This is rotisserie that Bosnians,Serbians,Croatians use to make delicious Lamb ,Chicken,Pig or whatever they want. Meat comes out very very delicious,falls off of the bones. If You want one,contact me.
Good day. Great job I really like it! Could you advice please what is a lowest height from the skewer to the surface of the charcoal? I mean the lowest cooking height. Thanks in advance, Alex
I suppose 8 inch between the carcass of a lamb and the top of charcoal is not it? What about length between the skewer and top of charcoal? Looks like 20 to 25 inch I guess.
Alex Alexandrovich you asked lowest point from skewer to charcoal and like I said, that is about 8 inches Highest is about 16 inches. It is all easily adjusted.
Good job zemo, pitanje jedno ako moze ? sa kojom farbom si ga ofarbao sa spoljasne strane, ja sam nesto slicno pravijo I ofarbo ga bojom High Heat Black, it did not work, nije uspjelo u pola posla morao sam skinuti razanj jer se pocela farba gulit ili opadat I naravno pocela da se smrdi :) skidaj
Mnogo mi je żao što se to dogodilo.Frka,dim,smrad,skidanje. Iskreno da ti kažem ja sam do sada napravio i prodao najmanje stotinjak ovih ražnjeva i buradi a samo sam jednom ofarbao bure sa specialnom farbom koju mi je ćovjek donio koji je kupio bure.On je oficir na bazi Amerićkih vazdušnih snaga u Glendale,Arizona.Vjerovatno mi je donio nešto specialno.Ja ne farbam ništa jer će otpasti.Djaba bacanje para i frka sa mušterijama.Ja ga prije prve upotrebe zapalim i ogorim svu farbu kasnije nema problema.Kozmetika mi nije bitna.Uživaj care u okretanju i u jedenju mesa,da izvineš jebo izgled.Ja koristim prvi koji sam napravio prije 19 godina i još uvijek odlićno funkcioniše ćak ima i orginalni drveni ražanj a pećem haman jednom svakih par mjeseci.Veliki pozdrav iz Arizone
On my personal one I put that same.wood 20 years ago and hasn't burned yet.Obviously you aren't familiar with this .Wood gets seasoned with the fat of the animal that is made and lasts forever. Like I said I am using same Pole for over 20 years.
