Building a rotisserie pit Bringing back an old post of mine:
»My 4th of July present to myself
I want to build some more permanent. Anyone have any suggestions? My biggest goal would be able to have offset heat so I can put a drip pan underneath. For size I'm looking at being able to do a few chickens, leg of lamb/pork, etc. I'd like to have a full size to do a whole pig but I'll do that once and then it'd be too big to contain the heat for smaller items.