History

Back in 1982 while living in the Costa Del Sol region of Spain I fell in love with the heavy garlic roasted chicken cooked over a fire burning against an old brick wall. A steel rod ran through three or four whole chickens with each spit hanging one above the other like guns on a three level gun rack above the fire. The tenders would periodically rotate the bottom spit to the top as the others were placed a rack lower. The dripping salty garlic fat self-pasted the lower skewered birds to produce the most succulent fire roasted chicken delicacy I ever tasted. 

One Spring Break in Ft Lauderdale I thought of building a machine that could self-baste a personal portion of something as delicious as that chicken in Spain and make some bucks off those hungry college kids walking the strip.

After having an electric prototype stolen out of the back of my 1976 Nova I built the gas fired model you see to the right. With shrimp from St Augustine boats and a chef who gave me a great recipe I sold several thousand kabobs at the Jacksonville Jazz Festival the summer of 1988. Over the years the conveyor broiler I named “Orbiter 360” has seen a lot of action to include a winter on deck at Copper Mountain CO ski area during the 1989-90 ski season, a summer on Denver 16th St. Mall and many special events.

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As a kid walking the dark dirty streets of Panama City central america I remember poor locals squatting against a wall selling "monkey meat on a stick" from an hibachi they fanned. That image helped with my invention of a smaller system "Hotrax" that the backyard BBQ'r could use to grill a suspended kabob like I broil in my machine. R&D started using rebar to elevate my sticky Parmesan coated kabobs above the grill.

Then came the "Kabob Fingeraid" after burning my fingers one too many times while turning the hot skewer handles. That creation gave me the dexterity to twist the burning skewer ends between my thumb and trigger finger, no fear.