[Spit-project] Pug's pictures

Michael Gunter countgunthar at hotmail.com
Wed Apr 18 13:30:57 PDT 2007

>I agree that the height would be to allow slow cooking at first and then 
>getting the meat closer to the  hot coals as you want
>it to begin to get hot on the inside.

Well, if you are cooking foods in the pot then what you want to
do is the opposite. Start it low over a hot fire and once it comes
to temperature you raise it to slowly cook.

I can't see taking it from high and then lowering it to the coals
unless you want to brown or sear. A roasted meat would have
had that anyway as roasting cooks from the outside in.

I'd still probably want a spit no more than 4' high. This is plenty
high enough to slow cook foods, and you can also adjust the
fire to accomodiate. I think a higher spit would be for very
large pots as shown in the Scappi illustration. I don't intend to
be cooking with anything that large.

>Keep a modern thermometer handy, so you can check to make
>sure your meat is the right temps...

Oh definately. Most especially when cooking over an open fire.
There are too many variables to really just cook for a certain amount
of time. Wind, ambient temp, quality of wood, humidity, etc...can
all drastically change cook times.

>(Phlip, don't you do blacksmithing, too?).

Yes, she does.

>Perhaps keeping it well oiled with olive oil would keep it from rusting,

I dunno. Maybe having blued steel?

>Or else buying a cheap king sized sheet to wrap it up in.

That's not a bad idea.

>~~ Meisterin Katarina Helene


Exercise your brain! Try Flexicon. 

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