[Sca-cooks] Outdoor cookery class post mortum (very long)

Michael Gunter countgunthar at hotmail.com
Tue Jun 12 10:07:32 PDT 2007

>I do have a question about this part on the spinning chickens.  Did you 
>simply put them up on a spit in the open air or did you have them in a 
>standing half dome to reflect back the heat?

I was really wanting a heat reflector. One of the things I mentioned
in my talk was how much better spit roasting is when done on a
proper hearth that concentrates most of the heat outwards.

The chickens were pretty much freely swung next to the fire
and they need to either be a lot closer or the fire needs to be
hotter. I still don't recommend having the meat directly above
the flames, though.



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