Rotisserie Pig–Part II–Lab Test

Pig Roast day is rapidly approaching!

For anyone interested in trying, I’m getting my pig from Green Valley Meats in Auburn, Wa.  60 lb pig is about $200.


The toughest part about making the rotisserie was hand-crafting a sheave.  I made one by drawing a circle on a piece of plywood, then cutting it out using a jig-saw.  My plan is to use twine to turn it.  So, I need to make guards around the edges so that the twine doesn’t slip off.  I got some thin MDF and cut out portions of a circle, then screwed it onto the sheave.

I made a base for my motor and wrapped the twine around the sheave and my motor.  I’m using a dutch oven to keep the motor in place during my test.  In the field, I’ll probably use the battery or find some heavy rocks.  I also put some sandpaper around the spindle for my motor for some added friction.  This is where I fear there will be the most slippage.

With my fingers-crossed, I conducted my garage test.  Here is the result in video.  For the non-Korean speakers, the voice in the background is mom expressing her doubts.

This reminds me of the the home-made breast pump I tried to make with a windshield wiper motor.  It could be argued that it “works”… but will it perform its intended purpose?

There are still a lot of questions.  Will the motor still spin with a 60 lb pig on the rotisserie?  I’ve screwed on a handle on the sheave just in case we need to go to Plan B.  Will it last for 10-12 hours?  Will the twine, sheave, or rotisserie rod be able to withstand the heat?  (I’m bringing a bunch of aluminum foil to try and shield sensitive components from the heat.)  Will there be an electrical outlet nearby?  I’ve got 2 spools of extension cord.  If not, how long will the battery spin the rotisserie?  Is the pit long enough to fit the pig? 

If everything falls apart in the end, we can go to plan C, which is to chop up the pig, and roast it in parts over a grill.  That would be disappointing, but at least people can eat.  I’m bringing a lot of tools, so hopefully we can do some minor (or major tweaking) as necessary. 

I found out this evening that Adam Robinson will be joining me, so my confidence level has doubled.  The rotisserie is now packed in the van.   I pick up the pig tomorrow.  Friday, I have an all-day appointment trying to cook it.

In Part III of the series, I’ll post the results.

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