How to Use the PigOut Roaster

1. How to video: Spit a pig onto the PigOutRoaster™ :   

http://bit.ly/fs9k3U

 
2. Operating Instructions - PigOut Roaster™
  • Site the roaster 3ft away from flammable surfaces and protect from Children. 
  • Ensure that you are not in a draft for optimum cooking.
  • Remove the two lids from the Roaster,
  • Insert pole, hex end into the motor socket, switch on and check that the rotisserie is turning freely.
  • Attach the propane, turn on and light the 2 burner bars:
    • Hold down the valve to allow gas to flow, then press the ignition until the pilot is lit, keep holding for 10 seconds before slowly releasing.
    • Once the pilot is lit, turn the valve to the ‘on’ position. 
    • This will light the burner. Repeat for the other burner and once lit replace the lids.
    • If the auto ignite fails, use a long handled lighter with an oven glove to protect your hand.
  • After approximately 15 minutes, adjust the burners to roast at 400? F (204? C).
  • Check regularly as the meat will shrink and it may be necessary to stop the roaster, turn off the gas and tighten the clamps into the meat when cooking larger animals.  
Caution is advised as everything will be very hot – always use oven gloves.
 
Your Pig will take approx 20 lb per hour to cook at 400 degrees Fahrenheit (204 degrees Celsius). 
Avoid opening lids during roasting as this will lead to loss of heat and extended cooking times
 
When ready to serve
Turn off the motor and use the probe to test the temperature at the shoulder and back legs. Pork will need to reach a minimum of 165? F (72? C). Once that is achieved you are ready for the carving stage. Lamb and Beef may be served pink to your liking.
 
CARVING
  • Turn off the propane and 
  • Remove lids and clip onto Roaster frame. You will need 2 people with oven cloths to lift the pole into the Carving position.
  • You may now relight one of the burners on low to keep the carving plate hot if required.
  • Place the metal carving tray on top of the Roaster and you are ready to carve.
  • It is useful to place a foil/metal tray to collect the carved meat.
  • When carving a Pig, first remove the crackling skin from the side that you are carving and cut up using kitchen scissors.
  • Start carving the back quarter as this is the meatiest.
Enjoy


Cleaning Guidelines

Roaster supplied with oven gloves, temperature probe, scrub pad, scraper and cleaning bucket for return.
  • Place a bucket under the roaster and drain the juices via the valve into a bucket, use kitchen paper for any excess fat.
  • Remove all clamps from the roasting pole and soak for 10 minutes in hot soapy water before cleaning.
  • Close the valve and using a bucket of hot soapy water clean the inside of the roaster, the pole, carving plate and doors.
  • Use green scouring pads and elbow grease! Rinse with a hose and wipe dry.
  • Reassemble the clamps onto the roasting pole to ensure that you have not misplaced any parts.
  • Tie a strap through the doors and secure in your vehicle before transporting.
 
Trouble shooting
The burner is not lighting
-          Disconnect propane, check that cylinder is not empty
-          Reconnect – do not turn the value on the propane to full
-          Relight the burners, sometimes due to the lighting you cannot see the flame
The burner is not lighting along the whole length
-          There will be dirt stopping the flame. Turn off the burner and using metal tongs or a wire brush rub over the area where the flame stops.
-          Re-light and use long handled metal tongs to wave the flame down if required.
The roaster is not reaching the desired 400? F (204? C) cooking temperature
-          Ensure that the roaster is positioned out of the wind, relocate if exposed.
-          You can use the carving plate, stored below the roaster as a wind barrier if you are in an exposed site.
-          Check that both burners are alight.
-          Check gas pressure and change gas bottle if low.
-          Do not open the lids unnecessarily; this will lose heat from the roaster.
The rotisserie is sticking due to a leg jamming
-          Some pigs have long legs which need to be trimmed back before roasting.
-          During roasting, shrinkage can cause a leg to come out of the clamp, turn off the burners and using oven gloves and a knife remove the leg.
The rotisserie is not turning
-          Check the electricity/hydro supply and extension lead connections.
-          Check that the hex end of the roasting pole is securely in the engine mounting.
The skin is not crackling
-          Turn up the burners to high for the last 20 minutes if required.
 

Technical Support - Call T. 613 739-4882 or C. 613-218-2389.