Hello, I'm new around here and this is my first post. I'm building a rotisserie pig roaster from an old fuel oil tank. Tank is upright. I worked on it yesterday and got a lot done. Was wondering what distance the spit should be from the coals? Won't be doing more than a 70 pounder and mostly 50 pounders. Need the distance from spit to coal and not hog to coal. I'll post some pics of my progress later. THANKS! Dave
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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El Loco Vaquero, Welcome to the Pit! I think you can find some info on building Grills and Spit Smokers if you search the AmazingRibs.Com Site?
You also might want to search the Pit Club for the same! I know there have been Posts and Pic's in the Past!
Eat Well and Prosper! From Fargo ND, Dan
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STOP! Do not use steel drums or tanks that have held oil, solvents, or other toxic materials. Remember, metals are not smooth. There are microscopic pockmarks, pores, cracks, and dangerous compounds can get in there and even bond with the metal. Click here to read more about building a smoker or grill: http://amazingribs.com/links/build_y...ker_grill.htmlLast edited by Max Good; May 28, 2016, 11:14 AM.
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Thanks- Hers is a pic of what I have so far. Gonna blast it and repaint it. This pic is from a burnout. Been burning it out every night. I'm asking the question after the fact. Woke up and got worried I have it to close. Will be adding a heat shield/grease drain, so heat will be indirect. I'm a little under 2. I'm thinking with shield and proper coal placement I'll be fine. As far as using an oil tank goes, this is gonna replace an old flat roaster that family has used for years. This is what us hillbillies use! I don't suggest normal folk use em. Might make ya'll as smart as us.1 Photo
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Hells bells, this looks like fun. But a few words on safety---
1) Never use galvanized steel in a smoker. Can't burn it out, and the zinc slowly volatilizes and is a neurotoxin.
2) In principle, you *can* burn out an old oil drum or oil tank. BUT, just building a fire in the firebox won't do the job. Have to use a torch to hit all the nooks and crannies, especially the seams. Sandblasting after burnout a good precaution as well.
3) Wood smoke is just as carcinogenic as tobacco smoke. So you just have to reduce the danger from toxic residue in the drum, to below what you are breathing in during each cook. If you are careful about cleaning the oil tank, *possible*. Just don't rush the cleaning step.
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