Rotisserie for Offset Smoker

[n6vc]

I bought a Master Forge #0101484 Rotisserie kit. There was a lot of negative reviews against it, but most were gripes about the motor failing.
After getting the kit home, its "Achilles Heel" was some what apparent; shaft alignment. There isn't much slop between the spit and the motor drive. If this isn't addressed when mounting the motor, it will bind, stall and burn out. I have a couple of motors that will work if the motor does fail, so I decided to proceed.
The shaft is too short even though it is 40". Reversing the static support (part 16) would bring the bracket into the interior so I discarded the plastic handle. The handle also is used to clamp the counterweight. I want to use the counterweight, so a solution for the too short spit and a means to clamp the counterweight is needed. Also, I wanted to avoid inflicting thrust loads on the weak motor.
Here is the solution I am going to try:

[n6vc]

Here is my proposed solution:

[n6vc]

A piece of hex rod will be tapped and a groove turned to limit the axial travel of the spit using part 16 as the thrust limiter.

[n6vc]

This is cross section of the bushing:

[ThunderDome]

I'm bumping this in hopes someone chimes in. I even googled N6VC in hopes to get a clue.

Anyhow, If you can get temps high enough, and steady across the chamber for a rotisserie to make sense, I'm in your corner

Bump!

[toolboxdiver]

I'm bumping this in hopes someone chimes in. I even googled N6VC in hopes to get a clue.

Anyhow, If you can get temps high enough, and steady across the chamber for a rotisserie to make sense, I'm in your corner

Bump!

I think he would use the Main barrel as a indirect grill when using it as a Rotisserie. I would make up some baskets for charcoal and a drip pan for under the Rotisserie and it would work great. just my $0.02

[n6vc]

I'm bumping this in hopes someone chimes in. I even googled N6VC in hopes to get a clue.

Anyhow, If you can get temps high enough, and steady across the chamber for a rotisserie to make sense, I'm in your corner

Bump!

I am concerned about the even temp, too. I was thinking about using coals at either end and placing the meat in between.
Your comment made me think more deeply about this. I've smoked Boston butts without problems, but I both rotate them and swap them to get even cooking.
Now I am thinking a baffle of some kind might be in order.
Getting temps high enough hasn't been a problem. I use insulation over the smoke box and chamber. I have smoked meat all winter with this setup using dry hickory.
I wanted to try the self-basting effect of the rotisserie.
I appreciate the critique.

[n6vc]

I think he would use the Main barrel as a indirect grill when using it as a Rotisserie. I would make up some baskets for charcoal and a drip pan for under the Rotisserie and it would work great. just my $0.02

This was my original thought, too. I wasn't sure I would need the drip pan, however. Now I am thinking a horizontal baffle might be a better solution and put the coals in the firebox.
Thanks.

[n6vc]

I should have mentioned the drawing only shows the bottom part of the cooking chamber.
There is a hinged lid over the top. This is a char-broil offset smoker.
I still haven't got it mounted because I have been too weak to manage the basement stairs to get to my lathe. I'm getting stronger, so I hope to make the part, soon.