BBQ PIG LAMB SPIT ROAST ROASTER ROTISSERIE SKEWER SOUVLA PIGROAST CHARCOAL 300

Description

MODEL 300
40 YEARS IN BUSINESS
GALVANIZED STEEL
This fantastic machine has been engineered and tested to spit roast a pig ,lamb ,goat , or any other animal up to 80 lbs.
The rotisserie is 24"wide ,54" long and the cooking height starts  24" above the ground.  This outdoor barbecue unit is made of heavy gauge (17 gauge) galvanized steel.
The heavy duty gear driven motor made by Molon features a cooling fan inside the casing turning a full 1" ( not 9/16" like my competition ) solid, restaurant grade aluminum rod ( a much better conductor of heat than stainless steel ) 7 1/2 revolutions a minute. The skewer comes with a built-in 8" fork perfectly positioned to be inserted into the buttocks of your animal.
It also comes with a  7 foot  cord, 3 height positions for the motor,  and four 16"  legs.
BASE WITH GREASE COLLECTOR  ( 17 GAUGE )
4 X LEGS
MOTOR (7 1/2 RPM ) GEAR DRIVEN
120 volts, 60 Hz, 1 AMP-SINGLE PHASE
155 INCH POUNDS OF TORQUE
1 INCH SOLID ( NOT  9/16, FLIMSY )  ROUND SKEWER WITH BUILT-IN FORK
( MADE WITH SAME  FOOD GRADE ALUMINUM USED IN RESTAURANTS)
MUCH LIGHTER THAN STAINLESS STEEL AND A BETTER CONDUCTOR OF HEAT FOR AN  EVEN INSIDE/OUTSIDE COOKING OF ANIMAL
7 FOOT ELECTRIC CORD
CHICKEN
Holds up to 10 chickens at a time.
In large saucepan, combine 4 10 3/4 ounce cans tomato soup, 3/4 cup sweet pickle relish, 1 cup chopped onion, 1/4 cup packed brown sugar, 3 tablespoons vinegar and 1/4 cup Worcestershire sauce.  Cover, simmer 15 minutes, stirring occasionally Use to baste chicken.  Makes enough sauce for 10 chickens.
WHOLE LAMB
Holds up to 80 lbs. at a time.  Whole lamb cooks in 4 1/2 hours.
Combine 1 cup lemon juice, 3 cloves garlic (minced), 2 teaspoons crushed dry rosemary, 2 teaspoons thyme leaves and 2 teaspoons prepared mustard.  Cover and chill four hours or overnight.  Use to baste lamb.  Makes enough sauce for 25 lbs. of lamb.
WHOLE PIG
Holds up to 80 lbs. at a time.  Whole pig cooks in 4 1/2 hours.
Combine 2 cups applesauce, 1 1/2 cups dry white wine, 1 cup soy sauce, 1/4 cup salad oil, 2 cups chopped onion, 2 cloves garlic (minced) and 2 teaspoons ground ginger.  Refrigerate four hours or overnight.  Use to baste pig as it cooks.  Then combine remaining marinade with 2 additional cups applesauce.  Heat to use as sauce.  Makes enough for 30 lbs. of pig.
TURKEY
Holds up to 4 20-pound turkeys at a time.
Combine 3/4 cup melted buffer, 1 1/2 cups dry sherry, 1 1/2 teaspoons dry rosemary, 1 1/2 teaspoons paprika and 1 1/2 teaspoons rubbed sage.  Use to baste turkey.  Makes enough for 4 turkeys.