Barbecue Spit


Back to Mechanical and Electrical Main Page

Home

    In the late summer of 2004, friends and I were getting ready for an annual cottage weekend and there was talk of cooking a roast over the open fire. When it was decided that we needed a spit that would span the fire pit, I said I could make something that would work. All I needed was a motor, a bar for the spit, and something to prop the whole thing up. At first, we thought that we could take turns operating a crank but this was ruled out as being too impractical. What we needed was some kind of motor drive for the thing. I had discussions with Manny (our chef) and we went to a hardware store and picked up a motorized spit for a gas barbecue. This solved a number of requirements all at once but introduced one of its own. The solved requirements were the motor, the bar and the spiked clamps used to hold the meat on. The new requirement introduced was the need of an extension cord long enough to reach from the cottage to the fire pit. I would bring that one myself. So now we're all set to cook a roast - almost.
    We still need to hold the spit up off the ground, and this is where the design effort comes in. I wanted something that could be adjusted in height so we we could take into account the size of fire were to deal with. For this, I thought a couple of old camera tripods would work well. All I had to do was make minor modifications to the spit fittings then bolt them onto the tripod heads. Here is a photo of the setup at this stage of development.
    Since the tripods would be positioned very close to the fire, they needed thermal protection and for this I used some old TV dinner trays and fiberglass insulation. These protective barriers were held together and tied to the tripods using heavy wire, disc clamps from old hard drives and pop rivets.
    The system worked quite well and after 5 hours over the fire, the roasts were superb. Our chef Manny prepared the meat ahead of time with his own marinade and everyone stoked the fire and added wood when necessary. To see early and nearly done roasts, click on the thumbnails below.