Improvements on the rotisserie
The chicken rotisserie has really been a hit around the SkyCastle, PB has been working on it, tweaking it, improving it, making it work better and better. We cooked the best chicken to date on it the other evening, I didn’t have to work that day, I brined the chicken overnight in salt water, it cooked for about 2 hours, I added 6 small baking potatoes wrapped in foil for the last hour of cooking. We have been discussing all the other things we could cook on this, I’m thinking corn on the cob, smaller chickens (Cornish game hens) and the such.
Here is what PB had to say about it in his own words:
The professor strikes again!
I (lol, get ready) re-engineered the rotisserie mechanism, trying to add some ‘run time’! Took me all day, runs good, and because I got a gear ratio assembled backwards, lol, I did nothing but add another shining tutorial on my fb page for yall! ——- I’m feelin’ like an ‘Einstein’, lol.
I’m going to get the gears corrected and make a fresh chicken for Wretha as she did not participate in the first two test chickens for obvious reasons! (mainly, so I could be credited with saving her life!) Today she’ll be here all day, home form work, waiting, tick, toc, for the best chicken so far. Actually, she’s preparing and starting the chicken, and I’ll babysit the machine.
Last night she breined, bryned (however), the chicken,,, and she’s gonna be in charge of this one! I’m lettin’ her ‘chef prowess’ shine. Fixin’ that chicken all up with it’s own zip code and everything! She’s gonna have a blast. I guarantee it!
I’ll still act as, ‘spit boy’ because,,,, I like being ‘spit boy’! Just sittin’ there with the weather, tic-toc-ing past… Makes me feel, primitive! Like a million years old! — and that’s worth something!
and
…Chicken #3. The Majik Chicken
This was a fresh chicken that Wretha fixed up and it turned out so juicy and with so much flavor! It put me in an instant 9 hour coma! Thank you Wretha, Executive Chef at SkyCastle! Best meal so far.
The heating section is working fine in the rotisserie. I increased the gas flow and added more ‘breathing’ holes. The flame is blue, contrary to the video, as I had bumped the cooker just prior to the video, thereby disturbing some rust (iron oxide) and causing red colored flames. I ran the burner at about 2/3d’s of ‘wide open’ and saved some fuel. Plus, getting things too hot seems to cause a smoke, from the spattering of chicken fat, that imparts bad taste. I’ll make a suitable knob for the gas valve soon.
The rotisserie mechanism ran much better than expected this time. After swapping the chain driven gears and getting the ratios correct, it ran dependably, for an
