Using a whole pig rotisserie to cook a pig is a magical experience. Not only the sights and aroma but also the grandeur of it is fantastic. Once your pig is well prepared, what remains is roasting slowly over the coal or firewood. For the roasting to be done well, you need a pig rotisserie.
You need to choose the proper size of your rotisserie because pigs have different sizes, you also have to make sure that you have the right size to do this job, otherwise, the rotisserie will break down sabotaging the whole roasting process. There are so many different types you can choose from. With different makes and styles; they basically work with the same concept as the grill. We will, therefore, looking at matters rotisserie.
Accessories for a Large Whole Pig Rotisserie
Using a heavy duty pit rotisserie which is made specifically for the purpose of roasting a whole pig is one of the easiest and most functional ways.
- The SpitJack P150 Whole Hog Rotisserie, which is also called “The Beast”, can be used for large whole roasts such as pigs, lambs or goats Almost any large animal can be safely and securely roasted on this heavy duty campfire rotisserie which is field tested up to 200 lb. You need to slowly turn your roast over the fire pit.
- Outdoors Stainless Steel 125 lb Capacity Campfire Rotisserie, with a strong 25W electric motor for large roasts. This heavy-duty spit rod can hold an entire pig for roasting. It’s made of Stainless Steel, so it’s strong enough to hold a large animal. Now you can roast like a pro in your own backyard. This stainless steel rotisserie roaster stand is ideal for roasting large game up to 125 lb over an open fire or right over your own grill. You can roast a whole chicken, hogs, goats or lamb with almost no effort! Recommended for use with our 32″ or 36″ fire ring grills.
I have this stainless steel outdoor campfire rotisserie in my house, and I often use it for outdoor cooking when family and friends come over for some fun. I like its base and overall design. The one accessory missing is the Rotisserie Balancing device which is a significant tool.This balancing device, however, is a little lighter and I think it needs to be adjusted to about 2 – 3 pounds to assist the rotisserie motor from over-working when roasting full animals.
Accessories for a Smaller Whole Pig Rotisseries
When you’re cooking a smaller roast such as a suckling pig which is typically under 20 lb, a smaller fire pit rotisserie can sometimes be the best choice.
- The Sojoe Rotisserie; for the Sojoe Fire Pit and the Grizzly Spit Portable Rotisserie are both available in SpitJack comfortably hold around 20 to 25 lb. These can make small pigs cook perfectly. This Rotisserie is also perfect for roasting small animals like birds or legs of large animals.
- Texsport Rotisserie Grill and Spit, which has 24″ x 16″ grilling surface and tough welded construction, can simply adjust the height of grill and rotisserie.
Before I bought the large whole pig rotisserie, I already had a smaller one. We purchased this cooking grill along with our new travel trailer roughly a year ago. And now with my large family, camping is just something we like to do. I first tried this grill out in June of last year while camping along Lake Superior.
It met “almost” every need required for camping style of cooking. The fact that it is portable even makes it better for a small whole pig rotisserie, steak, chicken or anything that fits it well. The rotisserie has two shortcomings, however. First, the surface area… If you need more cooking space, this is not the best. Second is the durability of the grill even though it is not meant for large chunks of meats to be grilled, it is still not very durable.
If you wonder how to do the cheapest option for a whole pig rotisserie, there are several things you need to keep in mind. When considering building your own pig rotisserie, it’s hard for you to build your own rotisserie for a large whole pig roast if you aren’t good at this.
You have to make sure that the pig rotisserie you make can hold an adult hog which can weigh over 100 lb. safely. The whole pig rotisserie must be firm and therefore you need to have an actual welded metal frame above your fire pit.
With basic information on what rotisseries are, let’s look at how to operate them. Don’t worry if you’re doing this for the first time, just follow my tips for perfect pork crackling and you can’t go wrong.
Most people fail for the first time, There’s no shame in it, I did it for years without working until I figured out what the problem was.Whether you are doing it in the oven or on the barbecue the secret is to make sure that the skin of the pork is dry when you start and that the heat you apply is also dry. That’s what makes the rotisserie a great tool. It’s really quite simple.
The one rule of the roast is that the heat source has got to be at least twelve inches away from the meat. This makes perfect sense as no one wants an incinerated hog for their dinner. Most roast machines come ready set at twelve inches, so you won’t need to worry about that. The heat needs to be kept constant as the spit roast turns.
It should take about five hours to cook, but then you also need to factor in time for the carving of the hog. And that’s the great thing about it. It’s a long, slow, relaxed cooking process that will have your guests waiting eagerly for it to be ready.
Operating the Rotisserie
Once the rotisserie has been fully assembled, all the screws and bolts are checked for tightness and proper adjustment, the loaded spit has been attached as instructed above, the drip pan is in place, the fire pit has been constructed and the fire is underway, simply attach a connected properly rated and sized extension cord to the power cord of the motor will automatically start.
Check to see that the spit is turning smoothly and the motor is running without any unusual noises. If you want to shut off the motor, disconnect the power source, attach a switched surge protector between the motor power cord and the extension cord for surge protection and to make turning the motor on and off much easier.
Prepping the Pig for Whole Pig Rotisserie
It’s a good idea to hose or even scrub the animal down thoroughly and dry it before you begin. Then, give it a good rubbing, inside and out with salt. If you have to store it for any longer than a few hours, ice it up as best you can and store in a cool, safe place until ready to cook, which can be done after the rigging.
As far as any culinary preparations, there are of course endless options. Some of the most common are injecting with a flavor solution or marinade (the meat of the animal will not pick up many ambient flavors such as smoke or even surface seasoning that is applied) and brining. Since it’s not very easy to brine a large animal, flavor injection is more popular. you can inject up to 12 hours before cooking.
Since the animal will cook for many hours and end with a high internal temperature, you can stow just about anything (pork buts, turkeys, sausages, etc.) in the belly and it will cook through. Stuffing should be done after the animal is rigged to the spit.
Attaching the meat to the spit: just as there is no standard way to cook a whole animal, there is no standard way to rig the animal for cooking, and there are probably as many variations as there are cooks. For use with this machine, we recommend a specific method of securing the animal to the spit that will keep the animal from loosening.
Instead of using forks at each end (this technique is more practical for solid pieces of meat such as a roast) we recommend “lashing” the backbone of the animal directly to the spit by stitching it with butchers twine and a special trussing needle.
Note: this process can take as long as two hours. Try to have someone helping you and plan the timing accordingly.
Trussing and Binding
The other thing to consider is how to keep the animal intact until the end of cooking. Because of the size of the animal (the larger the animal, the bigger this problem), the prolonged cooking times, and the condition of the meat when fully cooked, some parts of the animal may become loose towards the end of cooking.
Because the meat gets soft, some shrinkage occurs, connective tissue is broken down, so the cooked pig may start to lose its rigidity.Unless properly held together, parts of the animal may become dislodged and fall off.
To address this, some people wrap the animal in chicken wire to form a crude cage and sometimes even tighten the apparatus as needed during the cooking. This can be cumbersome and unhealthy (most chicken wire is treated with poisonous zinc compound).
We suggest both trussing the whole length of the animal at intervals with butcher’s twine and using over-sized worm gear hose clamps which are available at The SpitJack on the fore and hindquarters as a backup. It’s also a good idea to sew up the belly, even if it’s empty, to make the cooking easier.
Maintenance of the Rotisserie
Care of the rotisserie is simple and inexpensive but should be done regularly to ensure maximizing the product life.
Before the first use and after extended storage:
- Clean the entire spit assembly (inside and out) with warm soapy water, rinse and dry thoroughly. Coat the spit bearing rings and spit connector pipe lightly with vegetable or other food-safe oil.
- Wipe off any excel oil, dirt or residual packaging from the rest to the parts. After each use and before extended storage: wipe down or wash other parts as needed. Dry and touch up with heat safe paint if needed.
Store in a dry place until next use. Cover the motor assembly if possible to prevent dust and dirt accumulation.
- Rust protection
Keeping certain parts lubricated (lightly coated with oil or other anti-corrosive material) or touching up paint scrapes or chips will prevent premature rust and corrosion.
- The spit bearing rings. These are not stainless steel (although they are highly polished) and needs to be coated after each use and cleaning to prevent rusting and pitting.
- The spit connector pipe is blackened steel and needs to be coated after each use and cleaning to prevent rusting and pitting.
- Touch up any chipping or scratches with high heat black paint (usually made for stoves or BBQ grills).
The motor is well-built, rugged component that will last years if properly used and maintained.
- Try not to expose it to too much dust or dirt while in use and keep it as dry as possible.
- Keep it as dry as possible.
- Occasionally oil the drive shaft with some oil.