Author Topic: Pig Roaster Dilemma (Read 15962 times)

DanG · « **Reply #20 on:** July 09, 2006, 10:38:26 am »

If ya have to build a cooker, ya might think about using indirect heat instead of a spit. It would be lots simpler to build and works real well. You can build it right on the ground from concrete blocks and make a cover with some old roofing tin and a bit of scrap iron.

Jeff · « **Reply #21 on:** July 09, 2006, 11:03:51 am »

I've had pig on a spit, and I have had it where it was splayed out on a rack. It always seems that spit cooked hogs cook much more evenly. At least the ones I do. I have been to roasts where the hog was burnt in places and in other places way under cooked. I think anyone that has been to the Forum Pigroasts can tell ya, We got er down.

I cook the hog very slow, starting late in the afternoon the day before and usually all that night. I get the roaster up to temporature quickly and get the hog greasing, then I decrease the temp and begin injecting a mixture of beer and bbq sauce off and on through the night. Usually it takes 12 to 16 hours. You can do one in less then half that time, but ours come out juicy, tender and flavorful.

DanG · « **Reply #22 on:** July 09, 2006, 11:16:09 am »

A pig can be cooked well on a proper cooker of either type. It can also be screwed up on either one. The cook has a lot to do with that.

To be sure, it's best to go with the method that is familiar to you, but if you can't get it put together in time, we can put something together that will work well. Don't make me have to come up there and drink all your beer getting that pig cooked!

beenthere · « **Reply #23 on:** July 09, 2006, 11:27:45 am »

As DanG said well, it's the cook for both methods.
(one reason my Dad started roasting his own pigs, because he'd been to too many Greek pig roasts where the pig wasn't done. Seems the old tale that the apple in the pigs mouth was the measuring stick, and when the apple was done, the pig was done. Not even close.

).

Do what works best, as the pig at last years' roast couldn't have been better than what it was. Even with all the excitement about the regulator on the gas supply line, that pig was done well and was a great excuse to stay up all night talking about it getting done just right and listening to all the stories and 'tails'. But stand back when the meat butcher's line up to carve the piggy (but only far enough back to be able to reach a nibble or two for taste testing, and LBJ keeps the ground cleaned pretty well).

Is the old pig roaster for sale? busy? new ownership? busted? Just curious.

Jeff · « **Reply #24 on:** July 09, 2006, 11:29:56 am »

Thats what I'm aiming for ya old pig cooker.

I'd love ta have you up here sitting and a telling me the right way ta do it. We can have Woodbowl pickin the appropriate background music whilst we swine.

The old roaster's owner has an event "perhaps" the same day. He said he would let us know in a couple weeks. That aint goona get er. We cant wait until the last minute and find out we might not have it. Best to just figure on not having it.

Furby · « **Reply #25 on:** July 09, 2006, 11:49:27 am »

I have pics of a roaster as well.

Gary_C · « **Reply #26 on:** July 09, 2006, 12:24:14 pm »

That gearbox needs what is called a C-face motor. they are pretty common in industrial motors for conveyors and similiar applications. I believe that would take a 56C motor and you could get them new for just over $100 at Graingers. Just make sure the keyed shaft size is the same.

Lenny_M · « **Reply #27 on:** July 09, 2006, 04:05:10 pm »

Jeff , you can come on over to N.H. and get it if ya want.
Maybe someone is traveling from the northeast going your way that could drop it off.
The gearbox you have will be fine,you`ll need a c-face motor. If you post the input shaft size and bolt pattern I can tell ya the moter frame you`ll need
Lenny

Lenny_M · « **Reply #28 on:** July 09, 2006, 05:03:39 pm »

1/2 HP 56C frame would have a 5/8" x 2" long shaft

How far is Flint from you?

Reliance Electric Machine co.
2601 Leith st. Flint MI.
800-232-3318
810-232-3355

Jeff · « **Reply #29 on:** July 09, 2006, 05:06:00 pm »

flint is probabably a couple hours. I'll go out and see if I can get the info on the gearbox. If the box is 40 to one, what rpm will I get with the motor?

Jeff · « **Reply #30 on:** July 09, 2006, 05:14:32 pm »

Well, no good. That gearbox is only 4 to one. $:-\$ It has a 9/16 shaft from what I can tell, but at four to one, its not of much use.

Lenny, what would it cost to ups us a drive? Shouldnt be to bad. The shaft might be another story. I can get steel here from Harrison Steel. It doesnt have to be stainless. Cook one pig and it will be lubed for life, long as on clean up you only power wash with out detergent.

Lenny_M · « **Reply #31 on:** July 09, 2006, 06:54:29 pm »

I got a dayton MOD 1L572 AC gearmotor, 1/12 hp,6RPM,600 IN.LBS.tourque,3/4 output shaft ,115/230volt. Never been used, weighs about 20 LBS

Put the smallest sprocket you can get on the gearmotor and size the larger sprocket
for the rpm you want
6-1=1RPM at the spick
12-1=1/2 RPM
18-1= 1/3 RPM
24-1=1/4 RPM ect
I`ve also got a sprocket #50 chain 60 tooth with 1 3/8" taperlock bushing(Martin Brand) bushing can be changed to any dia. Put that on with the smallest #50 sprocket with 3/4' bore you can get. 5 or 6 tooth i think is the smallest

or about
1/2 RPM or a bit more.
the sprocket weighs about 10 lbs
U pay shipping It belongs to the new forestry forum piggey roaster
Lenny

isawlogs · « **Reply #32 on:** July 09, 2006, 11:55:47 pm »

Pokey dots ...

now that you mention it , it would look cool with an original pait job

Jeff · « **Reply #33 on:** July 09, 2006, 11:56:16 pm »

I'll do it Lenny! Thankyou! Send me the shipping amount and I'll send a check right away. Maybe we got a shot at getting this all together in time!

Jeff · « **Reply #34 on:** July 09, 2006, 11:57:01 pm »

Marcel, I guarantee, if we have our own roaster for the forum, it will get a paint job.

BBTom · « **Reply #35 on:** July 10, 2006, 08:24:55 am »

Jeff,
What size and shape of roaster tub do you need welded together? It has been a couple years and I don't remember the roaster.

I have another tank like this one that can be cut any which way you wish.

Jeff · « **Reply #36 on:** July 10, 2006, 10:20:17 am »

We have the tank compliments of Furby, so we are all set on that. He delivered it to the Stump Jumpers. Jeff has a welder and stuff so we can work on it there.

Stump Jumper · « **Reply #37 on:** July 10, 2006, 10:50:49 am »

Lenny_M · « **Reply #38 on:** July 10, 2006, 06:00:31 pm »

Its one the way. Will ship tomorow from work, I`ll e-mail the tracking #
Lenny

Maybe next year we`ll make it to the piggey roast.

I hate to see good people with a pig and no way to cook it

Jeff · « **Reply #39 on:** July 10, 2006, 06:55:44 pm »

Hurray!

Today I scrounged a chunk of 1 3/8 round stock 66 inches long from the steel scrap at harrison steel. One end had been beat on but I can either file it or grind it to get it back. Its only about an inch messed up. I also think I got all the steel we need for making the rest of the spit mounts and its associated clamping system, steel to make a mount for the gear box and motor, and some other pieces for odds and ends. I may have to incorporate some old cant hook hooks and things into the design as well that I have laying around here.

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Author Topic: Pig Roaster Dilemma (Read 15962 times)