Stainless Steel Roasting Spits. Full 304 grade S/Steel. Choose with or without hoods.
Roasting on the spit with the HOOD will cut down cooking times by 1-1/2 hours.
Width of the split enables BBQ Plates and/or Grills to be placed across for cooking smaller foods or to serve as a warming function.
Heavy Duty Electric, Spit Motor with solid rod, 1 x back brace, 1 x leg brace.
Cook for up to 20kgs capacity on the spit.

Guide to Cooking Times & Use of Spit &/or Rotisserie :
( Dependant on weather, wind, degree of doneness)

** Tip: Ensure fire is lit for about 1hr before placing meat on rod. Also check the rod for even rotating prior and ensure coals are level on bottom fire box tray.
** Tip: Try to maintain even weight distribution.
** Tip: You will need xtra fuel as the cooking process continues - so be prepared with top up - You can use a Rapid Fire Starters Chimney Starter. - See in-store for details.
** Tip: Basting your roast is vey important.
** Tip: Try to let the meat get to room temperature prior to cooking.
** Tip: After carving portions that have achieved your level of doneness, re-baste to seal in the moisture.
** Tip: Common cause of failure of roast is : Check to see if meat is centered on the rod lengthwise and the rod is rotating evenly using a counterbalance to offset an imbalances so the motor and gearbox is not overloaded and the spit bar is level.

Roasts to 13 cm diameter - 4 hrs - These times are to act as a guide only
Roasts to 20 cm diameter - 6 hrs
Whole Lamb to 15 kg - 4 hrs
Whole Lamb to 20 kg - 6 hrs
Beef Butt to around 20 kg - 8 hrs
Whole Pork to 15 kg - 4 hrs
Whole Pork to 20 kg - 7 hrs