning brush and a set of meat pulling gloves 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 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.
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