SpitJack’s CB35 Camping & Backyard Rotisserie is one of their smaller models. With a 7/8″ x 48″ spit, it has up to 40 pounds of roasting capacity. Spit height is adjustable from 8″ to 18″. Two stainless steel spit forks, one stainless trussing needle and a dual sensor oven meat thermometer are included. As always, we recommend using an accurate digital thermometer.
Owner, Bruce Frankel, is an accomplished chef and restaurateur who draws on his expertise with open fire cooking to create rotisseries that address the unique challenge of open fire rotisserie cooking. “It’s hard”, says Frankel, “I’m surprised so many guys want to do it because it almost requires professional skills”.
Frankel and crew not only provide the tools for food and fire, they walk you through the process. They want you to call. They want you to succeed. The first question is “What are you cooking?” A 200 pound hog requires different equipment than a 25 pound turkey. For larger animals, they would immediately steer you toward one of their bigger, more powerful rotisseries.
Then there is the fire factor. With the exception of hot dogs and marshmallows, most of us haven’t cooked much on open fire. SpitJack has tips to introduce controls on this undisciplined heat source.
Many of us have been to open fire BBQ parties that were less than exciting, particularly when an inexperienced cook is struggling with a large animal like a whole hog. SpitJack’s consultative approach should be valuable. SpitJack Rotisseries have a one year limited warranty on parts.
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