radical gardens

So it didn't turn out to well today maybe the trick is to cook it in cone shape somehow and then cool it and put it on the spit today it cracked in half and fell off had to put it into the oven anyway tastes delicious tho

we are trying to make a Halifax style donair so we are using only ground beef I have not tried making individual patties I made a huge tube basically and then wrapped cling wrap around it to kinda compress and hold it in place. This time I have it sitting in my walk-in or rather standing on end with a rope holding it vertical How where the ones that you had cooked in a oven and then cooled and transfered onto the rotisserie?

hey ladys and gents this is my first post, i apologize if this is covered somewhere I did a brief search and did not find it so here goes.recently me and my wife acquired a kronos vertical rotisserie from a restaurant auction and are trying to make donairs we have done shawarma and it did really well but after many hours of searching we cant seem to find the method for stacking and cooking the donair cone. the last one we did we triple ground/ food processed the meat and then kneaded and threw it onto the counter as we read in some tips online, then refrigerated it over night for service in the morning however when we cooked it the meat started to slump down and jam up the machine or it would cook part of it and then that cooked skin would basicly slide down making things very difficult. i would appreciate any help or suggestions in this secret to the donair the meat we use is local fresh pasture raised lean ground beef