Andrew F
TVWBB Super Fan
Try a burn with lump charcoal. I think you will find much less ash. You could also try Kingsford Professional, or Royal Oak, but lump will still be the least ash....
Ash buildup is now a major concern....
Try a burn with lump charcoal. I think you will find much less ash. You could also try Kingsford Professional, or Royal Oak, but lump will still be the least ash....
Ash buildup is now a major concern....
That is the case, they do manually rotate the cook and the reason being, the cook done over a long period of time. They typically put the food on the spit around 5PM and serve off it well into midnight. They'll face the towards the fire and when they receive an order, they turn the part that's been towards the fire out, and "chip away" at it. If no customers are present, they put a sheet of metal between the fire and the food, to slow / delay the cook. At Pepe's, they can serve off the cook as early as 10 to 15 minutes of it first being put on, by simply only using the part that faced the fire. I will admit, that for them, part of the appeal of eating there is watching the guy work the pit. He makes for great showmanship, chipping away in such a way that he sends the chunks flying, catching them in the taco. He'll do back spins, catch behind his back, even chip at people to catch the chunk in their mouths. It's really quite fun, especially after adult beverages have been consumed. It gets really fun around midnight when it's "body shot hour" but that's a discussion for a different forumfwiw - after looking at the pix that ChuckO posted, I think the rotisserie is manual. I don't see a motor at all. That would make for a much easier build, although I'd sure hate to to use it like that.
Try a burn with lump charcoal. I think you will find much less ash. You could also try Kingsford Professional, or Royal Oak, but lump will still be the least ash.
That is the case, they do manually rotate the cook and the reason being, the cook done over a long period of time. They typically put the food on the spit around 5PM and serve off it well into midnight. They'll face the towards the fire and when they receive an order, they turn the part that's been towards the fire out, and "chip away" at it. If no customers are present, they put a sheet of metal between the fire and the food, to slow / delay the cook. At Pepe's, they can serve off the cook as early as 10 to 15 minutes of it first being put on, by simply only using the part that faced the fire. I will admit, that for them, part of the appeal of eating there is watching the guy work the pit. He makes for great showmanship, chipping away in such a way that he sends the chunks flying, catching them in the taco. He'll do back spins, catch behind his back, even chip at people to catch the chunk in their mouths. It's really quite fun, especially after adult beverages have been consumed. It gets really fun around midnight when it's "body shot hour" but that's a discussion for a different forum![]()
I saw this at lunch today so I snapped a picture just for fun.
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Thanks. I'm think Chuck was correct when he made the observation that the one I'm building is too deep.
It's being revised. Am going to use a rocket stove as the heat source. Should solve several issues with fire management: ease of adding fuel, maintaining cooking temps, clean burning/hot fire & ash accumulation/removal. Got the metal for the stove yesterday.
I'm remodeling the Queendom (quilting room) and would risk life & limb if I get sidetracked. Might be a while.
Did you ever end up trying this? I had an idea to use a rocket stove by taking the inside vertical face of the chimney and replacing it with a diamond grate to allow flames and heat through, but am unsure if this would mess with the airflow of the chimney too much. Haven’t had any time to actually build anything to test yet though.
How hot would you say the face of the chimney gets? Could you just locate the spit near the chimney and use radiant heat to cook?