This Girse Rotisserie electric spit is designed specifically for the Girse outdoor fireplace with grill. Most of us are familiar with the sight of meat being cooked over an open fire using a rotating skewer. The difference with this spit is that an electric motor removes the need for manual turning. However, you will need to pay close attention to the cooking process, and by observing the basic guidelines below, you will enjoy success whether you are cooking a joint of meat, a chicken or duck.
Notably, the rotisserie includes a fat collecting tray with two functions.
- The fret at the backside of the tray protects the meat from direct flames. The wood or charcoal fire can blaze away behind the fret without blackening the surface of the meat.
- The tray covers are immediately beneath the spit, which prevents the juices from dripping into the embers and igniting.
IMPORTANT. The tray must have water in it throughout the cooking process. The water prevents the tray from deforming by the intense heat and absorbs the gravy or fat dripping from the food during cooking.
The spit rod holder is set so that the embers only indirectly heat the meat. As the liquid gradually evaporates from the drip tray, freshwater must periodically be added. Depending on the food to be cooked, the cooking time can be anywhere between one and two hours.
TIP! As gourmets know, the rising steam imparts flavour to the meat, so a variety of different tastes can be obtained by simply adding spices to the water or using beer or wine instead of water!