A battery or electric operated rotisserie will give excellent results with joints of beef
and lamb, chicken and ducks on a spit. Ensure the spit is inserted centrally through
the joint or bird, otherwise the strain on the motor will eventually cause it to stop,
or it will turn unevenly and the food will therefore cook unevenly.

It is vital that the fire is hot enough; a 2-2.5 kg roast will require about 2.5kg of
Heat Beads^® BBQ Briquettes for perfect cooking. A beef or lamb spit roast
may be left pink, however a meat thermometer is the safest way of ensuring that
large pieces of meat and poultry are sufficiently cooked. Vegetables can be
cooked on a grid underneath the meat towards the end of the cooking time.

Always use a drip pan to catch drips of fat from the roast. Make this by cutting
two lengths of foil 5cm longer than the roast. Fold together, making a dish about
15cm wide and 3cm deep. This will prevent fat from flaring up from the fire.